Hello,Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingredient can acheive that?What are the draw back?Although I…Continue
"Thank you very much Rik.
I will try just a bit smaller but like you mention, if the volume is too small the temperature may not rise enough. Did you line the plywood with banana leaves?
I could be interested. I will be near Woodbridge in 10 days . how much do want for it? could we meet in Dallas next Saturday at the chocolate show?
My # is 571- 253-3206
looking forward to meeting…"
Have had any reply to your question? I will be in the DR soon and also needing to ferment small quantities of beans. How have you solved the size issue? What kind of wood do you use? Do you line the box with banana leaves?