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!!
67% Peru Pangoa Dark Chocolate (April 2024)
April’s kit showcases a chocolate that is opposite of last month’s deeply rich chocolate; it’s light yet vibrant with bright, tangy and fruity notes.
While the sound of that might make your lips pucker, the way the bean is roasted along with the perfect amount of added cocoa butter and sugar can turn any “sour lemon into delicious lemonade”.
It’s light yet sweet and spicy, with notes of fudge, ginger, and fresh berries. There’s a slight hint of astringent bitterness at the end that is quite pleasant and really brings it all together.
Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter (V, GF)
57% Uganda Semuliki Forest Dark Milk Chocolate (May 2024) (Contains milk)
This month is a unique one. For starters, it does include dairy (heavy cream powder to be exact), which, I know, does not align with my current business model. And secondly, the creaminess comes from not one, but a combination of “milk” powders, specifically oat and heavy cream.
The purpose of this kit was to demonstrate how alternative milk powders can be used in combination with other milk powder options and does not need to be limited to dairy-free use only. The flavor and texture can add body and taste to the chocolate while balancing the acidity or softness of milk powders.
In this case, oat powder was used to add fullness, while the heavy cream was used to add a bit of creaminess to round everything out in, as John states in his notes, “a delightful manner”.
The results were quite surprising. The bite is firm, yet soft with a nice, fudgy chew to it, and a creamy, velvety finish. It’s not too sweet, even for 57%. It’s more earthy, and savory like a dark milk chocolate, with subtle notes of fudge, toffee, caramel and supple leather. I’ll admit, it’s addiiiicccting and very hard to put down.
While I don’t usually use dairy in my chocolates, I have been considering experimenting with it as I dive deeper into the development of confections and bon bons. But that's a discussion for another day. For now, I’m going to enjoy these opportunities when they do happen to randomly land in my lap.
Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter, organic oat powder and heavy cream powder (contains: milk)
72% Ghana Clone (June 2024)
This year has been a tough year for anyone involved in the chocolate industry. Everyone from the farmer to the consumer are suffering from the supply crisis that has caused market prices to more than double. Crop disease and El Nino (which has caused droughts and flooding) are two of the main reasons for the major drop in cocoa supply, especially in Ghana which happens to be one of the largest suppliers. As a result, we’ve had to survive without one of the most versatile cocoa beans….until now.
It may not be an exact replica, but this blend that John created comes really close. It starts off with a base, also from Africa - the Ivory Coast to be exact - to provide us with that deep, rich chocolate backbone we all know and love, along with a hint of floral notes. Next, an equal percentage of Uganda Semuliki Forest and Tanzania Koko Kamili is added for both earthiness and dark fruitiness. Finally, just a bit of Peru Piura is added to round it out and add a touch of vibrancy. The results: a naturally sweet, rich, deep chocolate that is earthy and slightly fruity with a hint of bitterness that is carried throughout the entire chocolate from bite to finish. It has a snappy bite that quickly melts/dissipates in your mouth, making it quite an easy chocolate to devour.
Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter (V, GF)
75% Dark Dominican Republic Zorzal (July 2024)
Finishing off the summer with a chocolate that is full of flavor: dried fruits, burnt sugar, and tart cranberries.
In this batch, John shows how pushing the roasting profile can bring out a lot of flavor from a bean that has a lot to offer the harder you push it.
At first bite, you may recognize that it’s not hard and snappy, but instead has a soft, firm bite. This is due to the amount of cocoa butter that was added, which was on the lower end percentage scale. By keeping the amount of added butter low, we rely on the natural bean and added sugar to define the texture. This can vary depending on the bean and amount of sugar added, which makes for a fun experiment on its own. The lower cocoa butter content also means the taste will be much stronger.
As the chocolate melts and coats the palate, you will notice those tart, fruity notes, along with a moderate layer of acidity, and some astringency. The bitterness is low but adds balance to what otherwise tastes like a decadent chocolate coated sweet tart..but better. It’s, as john perfectly describes it, just luscious.
Ingredients: cocoa nibs, organic cane sugar, organic cocoa butter (V, GF)