Anybody have experience and/or hints on roasting and processing Mexican Tabasco? I have a new shipment of 5 lbs of beans and would like some input on roast levels and duration if anybody has experience.
Also, I have not tried a “split roast” blend with any of my beans as yet. Like a 50 % medium and 50% dark roast blended at the winnowing stage. Anyone tried this?
Also, I usually do a base process of 66% for the dark chocolate and then draw off 3 lbs of that from the wet grinder and add milk and more sugar for a 45%-50% milk chocolate on the remainder. Any suggestions on these additive levels? (I don’t like higher cocoa because I’m filling the chocolate mold shells with wine jelly and spirits creams—not to be overpowered by bitter chocolate )