"Hi Clay, I had hoped you were in Manhattan or Brooklyn (as I'll be there May 22&23) so that I can see you. I'm visiting from the Philippines, where 5+ yrs ago I planted cacao on a whim because I chanced upon left-over & cheap…"
I agree. A newbie like myself, who is still learning must make many temper temper checks. Keep written records of weights of liquor, ambient temperatures, working temperatures, time at each stage, samples, etc. of every batch.
"At the start of this thread, Nicole said she was " ... tempted to try using a cold water bath instead."
Thomas, how do you drop temperature from 118F to 86F? Does your Chocvision use cold or chilled water? How long does it…"
"I am new to this forum. I have done quite a bit of reading and this website has been very helpful.
Using fermented cacao beans from trees that I grew 4+ years ago, a small horizontal rotary roaster, a drill press modified to run a vertical ball…"