Vanuatu 74% Dark Chocolate making kit

I get it.  I write these reviews extolling this or that rugged tobacco, lingering aged hop bitterness and notes of turtle shell 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.

The aroma is straight forward chocolate.  The flavor is chocolate, chocolate and more chocolate.   Backing this up is tanned leather and a slightly rustic earthy flavor.  I've never quite tasted a chocolate with this profile.

It is deeply approachable in a hind brain kind of way that has you marveling at the unique but not off putting flavors.  Initially I did not find it bitter but the more I ate and my tastes became muted to the dynamic profile, I was started teasing out very light walnut skin notes.

The low fruits present are understated and not well defined to type other than calling them dried brown fruits.  It puts me in mind of dried banana and cherimoya.  It lends a lasting sweetness that although strong, is alluring and will have you going back for more.

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 Vanuatu 2024 really shows off its flavors at that often made 74%.  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.