I have been experimenting with the Jamaican Cocoa beans. I finally got a good shot of the beans that show off that polish of theirs.

And while we are at it, here is 7-8 lbs of the Jamaican 72% chocolate in the Santha (note the hot new color available) before and after the addition of my sugar. I will post a final picture of chocolate after refining and some photos showing how the texture changes hour by hour.

And then finally, just a little experiment to show that you can not just add "a tiny" amount of water to dissolve sugar. I hate to give absolutes, but I think I just might be safe on this one - with a qualifier or two.

You can not add ANY water to chocolate and have it flow and behave like "normal" chocolate.