By Ayrton, 2017-07-26
I made the plunge the other week. I decided that after months of reading up how to make my own chocolate, bean to bar that now was the right time. I started with a 65% bar made with cocoa from peru and and refinded/conched for 12 hours. next time im going to do it for longer and age the chocolate but for now im really happy how its turnt out.