I had the sudden urge last week for some sort of chocolate spread. I wasn’t expecting much from the high street offerings – stabilisers and flavourings being the norm, so I thought I’d try organic. They all contained the dreaded vegetable fat though. So, I thought I’d try my hand at making my own – read more for the results
Is it wise to proclaim “only the finest Forastero cocoa beans from Ghana are used in our dark chocolate truffles”?
Finally I think something is starting to happen. I just checked the beans and did notice a little whtie mould forming on places. I suspect this is because I haven’t been stirring the beans enough in the last day or so. The aroma is somewhere between yeast and decay – not sure if that is ..