The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

I encountered with something very weird during conching (Is it?). I roast this set of beans, and it smells so nice, during the first 3 hours I was able to pull off all of the acids, and I added in refined sugar, at that time I really love the taste, but everything is coarse, so I let it conch over night, the next morning the chocolate was smooth but with astringent taste and smell. Where does it came from? But during my first 3 hours of conching there was no sign of acid or astringent taste or smell at all. How can I fix this problem?

Thank you for all of your replies :)

Views: 202

Reply to This

Replies to This Discussion

One of the most difficult things to do when discussing flavors is develop a shared lexicon - ie, when you say something, have your readers understand what you mean.  Astringency is the drying feeling you get on your tongue, not really a flavor.  As it's a sensation more than a taste, you can't really have an astringent smell i'm afraid.  Astringency is very, very different than acid.

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service