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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."
2456307 visits and counting.
Everything is back up and running after being down for more than I expected. TWO failed hard drives….but nothing lost. It will probably take me a few days to catch up on all orders and e-mail. Any roasted or brewing cocoa will be delayed a little longer simply due to time constraints. Thank you in […]
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Hi folks. This is not how I wanted to head out of town and to the Chocolate Fest, but….
I am having computer issues, and my main system is going into the shop while I am away. Unforunately that leaves me unable to fulfill a handful of orders or tell people directly that their orders are […]
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I will be attending Chocolate Fest in Portland on January 20-21. Drop me a line if you will be there - we can see about meeting up and talking and tasting real chocolate.
BTW - no booth - I’m ‘just’ attending. (hint, look for the chocolate colored kilt)
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That really says it right there. Ocumare and Carenero Superior from Venezuela are in. They look, smell and taste fantastic. And the exciting part for me is that it’s is the first (partial) container that I’ve brought in myself. Enjoy !
And they are available Wholesale also if that is your need. Roasted versions will be […]
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Sadly, the Venezuelan Porcelano is gone, and although not a replacement for it (hah, I make myself laugh there), two new lots of a brand new origin are in.
Colombian Santander. This is a perfect example why one should not judge a book (or bean) by it’s cover (or appearance). It’s not pretty, but neither is […]
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Let me guess - you just can’t think of anything to get for the person who has everything. Guess again. I have just a little of this very rare cocoa bean left, and I’m putting up in the holiday spirit. Yes, it’s expensive, but it’s a one of a lifetime chance and experience.
Venezuelan Porcelano
Hot browned […]
Filed under: Cocoa Beans, What's new & Updates | 1 Comment »
