Ecuador Palo Santo 68% Chocolate Making Kit

Some beans fight you. Palo Santo is one of them. It refuses to behave at 80% — too sharp, too dry, too much swagger for its own good.

After a few rounds of what scientists technically call FAFOing, I landed on a formula that finally makes it sing: 68% chocolate with 14% cocoa butter. It rounds off the rough edges without drowning the flavor.

So rather than let you reinvent the wheel, I’m offering this turn-key kit—everything you need to make chocolate fine-tuned to this particular bean. Not a trade secret, and definitely not perfect, but damn close.

See what you think.

Everything is pre-roasted, winnowed, portioned, and measured. No weighing. No prep. Just pour it into your melanger and let the magic happen. By the next day, you’ll have fresh craft chocolate.

Every kit includes:

• Roasted cocoa nibs

• Sugar (pre-measured)

• Any necessary extras, such as cocoa butter, milk powder, or vanilla beans — depending on the recipe

• The roast profile used for the featured bean

• Clear, simple instructions

What you will need:

• Basics: We assume you have basic cooking equipment and utensils and a basic home oven.
• For Tempering: We can't recommend using Silk enough. Makes it dead simple and reliable to get a modern shine and snap finish on your chocolate. Please know, we are only able to ship Silk in the cooler months.
• Molds: We suggest our chocolate molds for tempering to make sure you have enough. Many People enjoy our Professional Grade 2oz Bar Mold.