Batch # 5 is under my belt and I am feeling like a proud momma. I’ve made a 70%, 55% and a milk chocolat 45% all with a Peruvian bean. After much making and tasting I have decided the Peruvian bean is not for me. Yes it makes Chocolat. The Chocolat is not bad but the Chocolat it makes is tart and fruity. Maybe it’s great Chocolat and I’ve just eaten too much. My audience has been pleased. I’ve ordered beans today from Ghana, Venezula, Madagascar and Ecuador. I joyfully await there arrival as I wonder what stimulation it will bring.
I’ve also made hazelnut butter from toasted hazelnuts and a pinch of salt as well as coconut butter. The coconut butter is made with dried unsweetened coconut with the addition of granulated sugar. For the nondairy lover coconut butter added to a 70% is purely rich, creaminess satisfaction.