Bolivia 3 Tribes 70% Dark Chocolate making kit

I get it.  I write these reviews extolling this or that exotic fruit, lingering black tea bitterness and sun dried eye of newt and you ask yourself 1) what is the Alchemist imbibing 2) how you can get some and/or 3) is there is a perfect recipe for getting those flavors.

There is no mistaking the punch of chocolate as soon as you take a bite. I associate that strong and bold presence  with most wild harvested beans, regardless of origin.  There is a really nice soft tang that I almost hesitate to call acidity .  In the roast there was browned butter wafting off and it comes through just a little in the flavor.  It is coupled with a light brown sugar clarity and dried cherry.  Oh, and more chocolate.  It puts me in mind of a gooey, dense fudge cake. 

I can't promise you that you'll get the flavors I've described but I can hand you a recipe and kit where I found this particular bean sings.

In this case, the Bolivia 3 Tribes really shows off its flavors at that often made 70%.  There is a little cocoa butter add to round out the flavor and add to the release of flavors.

This kit includes all the materials you need for making a batch of chocolate, already portioned out.  You won't need to roast, winnow or even weigh anything. All you have to do is toss in the Melanger and in the next day or so you will have chocolate that you can either store for later tempering or temper immediately.  While we have it available over the cooler months, I can't recommend using Silk enough to make tempering a walk in the park.

Just like all the hip new food in a box delivered to your door programs assume you have basic cooking equipment and utensils, I too assume you have a Melanger like the Spectra 11 or similar, and a basic home oven.

Thinking ahead, I suggest checking out chocolate molds for tempering to make sure you have enough.