"Do you supply small batches of fermented cocoa beans? About 10lb?"
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Astringency
Started this discussion. Last reply by Sebastian Jun 18, 2012. 1 Reply 0 Likes
I encountered with something very weird during conching (Is it?). I roast this set of beans, and it smells so nice, during the first 3 hours I was able to pull off all of the acids, and I added in…Continue
A lot of Acid
Started this discussion. Last reply by Sebastian Feb 21, 2012. 11 Replies 0 Likes
Hi! I really need advice.I keep on having problems of making chocolate that taste acidic. I've made 7 batches so far.Each with different temperature, mostly either short high or long low.Especially…Continue
Types of Sweetening and Conching Time
Started this discussion. Last reply by jorge camacho Feb 7, 2012. 9 Replies 0 Likes
Hi,I just got my CocoaT Melanger yesterday, so this is my very time making chocolate properly.For my first trial I use 380g of cocoa beans, I added in 163g of cane sugar to make it 70% dark…Continue
Stages of Chocolate Melting Points
Started this discussion. Last reply by Sebastian Jan 12, 2012. 3 Replies 0 Likes
Hi,I’ve read somewhere in the internet, but now when I try to go back searching for it, I couldn’t find the information.I’ve read that chocolate have 5 melting stages, and in order for the chocolate…Continue
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Sebastian replied to Panod's discussion Astringency"One of the most difficult things to do when discussing flavors is develop a shared lexicon - ie, when you say something, have your readers understand what you mean. Astringency is the drying feeling you get on your tongue, not really a…"
Panod posted a discussionAstringency
I encountered with something very weird during conching (Is it?). I roast this set of beans, and it smells so nice, during the first 3 hours I was able to pull off all of the acids, and I added in refined sugar, at that time I really love the taste, but everything is coarse, so I let it conch over night, the next morning the chocolate was smooth but with astringent taste and smell. Where does it came from? But during my first 3 hours of conching there was no sign of acid or astringent taste or…See More
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Sebastian replied to Panod's discussion A lot of Acid"Hard to say exactly not knowing your storage conditions, but chances are the white powder is either yeast or mold. Pretty normal, i'd not be overly concerned unless it's fuzzy."
Panod replied to Panod's discussion A lot of Acid"It does? But I have a feeling I might store it wrongly, I put it in this plastic tank, and put in some coal and those packets that absorb moisture and smell, and occasionally when it's sunny and dry outside I bring the beans out to dry (does…"
Sebastian replied to Panod's discussion A lot of Acid"Glad it worked! Since you pulled all the levers at once, it's hard to say which one did it 8-)
Letting dry beans age for 5 months is actually very, very good for the beans. Don't worry about that (as long as you stored them…"
Panod replied to Panod's discussion A lot of Acid"Thank you for all of your advices. It came out great, no sour or astringent taste at all! I roast the beans long enough that I can sense the changing of brownie smell turns to acidic smell and then back to brownie again. I let it conche for 34…"
Rodney Nikkels replied to Panod's discussion A lot of Acid"Dear Panod,
Perhaps you could try to increase the temperature upto 75 degrees Celcius during the grinding for some 12-24 hours? You could use a hair dryer or some other device for this, but be sure the temp goes up!
Best
Rodney…"
Sebastian replied to Panod's discussion A lot of Acid"Altering post harvest practices can have a tremendous impact on the flavor of the beans - chances are his beans are of decent bean stock, and that it's the handling after growing that would be tweaked to get him something he's after.…"
Richard Foley replied to Panod's discussion A lot of Acid"I would say look for better quality beans. If using over fermented beans and without the ability to truly conch properly you have a big challenge. Ideally, starting with carefully and properly fermented beans, as well as quality fine flavor beans,…"
Panod replied to Panod's discussion A lot of Acid"Thank you Sebastian for your insight, I'll keep the lid off and let it conche for ~36-48 hours. And will add baking soda after 36 hours(If it still smell bad). Like 1/2 teaspoon? I'm making a 400 g batch.
At the beginning of next month…"
Sebastian replied to Panod's discussion A lot of Acid"Just noticed your location. Do you have any insight as to how the beans were dried (or better yet, any influence over how they're dried?). Which country are the beans coming from (i'm assuming they're in your region..)"
Sebastian replied to Panod's discussion A lot of Acid"You're quite likely not doing anything wrong; what you're seeing is the result of fermentation, which generates lots of organic acids - and may have been left to go longer than it probably should have. Remember that there's no…"
Panod replied to Panod's discussion Feeling a little bit hopeless"All of those haven't been tempered yet, and right now it smell acidic and unwelcoming. :S"
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Went to New Zealand and brought kgs of chocolate to eat. Sadly didn't get to visit the chocolate factory.
Trying to make chocolate at home, every batch is a joy for I put a lot of effort into it, but the taste doesn't go with how it looks. :S
- My favorite chocolate is:
- Milk Chocolate with Hazel Nut
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