Hi John! I apologize if I am inquiring at the wrong time; I'm not sure who is managing emails right now. I hope all is well and you are having a nice recovery! If you are able to reply, I had a few questions.
Instead of whole cacao nibs, can I buy cracked cacao nibs from health store and put it in Melanger
Instead of cracked cocao nibs can I buy raw cacao powder from health store and put it in Melanger
I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help. Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate? Is it because of the greater amount of cocoa butter in the milk and white chocolates?
One thing I can’t find an answer about is how I should go about sorting my beans. I have tried a bunch of different ways and nothing really seems to improve my chocolate every time. I see so many chocolate makers sorting but just can’t figure it out. Please help!!
1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?
I would appreciate if you could provide any specific bean recommendation to make milk chocolate.