Season #1 harvests:
- Three different roasts of a Ghana Forastero bean, 70% cacao content, with 5% added cocoa butter.
- Three different roasts of a Venezuela Criollo – Trinitario blend, 70% cacao content, no added cocoa butter.
- Three different cacao contents using a Guatemalan Trinitario bean with 3% added cocoa butter.
- Three bars: 70% Hawaiian, 70% House blend A with Vanilla bean, 70% House blend B with cinnamon.
- Three different levels of added cocoa butter using a Peruvian Criollo bean at 70% total cacao content.
- Six different bars using 2 roasts and different levels of refinement ranging from 30 minutes to 24 hours using Bolivian Criollo / Trinitario bean at 70% and 87% cacao content.
- Three bars: white chocolate with nibs and bourbon, milk chocolate using a blend of origins and added crystallized ginger, and dark chocolate using a blend of origins at 70% cacao content and added cardamom and dried orange peel.
- Four bars using Dominican Trinitario bean at 65% cacao content and using different types of sugar: white sugar, Sucanat, maple sugar, and palm sugar.
- Three bars: Papua New Guinea Forastero at 65% cacao content, 65% Dominican roasted in a wood oven, and 65% Dominican smoked over pecan wood.
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