The Chocolate Life

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Hello Everyone,

This is my first time posting and I am very excited as I have just started my chocolate journey. I have recently made my first batch of chocolate and I am looking for some feedback on ways to improve everything about my process. So here is goes...

I am using a CocoaTown ECGC-12SL melanger. I have decided not to roast my beans (a discussion for later as I would like to hear people's thoughts on roasting vs non-roasting). 

So from the un-roasted cocoa nib (I did 400g of them) I then ground them into a fine paste and put them in the melanger. After 12 hours of them being ground down they were at the liquid stage, and I then added 120g (30% by weight) of sugar that I had pre-whipped in a food processor to make it powdered sugar to the melanger. After another 3 hours I stopped the machine and decided the chocolate was at the stage I wanted it. 

when I stuck my spoon into the still liquid chocolate I was surprised that it was not half bad for my first try but at the same time it stuck to my teeth in a DRY-like manner. I am not quite sure how to explain it, it was not gummy or unrefined (it was very smooth without any large sugar or nib pieces) but it had this dry like quality. 

So I decided to temper it anyways and placed it in molds. The next day I came back to taste the chocolate again and it still had this dry texture that usually presented itself on the second bite of a piece. I am not sure if I may need to add more cocoa butter to smooth this out of what.

Like a I said before my chocolate only has the nibs (a crillio variety) and powdered sugar (I powered it myself). Could it possibly be that because I powdered the sugar myself that this dry quality came into effect?

Thank you very much in advance, this forum is a an incredible crucible of knwledge! 

-Ian H.

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