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Post by BobWilson on May 18, 2016 12:14:46 GMT -5
I'm new to chocolate making and have been enjoying the process and results! This has probably been asked and answered but I haven't been able to find it searching around.
I want to make a dark chocolate mocha chocolate by adding some coffee beans to the grind and melanger. My questions are: 1. Any special prep to the coffee beans before adding? 2. Any particular bean work well or type to avoid? 3. What % is a good amount relative to the cocoa beans for a nice but not overpowering coffee flavor? 4. Anything I'm overlooking? Thank you, Bob
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Post by Sebastian on May 18, 2016 17:31:54 GMT -5
Assuming you want to start with real coffee beans, make sure they're roasted (for food safety and flavor), and grind them up as fine as you can. How much to include depends on your flavor preferences, but a little bit goes a long way. I might start with 3-5% and see if that suits your tastes, then adjust from there.
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Post by BobWilson on May 18, 2016 21:08:33 GMT -5
Perfect that's what I needed. I wasn't sure if I should go 1, 5, 15% coffee and didn't want to waste any beans. Thank you! Bob
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Post by Sebastian on May 19, 2016 16:51:11 GMT -5
Start low - it's easy to add more if you think you need it; it's pretty hard to take them out, however, if you've gone too far
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Post by dublinguy on May 20, 2016 7:44:47 GMT -5
In my experience, as Sebastian said, a TINY bit goes a long way.
For a two-pound batch of dark chocolate, I started with just half a teaspoon of extra fine coffee, and it already gave a very noticeable coffee flavour.
With a full teaspoon, the coffee completely dominated the taste, and the beautiful complexity of the cocoa was gone ...
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Post by LLY on May 21, 2016 4:22:32 GMT -5
commercial brands are adding between 1-1.5 percent. I tried 2.5% and the final result was a bit too strong.
good luck
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