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…Continue
"Hey, I'm trying to get a handle on what prices usually are for the very small-scale tempering machines-- how much are you selling yours for & what else can you tell me about it? My email is email@example.com"
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Try insulating your steel bowl. It will keep more heat in. Also, if making dark chocolate, do not add any cocoa butter until it has had time to conche. The cocoa butter will reduce viscosity and temperature.
When I am making milk chocolate, the…"
I am talking about a specific instance of a specific chocolate that was very highly lactic. It took over a year of aging for that specific taste to age out. We tried conching some of the finished chocolate in a small wet grinder and it did not…"
"Hope I'm not pestering too much.
Can you please clarify, when you say patience, possibly over a year, are you talking about aging the chocolate that long? Or were you talking about trying to figure out how to get rid of the flavor.
I will say…"
The sour taste is the acid. It needs to be conched off. Yes, that's where most of the fruity flavors come from, so it's a compromise of time/temp to find the right balance of residual acidity/sourness and fruitiness.
Some beans also…"
"You will probably need a pre-grinder before the ball mill as most ball mills do not work from nib, they work from liquor.
You can use a wet grinder as a grinder/refiner before the Kleego just as easily as a ball mill.
The wet grinder route is…"
"One more thing. I have seen the video a couple times on the Kleego, and read about it.
What might cause a "sour" taste? That is the comment I get right now. Is it acid? At the same time it is sour, it is also fruity. I know you cannot…"