Ivory Coast 68% 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 – chocolate, dark spice (pepper?) and a really rare floral component. Are you ready for this one – chamomile and a hint of lilac.  Perfume.  That part of the spider chart is nearly always really low to non-existent.  Here it is quite clear.  There is virtually no astringency which is quite a surprise. There are also soft pumpkin pie spices in there. Cinnamon, nutmeg, allspice and mace floating and twirling together. The acid balance is right on – not really fruity (but flowery from the chamomile), but it is there nonetheless.

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 Ivory Coast really shows off its flavors at 68%.  There is a little extra 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.