White Chocolat, what is it really? Well I don't define it as chocolat but I did successfully make my first batch of bean to bar white chocolat with caramelized cacao nibs. I'm joyfully pleased.

Good morning All Chocolat Lovers. Can someone(s) assist me in sharing where I might find cacao pods to purchase. Im looking for 5 to use when I teach.Thank you

Good day Chocolate Life,I'm heading to Australia for a couple of months and would love to connect with some chocolatiers. I'll be in Brisbane. Your assistance is greatly appreciated.Journey

Raw cacao nibs just arrived and how lovely the scent of roasting them fills the air. I smell chocolat brownies and yummy goodness. Roasting Nib Time: 250'F - 30 minutes

I am learning to appreciate the taste of the cacao nib. When they arrived they were sharp, violently bitter, aggressive, abusive. My kind oven tamed them and now, they're delicate, soft, obedient, pleasing and ready to be made into chocolat. Batch #7 will be made with roasted nibs and batch #8 raw nibs. Raw, on occasioncan be exciting, at least interesting.

Batch # 5 is under my belt and I am feeling like a proud momma. Ive made a 70%, 55% and a milk chocolat 45% all with a Peruvian bean. After much making and tasting I have decided the Peruvian bean is not for me. Yes it makes Chocolat. The Chocolat is not bad but the Chocolat it makes is tart and fruity. Maybe its great Chocolat and Ive just eaten too much. My audience has been pleased. Ive ordered beans today from Ghana, Venezula, Madagascar and Ecuador. I joyfully await there arrival as I wonder what stimulation it will bring.Ive also made hazelnut butter from toasted hazelnuts and a pinch of salt as well as coconut butter. The coconut butter is made with dried unsweetened coconut with the addition of granulated sugar. For the nondairy lover coconut butter added to a 70% is purely rich, creaminess satisfaction.

I designed these 4wrapper yesterday evening with the goal of using them on my bean to bar chocolat. The two artist of the images are Bolivian and African You are only seeing the front view. The back view entails the ingredient listing, weight and a paragraph about making the chocolat from bean to bar in studio. I would love any feedback, criticism or suggestions. We are all consumers, what do these images inspire?

I'm now on batch six to making Bean to Bar Chocolat. I'm pleased and the process hasn't been to difficult. It took me to batch six to realize I must have at least 2 pounds of nibs in the machine with the cocoa butter for the cocoa town to run properly. Anything less and the wheels spin slowly and often stop. The first batch was the worst. Not necessarily bad but I didn't have a formula yet to provide me with guidance of ratios of nibs, to beans to sugar and so forth. Batch #2 was better and batch #6 even better. All the ingredients were blended in studio to make a dark, rich, smooth Chocolat. My Current bean origins are Ecuador and Peru, Venezuela is on the way. I use a few ingredients and in return get a great product-- cocoa butter, granulated sugar, vanilla bean and nonfat milk powder if making milk chocolat. The Peruvian bean is my least favorite. The chocolat is strong, fruity, tart and acidic like. It's decent if that's all you have around and one is crazing for chocolat. My Ecuador bean arrived a few days ago and I am most pleased with its foreplay, love and climax. Its rich in taste, chocolately, smooth and subtle. It has no sharp offensivenotes and is not too bitter. With both chocolat's I used the same formula for a 70%. Below are my pictures for Batch #1.