March 28, 2006
Just got another email from SB. Here is their description:
Our latest batch of cacao beans from Jamaica were so delicious we decided to make a bar we made once before, about three years ago. Made in extremely limited quantities because of the labor-intensive process, our Jamaica á l’ancienne is a unique bar in every respect.
To make our chocolate, we roast cacao beans by country of origin, grind them into chocolate liquor in a mélangeur, blend the various liquors in a conche refiner, temper the chocolate and mold it into bars.
For the Jamaica á l’ancienne, we roast the Jamaican cacao beans and then grind them with coarse-crystal cane sugar in the mélangeur. We never refine it in the conche, so the resulting chocolate has a very textured, almost gritty mouth feel.
Because of the coarse and uneven texture of the cacao beans and the coarseness of the sugar, the chocolate that is ready to make into bars must be hand tempered on a granite slab and then hand wrapped.
In addition to the unusual texture, the Jamaican cacao beans offer a bright berry quality with hints of strawberries and a well-balanced acidity as their flavor profile. The texture itself contributes to bursts of flavor in the mouth when eating this chocolate bar.
Like our other Limited Series production batches, these bars are only available while the supply lasts. Because cacao beans may vary from season to season, we cannot guarantee we can replicate these batches from year to year. Because flavor is our primary consideration, we choose cacao on a case-by-case basis and include chocolate in this series only as long as we can ensure its excellent quality and flavor. Thus, we make a limited supply and when that is gone, we are challenged to develop a new one.
More info at http://www.elabs3.com/content/…..ay2006.htm