Tempering in the warm months

New Guatemalan potato beans

Travel Log

Clarifying your own cocoa butter

New crops are in…..

Brazil is fantastic and I can hardly wait to go back. 

I’m off to Brazil for a Wild Rumpus

I have made a hazelnut paste in my melanger. 

Reviewing the basics of tempering

The first is Ecuador Esmeraldas 2017/18 Direct Trade.

Wild Harvest Bolivia is in.

I made my first batch of milk chocolate using you nibs from Bolivia. I liked the flavor overall, but found that the flavor was more interesting about 8 hours

I really love your spider charts.  Where do you get them and how do I get the flavors you show?  My roasted beans never taste like that.

We have a new bean in from Costa Rica, hailing from the Upala region.

“My goal is simple,” he once said. “It is complete understanding of the universe, why it is as it is and why it exists at all.” He spent much of his career searching for a way to reconcile Einstein’s theory of relativity with quantum physics and produce a “Theory of Everything.”

I wanted to know what recommendations you have for making more soft chocolates. 

Just a few updates

I have heard about caramelized white chocolate and it sounds like an easy thing to accomplish at home.  Have you tried this, and if so what procedure do you recommend?

There's a new interview by Victoria Cooksey where Alchemist John opines on all things bean to bar. Check it out. 

When I winnow my roasted beans, I find I end up with broadly three groups of material. Obviously a) The nib and B) The husks.