86% cacao and 14 cane sugare in their Costa Rican dark.
- 86% cacao and 14 cane sugare in their Costa Rican dark.
- Steve left. Charlie right. Conch machine behind operates for a few days to turn cacao nibs to creamy chocolate. Machine found rusting and abandoned in Scandanvian field. From old small choco company
- Cacao pods from different areas make uniquely flavored chocolate
- I'm wondering if Steve is channeling "energy" through pods to make better chocolate
- Tasting chocolate daily. Someone's got to do it.
- Another helping of fresh chocolate varietal.
- Chocolate is heaven especially when it is fresh and GREAT.
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