Bean to Bar March 23, 2026
Grinding Chocolate in a Melanger: Complete Guide
Learn how to load a stone melanger, check circulation, sample chocolate and judge texture, flow and flavor using the instructions for your exact machine.
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Recipes March 23, 2026
How to Make Milk Chocolate from Scratch (Bean-to-Bar)
Make milk chocolate in a melanger with clear ingredient ratios, milk-powder choices, temperature guidance, and a corrected tempering sequence.
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Origins March 23, 2026
Papua New Guinea Cacao: Smoke, Drying and Flavor
Why some Papua New Guinea cacao tastes smoky, how drying affects quality, and what makers should check before choosing a lot or adapting a roast.
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Origins March 23, 2026
Peru Cacao: Regional Flavor and Genetic Diversity
Explore Peruvian cacao from Piura to the Marañón valley and Amazonian regions, with named chocolate examples, the Nacional story, and practical guidance for evaluating beans.
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Origins March 23, 2026
Tanzania Cacao: Flavor & the Kokoa Kamili Model
Explore Tanzanian cacao through Kokoa Kamili and Mababu: harvest-specific tasting notes, centralized fermentation, farmer payments, and practical formulation guidance.
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Origins March 23, 2026
Venezuela Cacao: Chuao, Porcelana & the Criollo Legacy
An origin guide to Venezuelan cacao — four centuries of Chuao, the creamy Porcelana, Ocumare's consistency, and why Venezuela produces less than 1% of world cacao at extreme premiums.
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Equipment March 23, 2026
Where to Buy Cacao Beans for Chocolate Making: A Sourcing Guide
Compare cacao suppliers, whole beans and nibs, lot information, delivered costs, and sample sizes that fit your chocolate-making equipment.
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Recipes March 23, 2026
How to Make White Chocolate from Scratch (Bean-to-Bar)
A complete guide to making white chocolate at home using cocoa butter, milk powder, and sugar. Covers formulation, the bean-to-bar case for pressing your own butter, tempering at lower temperatures, and why white chocolate is the hardest to make well.
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