Earlier this summer, Raven Hanna wrote about double-fermenting cacao, and a big no duh moment went off in my head. As a company who loves working with fermented flavors, I’ve always been a little wistful that cacao fermentation happens (and is best) at origin. This was my moment and I couldn’t believe I hadn’t thought of this before!
Around the same time, a good friend shared the bounty from their prolific backyard plum tree. I fermented nibs with the plums into a country wine, using only the wild yeasts present on the fruit and cacao. It was lively and vigorous, yielding a bright, fruity wine.
Afterward, I dehydrated the nibs and plum pulp and ground them into this chocolate. The result carries notes of a young, perfumed wine — bright and juicy (but not plum-y!). This was my first dabble with double fermentation, and I’m excited to keep exploring.
Ingredients: cacao beans from Kokoa Kamili in Tanzania*, cane sugar*, local backyard plums, cocoa butter*
*organic
vegan
Earlier this summer, Raven Hanna wrote about double-fermenting cacao, and a big no duh moment went off in my head. As a company who loves working with fermented flavors, I’ve always been a little wistful that cacao fermentation happens (and is best) at origin. This was my moment and I couldn’t believe I hadn’t thought of this before!
Around the same time, a good friend shared the bounty from their prolific backyard plum tree. I fermented nibs with the plums into a country wine, using only the wild yeasts present on the fruit and cacao. It was lively and vigorous, yielding a bright, fruity wine.
Afterward, I dehydrated the nibs and plum pulp and ground them into this chocolate. The result carries notes of a young, perfumed wine — bright and juicy (but not plum-y!). This was my first dabble with double fermentation, and I’m excited to keep exploring.
Ingredients: cacao beans from Kokoa Kamili in Tanzania*, cane sugar*, local backyard plums, cocoa butter*
*organic
vegan
