Micro-Batch "Homebrew" Chocolate (27)

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Help support local business Hello, I wanted to let everyone know about a kick-butt local chocolate shop in St. Augustine Florida. You can view their selections here C… Started by Mark Mahon	3	Oct 2, 2009 Reply by Ilana
Vanilla Beans I have never added the entire bean to my chocolate. After asking this same question at the Chocolate Alchemy forum, I discovered that this… Started by Andrea	2	Jul 9, 2009 Reply by Andrea
Ghana Roasting? Hi All, I just got a shipment of Ghana beans from John Nanci and will start roasting them in a couple of days. My first attempt with this o… Started by Frank Schmidt	3	Mar 27, 2009 Reply by Frank Schmidt
4 hours to complete two molds? I hope I am not yelled yet (again). I know a lot of you guys have experience with chocolate, but I am a complete newbie and I am still tryi… Started by Andre Costa	10	Mar 13, 2009 Reply by John DePaula
Mexican Tabasco ?? Anybody have experience and/or hints on roasting and processing Mexican Tabasco? I have a new shipment of 5 lbs of beans and would like som… Started by Frank Schmidt	6	Feb 12, 2009 Reply by Tom
Cultivars and Related Species There are approximately 22 Theobroma species, and about 15 are utilized for their edible pulp or seeds. Cocoa, Theobroma cacao, is the most… Started by Koa Kahili	3	Feb 4, 2009 Reply by Tom
Single Origin and Cacao varietals If it's not explicitly labeled with the type of cacao used, how often does a single origin (such as Ghana, Madagascar, etc) utilize only on… Started by James Cary	2	Nov 24, 2008 Reply by James Cary