La Cascade du Chocolat’s Test Kitchen: Bean-to-Bar

Andy here! Let me just start with this – bean-to-bar chocolate is not easy! Getting the roast right is tricky and will come with experience (hopefully), grinding is messy, winnowing without a winnower is time consuming, and the melanging takes time. But the results? Amazing, especially when you get it right.

We’re about to launch into the bean-to-bar chocolate world, first with limited edition bars and samples (so we can learn what you like and what you don’t). These small batches could vary wildly, but that’s some of the fun of it.

First up? Some beans from Fiji (I didn’t know there was cacao in Fiji!).