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…"
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…"
"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…"
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
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
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…"
"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?
"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…"
"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…"
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