After such a long and in depth viscosity discussion last week, I think we all deserve a simple speed round of Q and A.

I am so bloody excited to announce we have a new tri of Brewing cocoa

Think of this as the start of a FAQ. I also want to note there are some oddly phrased questions below and I’m leaving them as written, not to make fun of anyone as it is pretty obvious they are from folks who do not speak English as their first language and being monolingual myself, I applaud them for writing in. Their English is worlds better than my Spanish, Portuguese, Mandarin or Italian.

Today we have two questions related to Brewing Cocoa and I find one of them really interesting from an assumption standpoint.

After last weeks in depth conversation about roasting cocoa in a coffee roaster, I wanted to, nay, needed to take it a little easy this week. There are a bunch of pretty simple questions that don’t really merit a full long winded response but in that there are no stupid questions (that is NOT a challenge folks) I still want to answer them. It also helps clear a little of the back log.

I am a recent convert (2wks) from my coffee to brewed chocolate, and I don't ever see myself going back. I live in an apartment now, so for the winter this would be strictly oven roasting. Can you be truly successful in a basic oven roasting method?

Do you think that there is any danger of the metals in the husk of brewing cocoa? 

I want to make my own brewing cocoa.  I have a really good coffee grinder so I am all set there.  How can I use the Behmor for roasting brewing cocoa?  Do I have to remove the husk?  Are some beans better than others for brewing?  Thanks for all you do.

Why is cocoa so much more expensive than coffee? …and… Is there anyone who sells the ground roasted cocoa in quantities of 2 lbs or larger?

I have gone through and tasted all of the cocoa beans I have in stock and evaluated them as Brewing Cocoa.  Where as, in my opinion, all have the potential to make great chocolate, not all translate into brewed chocolate well....