Chocolate making classes

with summer behind us our new season chocolate making classes will start.

the first being April 13th, this will be a combined chocolate making and chocolate tasting of new season origin chocolate

Upolu Island chocolate

finished refining first batch of Upolu Is cacao now into the conche for a couple of days.
Very strong nutty flavours up front, dominated by hazelnut which we'll try and preserve.

chocolate review

i'll be the first to admit i'm not big on reviews or fine food shows/comp's but will take this one as one of our bars rated higher than the Worlds Best chocolate.
See full review at
http://www.c-spot.com/chocolate-census/daily-review/?pid=1811

madagascan dark

conching what could be the last of criollo beans from Isle of Perfume. and possibly the best batch.
after day 2 developing in to a deep rich chocolate with hints of lime, liquorice and nuts.
bumped up conche temp 10c to develope some caramel flavour

new delivery samoan bean

just arrived a delivery of trinitaro cacao beans from
Sang Yum Farm, in the village of Siusega, Upolu Island, Samoa.
these are un-washed beans and with a 7day ferment cut very well.
Roasted the first lot yesterday and initial tasting is very nutty. similar to some beans i had a couple of years ago.
Very distinct roasted hazelnut flavour, so should make an outstanding chocolate.