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Post by ronke on Nov 9, 2011 14:08:24 GMT -5
I have been a happy Chocolate Alchemist for I don't know, maybe a year now... working my way through almost all the new beans as they come in. I have decided that I am hopelessly inept at winnowing with a hair dryer (plus worried about my dog scarfing down the hulls as they fly all over the deck) so I plan to make the junior sized winnower as soon as plans/parts are available. In the meantime I mostly buy nibs.
I am also thoroughly happy making chocolate without conching. In fact, I use unground turbinado sugar for additional crunch, mixing it with the liquor right out of the Champion and then spreading on parchment paper to cool and harden. This for obvious reasons works better with the naturally gentle Criollo than the more volatile beans, though we are pretty happy with the Conacado. As I prepare my new order, however, I am greatly tempted by the Madagascar. All the talk about the volatiles being tamed in the Santha, however, has scared me off. Is there any chance of this working without conching? If so, any suggestions on roasting temps/times? I have become pretty comfortable working with various sorts of nibs in my kitchen convection oven, but the hazard lights all over the Madagascar description are leaving me at sort of a loss.
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