These are the kind of announcements I live for.  Don't get me wrong, I like offering new beans.  But they are ephemeral.  Equipment though.  I love that because it gives you more arrows in your chocolate making quiver. 

The first is a new and affordable drum style roaster.  It is kind of cute, isn't it? 


It was not made specifically for roasting cocoa, or even coffee, but instead is an interesting rotisserie convection oven.



The Gourmia GTA2500 will roast 1 kg of cocoa beans in under 20 minutes.  The feature I found most appealing is you can easily follow the real and actual bean temperature profile with an IR thermometer.   Here is the full How To Roast with the Gourmia.

The next toy is not quite here, butI wanted to let you know about it..  We are now distributing the Sansaire Sous Vide cooker so you can effortlessly make your own cocoa butter Silk from scratch.  I'll let you know when they arrive.


We also have a new Brewing cocoa on board. 

Alchemist's Blend #8 -Shadow's Silhouette

I created specifically for people wanting a rich chocolate experience but don't like the coffee like notes in the darker creations I offer.  This is a a deeply chocolate, medium yet full roast blend.

Finally, I have been kicking around an idea and I would love to know what you think.

Please chime in if you would be interested in an monthly chocolate making kit. 

I know how busy everyone is, and so much of the time just planning stage of doing a project is more than your life can handle even though you would love to do a project regularly.  This is my way to try and help you do what you want to do.

Basically a subscription where you would receive all the pre-portioned ingredients to make 3-6 lbs of chocolate. It would be a different bean and recipe each month.  Maybe a dark 76% Bolivia one month, a classic 35% Honduran Milk chocolate another or a straight forward 68% Tanzania yet another. 

Here is where I would appreciate some input.  Would you want the beans as perfectly roasted nibs?  Or whole beans that you need to roast and winnow?  Or options for both?  All you would need (assuming roasted nibs) is a Melanger.

What do you think?  Please let me know.