Roger’s sorting Nicaragua beans from Lacuna Cacao. Next week they’ll get roasted, cracked, winnowed, and turned into chocolate for our upcoming creations.
#chocolatier #beantobar #beantobonbon #couverture @ecolechocolat
It costs us about a third as much to make our chocolate as it did to purchase couverture. And the quality is much higher. We can teach you how we do it.
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