I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least…Continue
"I had this exact problem. I have not been able to get a my cacao+sugar batches to temper just with the Rev 2 but i have gotten very good results with the following tweaks:
1. set the high heat to 118 (helps make sure all the crystals go away)
I'm pretty new to the bean to bar business but I saw this video on youtube where they use seed chocolate.
I temper chocolate by hand but I always used untempered chocolate as seed. I think you can use untempered chocolate as well as…"
I've searched the forums here for help with my problem, but I can't find exactly what I'm looking for, so forgive me if this topic has already been covered and I failed to find it. A few weeks ago I received my Rev 2 in the mail. Up until then, I'd been tempering by hand, with no problems. I would usually just pour the chocolate out of my Premier Wonder Grinder into a metal bowl, keep it around 95 F, take out a third and work it in another metal bowl until it got to the low 80s (and was very…See More
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
"Thank you for the interesting Article.
Some choco makers I've met say they now roast at lower temperature - around 100 C for a longer period rather than between 120 and 150 C for 15 to 20 min as before. BTW, your temperature seems very high to…"
It isn't always that dramatic, but subtle for one person can be very dramatic for another. I don't have a world class palate, but there are people out there who do (and who also like chocolate).
You're right about it…"
I have noticed changing sub-aromas or flavors but not as dramatic a you describe. However, I am looking for a way to somehow predict the aromas or better expressed, a way to assess aroma potential without the time consuming trail and error…"
I was wondering if anyone has analyzed samples of cacao/liquor using on-line liquid chromatography gas chromatography or olfactometry to isolate the acids, aldehydes, ketones, alcohols, esters, sulfur compounds, furans, lactones, terpenes, phenols, epoxides, etc etc responsible for flavor and smell. I think it would be interesting to see how, for example, the amount of terpenes present might change in relationship to different roast temperatures/durations or conche time/method.I've been…See More
"I'm having the same problem with my chocovision rev 2. I can temper fine by hand, but with this machine I've only done it right once or twice. I bring it up to around 115, down to around 81, then back up to 90. Can't get it to work.…"
I was in Paris for work and I stopped by Patrick Roger's boutique on the Boulevard Saint-Germain and spent nearly all the money I had on an 80% Madagascar bar. I sat down at a little cafe, ordered an espresso, opened the metal box holding the chocolate, broke off a piece, and put it in my mouth. I got some strange looks from people walking along the street because I couldn't stop grinning. Before that, the next best thing I'd had was supermarket dark chocolate. Paradigm shift!
My favorite chocolate is:
Marañon Canyon is my favorite origin at the moment. Love it.
You need to be a member of The Chocolate Life to add comments!