A “dark” roast Peru Marañón 70% chocolate batch started grinding today. The dark roast nibs have an amazing coffee aroma during the first few hours of stone grinding. Bars will be ready in about a week 🍫
A few bags of cocoa arrived this week from Guatemala and the Dominican Republic. Another delivery from Madagascar is due today. We clean and store our cocoa in 55 gallon drums ready for roasting. Keeping raw cocoa dry and cool helps avoid many problems.
Well, this is not a chocolate related post except that our home flooring project is keeping us away from the chocolate shop more than we like. Orders are going out most days however. If you’re waiting for chocolate, thanks for understanding.
Amy’s on a North Carolina getaway with friends this weekend. Two must visit spots in Raleigh are @escazuchocolates and @viderichocolate. Love the pic of our friend Danielle showing off Escazu’s antique cocoa roaster.
Tonight we start our first batch of chocolate from #marañon 2017 harvest beans. The aroma of grinding cocoa nibs speaks worlds of flavor and is already so different from prior harvest seasons. Stand by for something pretty exiting. #chocolate#beantobar#foodie#craftchocolate
Support your local chocolate maker! When in the Portland airport I always stop by the Made in Oregon store to pickup some chocolate made locally. This one is made by our friend Jeff at Lillie Belle Farms. @lilliebelle541 @portland