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Post by Jessica on Dec 3, 2013 22:47:35 GMT -5
I have been making chocolate with unroasted cacao butter and powder, reconstituting them into chocolate. I have been toying with the idea of going bean-to-bar and have been reading the posts on Cracking and Winnowing. I read on the Alchemist's winnowing page that the roasting makes the hull easier to remove. Does anyone have experience removing the hull on unroasted beans? I would love some insight.
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Post by Brad on Dec 4, 2013 4:05:58 GMT -5
I hate to break it to you, but there's a 99% chance that the "unroasted" cocoa butter and powder is roasted - unless of course you are making it yourself.
Having said that, why would you risk getting sick and contaminating your equipment using unsanitized cocoa beans that don't taste anything like chocolate anyway?
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