I’ve often heard that making chocolate is like making coffee. I’ve done that before: pick, dry, shell, roast and grind. It wasn’t very difficult and I made coffee with varying degrees of success.
When I looked up the chocolate process I was immediately intimidated. It has its own vocabulary: Fermentation, winnowing, refining nibs, raw cocoa liquor “conched” so I decided to close my computer and just try.
robin lettieri
26 Jun 2020You write so well.
It’ like being there
Vicki Leeper
26 Jun 2020I would love to go back to your place again someday. Since we saw you I know make artisan chocolates. My website is DancingChocolate.com. I get my chocolate from all over the world and would love to get some from Puerto Rico
Marissa Amador
27 Jun 2020Muy interesante.
tonyandjuanita@tjranch.com
2 Jul 2020Hi Vicki…you have a lovely website. Dancing and chocolate must go hand in hand because we also had the owner of Dancing Lion as a guest at TJ Ranch. There are a few chocolate people here on the island and I often share posts on my TJ Ranch Facebook page. Jeanmarie Chocolat just won a recognition award.