Dear readers, Tempering is required in order to get the cocoa butter into the correct crystal form for the chocolate to have a good snap a...

Dear readers, Eeeeek... over two months have passed without my posting on here! I'm so sorry! Life has been even busier than usual a...

Dear readers, Firstly, sorry for my absence from this blog! I know that I keep saying it but life has been crazily busy! The third stage...

Dear readers, The second stage of my home chocolate production is winnowing the roasted beans. Winnowing involves the removal of th...

Dear readers, The first stage of my home chocolate production (after sourcing already-fermented beans) is roasting . At La Iguana Choco...

Dear readers, Having been inspired by the improvisation at La Iguana and my desire for understanding the chocolate production process, ...