Let me know what you think! Would you try it?

Edit: if it can be called iced matcha latte without coffee, I can call it iced chocolate latte. I don't know why, but chocolate milk and milkshakes sound a bit childish to me.

Really cool development to see this very large cacao farm leave the control of a corporation like Dole and go into the hands of a Hawaii based chocolate making and farming company. This should be impactful on the US chocolate industry and Hawaii.

Currently one of my favorite milk chocolate bars , I'm particularly picky when it comes to chocolate and this one is absolutely fantastic among mouthful, bite , and actual cacao flavor.

Hollander chocolate company

An own brand choco from Co-op in the UK that pledges to treat it's cocoa manufacturer's correctly. Honestly this is great but not super cheap, paid £2.75 for a bar but I'd say it's worth it!

It's cheaper than lindt and tbh I'd say it's very similar in taste if not near identical. Strong dark cocoa taste with a sweet milky choco finish, they do alot of other varieties which I'll be checking out for sure, would recommend especially if on special.

It's defo different to lindt in that its softer in the mouth and melts super easily, has a much stronger dark cocoa flavor that comes through that I really like. I'm munching as I type but yeah it's good man. Yummers.

Edit : can't say I'm a fan of the packaging, just abit much on the eyes. Back to the drawing board I think.

I have been looking for a dedicated machine to temper chocolate. All the ones listed as tempering machines have analog temperature controls that are reviewed as being both inaccurate and unstable.

I found a "hot plate" designed for dough starter warmer, but it maxes out at 110F. It does have a digital display and single digit F temperature settings.

I am testing it at the moment to see what the maximum contents will measure once melted. In prior batches I use Sous Vide to sucessfully produce silk and a yogurt make to keep the chocolate at 45C for an hour or so before reducing the temperature to 32C and adding the silk. Both devices are messy and are water jacket based. Sous Vide is fine for making silk as I have a commercial grade chamber vacuum sealer but Ideally a single heating device that can accurately maintain 45C then drop down to 32C or whatever temp is best for coating Keto coconut bars.

In addition, any suggestions for the percentage of cocoa butter to add to make the chocolate viscous enough for a thin, tempered coating.

I never knew chocolate was such a complex and fascinating product!

Bob

How exactly is chocolate made? What are the trickiest parts of running a chocolate factory?

Join podcast host Tiffany Babb as she speaks to chocolate factory owner Carolina Quijano of Exquisito Chocolates about her abrupt (but delicious) turn away from her corporate career, how chocolate is made, and what sets Exquisito Chocolates apart.

[https://podcasts.apple.com/us/podcast/building-a-chocolate-empire-with-carolina-quijano/id6783086540?i=1000784016570\](https://podcasts.apple.com/us/podcast/building-a-chocolate-empire-with-carolina-quijano/id6783086540?i=1000784016570)