Share 'Experimenting and Tempering with Criollo Bean'
Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao.
It is the criollo bean fermented for about 3 days and then slightly roasted for about 15-20 minutes just enough so that its possible to hand peal the beans. This process seems to be the traditional way and is done by about 10 local families here.
From what i heard this bean…
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