"Did you clean the conche before this recipe? You may have residue left.
As for the ingredients, I don't use lecithin or vanilla but both those amounts sound really high. How long did you conche for? Was the metallic taste there at the…"
"Where are you located, what's your usage, volume, and budget?The two big couverture players in my area are Barry and Valrhona. Some use Belcolade because it's cheaper and "Belgian", but it's nowhere near as good.
"I've used a Mitutoyo brand micrometer I bought used on eBay. By grinding 48 hours I hardly need to worry about particle size.
It'll come out of storage once I get a universal so I can understand how fast it's refining. It was really…"
"It's expensive, and you'll have a hard time asserting it against big players who can see what you've done. Smaller players can come out of the woodwork and show prior art, or simply replicate what you have done with other…"
"25% increments sound like too little control. I get very different roasts with each 10-20 degree difference, which is trivial to accomplish with the Gene Cafe. Are you supposed to cycle up and down between 50-75% to get a desired temp between those…"
"I've used a Behmor for a while - what's frustrating is the lack of control. I'd read about roast profiles in forums or books and be unable to apply it, so I resold mine to a friend and got a Gene Cafe. It's a lower capacity…"
"I hate business plans with a passion. Unless you are entering a well-known market, it's all guesswork. Fiction. Most of the industry reports are just educated guesswork.
In good IT startups, prototyping and quick learning is valued over…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
"Solis: I've tried 40% vodka and 40 and 94% grain alcohols. By far the vodka was the best, without the rubbing alcohol feel; 94% was disgusting.
Ground cocoa mass infused faster. Concerned I was wasting a lot of cocoa butter, I tried cocoa…"