New Wild Bolivia in is

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 […]

Organic Belize 2016

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 […]

Ask the Alchemist #164

Level:  Apprentice Read time: 7 minutes What is your opinion on the use of cocoa butter?  Can you suggest how much I should add?  I don’t want to add too much or too little. It seems like if you have 4 chocolate makers in a room, you will have 6 opinions on its use.  And […]

Ask the Alchemist #160

Level: Apprentice Read time: 4 minutes After winnowing I was told to remove all excess of twigs from the nibs (which is the root of each bean- see picture attached) otherwise my chocolate would be bitter! The task is huge!!! We can only remove 2 pounds per hour per person so for me it is […]

Direct Trade Vietnam is in

Today is all about Direct Trade.  It’s been six months coming, but 3 new beans are finally here from Vietnam.  And all of them are big, bold, intensely flavored beans.  Just look how round the displays on all the spider charts are.  They are just big everywhere. Ben Tre – The flavor is big and […]

Ask the Alchemist #157

How do I make cold brewed cocoa? Only as of late have I experimented with this. First off you can use any of the Brewing cocoas. Combine a couple heaping tablespoons in a pint of cold water, give it a shake and let it set for a day, then strain it off.  It could hardly […]

Instagram

facebook.png



Articles and other Helpful pages

Alchemical Formulations
(Recipes)