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

Our 2017 Holiday Schedule

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?

It is getting more and more of a rare day that I can offer a new origin.  Today I get to.

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.

How do you define quality chocolate?

I have been roasting the Belize Maya Mountain beans in 2lb batches in my home oven. So far I have tried two different profiles: 

Two new Peru in stock

Could you maybe enlighten me a bit about the function of the lid on the melanger?

It is about aging or blocking the chocolate right after the melanger/conching.
I have always blocked them untempered for about 2 weeks before melting them for use. But I heard some professional chefs said they age them in tempered form.
Questions:

I have a friend whose Mom needs medical MJ for an illness and she loves my chocolate. 

I think I'm confused by something and I'm not sure what to think.

I just heard about "Ruby Chocolate" from Callebuat. Do you know what kind of bean this is and have any info about it? Would like your 2¢

Sometimes you leave out drying time and sometimes you don’t.  In the case of your patanemo recommendation, is 10/3/4 drying/development/finishing

I have been playing with trying to control my roasts with the Gourmia and was having a lot of trouble getting the temps to hit about 212 at 10 minutes, and then tamping down the temperature for the development phase.