I met David De Olier in his chocolate shop in Salento, Quindio, Colombia. He took me to the tasting room and let me taste raw cacao, roasted cacao, and then chocolate from 100% all the way down to 65% dark. He told me he learned to make chocolate during the pandemic, when all the businesses were closed. He watched YouTube videos and bought the equipment, then started buying cacao from a local farmer. And it's good. I settled on the 75%, which seems to be the not-so-sweet spot for this chocolate. It's just two ingredients: cacao and sugar.
I decided to import these because they're so good, and I love the idea of supporting someone who is scrappy like me and learned to use the local resources to produce excellent products. This is a 70 gram bar. Buy three and save.
This is cool. If you're a big fan of the DoubleShot, you're going to love it. We had coins made and they are great. They are solid metal coins with the DoubleShot icon on one side and the buffalo logo on the...
I'm fairly handy with wood, but my stuff is crude, rustic, functional. My friend Paul, on the other hand, creates art pieces out of wood. These spreaders are one of his special projects. Since we started the DoubleShot bread program,...