What says seasons greeting better then the gift of chocolate. This season I am featuring Trinitario hybrid cacao beans from small farms in La Masica, Honduras. The beans are flavorful without any bitterness or astringency which translates to a well fermented bean. The flavor profile is that of a little fruitiness with notes of honey, cedar and sandal wood. An interesting mix of flavors indeed that will result in a delicious smooth creamy chocolate. For those of you that don’t know me, I make chocolate from scratch, from bean to bar in Evanston.
I am the Picasso of Chocolate.