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David Flemming
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  • Trinidad and Tobago
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Dry Cocoa Bean to Cocoa liqueor ratio

Started this discussion. Last reply by David Flemming Jun 5, 2009. 4 Replies

 

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David Flemming replied to David Flemming's discussion Dry Cocoa Bean to Cocoa liqueor ratio
"Thanks a mil Brad!"
Jun 5, 2009
Brad Churchill replied to David Flemming's discussion Dry Cocoa Bean to Cocoa liqueor ratio
"If the beans were moist, roasting would remove the moisture, hence making them lighter by weight. You are correct about the winnowing."
Jun 5, 2009
David Flemming replied to David Flemming's discussion Dry Cocoa Bean to Cocoa liqueor ratio
"So if the beans were moist, I would get more liquor right? and....if I winnow poorly, I would end up blowing away cocoa nibs with the shell and get less liquor right?"
Jun 5, 2009
Brad Churchill replied to David Flemming's discussion Dry Cocoa Bean to Cocoa liqueor ratio
"This all depends on how moist your beans were, and how well you winnow. The number could range anywhere from 15-30 % loss."
Jun 5, 2009
David Flemming posted a discussion

Dry Cocoa Bean to Cocoa liqueor ratio

Hi, I'm new here and have a question. Does anyone know how much cocoa liqueor is gained after roasting, winnowing and grinding 1kg of dried cocoa beans?Thank you,David Flemming.....See More
Jun 5, 2009
David Flemming is now a member of The Chocolate Life
Jun 5, 2009

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Visiting a chocolate museum.
My favorite chocolate is:
Valrhona

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