Legit Chocolate

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Having some fun trying out the new batch tempering machine. Using some Belgian milk chocolate couverture for a change......
05/03/2021

Having some fun trying out the new batch tempering machine. Using some Belgian milk chocolate couverture for a change... And some treats 😂

Trying a batch of 66% dark coffee chocolate!
10/01/2021

Trying a batch of 66% dark coffee chocolate!

We're back in business! Our original motor started getting a bit tired, so we've done a small upgrade to Motor v2.0 - cu...
09/11/2020

We're back in business! Our original motor started getting a bit tired, so we've done a small upgrade to Motor v2.0 - currently grinding away at a batch of 70% dark

This week's infusion experiments, using the 50% dark caramel milk chocolate! Keen to get feedback from our tasting crew!
12/10/2020

This week's infusion experiments, using the 50% dark caramel milk chocolate! Keen to get feedback from our tasting crew!

Today we toasted some full cream milk powder for our upcoming 50% caramel milk bars! It was an experiment but the flavou...
04/10/2020

Today we toasted some full cream milk powder for our upcoming 50% caramel milk bars! It was an experiment but the flavour is awesome! Compliments the fruity Kokoa Kamili cocoa beans very well. Can't wait to share these bars with our tasting crew!

Budding chocolate maker having fun in the Test Kitchen.
26/09/2020

Budding chocolate maker having fun in the Test Kitchen.

Very happy with how the Legit moulds turned out!
26/09/2020

Very happy with how the Legit moulds turned out!

We experimented a little with some KZN macadamia nut infusions... Very happy with how they turned out!
26/09/2020

We experimented a little with some KZN macadamia nut infusions... Very happy with how they turned out!

Pouring Batch #1 into the Legit Chocolate 70g moulds! Proud moment!
26/09/2020

Pouring Batch #1 into the Legit Chocolate 70g moulds! Proud moment!

26/09/2020

Hand-tempering the chocolate on a granite slab helps bring the temperature back down whilst integrating the various crystal structures by agitating it. It is also very satisfying to watch!

Tempering Batch #1 of the 70% Dark Tanzanian chocolate, means heating it and cooling it through a range of temperatures...
26/09/2020

Tempering Batch #1 of the 70% Dark Tanzanian chocolate, means heating it and cooling it through a range of temperatures so that it gets that nice glossy shine and snap!

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49 Tatham Road
Pietermaritzburg

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