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"It is dark as the AlChemist walks along the corridor, rough stone under his feet, air warmed from well smoldering hearth fires stirring his cowl. He opens a hewn timber door, worn smooth at the threshold over years of use. He breaths deeply the comforting smells of this laboratory. Hints of wood and smoke linger in the air from the last time he roasted raw materials for his elixirs. Another smell, heady and almost intoxicating, brings a smile to his face as he remembers the smell wafting up as he was last grinding his pastes and powders. He looks about. Everything is in place. The roasting drum is cool in the hearth. The mortars and pestles are laid out neat and tidy, only a small amount of deep brown paste marring their finish. The cracking mill is sitting ready, waiting for the next batch to be crushed fresh out of the roaster. It is time to begin his magic, his devotion, his passion, his Alchemy, yet again. He prepares himself for the work ahead. The roasting, the cracking, the winnowing, the grinding, the mixing. The transformation of base materials into something more than they were. The transformation of cocoa beans to chocolate, the work of Chocolate Alchemy."
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A few more bags of Venezuelan Chuao have made it in. Right now I have a single ’spare’ bag available for wholesale. Multiple bags (50 kg) are available. Please contact me directly if you would like pricing and more information.
Also, Soy Milk Powder is back and makes a GREAT dairy free “milk” chocolate. Combine it […]
Filed under: Products, Cocoa Beans, What's new & Updates, Alchemist's Musings | No Comments »
For those that missed it or those that tried it and want a little more, I was able to get another single bag of Venezuelan Criollo Patanemo.
Filed under: Cocoa Beans, What's new & Updates | No Comments »
A little while ago I acquired an antique roaster. It’s in the process of being refinished, but in the meantime is completely functional. As a result, all cocoa beans are now available as Roasted. The odd 35 lb option is because that is the capacity of the roaster. Right now I don’t have an option […]
Filed under: Products, Cocoa Beans, Roasting, Refining & Conching, What's new & Updates, Alchemist's Musings | No Comments »
The new crop of Papua New Guinea is in, and is a kinder, gentler crop this year. If you have been put off in the past by the aggressive smoke this new crop is much slighter in smoke, and instead highlights more of the origin itself - piquant acidity, good chocolate and hints of leather. […]
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I’ve added in a small new feature to the Retail and Wholesale shops - Order status. It’s on the left side at the bottom. In some ways, it won’t give you a lot more than you already have via email, but is kind of handy when emails get mis-placed. Basically, just put in your order […]
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Well, to be accurate, I should really say cocoa grown in the USA. I have a small amount of cocoa from Hawaii. Specifically from Waialua estate on Oahu. It’s a tiny bean (see below) with a bold chocolate flavor. Big chocolate flavor, dark notes, macadamia nut, soft lemon. Check out the whole review. Also, you […]
Filed under: Cocoa Beans, What's new & Updates, Cracking & Winnowing, Alchemist's Musings | 2 Comments »
