First and foremost, I want to present the NutraChef 'cocoa press' oil expeller. You can now make your own cocoa butter at home at the press of a button. I tasted the most amazing milk chocolate made with some fresh pressed Madagascar cocoa. The caramel notes were amazing and fully due to the single origin butter, as it was totally missing from the 'control' made with the natural cocoa butter we offer.
The next new product is a variation on whole milk powder. This is Heavy Cream powder. So, instead of milk chocolate, you can make Cream Chocolate. At 72% butter fat, you can add it directly to an existing dark chocolate recipe without adding any extra cocoa butter like you would with a milk chocolate.
Finally, a new origin. A lovely base note cocoa bean from Trinidad and Tobago. The taste that comes through for me is dried mission fig, date sugar and toasted pecans.
Might I suggest a Single Origin Trinidad Cream chocolate?
2 lbs Trinidad and Tobago roasted cocoa, winnowed to 24 oz.
5 oz Trinidad and Tobago home pressed cocoa butter (results from a 500 gram batch)
1 lb Heavy cream powder
1 lb sugar
This should be unlike ANY chocolate you have ever tried.