10/01/2017
Getting back to an old hobby upon Naomi's request, since she loves Daddy's chocolate, I had to do more! The beans are from the state of Oaxaca, in Mexico City. Deep cacao taste, with some tones of nut, and mild fruity taste.
First step (after roasting) of making a traditional bean to bar is (winnowing) removing the skin of the bean, I found using a small food processor works great, although you have to do it in couple batches.
Next is to remove the skin from the nibs. A blow dryer works great, but you have to do it out doors, because it can get very messy! You will have some small percentage left, that's ok!
Keeping it zero waste, the left over skin goes to the compost!