Cocoa beans, sugar, cocoa butter, vanilla beans.
Chocolate Maker’s Notes:
I stumbled upon these magical beans some time ago. The moment I tasted these raw, unroasted bean from the southern most part of Papua New Guinea, I was overwhelmed by the bean’s intense flavor, as well as the large number of complex flavors all in this simple cocoa bean. The bean’s complexity and intense flavor also meant that it would be a difficult task to bring out all those flavors in a balanced and nuanced fashion.
I spent many late nights at the factory roasting the beans at different temperatures and for different lengths to understand how this bean responded to roasting. Similar testing went into conching and refining, since both the conching length and temperatures affect flavor, and the refining process affects how those flavors are expressed.
After an immense amount of testing, I found a path through the processes of roasting, refining, and conching that really brings out the intense flavors of these beans and reflects my vision of what makes these beans special. It is my desire that you enjoy the chocolate made from these magical cocoa beans as much as I do.