I've been reluctant to grind for a long time because I thought most volatiles were driven off in first 12 hrs and
I’m getting confused on rations between cocoa mass, sugar and cocoa butte. Is there a go to formula in percentages?
I’ve read all your posts about profile roasting but I’m still not sure where to start. Can you give me just a basic profile that will work for all beans?
In many of the ORAC scales I've seen, I've noticed that cocoa powder scores roughly 49,000/100g while baking chocolate is ~ 60,000/100g.
Do you think that there is any danger of the metals in the husk of brewing cocoa?
I make a 75% dark chocolate using cocoa nibs, cocoa butter and coconut sugar. It's very nice but I would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience
This week I want to review and put in one place how time relates to chocolate making. What you are going to see again is that there is a range, and there is no cut and dry X length of time it takes to make chocolate from the bean.
How long does it take to make semi-sweet chocolate and what is the recipe?
What do you think of beans from Cameroon?
I have recently had the chance to experiment with a very powerful 10 tray combo/convection oven. I was really excited about all the features but the results I have got so far have been disastrous! So I would be really grateful for your thoughts on resolving this mystery.