Part 4/10:

Hodge’s methods emphasize showcasing the distinctive qualities of raw, fermented beans. Instead of roasting, he ages cocoa nibs in bourbon casks or steams them with wine avant-garde techniques that infuse the fat with complex aromas. For example, aging nibs in bourbon barrels imparts smoky, oaky notes, while steaming over cabernet sauvignon introduces fruity hints.

Unique Chocolate Variations

• Bourbon-aged chocolate offers a mellow, nuanced flavor profile.

• Wine-infused nibs create a sophisticated, layered taste experience.

• Coconut-infused cocoa produces a softer, creamier dark chocolate with hints of tropical richness.