Hi! I really need advice.
I keep on having problems of making chocolate that taste acidic. I've made 7 batches so far.
Each with different temperature, mostly either short high or long low.
Especially the long low roast a little more than half way I get this scent of acidness and at the end resulted in a little bit of a burned brownie smell.
Many roast I would get this nice smell of chocolate…
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