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Post by wabbit on Jun 1, 2008 17:37:38 GMT -5
Hello,
I am looking to make a 56-60% dark chocolate. I want a bean that has a fairly neutral flavor (not a lot of acidity or fruitiness) I am planning on trying to flavor the chocolate (this is why I want a neutral flavor) The bean should also be light and not too intense so it does not overpower the flavoring which is also very light.
Can you make a recommendation based on the available beans on this website?
Thanks
wabbit
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Post by FeralOne on Jun 2, 2008 4:03:14 GMT -5
I like the Ghana for their mildness, but it depends on how you roast them what the final flavor will be. I like the flavor best when I oven roast them for about 25 minutes at 325*F. A good indicator for when they're ready is when the room fills with that brownie smell. Any of the 60% will be strong unless you add quite a bit of cocoa butter to the recipe. Do you have a recipe in mind? I am sure you know by now, no liquid flavorings.
Happy chocolate making!
Andrea
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Post by wabbit on Jun 2, 2008 8:03:20 GMT -5
Thanks for the reply.
I know not to use a water based flavoring. Can I use an oil based flavoring?
or how can I ge the water out of a liquid flavoring and keep the flavor?
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Post by Sebastian on Jun 2, 2008 15:34:25 GMT -5
use ONLY an oil based flavoring, or a powdered flavor (refined/santha'd in). no way to practically start with a water based flavor and make it work well...
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