mrhw
Neophyte
Posts: 8
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Post by mrhw on May 9, 2014 16:21:32 GMT -5
I have the Criollo from Peru. I make several batches of chocolate and it is too sour.
I conched/refined the chocolate within 72 hours and the sour taste was decresed but not enough. The temperature in the Santha was between 40 and 48 C (104 - 118 F).
What do I have to do to more decrease the sour taste?
Please help me, because I am totally beginner.
Regards Piotr
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Post by kevin on May 10, 2014 11:15:29 GMT -5
It is probably not criollo. How well did you roast them? At this point short of just redoing the fermentation, which is impossible at this stage, I would try to cover them up with more cocoa butter in the batch, vanilla, or use as a base in milk chocolate, or alkalize the batch or learn to like sour. If none of those work then throw it out.
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mrhw
Neophyte
Posts: 8
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Post by mrhw on May 11, 2014 17:07:29 GMT -5
I've bought it in good company. They have only criollo from Peru and Equador. From Peru is cheeper. I have roasted beans in constance temperature of 160 Celsius degrees (320 F), 30min in the oven: - after few minutes beans smells like hot chocolate/brownies For test the roasting I bought George Foreman GR82B George Jr. Rotisserie. This model has only timer, doesn't have termoregulator. I have rosted 1kg beans to test the "roaster" about 45min. To start I have preheated it. After few minutes beans smell was acidic, and the acidic was growing by the time. Temeperature was: on the bottom - 80 C (176 F), on the top - over 180 C (356 F). I have some beans form the overoasted batch (392 F/30min/oven). I think, the taste of the beans is a little less acidity then the rest, but they are more bitter. Maybe the acid was degraded (1 manth without cover). Sorry for the english, my wife is sleaping.
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Post by kevin on May 12, 2014 11:31:19 GMT -5
Better criollos tends to be more mild than sour. It sounds like you got a bad batch of poorly fermented cocoa.
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Post by feedme on May 19, 2014 2:51:16 GMT -5
you should cut a good 20 or so beans in half... if they are mostly light brown they should be Yum. But if more of the % is dark and violet looking then they will be sour/bad and if the bean is in one piece and not separated in nib like pieces then they might not of fermented right.
I use a Criollo bean from Peru and get apricot/honey tasting notes. 72 hour refine time - 70% I start my roast high at 130c then drop
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mrhw
Neophyte
Posts: 8
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Post by mrhw on May 19, 2014 4:22:44 GMT -5
The beans: Most of them are saparated in nib. But some not. Semll is acidity. Roasted are lighter brown inside and darker outside nib. Is there anybody from Europe? Where can I buy good beans in Europe?
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Post by feedme on May 19, 2014 5:54:17 GMT -5
umm my peru beans are a little lighter in brown. What co-operative are they from and year?.
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mrhw
Neophyte
Posts: 8
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Post by mrhw on May 19, 2014 17:15:55 GMT -5
I bought it (50kg) from the dealer in Europe with organic certificate. I think they are quite young,"best before - feb. 2015". They sell it as their brand to eat and for the production of chocolate. They also have beans from Ecuador. Unfortunately, in Europe it is difficult to find a vendor that sells small quantities of beans (to 1T). Most of them are traded on all containers (20T) of beans from Africa. In Chocolate Alchemy shop: Cocoa Bean Sampler Pack - 1 lb Sampler $ 15.00 + $ 24.75 USD estimated shipping Piotr
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