Ask the Alchemist #149

I heard you are getting some porcelano in. How do I roast it? I know it should be very light because it is puree Criollo, but I’m lost after that. I don’t want to ruin it. First the bomb. Yes, I have some Porcelano in that will be available next week. Next, if you roast […]

New cocoa beans

We are kicking the new year off with three new beans. First, the brand new one, and maybe my favorite of the bunch (since I just finished writing up the review, it is of course the last chocolate I ate, so of course it is my favorite). Peru FT/Org Norandino 2015/16 – There is orange […]

Two new offerings

Two new bean offerings. Tanzania – Direct Trade Kokoa Kamili Cooperative.  There is a clean earthiness and up front chocolate aroma.  There are deep base fruits, dried prune and damson plum in the nose. The chocolate has dark flavors of brown sugar, toffee,  coffee  and a fully balanced citrus (lemon?) acidity The next is #2 […]

Northwest Chocolate Festival and two new beans

We will be closed and away starting Wednesday 9/30/15 – Sunday 10/4/15 at the Northwest Chocolate Festival.  Please let me know if you will be there.  I’d love to meet up!  If in doubt, look for the kilt and vest – I should not be hard to find. No orders will be processed during that […]

Ask the Alchemist #131

How do I make chocolate taste like chocolate? I don’t want raspberry, peaches and leather in my chocolate! I just want chocolate! Please help. OK, that made me chuckle….but I know exactly what you are talking about. First off, it does. Taste like chocolate that is. All those flavors you read about are on top […]

Beans from Eden and more

The new crop of 2015 Belize is in.  Organic and Fair trade.  Full of juicy blackberry this time.  At this writing, half is already gone so act fast and stock up if you want it. Although La Red is gone for now, we now have two new  beans from the Dominican Republic. Dominican Republic Rizek […]

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