When you mention aging chocolate---this really interested me.....can one age the beans, or is it the liquor...or the mass allready conched that gets aged.....I do believe that waiting over the weekend to temper my chocolate after it has been well conched does give a smoother tasting chocolate. (70% dark). but has anyone tried aging beans, and if so, for how long?
I haven't tried aging cocoa beans, so I can't comment on that. These are two good discussions on aging chocolate though once it has been conched, tempered and moulded.
Thanks.....love the idea!