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We also compared chocolate made from Bolivian beans with different fermentation times. With a difference of only 1 day in fermentation time between the two, they had quite the variation in flavor. Both were very worthy of devouring.

As an experiment, we tasted some unfermented (but still dried and roasted) cacao beans, and then a batch of chocolate made from those beans. As you can imagine, it was disgusting.

One of the fun things for this @mapchocolate delivery is the 2 bars in one titled, “Who Wants Pie?” - a Kaffir Lime Pie bar + a Panela Graham Crust bar, meant to be eaten together but also stand out on their own. (All vegan and gluten-free.) Map brings the party to my house!

The new @mapchocolate molds. How lovely! Do you love them?

Did anyone else get some @mapchocolate mail today? Limited Edition bars made from new molds, and in new packaging!

What are some of your favorite chocolate bars made with cacao from Belize?

Chocolate makers have dozens of machines and brands to choose from in their chocolate making process. One maker might prefer to use only a melanger while others may add roll mills, or ball mills to their process. One may want to roast with a fluid bed roaster while others love to use drum roasters. Maybe some are more inclined to use vintage machinery vs new. Then there are the different brands like @rottarmachines, @cocoa_town, @diedrichroasters, Royal, Selmi, Spectra, Lehmann, the list goes on and on. All of this makes a big difference in the flavor of the final product. Chocolate makers, what machines and brands do you use? What is on your wishlist?

What are 3 chocolate bars you’ve had this year that you have fallen in love with?

Cacao Review

P.O. Box 904,

Bountiful, UT, 84011,

United States

info@cacaoreview.com

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