Chocolate Purveyors 21- George Domurot
Chocolate Purveyors is a blog series where we connect and discuss everything chocolate with both makers and enthusiasts. This discussion is with George Domurot, founder of Ranger Chocolate.
Based on family recipes and named for founder George Domurot’s niece, a National Park Service Forest Ranger, Ranger Chocolate Company carefully handles each cacao bean to unlock nuance, regionality, and terroir-driven flavors in their chocolate.
Ranger’s addictive granolas, caramel sauce, and gourmet candy bars complement their two-ingredient single-origin bars for a unique product line. Like all good Rangers, they also take care of the planet, using candy bar proceeds to plant trees and take care of wildlife.
Do you remember your first experience with real chocolate? What was it?
One of my earliest memories of chocolate is probably common with many other folks. I remember climbing on a chair in the kitchen and pulling down the baking chocolate bar stashed away in the upper cupboard. I loved chocolate, and this bar was just out of my reach. I was so excited to finally get the box open and take a bite of that big bar. Shocked by the bitterness, I liked it!
How did you decide to start a chocolate company?
How should the perfect chocolate bar taste?
Do you have a favourite pairing with chocolate? (Coffee, Beer, Wine, Cheese etc.)
I have two favorite personal pairings with chocolate. In the morning I love a piece of 100% single ingredient chocolate with coffee — it’s the best way to get the day going. My other favorite is a homemade drinking chocolate made with peanut butter and sea salt.
How much did living in a foodie city like Portland affect your chocolate making?
What is your personal favourite terroir to work with?
Peru has a soft spot in my heart. It was my first love.
For someone trying Ranger Chocolate for the first time, what chocolate would you give them to try?
If you love to drink red wine with your chocolate, Sam Martin from Peru is on the menu. This bar enhances both the chocolate and wine experience.
Do you prefer hot chocolate or coffee in the morning?
Every morning I have a strong cup of coffee with real cream alongside a piece of 100% chocolate. If I could only have one, it would have to be 100% chocolate.
What chocolate are you eating from other makers these days?
What does the future hold for Ranger Chocolate?
As Ranger grows, it’s important that our culture remains focused on trying out new ideas. I have refocused our efforts this year around improving our processes, experimentation, and collaboration. The team has an exciting line-up of collaborative products in the works and an exciting set of new Ranger branded bars moving through packaging and design — watch for them this fall!
We want to thank George for taking the time to answer our questions, and we hope you learned more about George and Ranger Chocolate.
From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you get inside the box!
Each month we will curate 4 to 5 premium specialty crafted chocolate bars.
Have someone who you appreciate? It also makes as a great gift!
If you want to just try a couple of bars, check out our online chocolate shop, it's a selection of what we have curated in our past boxes.
If you have any questions regarding this blog, our Kekao Box, or premium specialty crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Facebook, Twitter, and Instagram.