First up, our super popular 'it hardly stays in stock'
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What's new & Updates
The subtle peated umami seems to throw some people for a loop. If it isn’t clear, I love it. Please go check it out!
Order $100 or over will get free Economy shipping in the 48 USA States. The shipments will be insured but shipped by whatever the least expensive method is.
Piura Blanco Organic 2022 - The aroma is an interesting mix of persimmon and apricot.
I am so bloody excited to announce we have a new tri of Brewing cocoa
For those not familiar with the nature of most wild harvested cocoa, they are very small and pack a huge flavor punch. The Wild Bolivia is there on the left.
We have a VERY limited supply of the incredibly popular Heirloom Wild Bolivia Tranquilidad. Before I even had a chance to send this email out, half of our stock disappeared to folks that lovingly pestered me to let them know when it was arriving.
There is light raisin with its deep sweetness and pronounced tangy acidity. Once you start to savor the chocolate and roll it around in your mouth you will note a solid backbone of bitterness and perfectly balanced astringency. The finish is long and sweet, redolent of dark juicy fruits and a smooth, soft, lingering lighted roasted pine nut suppleness that goes on and on.
On the heels of that, there is an even more dynamic and deeply satisfying bean, again out of the wilds of Bolivia.
May I present Wild Bolivia Rio Beni, Direct Trade, 2022.
There is so much going on here. It is so very earthy, with a dank funk (meant in the BEST way) that for me isn't off putting but instead alluring. The acidity and astringency are there but very much in the background. As you start to savor the chocolate and roll it around in your mouth you may note a lingering bitterness of green walnuts and an incredible clean sweetness that perfectly balances and integrates the entire profile. Least you not get the point, the flavor is a complex combination of bold, sweet and earthy that I find deeply satisfying. Basically look at the round and full spider chart. That's how it tastes.
Insert the question of your choice about the big headlines about lead and cadmium in chocolate.
Is everyone ready for Thanksgiving? I know I am, mostly for the time off and spending some lovely time with some friends I’ve not seen in a while.
It kind of feels like 2020 has been an absolute roller coaster of dodgeball played with live ammunition. We were doing ok and then coming into the home stretch of the year is seems we got hit a few times.
In the attached, are the temperatures mentioned air temperatures or bean surface temperatures?
As promised last week, the two new crops of previous favorites have landed.
Depending how long you have been with the Chocolate Alchemy maker's family (yes, if you are reading this, you are part of the CA family), this may be an "at last, they are back" announcement or something you have never had the opportunity to experience. In either case, for me it is really exciting. It has been nearly 10 years since I have had beans from Venezuela and over a decade since I had the one from the Cuyagua region.
It has been too long since we have had either a new bean or crop in and today I'm happy to announce both.
A warm welcome and hello the new year everyone. I’ve quite a bit to let you know about so I hope you can take a few minutes to dig in.
This year, #AmIRight?
I was told that here are my tempering options:
Cocoa Butter
Cocoa Silk
Powdered Cocoa Butter/Silk
Ruby chocolate anyone?
This is going to be a little rambling with a little of this and a little of that. I’ll get to the Ask the Alchemist after a couple announcements.
How much vanilla extract should I add to my chocolate?
I’m always thrilled to offer a new product., and this case I mean REALLY new. This is reminiscent of when, some 15 years ago, I first offered cocoa beans by the pound when they were not available ANYWHERE else.