Meadowlands Chocolate Company

Update: Finally our nibs are arriving tomorrow, shipped from Chocolate Alchemy. We ordered raw nibs rather than raw beans the last time we placed our order, which means we will be going from nib to bar rather than from bean to bar, at least, for this batch. Nibs are nice to work with because the beans have already been cracked and winnowed by the Chocolate Alchemist, but truthfully, we are looking forward to the whole beans arriving again, and to ordering in larger quantities.We will roast these lovely nibs, then grind, refine, conch, add organic cane sugar, keep on refining, conching and conching some more, until the chocolate is at about 20 microns and the taste is right where we think it's best, then temper it and pour it into molds.  The chocolate mellows for a few days. We wrap it. First, beans from Belize, then the Dominican Republic, after that, the Venezuelan Amazonas Wild Harvest, and finally, the Nicaraguan, which gets nibs sprinkled on the back. Should take about a week to ten days to do all four batches. We'll take photos of the progression, so stay tuned.