New Cocoa beans and butter

I have some interesting offerings coming up.  A selection of various Ghana and Indonesian cocoa that I had the opportunity to share with you.  I am still working out how I am going to offer it.  Maybe as micro lots.  Maybe some as blends.  Stay tuned.

And as far as opportunities go, the same thing happened with 3 lots of cocoa butter.  Look for the standard Cocoa butter, plus two new deodorized ones.  The first deodorized one is similar to what I currently have, and has a touch of color and aroma (just a little mind you).  The new one is much paler and odorless.  Perfect for those that want just oil added to their chocolate without ANYTHING to change the flavor.  Both are organic.  I’ve wondered for some time what the deodorization process is – it is washing with hot water.  No chemicals, charcoal, solvents or the like.  Just water.  Nice.  Look for those by Monday.
The winnower continues to proceed.  I found that my cracking (and lack of near perfect consistency) was inhibiting the consistency I wanted in the winnower.  So I’ve been working on a new deluxe Cracker.  Versions 1 and 2 are past and the beta cracker is being machine as we speak.  Once it’s here, I’ll incorporate it into the winnower and move forward.

I have been offering Roasted Cocoa beans for the last couple months on a weekly basis and it has gone pretty well, and I’ve not fallen behind.  With that in mind, I will be making all beans available as roasted in the very near future.
And finally, it’s been a rough year as you all know.  Shipping has suffered from only being able to ship once a week.  My plan is to get back to 48-72 hour turnaround.

2 Responses to “New Cocoa beans and butter”

  1. I just came home with a pound of deodorized cocoa butter (branded by Aunt Patty’s), expecting it would have a great taste (never having used the stuff before). When I tasted it, it tasted just like it looked: wax. UGH!

    Is this the same stuff I am supposed to add to recipes to make great desserts?

  2. Basically, No. Deodorized cocoa butter is just that. Deodorized and lacking in flavor (hopefully – sometimes it’s foul tasting if old). I much prefer a Natural cocoa butter.

    But I will also say, I’ve experimented with cocoa butter in desserts (non-chocolate) and it was not a good straight substitution for dairy butter – it behaved differently and not to my liking.

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