An easy recipe for cocoa bean cream.
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So, for those of you not ready to jump into full Artisan Chocolate, might I suggest just making up your own varietal baker's chocolate and using it where ever you would use that stale bitter stuff from the store.
This reminds me of any number of varietal less dark "dark chocolates" out there that are typical of Trinatario cocoa beans. Nice, fruity and good.
This is a really nice milk chocolate, but probably nothing like you have ever had. It has a higher than traditional cocoa content. I find I really like it this way as you are not trying to hide any cocoa defect flavors behind the milk and sugar. A few milk chocolates out there have Criollo, but not many. This formulation will make about 5.5 pounds of "45 % cocoa" chocolate.