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Post by thieu on Apr 20, 2018 4:37:19 GMT -5
Dear chocofriends, I just ordered 50kg of cocoa beans in Vietnam with the quality as shown in the below attached picture and help me to answer two questions: 1. Does the percentage of cocoa beans so fermented reach standard or not? 2. Please help me pick out which cocoa beans should not be used to make bean to bar chocolate. Thank all of you so much.
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Post by Ben on Apr 20, 2018 12:28:13 GMT -5
Hello.
1. I'm not sure which standard you're referring to, but if I did a cut test and found this many poorly fermented beans, I would not purchase this cacao.
2. In addition to the ones marked, there are a few others that I'd consider under fermented--the beans to the left and below #6, for example.
Your question #2 makes it sound like you are planning to sort these out somehow, but I'm not sure how you'd do that without cutting every bean open.
-Ben
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Post by thieu on May 17, 2018 18:54:45 GMT -5
Thanks Ben,
In the question #2 I mean after I already cut the cocoa beans, please let me know that what kind of bean should not use to make chocolate.
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Post by Ben on May 18, 2018 7:51:41 GMT -5
All of the ones you marked at least are not fermented correctly. There are a few others, too, that may be on the edge. It's hard to tell for sure from the photo. A few examples are the two at the bottom of the second column, the one at the top of the fifth column, and the second and forth beans down in the sixth column.
Are you planning to cut every bean open after roasting to determine whether it should be used to make chocolate or not?
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