noi
Neophyte
Posts: 6
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Post by noi on Dec 19, 2011 17:32:18 GMT -5
Hi there, I'm brand new to chocolate making. Read so much on this forum. Thank you all. Just received Santha a few days ago and made two small batches already. First batch came out great since I was using cocoa liqueur/mass. The second batch didn't turn out great since I was using raw cacao nibs that I already have. I roasted the nibs at 250 F and longer than the suggested instructions because it smelt very strong vinegar-like. I still have a few more pound of raw nibs which enough for one or two more batch. Do you experienced chocolate makers have any suggestion? BTW, I'm still waiting on the actual beans from Alchemist John. They should arrive tomorrow then I look forward to proper roasting the beans. Thanks for any help. Noi
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Post by tocoti on Jan 3, 2012 12:06:44 GMT -5
I think you are referring to the acrids with the vinegar smell. Try grinding with the top off for a while.
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noi
Neophyte
Posts: 6
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Post by noi on Jan 9, 2012 16:28:00 GMT -5
Thanks. I tried that and the smell still there. Though I turned it into milk chocolate and it tasted better.
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Post by eugene on Jan 19, 2012 0:29:12 GMT -5
Hi Noi... I recently did the very same thing. I bought everything to make chocolate.. and found out that the beans i was given by a friend were "raw".. and no matter how long or short , hot or cool roast.. there was nothing i could do that was making these beans into anything that resembled edible chocolate.. I gave it away to friends lacking taste buds haha:P sorry friends enjoy! After i rec'd my beans from john and the cocoa butter.. chocolate making changed forever..I have made really good chocolate from every bean i've been able to get from John so far...But the raw ones in my book, are to stay away from, especially after i found out they were 18$ a lb. Do you have any favorites yet? Most of my friends like the Organic Peru, made into 46% milk, 60% and 70% all delish!!
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