be cooling down enough for me to order some chocolate. I live in Southern FL.

We completed the roasting test for the cocoa  beans coming from Peru . Pictures wil be posted soon on the blog. Our Peruvian cocoa beans have a very different profile than our Ecuadorian cocoa beans. Lighter in color, less intense cocoa flavor.

We made several 100% bars as samples. We plan first to launch coverture blocks before launching the bars. we will probably make high octane bars and use it for Dark chocolate only.  the coverture blocks individually wrapped will be available …

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 This is the harvest I mentioned earlier  which was collected during  the extended rainy seasons. It is smaller than usual and I expects the cocoa nibs to be  slightly more humid, a bit more acidic., Some people like more acidity and it will meet their  flavor expectations.  Because of customs clearance and other administrative formalities I do not expect to process this batch before July 14 th..So we will change the harvest date on the packaging around July 14 th to " H…

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lately I have been getting a lot of questions about RAW Nibs, RAW Chocolate, Even RAW cocoa butter.

My First answer is: if you would like more nutrionnal value in what you eat: stick to Salads and veggie dips: Seriously.

Enjoy your chocolate for the myriads of flavor notes and textures nuances which are developed at :Fermentation-roasting- Conching.

1- Fermentation:to get an inkling of chocolate aroma , fermentation is where beans temperature…

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It basically goes like this: buying chocolate from Pierrick Chouard is an adventure. First you must call him. While speaking with Pierrick, you cah try changing the subject away from chocolate like I do. :-) You can talk about the weather, politics or other things .... Then, if you feel your questions have been answered satisfactorily you can place an order and give him your credit card number.



Simple, yes?



It is going to be a very long winter and I think everyone should call… Continue