the boxes we shipped the chocolate in weren't enough protection for the bars! they need more padding or something.
we were dissatisfied with the texture of the batch we sent out (thankfully only the first 20 bars) and we should have done what we eventually did: break all the bars down, remelt them, and refine them for 6 more hours. MUCH better. those in the first round, we'd be happy to send you more chocolate for comparison's sake! you'll be surprised at the difference.
we didn't explain what 'live' chocolate is. doh! live chocolate means that our cacao beans are unroasted and we never get the cacao mass above 116 degrees. therefore we do not destroy the wonderful properties in the chocolate (enzymes, antioxidants, lowers blood pressure, and the darker the better) and also we have to work a lot harder in order to get the taste and texture just so. (we think we're getting close with this most recent batch.) unfortunately for you (but fortunately for us) there are only two (very small) companies that make raw chocolate.
okay 'renzo's up to no good. bbl
we were dissatisfied with the texture of the batch we sent out (thankfully only the first 20 bars) and we should have done what we eventually did: break all the bars down, remelt them, and refine them for 6 more hours. MUCH better. those in the first round, we'd be happy to send you more chocolate for comparison's sake! you'll be surprised at the difference.
we didn't explain what 'live' chocolate is. doh! live chocolate means that our cacao beans are unroasted and we never get the cacao mass above 116 degrees. therefore we do not destroy the wonderful properties in the chocolate (enzymes, antioxidants, lowers blood pressure, and the darker the better) and also we have to work a lot harder in order to get the taste and texture just so. (we think we're getting close with this most recent batch.) unfortunately for you (but fortunately for us) there are only two (very small) companies that make raw chocolate.
okay 'renzo's up to no good. bbl