The Journey to Batches 82, 83, and 84 — Finding the Perfect Balance
It’s been quite a journey up to this point.
I’m not a dietitian or a scientist — my background is actually in electronic engineering. For most of my life, I worked with circuits and systems, not cocoa beans and coffee. But over the years, through my chocolate journey, I learned how to work with cocoa, coffee, and tree nuts — and more importantly, how to bring them together in ways that create something truly unique.
When I started this new chapter in my garage lab, I had to retrain myself completely. The machines are smaller now, all handmade, and everything needs a gentler touch. I had to rediscover how to roast each nut, how to bring out their natural flavours without destroying their goodness. It felt like learning to walk again — but I enjoyed every step.
The Sweetness Struggle
One of the hardest parts was the sugar story.
Do I add sugar? Do I keep it out? Do I use coconut sugar, or maybe honey? I wanted to keep things as natural as possible — something that supports health, not hurts it.
So I started experimenting. Allulose, stevia, monk fruit — I tried them all. But each one had its own character, and most left something missing — either the flavour, or that “fullness” you get from real chocolate. Eventually, I found the right balance using monk fruit combined with soluble fiber, which gave me the sweetness and the body I was looking for. That alone took me months to figure out.
The Functional Ingredient Dilemma
At one point, I went down the road of adding functional mushrooms and adaptogens. It sounded exciting — food with purpose. But once I tested it, I realised two things:
- They changed the flavour and mouthfeel too much.
- They’re very personal — what works for one person may not work for another.
So I left them out. It was the right decision. My focus now is on creating something that’s enjoyable, natural, and that quietly supports a healthy life — without shouting about it.
The Heart of the Process
Now I’m on batches 82, 83, and 84 — DELIGHT, CHARGE, and BALANCE.
Each batch builds on what I learned before. In the last one, the flax was too high, which gave a heavy, almost waxy feel in the mouth. So for this round, I reduced the flax, added chia seeds, and a little macadamia for that buttery smoothness.
I roasted everything myself again — carefully. Not to destroy the natural oils or nutrients, but just enough to bring out flavour. Almonds, macadamias, pecans, coconut, hazelnuts — and then my favourite part — the coffee. I roasted a Tanzanian Arabica, which I use in both CHARGE and LYFT (a new product I haven’t shared yet). Coffee gives the blends a depth and warmth that I love.
Once the roasting was done, I loaded up the melangers — my granite-wheel grinders — one for each batch. Then came the cocoa butter, the cocoa liquor, monk fruit, rosemary extract, and lecithin. Slowly, everything started coming together.
The Taste Test — Lessons in Patience
After 24 hours of tempering and setting, it was time to taste.
I made three versions of DELIGHT — plain, one with whole hazelnuts, and another with almond pieces. But as I started tasting, I picked up something strange — a raw, green flavour. It wasn’t metallic, but it wasn’t right either.
It turned out that the flax and chia seeds I bought locally were rancid. The store keeps them in clear tubes under bright lights, and seeds go off very quickly that way. Sadly, it spoiled the whole batch — CHARGE, BALANCE, and DELIGHT. The flavour was off, and all those good anti-inflammatory properties were lost too.
It was a hard moment. After so much work, the product wasn’t what I hoped for. But I still tasted everything, because there’s always something to learn — about flavour, texture, and process.
Hope in the Details
Even though the flavour wasn’t right, the texture was great.
Firm, smooth, with a lovely crunch from the inclusions. The monk fruit level was almost perfect, maybe just a little adjustment needed. And the big nut pieces — those made a big difference. It’s these small wins that keep me going.
This is what the journey looks like. It’s messy. It’s frustrating. But it’s also exciting, because each batch teaches me something new. Every mistake brings me closer to that moment when everything finally comes together — taste, texture, health, and joy — all in one bite.
Closing Thoughts
Batch 84 might not be perfect, but it’s progress.
And progress is what this whole thing is about — learning, adjusting, and moving forward one roast at a time.
My goal is still the same: to create something truly special — a product that’s indulgent, natural, and good for you — made by hand, in a small garage lab, by someone who refuses to give up.
