It’s been awhile since I have posted, I have been busy making chocolate from bean to bar. I’ve made 4 different batches of chocolate so far, two batches of 56% dark chocolate (my first batch didn’t come out as expected so I did it again), a 67% dark chocolate, a 70% dark chocolate and just last weekend a Vanilla bean white chocolate. All the dark Chocolate was made with the “La Red” beans from the Dominican Republic, which has lovely dark fruity undertones. All the dark chocolate I have made so far is completely vegan and gluten free. I used is organic cane sugar, organic cocoa butter and organic cocoa beans no fillers or lecithin. I’m not a big fan of white chocolate but my best friend Sara is. I think it came out rather nice, very creamy, not to sweet with a wonderful vanilla flavor. I ordered 3 new organic beans that came in this week: Venezuelan “Mantuano” which are Criollo beans, Madagascar “Sambriano Valley” which are Trinatario beans and some beans from Costa Rica “Upala” . I can’t wait to try them out. But first I plan on making a dark milk chocolate with the last bit of the “La Red” .
Homemade 56% Dark Chocolate
Homemade 67% dark chocolate 4 oz bars
Homemade 70% dark chocolate 1 oz bars
white Chocolate with Tahitian Vanilla Bean
