It is hard to believe I've not offered a basic chocolate making class in 20 years. I hope to make this, and other more in depth ones, a more regular thing. This first one I’m giving a small nod to Fathers and Father’s day. Hint hint.
What will you learn in this one??
How different kinds of cocoa beans affect chocolate flavor, (yep, we are starting with raw cocoa beans)
How to roast the cocoa beans
How to separate the husk from the beans and you’ll get your hands dirty doing some yourself.
Recipes and types of chocolate
Making the chocolate in a refiner (more dirty hands)
Tempering (Yay, even more dirty hands)
June 15th, 1-6 pm, $75 - Only 12 Spaces
Although I hesitate to steer anyone away from this, I guess I’m going to do it anyway. If you are currently making chocolate from raw beans, you may not learn a bunch here, although you will probably have a fun time. On the other hand, if you still approach chocolate making with a little trepidation or stress, this might be for you as I have a very laid back approach.
And no, there is no virtual, online event for this. This is ALL about getting your hands dirty and smelling the beans.
And speaking of beans……
Bean Drop
The newest crops of Wild Bolivia Tranquillidad and HCP #1 are back in stock and just as lovely as they were last year.
Unlike the Puerto Rico beans I released two days ago (and WOW, that sold out in 32 minutes ) we have a good stock of these.
Wild Bolivia Tranquillidad 2024 - The very first thing that comes to mind when I tasted this was grape twizzler sticks. Crazy I know, but I taste what I taste.
Wild Bolivia HCP #1 2024 - There is strong raisin, cinnamon and a rich cocoa aroma. The acidity was mouthwatering but completely in control. The very first bite was incredibly and deeply sweet, almost verging on too much brown sugar like sweetness.