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Robert Osgood
- 71, Male
- Kaneohe, HI
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Fermenting small batches of cacao in a controlled temperature oven
Started this discussion. Last reply by Robert Osgood May 26, 2009. 3 Replies 0 Likes
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Robert Osgood replied to Frank Schmidt's discussion Table-top Conching Machine?? in the group HomeBrew ChocolateRobert Osgood replied to Robert Osgood's discussion frozen cacao beans in the group HomeBrew Chocolate"Samantha,
I have fermented batches as small as 40 beans from a single pod and did it in the pod with added bread yeast. The problem is that the temperature does not rise enough owing to the low mass unless one uses an incubator oven for the small…"
Robert Osgood replied to Robert Osgood's discussion frozen cacao beans in the group HomeBrew Chocolate"Art,
I use a temperature controlled incubator for the fermentation and this is how I get away with small batches of beans. i got the decimal pint wrong in the posting. Actually, I normally use 4000 beans collected from 40 pods. this is why I am…"
Robert Osgood replied to Robert Osgood's discussion frozen cacao beans in the group HomeBrew Chocolate"Samantha,
Thanks for your informative and encouraging reply. I'll be sure to let you know the result of my experiment with frozen beans.
Bob"
"You may need more than 400 beans for fermentation. On the plantation, cocoa beans are fermented in wooden boxes that are approximately one meter square. During fermentation, the temperatures will climb to approximately 120 degrees F. where the…"
Vanessa Barg replied to Robert Osgood's discussion frozen cacao beans in the group HomeBrew Chocolate"interesting idea, i'd love to hear if anyone has leads on this"
Robert Osgood added a discussion to the group HomeBrew Chocolate
frozen cacao beans
Has anyone made chocolate from raw, frozen cacao beans. My situation is that I never have enough cacao pods on my 10 trees to make a decent batch of chocloate. I am now freezing and accumulating the beans until I have about 400 beans for fermentation and processing. Any idea if this will work?BobSee More
Robert Osgood joined Clay Gordon's group
Hawaii Cacao
Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
Robert Osgood replied to Andrea's discussion Vanilla Beans in the group HomeBrew Chocolate"Andrea,
I grow andcure my own vanilla beans for use in my home brew chocolate. I split the bean in half and scrape the seeds into mix of chocolate mass and sugar. Don't see any point in using the whole bean since the flavor is all in the…"
Robert Osgood replied to Clay Gordon's discussion Emulsifiers in chocolate in the group The Science of Chocolate"I make small batches of chocolate, about 1 kg, from my own beans. I use lecithin as an emulsifier but not sure how much to use. Some say a pinch but how much is this? The lecithin I use is liquid. Is there a solid formulation?
Bob"
Robert Osgood replied to Robert Osgood's discussion Fermenting small batches of cacao in a controlled temperature oven"Thanks Tom. I followed Bittenbender's fermentation procedure fairly closely. Fermentation was for 5 days at 100-105 degrees oven temperature. I suspect bean temp. was higher than the oven temp. When removed from fermentation I noticed a few…"
Clay Gordon replied to Robert Osgood's discussion Fermenting small batches of cacao in a controlled temperature oven"I think this is the thread Tom is referring to."
Tom replied to Robert Osgood's discussion Fermenting small batches of cacao in a controlled temperature oven"There is a good pdf download addressing this in the thread of a similar name in the HomeBrew group."
Robert Osgood joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Robert Osgood replied to Clay Gordon's discussion Equipment used to make chocolate in the group HomeBrew Chocolate"This is the process I use for home brewing chocolate.
Following fermentation and drying I roast about 1000 g of bean in a drum roaster I purchased on e-bay. It's aluminum with a large number of holes. Roasting is done with a rotiserie over a…"
Robert Osgood joined Clay Gordon's groupHomeBrew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Planting cacao in my garden in 2005 and making chocolate from the beans in 2009
- My favorite chocolate is:
- My own
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