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Post by tbone on Jan 26, 2014 4:56:00 GMT -5
I have just put my hands on some beautiful highland peaberry arabica coffee beans. Obviously I have to make chocolate out of it.
I was thinking a 45% coca nibs, 20% CB, 5% coffee beans, 30% sugar.
Is 5% high enough? I would increase the coffee against the sugar. It is a delicate and expensive coffee and definitely want it to shine through the chocolate.
Please let me know about any recommendation, Thank you all.
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Post by kevin on Jan 26, 2014 10:32:39 GMT -5
I think that both your cocoa butter and also your coffee is too high. 30% sugar more or less puts you in the ballpark of a 70% cocoa content bar. Most people who make a 70% chocolate bar only add 5% to 10% cocoa butter. So I would think 20% cocoa butter is too much. The coffee of even the delicate peaberry that you have I believe will be quite strong compared to the chocolate. If that is what you are looking for then maybe 5% coffee is a the right amount. I am thinking 3% would be to my preference.
Please let us know how your recipe works out.
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Post by tbone on Jan 29, 2014 23:07:40 GMT -5
Dear Kevin,
Thank you for the suggestion, I normally go for 10-15% CB as it is pretty humid here so needs some extra. I just made a 70% dark with 20% butter and had great mouthfeel so will keep 20% for this batch. I will go with 4% and see how it tastes, will let you know in a couple of days.
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Post by tbone on Feb 16, 2014 0:23:06 GMT -5
I did the batch with 4% and it was great, however the coffee came through pretty strong still. Everybody loved the chocolate though and was happy with the strength but next time I will bring the coffee content down to 3%.
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Post by Sebastian on Feb 16, 2014 7:07:59 GMT -5
Make another batch with no coffee in it. Use the one with 4% to blend with the one with 0% at a few different levels until you find the strength that you prefer - that way you don't keep making batch after batch trying to hit the sweet spot Leverage the path of least resistance!
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Post by kevin on Feb 16, 2014 12:04:39 GMT -5
That sounds like you are really getting there, Thone. Thanks for the update.
I heard Mark Christian of C-Spot say something that keeps sticking in my head. "Chocolate is potent but fragile". So whenever I deal with coffee and vanilla in chocolate it is easy does it.
Please let us know how the next batch comes out.
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Post by mwatt on Aug 14, 2017 15:38:36 GMT -5
I have just put my hands on some beautiful highland peaberry arabica coffee beans. Obviously I have to make chocolate out of it. I was thinking a 45% coca nibs, 20% CB, 5% coffee beans, 30% sugar. Is 5% high enough? I would increase the coffee against the sugar. It is a delicate and expensive coffee and definitely want it to shine through the chocolate. Please let me know about any recommendation, Thank you all. Hi tbone, was just wondering how your incorporating the coffee? Cheers
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