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.
You write so well.
It’ like being there
I 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
Muy interesante.
Hi 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.