The Chocolate Life

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Comment by Richard Foley on September 22, 2013 at 12:13am
I would really like to see the bean to bar community come together and better understand the difference between grinding, refining, and conching. Seems to be a disconnect. Would also be good to see someone invent a good small conch for artisan producers. Many beans are poorly or over fermented and just processing them in a melanger does not do the job. Certainly perfectly fermented beans require less conching but those beans are very very very hard to find. I find many producers just refine-melange for extraordinary amount of time but finished products still possess too much vinegar acid from over fermented beans.

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