You know that big wheel keep on turning...

Some fresh chocolate making. All that is in here is sticky liquified cocoa nib. Yum.

Those stone rollers keep on burning

And we’re rolling, rolling, rolling yeah

Rolling on the chocolate river.

Sometimes when I post I forget you can’t smell through the screen. Fun fact: Did you know the first few yours of chocolate refining can be very stinky? Many of the harsh and less favorable volatile aromas in the cocoa bean (developed from the fermentation process) are released. As the wheels turn, and the cell walls break down, fat is released along with many aromas good and bad. Some people say it smells like a wet dog or wet rag in those first few hours. It’s true. But I like to say it smells like something good is about to happen.