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Harald's Discussions

Experimenting and Tempering with Criollo Bean

Started this discussion. Last reply by Sebastian Nov 13, 2013. 5 Replies

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

Tags: cacao, ceremonial, criollo, tempering

 

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Latest Activity

Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"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…"
Sep 2
Dan Sundell replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"I too would eventually like to purchase the Kleego but in the mean time, could I reduce the conching time in a grinder by blowing hot air over the chocolate such as with a heat gun?"
Sep 2
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark: 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…"
Aug 17
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"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…"
Aug 15
ramya replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Harald, Mark, ball mills can't conche chocolate unless  you have special attachments  for conching"
Aug 15
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark: 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…"
Aug 15
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"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…"
Aug 15
Harald replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Thanks alot Clay, this turned out a lot more helpful then i thought. From what i understand, it seems that a ball mill combined with a Kleego seems a good solution for a tight budget."
Aug 15
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"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…"
Aug 14
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark -  I understand completely about your situation. What I also want to say is that the Kleego50 is a real, functional, alternative to a second (or third) CocoaTown. The cost is within about 10% when you get an ECGC65 with all the bells and…"
Aug 14
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Thanks Clay, I'm not in the Kleego budget ball park yet, but the goal is to be there by next Summer. Like many places, Summer is our busiest time of year. I was hoping to offer locally sourced, quality, dark chocolate this Summer, but I'm…"
Aug 14
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Mark: Yes. Fill level affects the efficiency of the wet grinder. The fuller it is the less efficient it is. It also can have a serious affect on the longevity of the grinder as the larger mass of chocolate weighs more and exerts more friction and…"
Aug 14
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Clay, for a wet grinder, does the fill level affect the efficiency of conche? Do you notice a significant difference between a day of grinding/conching, and three days? Much appreciated."
Aug 14
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Baking soda is NOT the way to remove acidity in chocolate. Your chocolate will taste icky. The best way to remove the acidity is to conche it out. A wet grinder (such as the CocoaTown ECGC65) is not designed to run with the chocolate above the…"
Aug 14
Clay Gordon replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"In order to conche in a ball mill, the mill needs to specially designed to work as a conche. In a conventional ball mill (e.g., metal pot filled with grinding media and a central stirring rod inserted into the mass from the top) there is not enough…"
Aug 14
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"The beans appear to be properly fermented, and I say that only because I've had under-fermented beans for so long that these are perfect in comparison. I was thinking that I would probably try some baking soda in the next batch anyway. The…"
Aug 14

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
When i first tasted chocolate made directly from the bean.
My favorite chocolate is:
Criollo Chocolate

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