Making the Bar: India Anamalai 74%, Part 4 - Irony as Epilogue

You'll recall from Part 1 that my India Anamalai 74% bar began as a project to replace a particularly wonderful origin that I had no prospects of restocking: Venezuela Guasare. Eight months after starting the project, my replacement, Indian cacao sourced via Meridian, finally arrived here in Madison, WI. And guess who emails me a week later? Orlando from Cacao Marquez, the producer behind the Venezuela Guasare. It was our first direct exchange--the Guasare I'd purchased last year came through Chocolate Alchemy. What does Orlando tell me? You guessed it: Cacao Marquez has a fresh supply of Guasare ready to gp in Miami.

If you've made it this far in the story, I hope that finish gives you a laugh. But hey, it's all about the process, and I wouldn't change a thing. Connecting with suppliers Uncommon Cacao and Meridian Cacao, both of whom work directly with their producers, has helped bring my operation about as close to origin as it can get without having the scale for direct trade. Not to mention they've both been wonderful partners whose offerings have expanded my cacao rolodex. And now I have this completely unique, first-landing Indian cacao to shape into chocolate.

As for the Guasare, now that I know who to contact to get more, it's only a matter of time before it finds its way back into the lineup.