|Fresh uncured, untempered Fresco chocolate before we chopped it up. Just hours out of the conch.|
What an amazing experience to be able to taste fresh chocolate! Rob Anderson of Fresco Chocolate brought some chocolate just hours out of the conch for us to taste after the Bean to Bar film debut in Bellingham.
Thank you Rob and Family and Fresco Chocolate!!
Since the chocolate was untempered all of the flavors burst forward at once and it melts very quickly.
More of my comments on the You Tube clip below...
|Chunks of fresh uncured, untempered Fresco Chocolate.|
|Fresco Chocolate 212 Dominican Republic Bar.|