Post by karahal on Jan 5, 2012 10:00:03 GMT -5
Hey I am doing a huge project on chocolate right now and if you guys could help me by answering some of my questions that would be wonderful!
Where do you get your cocoa beans from?
Where do you think the best cacao beans are from?
Does the fermentation process affect the taste of the beans? If so what is the best fermentation process?
Do cocoa beans have to be stored a certain way, and if they are not stored right will it take away from their taste?
Is it better for the taste of the bean to grind the shell off or crack the shell off?
What way of making the beans into nibs has optimal flavor?
Is it better for the taste to grind or crush the cocoa nibs to get liquor?
Is it better for the taste of the bean to grind the shell off or crack the shell off?
What way of making the beans into nibs has optimal flavor?
Is it better for the taste to grind or crush the cocoa nibs to get liquor?
Do you separate you chocolate liquor into cocoa butter and cocoa powder?
What are some additives that you would recommend someone to add to their chocolate?
How does the taste differ if you put milk powder into the cocoa liquor versus fresh milk, and which one in your eyes is a better choice?
Is it better for the taste of the chocolate to add cocoa butter? Is it needed or is it and optional ingredient that just enhances the flavor of the chocolate?
How long should the conching process go on to have the smoothest chocolate?
Is it better to use rollers or paddles in the conching process?
What is a good temperature to temper the chocolate at?
What is the best way to temper the chocolate?
What is the best temperature to keep the chocolate during the conching process?
How is the taste of the chocolate affected if the chocolate liquor is ever boiled?
If lecithin is added to the chocolate liquor instead of cocoa butter, how will it affect the overall taste of the chocolate?
How do you dictate the particle size in the chocolate liquor?
What is the easiest way to separate the cocoa nib into cocoa butter and cocoa powder? Is that best way for the overall taste of the chocolate?
How much does separating the cocoa nib into powder and butter, and then using those ingredients affect the flavor? How is the flavor of the chocolate using that process versus just turning the cocoa nibs into chocolate liquor?
Does the way the chocolate is tempered affect the overall taste?
When you sweeten the chocolate liquor what is the best type of sugar to use?
Where do you get your cocoa beans from?
Where do you think the best cacao beans are from?
Does the fermentation process affect the taste of the beans? If so what is the best fermentation process?
Do cocoa beans have to be stored a certain way, and if they are not stored right will it take away from their taste?
Is it better for the taste of the bean to grind the shell off or crack the shell off?
What way of making the beans into nibs has optimal flavor?
Is it better for the taste to grind or crush the cocoa nibs to get liquor?
Is it better for the taste of the bean to grind the shell off or crack the shell off?
What way of making the beans into nibs has optimal flavor?
Is it better for the taste to grind or crush the cocoa nibs to get liquor?
Do you separate you chocolate liquor into cocoa butter and cocoa powder?
What are some additives that you would recommend someone to add to their chocolate?
How does the taste differ if you put milk powder into the cocoa liquor versus fresh milk, and which one in your eyes is a better choice?
Is it better for the taste of the chocolate to add cocoa butter? Is it needed or is it and optional ingredient that just enhances the flavor of the chocolate?
How long should the conching process go on to have the smoothest chocolate?
Is it better to use rollers or paddles in the conching process?
What is a good temperature to temper the chocolate at?
What is the best way to temper the chocolate?
What is the best temperature to keep the chocolate during the conching process?
How is the taste of the chocolate affected if the chocolate liquor is ever boiled?
If lecithin is added to the chocolate liquor instead of cocoa butter, how will it affect the overall taste of the chocolate?
How do you dictate the particle size in the chocolate liquor?
What is the easiest way to separate the cocoa nib into cocoa butter and cocoa powder? Is that best way for the overall taste of the chocolate?
How much does separating the cocoa nib into powder and butter, and then using those ingredients affect the flavor? How is the flavor of the chocolate using that process versus just turning the cocoa nibs into chocolate liquor?
Does the way the chocolate is tempered affect the overall taste?
When you sweeten the chocolate liquor what is the best type of sugar to use?