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Root Chocolate - Matching the Roast
Last month, we visited John Nanci, theChocolate AlchemistinOregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!
One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous postson roastinghere. We picked out thebeans after sticking our heads in all of his big barrels of beans and smelling the wonderful scent of raw beans over and over again. I wish I could share smell through this post, because its incredible how different (and delicious) each barrel smells. We decided on the Venezuelan Carupano Corona, 2014 harvest, which has a savory, almost spicy scent...
Learn how we tried to match the roast!
