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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 star…

You've reached the final chapter of the story behind my India Anamalai 74% bar. To recap, in Part 1 I was running out of one of my all-time favorite cacao origins, Venezuela Guasare, so I set out to f…

I set the stage in Part 1: when my supply of Guasare cacao ran out, I needed a new origin that offered an equally complex, dynamic flavor profile of its own. Part 2 is all about the process of finding…

My first Making the Bar post told the story of the Honduras Wampusirpi 100% bar--an unplanned bar that came together quickly, almost as if fate were behind it. The story of my latest bar, made with ca…

I'm releasing my first 100% bar today, made with nothing but cacao from Wampusirpi in Honduras, and I've decided to let you in on how it all came together. The point isn't to provide chocolate-making…

In Part 1 I told the story of how a chance purchase and a good friend set me on a quest to make my first 100% bar. Much of the work that goes into a new product is rather dry--there are barcodes, and…

This is the last of three blog posts telling the story of my Honduras Wampusirpi 100% bar, from inspiration (Part 1) to creation (Part 2) to final touches (Part 3).By the end of Part 2 the recipe was…