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
So all cacao (should) have some amount of moisture in them - usually 5-7%. What you want to do is figure out exactly what your moisture content is if your beans, and how much of that moisture you're roasting out.
So take 100g of…"
"Reducing moisture in the beans themselves before grinding also helps. I like to do a burn test on every batch of beans we get so that we know the moisture content. If the beans are around 6% moisture and the roasted weight is only 4% less than…"
* Beans are underfermented (can give a metallic finish)
* Could be over or under roasted
* Could have stone residue in your new grinder (try running another batch through with the same roast)"
"I'm assuming you're in the US? USPS Medium Flat Rate boxes are $12.35 and you can line bubble foil around the inside, an ice pack, and wrap your bars in plastic (I've received boxes where the ice pack burst and gel got everywhere).…"
"What temperatures did you set the tempering machine to? Assuming you didn't seed with tempered chocolate, you should be heating to 114F, cooling down to 81F, then warming back up to 89F before pouring into molds. Also, it helps if your molds…"
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