At nearly the same time we have run out of the two lots of Conacado. I hope if you wanted to try the difference in each lot you got your chance and that it was illuminating how fermentation can affect the flavor profile. I have also decided to (temporarily) discontinue carrying the deodorized cocoa butter. The prices have just gone through the roof. If you or need a source, please let me know and I will be happy to offer it again, but over all, it simply did hold a candle to the Natural cocoa butter sales (like 20:1). Similarly, the next set of 2 oz bar molds will be a small test. Their price is about to go radically up. I am not sure why the supplier decide this mold would TRIPLE in price, but it has. They will be about $10 for the hobby grade and nearly $20 for the Professional grade. They are one of my favorite molds, but I will let sales dictate if they are kept around.
As for musing, I have a batch of Conacado (yes, I kept the last few pounds) milk chocolate going. I have been experimenting with using the Melanger to do all the grinding work. What I have found is if you melt the cocoa butter for your recipe (about 20% in this case) and start it in the Melanger, you can add all the well winnowed nibs (about, about 2 pounds) with nary a problem. They all went in within one minute are were all ground within about 20 minutes (not smooth, just flowing). A far cry from direct grinding them in small handfuls over the space of an hour. The flow was so vigorous that I went ahead and added the milk powder in immediately to keep the butter/nib mixture from spinning right out of the bowl! And here is something I want to look into some more. I happen to taste the sugarless mixture while scraping down the sides of the melanger. I was pleasantly surprised about how good it tasted. I know there is natural sugar in milk (lactose at about 42% dry weight), but even so. I can see now my next batch will be a sugarless milk chocolate experiment.
Finally, were have DVD’s by the Chocolate Doctor back in stock. We were out of stock of volumes 2 & 3 for a while.