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
"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…"
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…"
"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…"
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…"
"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…"
"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…"
"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.