The fermentation process can produce heat as a result of the metabolic activity of the microorganisms involved in the fermentation. The insulated container should be able to keep the cacao beans warm during the whole fermentation process. Fermentation Results Finally, chocolates are happiest being stored at c14 degrees, but will be happy in the fridge if that is the only cool place you have. However, they are best eaten when they've been brought up to room temperature before eating...a bit like cheese! This selection will include chocolates which are naturally vegan-friendly as indicated by (vf) against their information below. Tawny Fig - Dried figs steeped in Noval 10 Year Old Tawny Port with a touch of agave nectar & cinnamon blended with Madagascan dark chocolate in a dark chocolate dome. Suitable for vegans. (Gold International Chocolate Award (British) 2019, Silver Academy of Chocolate Award 2018, Gold International Chocolate Awards (British) 2016)

The contents will vary by season, so you might find a limited edition 'chocolate of the month' or seasonal chocolates inside, along with our core range of fresh chocolates and truffles. But we always include a menu which includes both images and words to describe each chocolate, so you’ll know what’s in the box. Raspberry Riot truffle - Raspberries & Framboise liqueur in a dark chocolate ganache & rolled in crushed dried raspberries Spiced Rum- Raisins marinated in Exeter's Two Drifters dark rum, blended with nutmeg, cinnamon & clove (Silver International Chocolate Award (British) 2020) (vf) Indirect Heating Method: This method involves melting the chocolate in a heat-resistant bowl set over a bowl of hot water, then cooling it down over a bowl of iced water. – We are going to use this method today.Arbequina & Sea Salt - Spanish Arbequina olive oil & smoked sea salt in a dark chocolate ganache. (World Bronze International Chocolate Award 2016, Silver Academy of Chocolate Award 2016) I personally like darker, more intense chocolate, so my sugar to cacao powder ratiois slightly lower than 1:2(150g powdered sugar : 350g cacao powder). Whether you are treating someone you care about for birthdays, anniversaries, Father’s day, Mother’s Day, or simply to show you care about them – our luxurious chocolate gifts and vouchers make for the perfect present. Dorset Sea Salt Caramel– Dorset Sea Salt’s apple oak smoked sea salt in a muscovado caramel in a dark chocolate gem (2 Star Gold Great Taste Award 2020) Tangerine Dream - Orange-infused dark chocolate topped with Dorset-made tangerine jelly in dark chocolate (1 Star Gold Great Taste Award 2022, Bronze International Chocolate Award (British) 2022) (vf)

sugar(Ideally use powdered sugar. Can also use granulated sugar, but it will give your blender more work to do.) Our enticing, minimalist design boxes are completely plastic free, in line with our sustainability promise. Hand crafted, fresh chocolates, delivered directly from our kitchen to their door, our luxury chocolate subscription boxes are the ideal present for someone who loves a regular touch of luxury in their lives. According to Institute of Culinary Education: “Typical cacao roasting temperatures range from 250-275°F up to 350°F, with the roasting process lasting between 30-90 minutes.”Conkered Coffee - Dorset Conker Spirit Cold Brew Liqueur using localDorset Beanpress coffee, in a milk & dark chocolate ganache (1 Star Gold Great Taste Award 2018). Give the ultimate luxury chocolate gifts with Melt Chocolates – London’s leading purveyor of luxury chocolate gifts and chocolate gift vouchers. Cream Tea - Clotted cream topped with a raspberry & damson jam from Little Bowhay preserves near Exeter, in a milk chocolate dome.

Perfect Passion - Passionfruit puree layered with a fresh cream milk chocolate ganache(1 star Gold Taste Award 2015) Hot Cross Bun - Mixed spice, candied orange peel, raisins & crystallised ginger in a dark chocolate ganache in a milk chocolate 'bun' Our Award-Winning Chocolates are handcrafted in the heart of Notting Hill. Completely fresh and handmade with the attention to detail that sets us apart, our chocolate boxes, hampers and chocolate bars give you the opportunity to show you truly care.Perfect Passion– Passionfruit pate de fruit layered with a milk chocolate ganache in a milk chocolate embossed flat square (1 Star Gold Great Taste Award 2015)

I found an article online saying “To ferment cocoa beans without banana leaves, you will need to find an enclosed space with a temperature between 70-85°F (21-28°C) and a humidity level of 80-90%.” The actual fermentation time could be vary based on several of factors, such as size, type, and amount of cacao beans, oven humidity and temperature, the frequency and intensity of mixing and stirring. In general, cacao bean fermentation usually takes 3 to 7 days. Roasting the cacao beans The ratio of sugar to cacao powder will vary depending on individual preferences and the specific type of chocolate you’re making. In general, a good starting point is 1:1, meaning that you use equal parts sugar and cacao powder. This will result in a balanced flavor that is not too bitter and not too sweet. Cacao butter is an essential ingredient in chocolate-making because it helps to give chocolate a smooth texture, a rich flavor, and a glossy surface. Totally Twisted Nose– Winchester’s Twisted Nose Gin and fresh watercress-infused white chocolate ganache in a dark chocolate dome (Gold Academy of Chocolate Award 2015)Gingerbread Caramel - muscovado caramel with treacle, allspice, ginger, clove & cinnamon (World Silver International Chocolate Award 2019, Gold International Chocolate Award (British) 2019) Madagascar dark chocolate: 67% (min) cocoa solids, Uganda dark chocolate: 80% (min) cocoa solids, milk chocolate: 45% (min) cocoa solids, 18% milksolids, white chocolate: 34% (min) cocoa butter, 18% milksolids, Ruby chocolate: 47% (min) cocoa solids, 26% milk solids, Gold chocolate: 30% cocoa butter, 28% milk solids, Madagascar mega milk chocolate: 65% (min) cocoa solids, 27% milk solids, vegan cashew milc chocolate: 40% (min) cocoa solids (cocoa mass, sugar, cocoa butter, cashews, sunflower lecithin) Cabin Pressure & Rosemary - Cabin Pressure gin from Horsham blended with fresh rosemary-infused dark chocolate ganache in dark chocolate dome (Silver International Chocolate Awards (British) 2019, Silver Great Taste Award 2019, Bronze Academy of Chocolate Award 2019)