I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking chocolate. I love using my bean-to-bar chocolate in baking,…Continue
Since 2006 I have been working with mostly organic cacao to make bean-to bar chocolate. I buy the fermented beans, roast them - do the winnowing, conching/refining, all in my own facility to create the purest possible chocolate. I do not use any soy lecithin, preservatives or emulsifiers in my chocolate - and no nuts ever come in contact with my refining equipment.
Origins that I'm currently working with are, Ecuador Don Homero, Dominican Republic, and Peru. I absolutely LOVE making chocolate, and have a serious local cadre of customers. At present, given how long it takes to make, I don't take my chocolate past the bar stage. I don't do truffles, or other fancy confections - just fabulous chocolate molded into bars - refined liquor for baking, and bars of various origins and blends for eating. I also do private label chocolate for corporate or personal gifts.