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Post by jamescary on Nov 24, 2008 1:28:05 GMT -5
OK, so after watching the John Scharffenberger video, I decided to give it a go. The pico-batch is 45 g +/- 2.5 g of Madagascar 08 beans (34 beans in all). Chocolate in 1 hour: 25-28 mins: Roast 150C in toaster oven with ceramic tile and perforated cookie sheet or rotisserie drum. Meanwhile, 1 min: 10 g sugar in blender. 15 mins: Hand winnow beans (OK, I'm a little slow at this) 15 mins: Coffee grinder (Takes a little bit of time to scrape those sides down, somehow the batch gets smaller and smaller after each scrape down, too ) 5 mins: Mortar. Wait.. where's the bar? OK, so no tempering (is that a pardonable offense?)... And the taste is slightly gritty (maybe not so pardonable).. But, it is a very nice (quick and easy cleanup) way to perform a small flavor experiment.. Plus, it may be a very easy way to get a toe wet in chocolate making.. The outlay was $20 for the grinder (if not already available ) and another $20 for the mortar.. The other great part about this is that you can have fresh ground chocolate every day!
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Post by crazyknitter42 on Nov 15, 2009 8:38:42 GMT -5
Is this video still viewable on line? If so, could you share the link.
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Post by deborah on Nov 15, 2009 15:30:15 GMT -5
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Post by crazyknitter42 on Nov 18, 2009 6:50:52 GMT -5
Thank you. That was a delight to watch.
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Post by crazyknitter42 on Nov 18, 2009 7:37:37 GMT -5
does anyone know what kind of coffee grinder he is using in this video?
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