I have read about that volatile compounds are released and the acidity in the chocolate drops as it is refined. I tried to test the changes in pH. After 12 hours there was hardly any change in pH (7.1 to 6.9). It clearly tastes different even after 12 hours but the acidity didn’t change. How can I measure and track and acidity?
I notice you advocate dropping your beans into a hot roaster. I assume this is because you want Maillard reactions and Strecker degradation products. Is there a certain temperature that works best for these products?