To all Bean Testers! I would love to hear from experts in Chocolate who might be interested in testing our beans. We grow cacao beans organically and have improved our drying system. The parent…Continue
"Wow this is very good. Yes indeed the chocolate making is an art and the taste of chocolates really vary from place to place. We are glad that this paradigm shift is gaining ground in the world and we are contributing our share here in…"
Have you tried coconut sugar? Its from granulated coconut nectare it is LOW GI about 35. I have tried using it in 70/30, 60/40 and 50/50 chocolates and they taste superb almost like cane sugar.