Pure Criollo cacao fruit from Juan of Jeanmarie Chocolat in Puerto Rico. I’m turning it into syrup to make a … Read More

Roasting a test batch of HCP No. 11 Heirloom cacao from BFREE in Belize. I only have 7kg (about 15lb) … Read More

Filling MAYAN HEAT drinking chocolate bags for you to prepare at home. Technically, it’s Olmec drinking chocolate. The Olmecs preceded … Read More

Grinding Tabasco 70% from Mexican cacao. These beans are dark and rich, with a huge natural vanilla note. Look for … Read More

Tempering the first batch of chocolate made in our new melanger. We’ve dabbled with bean-to-bar chocolate making in the past, … Read More

Packed with 150 of the world’s best chocolate experiences across six continents, this globetrotting guide features master chocolatiers, artisan producers, … Read More