Ok, so the title is a little odd. I heard the song on the radio today and it stuck with me. Anyway - lots of new stuff. We have two brand new cocoa beans types in.
There is fabulous Criollo from the Cuyagua region (near and like Ocumare) in Venezuela. This is what Criollo is all about and what everyone claims to have (but rarely do). It is fruity, delicate, chocolatey and it is without a touch of bitterness or astringency. The other is virtually the opposite. It is a smoky (dried over wood fires), heavy, deep Forastero (with a little Trinatario) from Papua New Guinea.
We are now carrying de-odorized cocoa butter (in addition to the Natural still) and the molding syringe I use when I make my own chocolates.