Nibbys

More truffles ? What to do after long day at work ? Try a new recipe and make some vegan truffles with Nibbys latest Ecuador Camino Verde bean to bar #nanobatch. They should be called #CoconutEverything truffles, instead of milk used coconut cream and rolled in unsweetened coconut flakes.

Our first organic bar using beans from Mexico Tabasco &Chiapas. @choccoffeewine threw down the challenge to make a Mexico origin bar couple of months ago; You would think being neighbors we should have readily available beans from Mexico, but that doesn't seem to be so. This bar has now entered our top 2 favorite (behind 1yr aged Sierra Leone).

Did you know chocolate can be aged like Wine ? Aging helps smooth out the edges. For an experiment we blocked some Sierra Leone last year, and now 1yr later brought it back to light. It seems that aging does work, it just made it even more fudge tasting. Note for chocolate makers, this had to be melted and put back into melanger for a few hours as the solids separate from cacao butter, and then tempered again.

Vietnamese 72% three ingredient Bean to Bar.

We got our first "official review". Chocofinewine does pairing reviews, and we met at 2019 Seattle chocolate festival, so when she saw my Peru post it fit right in with the Ucayali River series.

New bean, new bar. The bean is from Vietnam Dak Nong province. Nibbys bars are from now on set in Belgian made polycarbonate (apparently indestructible?) molds. Type of a mold does make a big difference especially on the surface shine which seems even more difficult with two ingredient bean to bar. Bar tasting notes, are raisin and fudge. It also did really well as ganache for the Valentine's cake .

This is our second batch of Peru Ucayali River. This time using organic unrefined coconut sugar (CS) leaving everything else the same (roasting, refining, conching). It is surprising that this bar tastes quite different than first batch with organic cane sugar, coconut sugar seems to bring out more intense chocolate flavor. Has anyone else compared a bar with the same bean but using cane sugar vs coconut sugar ?

Thanks to @cochranandrea for including us in her Valentine's .

Our first micro batch of Nibbys Peru Ucayali River. This bean is cremy with warm citrus tones and a nutty end flavor. One of our new favorites. To get more background on this bean you can watch Raising the Bar Documentary on Amazon Prime, certainly an eye opener when it comes to craft chocolate.

Orange chocolate coconut balls with ground walnuts and Nibbys Sierra Leone 72% two ingredient bean to bar. I always loved chocolate balls that my mom made, this is a slightly tweaked recipe.

I started blocking chocolate some months back. Mostly for practical reasons, ie. a lot less cleanup between batches of the same bean and cocoa %. Blocking is supposed to also help with flavor development, so this is the first batch of 3 month aged Sierra Leone 72% bean to bar two ingredients. Now off to blind test. PS. check out that bloom on the second photo of the block.

First attempt at chocolate fudge, using Nibbys 72% Sierra Leone bean to bar.