The Chocolate Life

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Here is another technique I see a little of in cacao processing, mainly in cacao I get from Samoa and Fiji. So what they do is wash the beans with water after ferment has compeleted to get the pulp off, then they dry. This results in a shell that is super easy to winnow away. Does anyone know how this practice influences the flavour of the resultant cacao. Is this a bad practice or good practice. Anyone had any experience or care to comment?

Tags: beans, cacao, ferment, fermentation, washing, winnow

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Conching would be better for removing acidity while maintaining the body and soul of chocolate, though you can go to heavy on that also, in my experience.

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