New Guatemalan potato beans
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Whats New and Updates
New crops are in…..
I’m off to Brazil for a Wild Rumpus
Wild Harvest Bolivia is in.
We have a new bean in from Costa Rica, hailing from the Upala region.
It feels like this year is picking up speed already and it is barely out of January and my list of things I want to share is growing.
Let's start off with the next Profile Roasting Seminar. It is March 19, 2018 and is an in depth, hands on seminar on profile drum roasting. You don't have to be professional chocolate maker to attend. There are 12 available spaces open. Wouldn't you love to learn on this beauty?
In May I will be attending and offering another Roasting Seminar in Sao Paulo Brazil, May 6 during a Bean to Bar festival. More information to follow should to want to come down.
I am trying out a limited free shipping offer. It is actually the same one I offered back during the holidays and I am trying it out for February. If it turns out to be relatively hassle free on both sides (yours and mine) then they may stay around. Here are the details:
I know Amazon can do this thing all the time and everyone expects its but as a small business owner I can't. For me it's kind of a big deal. Here is what I CAN do. If you fill any USPS Flat rate package with cocoa beans, cocoa nibs or Brewing cocoa, I'll pick up the shipping in the USA.
- 8 lbs into a USPS Medium Flat Rate Box
- 12 lbs into a USPS Large Flat Rate Box
Here are the codes. If you click the link in each one you don't even have to remember the code (assuming you know how much you want to order), it will be automatically applied (aren't we getting fancy!) to your cart and checkout if you fulfill the requirements.
A few details.
- This is for the Retail Store only.
- You can use them as many times as you like.
- The 2 lb Flat rate envelopes are not included this go around.
- I cannot get the Testing and Evaluation beans to work due to technical details of the price coding. Sorry.
- In a few select cases you may find you can put less than the amount into your boxes (7 lbs into a Medium box for instance) and the code will work. Please do me the honor and courtesy of going with the spirit of the offer and filling the box and not gaming the system. I would really appreciate it. Thanks.
- Please don't include anything except cocoa beans, cocoa nibs or brewing cocoa (in any combination) in the order.
- A couple new beans should be up later in the week. Also, the ultra cinnamon spice/fruit cake Direct Trade Nigeria is nearly gone, and I don't expect the next crop to have the same profile, so get it before it is gone. Just look at that chocolate level!
Finally, this is a shameless plug for our new turnkey-you-only-need-a-melanger Chocolate Making kits. The feedback has been heartwarming and universally positive one them. There is time enough if you want to make one a Valentine's Day Gift.
Our 2017 Holiday Schedule
Two new Peru in stock
We have the newest crop of an old favorite and two (soon three) new direct trade in.
Have you heard about those new fancy meal services like Blue apron that delivers pre-portioned ingredients right to your door every week or month and you just have to follow the recipe and cook it up for a fresh meal?
Well, this is Chocolate Alchemy's version. I have put together everything you need (minus the Melanger) to make chocolate on a monthly basis and get your fix of fresh homemade chocolate!
Roasted cocoa nibs, sugar, and other ingredients as needed - all weighed out and ready to go.
And it is Subscription based (that's the club part) so you only need to order once and it shows up until you decide to stop it.
There are lots of details so check them out.
Chocolate Making kit of the Month Club
In addition, since we brought the software online to offer Subscriptions, you can now get a steady supply ofBrewing cocoa at whatever frequency you desire....with a discount for subscribing.
What do you think? Is there anything else you want to to show up to your door every week or month?
That goes doubly true for an issues you find. It's new software after all.
Please let me know.
The last day we will be shipping is Friday December 23. And hopefully if you need anything by that Sunday (December 25 – Christmas) you will have ordered well in advance.
Today is just a small laundry list of announcements, some of which I would like your opinions on. There is no Ask the Alchemist because my queue is empty.
Let’s start off with saying this bean ranks in my top 10 favorites ever. It has virtually everything I love about chocolate rolled into one. Just look how it pegs the chocolate category in the spider graph! And sweet. And fruity. And nutty. The flavors just keep coming and coming.
Yeah, I’m that impressed.
The four *new* old favorites from Venezuela are also here. Sur del Lago, Cuyagua, Guaniamo and Canoabo.
Sur del Lago 2016 - It is a complex, well-rounded cocoa that can make a luscious chocolate bursting with flavor accented by bold red berry fruit, dry cashew, toffee, malt, caramel and most important, chocolate.
Cuyagua 2016 This is what Criollo is all about and what everyone claims to have (but rarely do). It is fruity, delicate, with walnut and plum skin. The aroma is plum and vanilla, with both coming through in the taste along with a nice back drop of current, vanilla and cream.
Guaniamo 2016 This is a wild harvest Forastero and the most elegant I've ever tasted. Actually, very atypical for a Forastero. That's what natural selection can get you. There is rose and gardenia in the nose. The flavor is distinctly chocolate with undercurrents of loam and soft leather. It is rather low in bitterness but has a nice balancing astringency, but not overpowering. There is distinct acidty, but soft like a malic acid grape nip. The lasting impression is succulent.
Canoabo 2016. What it is is a study in balance and elegance. Like a lot of the beans in this region, there is cream and soft red fruits. Red currant comes to mind. There slight tang of mineral molasses for balance. A touch of roasted brazil rounds out the flavor.
I'm not quite sure why spambots have it in for us currently, but we are being hit hard and barely keeping our head above water. When we don't keep up, you are going to see the main site lag pretty bad and not load. We are working on it.
This is just so you know we know.
Every Tuesday, for the next few months we are going to be putting out a new video on our youtube channel, How to Make Chocolate at Home. In a similar manner to my walls of words in text, I ramble a bit, taking this or that side path as it suites what I am attempting to convey. All about cocoa beans is new.
I hope you enjoy it.
It's more like cocoa-tea-time but you get the drift I suspect. May I present Alchemist's series #7 - The Long Dark Tea Time of the Soul.
TLDTTOTS is replacing Fire and Brimstone #4. It is a semi-dark, richly chocolate, brewing cocoa. Very possibly the best yet (at least I like it the best). I really enjoy it at 202 F in the Brazen Brewer.
New Direct Trade India is in. It also makes a killer Brewing cocoa. Hot or cold.
4 new Venezuelan are on the way. Fruity Sur del Lago, delicate Cuyagua, silky Canoba, and rich Guanino.
Most likely Belize and Maranon....still finishing the tasting and evaluation.
Testing and Evaluation beans are back.
Finally, I am now offering the Behmor 1600 plus with free shipping (lower 48 USA only and with no beans).
Oh, and some of you may have noticed that Ask the Alchemist went AWOL last week. That happens from time to time when no questions are in the queue. So, what do you want to know?
This is almost, but not quite, an 'it's back' moment. I have offered a wild Bolivia in the past. That was from the Alto Beni region. This time the beans are from the Beniano. Basically the same local native (heirloom?) stock but a different elevation and soil type. And still very small and full of flavor. Also, a brand new origin has cleared customs and is in route to the warehouse. Direct trade India. I'm very excited working with a group of about 20 farmers there. Stay tuned.
We have a lone bag of 2016 Organic Belize in. At this point, given how the supplier is handling distribution, I'm not confident we will be seeing any more available any time soon. For those unfamiliar with it, the raw beans have an odor of old school juicy fruit hard candy. While roasting there is toasted macadamia nuts, warm proofing spelt bread and a lovely savory quality with a touch of tang from fermentation. Once in chocolate form (75% for my tests) there is sweet caramel......go read about it.