Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.

And the exciting part John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. Ill write another post just on his roasting style and tricks, but for now, suffice it to say that it was quite an experience!

Read more and find out how to win a prize from Root Chocolate here: http://rootchocolate.com/2014/11/06/venezuelan-batch/