Discover Monthly: The Chocolate Alchemy Series

I am really stoked to share this collection with you!

Once a month I receive a chocolate making kit from the same supplier I purchase most of my ingredients from: Chocolate Alchemy. Founder John Yancy, the godfather, as I like to call him, of small batch, craft chocolate making, develops a kit each month that focuses on a specific topic related to crafting chocolate. From roasting, to recipe development, to the excitement of new cocoa beans, each kit provides me with information that helps me further my education and understanding of chocolate making. It has been a fun journey of learning over the past 2 years, and I want to share it with those of you who are just as intrigued as I am about the world of chocolate. I will say, these kits are unique and will challenge your mindset around what chocolate is and should taste like. I have come across some very interesting tasting notes in a variety of cocoa beans; I have made milk chocolates that barely seem milky in nature; and I have made different tasting chocolate with the same ingredients by simply changing the way I apply the inclusions. If this kind of food science tantalizes your tastebuds, then I suggest you keep scrolling!!

70% Vanuatu Dark Chocolate

This chocolate is different than what I typically make. For starters, it doesn't contain any added cocoa butter, which I usually add to reduce viscosity and to create a smooth, velvety mouthfeel. The reason being that this particular bean contains just enough naturally occurring cocoa butter to be refined without it. However, not enough to be refined for a long period of time without ceasing/over-refining. Instead of my go-to of 72 hours, this chocolate was only refined for 28 hours, giving this chocolate a more rustic texture and mouthfeel that is snappy and slightly gritty. 

But the texture won't ruin the flavor. At the forefront, its all sugary sweetness, but as the sugar crystals melt and the sweetness fades, the bold, earthy notes from the chocolate begin to emerge: bold, chocolate, dried peppers and rustic tanned leather. It's nuanced and different from what you might be used to, but I promise you, it's worth the try. 

Ingredients: cocoa nibs, organic cane sugar

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60% Ivory Coast Coffee

My heart sang when I saw this kit! Coffee + chocolate is a perfect match made in heaven, and you can't convince me otherwise. Using my coffee chocolate recipe for comparison, if my recipe results in a strong, espresso macchiato flavor, then this tastes like a perfect pour-over. The coffee is lighter, more diluted amongst the mild flavors of the chocolate. This allows the fruity notes from the coffee to shine through resulting in a chocolate that is creamy and smooth with notes of bright fruitiness and a slightly bitter finish of caramelized sugar. 

Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter, organic oatmilk powder and Sweet Maria's Peru Jaen Alianza Mikan coffee

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70% Three Tribes Bolivia

Ever wonder why so many dark chocolate bars on the shelves are fixed at 70%? Well, that's because many cocoas tend to sing in this range. Adding cocoa butter cuts through the bitterness that may be present, while the addition of sugar balances out the astringency (think water+sugar+lemons = delicious lemonade). The results are typically a well-rounded, balanced chocolate bar that allows the characteristics of the cocoa to shine through, while also being palatable and pleasant to enjoy. This chocolate showcases just how delectable a 70% bar can be. It's full of chocolate flavor, yet low in bitterness and astringency; dense and full bodied  laced with notes of cherry and a clean sweetness. 

Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter

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65% 18K Gold Chocolate

I love John's analogies and here's another one for you to enjoy. Let's compare Criollo cocoa to pure gold. Both have a reputation for being rare, hard to obtain, and highly sought after, with a price tag that is well above average for products within their similar categories. And, in their most natural states, neither create the most useful products. Gold is too soft; criollo is too subtle and bright. To create a product that we can use, and one that will last, we alloy gold by adding copper or silver (24K -> 18K). The same can be done to Criollo cocoa. By adding another cocoa bean that will compliment and balance out the flavor profile, we can create a chocolate that is incredible. "What was bracingly bright and sharp is now delicately fruity, nuanced and delicious".  

And man is he right. While it is titled 18K Gold, I'd much rather title it "Rolo" because, well, its chewy, rich and sweet with notes of deep, brown fruit and buttery caramel, similar to a rolo. There is a hint of fruity tanginess present that balances out the richness and really brings it all together. I find it to be quite addicting and easy to devour.

Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter

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71.5% Uganda Semuliki Forest

Uganda Semuliki Forest has been, and still is one of my favorite beans. Even though the flavor profile slightly changes with every harvest, it still blows my mind every time I use it to make a batch of 75% dark chocolate. And this one is no exception. While it is on the 

It's rich, earthy and slightly savory with notes of fudge, toffee and supple leather. 

Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter

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72% Mexican Camino

This kit arrived at the perfect time. It's heavier body and heavier flavors mixed with vanilla remind me so much of the bolder flavors of Fall; think smoke, cinnamon, etc. Like we did with the Bolivia kit, we added quite a bit of cocoa butter to dilute or mellow out the heavy flavors and added some vanilla to round it out, leaving us with a smooth, round and easy to eat chocolate - one that would be perfect to make s'mores with.

While the vanilla adds a layer of Hershey-like sweetness to it, the dark chocolate components are still strong and present, making it perfect for the dark chocolate lover like me. It's thick and chewy with a deep, rich chocolate backbone laced with notes of smoke and leather, dark brown fruits, dried dates and figs, clean earthiness, green leaf tobacco and a hint of soft, tangy acidity to round it out. 

Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter, organic vanilla powder