I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30%…Continue
"it tells you a great deal, actually, but the most relevant bit for this discussion is that those beans haven't been particularly well fermented, and their fat will be low. In addition to being more bitter and less chocolate flavor wise,…"
"Depending on what kind of grinder you are using, excessive grinding will exponentially increase the aggregate surface area of the particles in the chocolate. When this happens, there can be insufficient cocoa butter to fully coat all of the…"
The Conacado beans are normally well fermented but quite acidic. So you would need to roast them adequately and than grind them for the first 12 hours (we roast at 130 degrees C for around 45 minutes, using a ball roast). During…"
"I was curious about this as well.
I searched "purple cocoa bean quality" and found this useful page.
Fully purple bean is a bright purple colour, and may have the cheesy texture of slately beans. Such…"
"Can you cut 50 of your beans in half and count how many are purplish tinted in color inside? Can you post your formula you're using, and are you using lecithin? If your recipe is simply 70% beans and 30% sugar, i'm…"
"I would suggest The Science of Chocolate by Stephen T Beckett. It has a lot of useful information at a decent price.
It is my understanding that the longer you grind, the more fat is released from cocoa particles, which will reduce…"