Cacao drying on racks at El Quetzal on Mindo. The scent of fermented alcohol is powerful
Cacao drying on racks at El Quetzal on Mindo. The scent of fermented alcohol is powerful. #dlcconfections #ecolechocolatecuador
Category: A Day in the Life
A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.
Testing cacao beans for proper fermentation in Mindo, Ecuador in the Andes Mountains. There are both National and Criollo elrmwnts in this sample
Testing cacao beans for proper fermentation in Mindo, Ecuador in the Andes Mountains. There are both National and Criollo elrmwnts in this sample. #dlcconfections #ecolechocolatecuador #nhfood
Noshing nibs and unroasted cacao in Ecuador today
Noshing nibs and unroasted cacao in Ecuador today. #dlcconfections #ecolechocolatecuador
Tasting Mindo Chocolate’s Miel de Cacao (boiled down cacao fruit) at El Quetzal on Mindo, Ecuador
Tasting Mindo Chocolate’s Miel de Cacao (boiled down cacao fruit) at El Quetzal on Mindo, Ecuador. #dlcconfections #ecolechocolatecuador
New Town
Adjusting to altitude Nine thousand three hundred and fifty feet above the level of the sea which is pretty darned close to […]
Chocolate lives on a slab of New Hampshire granite…
Chocolate lives on a slab of New Hampshire granite hewn from the moody Whites an hour North of where I’m cutting, melting, […]
Support Fine Chocolate!
The Fine Chocolate Industry Association featured my Chews Slowly bonbon on their website, along with a mention of our 50 Best Restaurants […]
Bread. Chocolate. (At home, not the Shop)
Felt like bread today. Started yesterday. Yeast, flour, salt, water. Pepitas and dark Ghana chocolate. Stirred. Proofed overnight on on my cold […]
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