Getting back into the forums after a long time lurking. Been a member for a couple of years but am compelled to be more active. Recently relocated to the Bay Area and am looking for other fine chocolate enthusiasts to connect with.
My new fascination: Fermentation. It falls in line with my other loves (cheese, wine, salumi, whiskey). By day I preach pork for a salumi artisan in Marketing. When I can I am continuing my chocolate education.
Excited to explore!
Cheers,
Vanessa
Welcome! I've got two bresaola's that just hit target weight this week, into the cold smoker they go!
Cheers, Vanessa! Looking forward to your contributions
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- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
