Dark Joy
Dark. That’s a complicated word for me. Thoughts that jump into my head are: This movie is dark. As in sinister, evil, or perhaps depressing. This time of year I go to work in the dark. I go home in...
View ArticleWinnowing Cocoa Beans
One of the more challenging steps in making chocolate is removing the outer shell of the cocoa bean leaving only the meat of the cocoa bean that is better known as cocoa nibs. This step is called...
View ArticleHow Many Cocoa Beans Are in a Chocolate Bar?
A couple of weeks ago we put on a demonstration of bean to bar chocolate making at Bernhardt Winery as part of their first annual Strawberry, Chocolate, and Wine Festival. A smashing success by the...
View Article64% Papua New Guinea Cacao
Cacao from Papua New Guinea (PNG) is a great example of how processing cacao develops flavor. Wood fires are used to dry the fermented beans instead of the sun. As beans are still wet for the...
View ArticleStout Milk Chocolate
Stout Milk Chocolate – A Milk Chocolate with Character Now available from us are three cocoa loaded milk chocolates that we like to call our Brown Label Series. These are milk chocolate bars with...
View ArticleOrganic Maple Sugar & Cacao
We’ve recently been making a 75% dark chocolate using organic & fair trade Dominican Republic cacao that is sweetened only with pure organic maple sugar. It is a very rich chocolate that is quite...
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