What I have been doing this week in Amsterdam with Kees Raat of Metropolitan to prepare for Saturday’s Origin Chocolate Event:
Roasting four 1kg microlots of Guatemalan cocoa beans (same basic roast profile).
Converting all four microlots into liquor in a small Premier grinder.
Converting two of the liquors into chocolate (70%).
Making mud cake from one of the chocolates.
Making a coffee chocolate from one of the chocolates.
Making an olive oil ganache using one of the liquors
Making a beer ganache using one of the liquors.
Making a water ganache using one of the liquors.
Making – a la minute – chocolate ice cream at the event.
Shooting and editing a video showing the progress on some of the above.
Took one canal boat ride because the weather was just so awesome.
Drove a canal boat for the first time.
Got on a bicycle to go pick up the olive oil and an oven thermometer because the temperature indicator on the oven we were using was missing.
And anything else Kees comes up with between now and the end of the day tomorrow. Thanks to Uncommon Cacao for providing the cocoa beans and to everyone at Metropolitan who helped.