The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

After a year and a half of gear up and a dozen experimental batches, I still consider myself an extreme novice at chocolate making.

Although we've made some huge improvements and the confections we make with our chocolate are highly sought after in the region, I don't consider the chocolate we're making as bar quality. I would not mold up chocolate into bars and sell it in that manner.

My wife calls it "wang". I agree there is an off taste. It is borderline bitter. I've read research papers suggesting that the roasting is not quite right. I've spoken with a friend who has a Phd in agriculture and is helping small African farmers make their own bars. He was telling me that bitterness is a result of under-fermented cacao, which would be difficult for me to do anything about.

I've even tried to add some baking soda in order to offset any remaining acid in the chocolate, but there's still a bit of a bite to it after that. For you purists out there, please don't cast any stones about the soda. :-)

Anyone else have suggestions? I typically conch/grind the chocolate for 48 hours. I have started using a forced air roaster that I rent from a neighbor, though we might have taken it to too high of a temp (150C) on our first attempt.

If it's a fermentation issue I will have to stop buying cacao at the open market and try to find a producer who will set some aside to ferment just for us. I spoke with one producer who says he ferments four days. I am told that six days is ideal.

Tags: conching, fermentation, roasting

Views: 341

Reply to This

Replies to This Discussion

I am on the other end of chocolate the consumer end but if you ever wish to send test bars this way i would be interested in trying with my chocolate colleague

If only I could. By the time they got to you, they would have melted and solidified several times...without a proper temper. I am in Honduras.

how about in the fall when the weather is cooler

If I ever churn out something I would eat in a bar, I would not be opposed to it. Until then, I'm too ashamed. I make confections with it right now, and it's good enough for that, but not a bar.

those sound good also,hope you come to NYC one day

Look at the ecole school website for they have chocolate making classes which teach b2b making now

I don't want to make bars but to keep on tasting and discovering new bars

If you also look on Patric chocolate site he does consulting in this area


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service