I wonder when beans go out of stock, would it be possible to preserve an archive section with the spider charts, your tasting notes, and roasting notes for these beans?
All markets are built upon the backs of slave labor....until they aren’t
Over the last month I’ve been getting questions about the stock market and how it is going kind of crazy.
First time maker. We had some issues for sure but the one thing you for sure take for granted is how to work somewhat cleanly, and how to handle liquid chocolate well. We made a serious mess and it was quite a process to get the melanger clean again. So turn that big brain on and dump all your knowledge about working with chocolate and cleaning. Please be gentle with me.
We have a couple new beans, the first, brand new.
At this point, just make the chocolate as you would any other" isn't recipe directions. Would you call it a recipe for oatmeal cookies if I just listed the ingredients and then wrote, "Just make them like you would any other cookie"? Your "recipe" has only left me with dried nibs. Then what???
The new crop of Ecuador Palo Santo has arrived and it is delightfully lively.
First question: Am I safe to roast all (or the majority) of my cocoa at this Behmor setting/time?
Second question: When I winnow with the Champion (so far I have only hand-winnowed) and then use the Sylph,
Closed due to weather