Infuse the cacao beans with Bourbon and then let them dry and roast lightly, will that enhance the original cacao beans? I don’t know, but it sure is interesting.
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Tag: bean to bar
ChocolateTV episode 543
Mild, cautious, kind of chocolate. Nothing sticks out but it is a very solid chocolate that many will like a lot. Me too.
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ChocolateTV episode 540
Dark chocolate , smooth and dry with nice acidity accompanied by red forest fruit. Did I say Vietnamese? Yup. Nice!
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ChocolateTV episode 539
Cacao beans from Venezuela made into o fragrant dark chocolate that taste darker the it smell, way darker. But that can be a good thing, right?
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ChocolateTV episode 537
A stop in the middle, but we dont edit. So a tropical chocolate with pepper, is that for everyone? I don’t know, but I like it.
Try it you too.
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ChocolateTV episode 536
The chocolate chocolate are here. Rich, dark, brooding, yet one dimensional. Still, this would give you a chocolate choc 😉
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ChocolateTV episode 535
Sure it is a lot of different flavours, but where is the chocolate? Nice nougat, good macchiato, not to sweet a praline. But where is the chocolate?
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ChocolateTV epsiode 533
Chili and sugar, that is what I get from this bar. You might get a lot more pleasure, so why not find it and try it? Points to the right —>