beans for you and us to experiment with. the process of making chocolate may seem daunting at first, but once you start breaking it down into its individual steps you find it is really not that bad. each step is outlined in detail through the links to the right. we may not always have the lowest prices...
points ask the alchemist video series recent videos contact help/search goat's milk chocolate - % cocoa december , by founding alchemist this is a pretty traditional tasting chocolate, expect it contains goat's milk powder. now, i know some of you are asking why in the would would i develop a recipe...
local meetings trade fairs cocoa events - international events - staff login | follow us on : resources growing cocoa - origins, conditions & breeds the genus theobroma originated millions of years ago in south america, to the east of the andes. theobroma has been divided into twenty-two species of...
fermented (fermented cocoa almost looks already roasted), roasted and ground for use. cocoabeans come in three primary species, criollo, forastero and trinitario, but there are hundreds of sub-varieties for each. very loosely, criollo is analogous to arabica coffee in that it is the cream of the crop...
high-quality organic raw materials. the company has been in existence for years and during this time it has well-established itself... supplier of: dietary and organic foods | foods, health | extracts, food | organic food | import-export - food and agriculture products found ground coffee natural roasted...
at home (video) starting points ask the alchemist video series recent videos contact help/search raw chocolate, conching, roastedbeans and experiments.... april , by founding alchemist it seems to be generally known i don't promote raw chocolate. it's not that i don't approve of it (although i have...
"you are selling beans from . aren't they too old by now?" i only sell beans that i've personally tested and verified. i make chocolate regularly and pull beans from our stocks once their flavor profile degrades. in some cases that is year but many (most really) times it can be - years....
and % sugar so far and no powdered milk. this is tough to answer without tasting the chocolate. near impossible really. but of course i'm going to try. vinegar is acetic acid and is a natural by-product of the fermentation process of cocoabeans. my storage facility smells very strongly of acetic acid...