|
Post by thang on May 11, 2018 4:59:23 GMT -5
Hi folks,
First off, thank you Mr Nanci and all the choco fellows in this forum for the precious informations I have learnt. I reckon that this site is mostly about "bean to bar" chocolate making so we rather start with roasting; but still sometimes there is a question/discussion about fermentation intergrated with another topic and I found it is very important and useful. Since fermentation is one of the most important part of making chocolate, beside roasting, I think it is very helpful if we have a separate place to discuss deeper about it.
Thanks in advance and have a good day.
|
|