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Tallow To Chocolate Gold
A broke young baker spots what everyone else steps over: barrels of beef tallow behind a butcher’s shop, sitting in mud and costing money to dump. Arthur Pendelton makes a cheaper offer to haul it away, drags the first drum home, and quietly refines the fat into something clean, smooth and surprisingly neutral. From there, the story stops being about thrift and becomes a lesson in invention, because he uses clarified tallow, cocoa, flour, sugar and brewer’s yeast to pull off a chocolate bake with a crumb so light it feels unreal.
We talk through how his “chocolate fluff” becomes a farmer’s…
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