Just a few updates

I have heard about caramelized white chocolate and it sounds like an easy thing to accomplish at home.  Have you tried this, and if so what procedure do you recommend?

There's a new interview by Victoria Cooksey where Alchemist John opines on all things bean to bar. Check it out. 

When I winnow my roasted beans, I find I end up with broadly three groups of material. Obviously a) The nib and B) The husks.

We're asking for help from the chocolate community. Please take a few minutes to read this and if you can help spread the word, and help our cause we'd be eternally grateful. 

In the picture attached, I have arranged cacao beans: large, medium, and small.

I have been going over your Excel spreadsheet formulator, and the formulator depends on using cocoa liqueur, not nibs. Also, I would also like to use Allulose instead of granulated sugar. Is there a way to "tweak" the formulator to:

I have some of Criollo beans that have the most intense apple smell but no matter how light I roast it I can’t keep it in the chocolate.  How do I keep that flavor in my chocolate?

And the winner is.....

  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?