This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the Behmor 1600 Plus ! And already, were very happy with the investment. Thanks Dave Huston & John Nanci for recommending it!

This is the most technologically advanced piece of equipment we own for chocolate. And it comes with TWO instruction manuals, both of which Ive read cover to cover multiple times and referred to throughout our first roast.

Learn more about how it's done here:

http://rootchocolate.com/2014/12/15/roasting-with-the-behmor-1600-plus/

Last weekend, we were thankful to have Richards parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuhs The Chocolate Tasting Kit (Tasting Kits) ,Richard conducted a dramatic reading of the instructions, and we handed out pads of paper and pens.I noted the order of the chocolates and cut the bars into small pieces, then tried to forget which was which as I passed them around. The other 5 tasters were completely blind.

We tasted 13 chocolate bars (avoiding any flavored chocolate) and surprisingly, there were no truly clear winners. We are amazed by the variation of tastes and preferences among us!

Learn more about our verdicts here:

http://rootchocolate.com/2014/12/11/thanksgiving_chocolate_tasting/

Occasionally, while I sit at a Vietnameserestaurant, cautiously eating my standard Pho, I cant help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from hisinevitably extra spicy dish. Similarly, I pass on the japapeosin Mexicancuisine and the Sriracha at Thai places. A coworkers kid only eats food that is white and my cousins, while growing up, ate solely Kraft Macaroni and Cheese, with hot dogs.

Youmay laugh and say that people who refrain from eating delicacies like spicy Pho, caviar, or kimchi have unsophisticated palettes. Wemust not know or understand the intricacies of such delicious foods.Richard maysay thatmy Vietnamese food is bland and that Im not gaining the full experience of these cuisines.

I would respond that I like what I like. My taste buds have their own preferences and theres not too much I can do about that. Im not being stubborn on purpose; Im sure you can identify withme in having a particular taste for something that may be considered unpopular.

So, what does this have to do with chocolate?

http://rootchocolate.com/2014/12/07/marketing-or-education/