Photo credit: Airen Vandevoort
Bean-to-bar chocolate
made in
Oregon Wine Country
who we are
Small batch manufacturer of chocolate for bulk order wholesale (as an ingredient for your product); white label custom chocolate bars for your company; and vadnay chocolate co. label products for wholesale & retail sales.
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we source from qualified and reputable oregon cacao bean distributers and use beans from various regions.
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simple and all natural ingredients. brownie, chocolate and caramel corn gluten-free
CHOCOLATE SHOP
619 NE 3rd St
NOW FEATURING OUR FRIENDS IN THE CHOCOLATE BUSINESS! OREGON CHOCOLATE MAKERS SOLD AT VADNAY
THE BRIGITTINE MONKS
SUZANNE'S CHOCOLATE
ARROWHEAD CHOCOLATES
ONE FORK CARAMELS
AND...OF COURSE...OUR OWN VADNAY CHOCOLATE
Retail & Cafe
chocolate
hot & iced drinks
*Chocolate Making Classes
Chocolate Making Class!
curious about how chocolate is actually made? sign up for a spot in one of our small group classes or get a group together (or PERHAPS THE two of you?) and spend a fun evening learning the art and science of chocolate making from the cacao bean to THE chocolate bar! this IS A 90MIN hands-on, fun class taught by vadnay chocolate owner, Joe vadnay. class takes place at our store location on 3rd street in mcminnville. 619 NE 3rd.
CLASS DETAILS BELOW
saturdayS AT 6 PM OR BY APPT
NO CLASSES NOV 1- DEC 25TH
Book a class
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250 US dollarsLoading days...
50 US dollars
CLASS IN DETAIL
This hands-on chocolate-making CLASS starts right from the cacao bean! Taught by Vadnay Chocolate owner Joe Vadnay, you'll LEARN SOME history and background of chocolate making while GOING THROUGH ALL THE chocolate making steps BY HAND.
In step one, you'll crack the cacao beans with a rolling pin, a process that reduces the bean to a point where you can winnow (blow off husks) the beans using hair dryers and separating the husk from the nib. The cocoa nib is then put in a hand crank grinder and further processed so the machinery can better handle it. After grinding, you'll slowly add the cocoa to the melanger (stone mill grinding machine). As the melanger works the beans, they will eventually turn into an oily paste called chocolate liquor (no alcohol content).
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To achieve chocolate in the form we expect for consumer use and sale, it takes at least 48 hours from start to finish. The majority of that time is when the chocolate is grinding in the melanger until it's smooth and sugar/sweetener and/or cocoa butter and/or milk powder can be added. Once your ground nibs go into the melanger we'll skip the wait 48-hour wait time and pour prepared ahead chocolate into a mold; once cooled, you will pop out tempered chocolate to take home!
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Due to the nature of the chocolate making, dust is produced and eye protection is provided along with hair nets, aprons, and gloves.
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SKILL LEVEL: FUN & EASY FOR ALL AGES; BEST FOR KIDS OVER AGE 8
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