that. i have a single brazil cocoa. if you use it as it is, it is pretty clearly single origin. the origin is brazil. i also have two cocoa beans from the dominican republic. roig and la red. both from very distinct regions in the dominican republic. if you were to make a chocolate from them blended...
to add. lecithin is often described as an emulsifier. in chocolate, that is not really why it is used, but that property is used. what i mean by that is technically an emulsifier is used to bind somewhat equal parts of water and oil together. like in a caesar salad dressing. the egg is the emulsifier...
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no, definitely not. it can make some damn fine chocolate. you (or in this case, i) just have to search out a good source of forastero. the one i presently have i choose from a number of options. it was the best of those options. it has a good hearty chocolate flavor, a very low mold and breakage count...