Tuesday April 18, 2006

Ok, so the title is a little odd. I heard the song on the radio today and it stuck with me. Anyway - lots of new stuff.

We have two brand new cocoa beans types in.

There is fabulous Criollo from the Cuyagua region (near and like Ocumare) in Venezuela. This is what Criollo is all about and what everyone claims to have (but rarely do). It is fruity, delicate, chocolatey and it is without a touch of bitterness or astringency. The other is virtually the opposite. It is a smoky (dried over wood fires), heavy, deep Forastero (with a little Trinatario) from Papua New Guinea.

We are now carrying de-odorized cocoa butter (in addition to the Natural still) and the molding syringe I use when I make my own chocolates.

03:55 pm Please leave a comment
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Posted Comments for this update:


[Sun 09:05] Faith email ~
Hi i was just wondering if i could some of the recipies on how to make chocolate. Cause i am start my own buiness pretty soon. When i'm twenty year's old.



Thursday April 6, 2006

I am back from the IACP conference in Seattle. It was a lot of fun and quite exhausting. I met a lot of wonderful people, was able to put faces to a number of names and generally had a good time.

While there I was interviewed for a podcast. You can see a couple photos of the booth we had, a picture of yours truly and hear the podcast at Don Genova's "Pacific Palate Blog".

12:29 pm Please leave a comment
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Posted Comments for this update:


[Sat 13:12] fredtmoorejr email ~
Rock on Alchemist John. I am ramping up on being a chocolate fanatic and you have paved the way!! Thanks for your open approach to your website.




Cocoa Beans
Roasting
Cracking & Winnowing
Grinding
Conching & Refining
Tempering & Molding


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