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Post by chocolatemountain on Jan 9, 2010 19:52:38 GMT -5
Hi, We have just completed a recipe of chocolate as follows: 40% cocoa bean (ecuadorian) 30% coconut sugar 30% cocoa butter (ecuadorian)
It was in the Ultragrind melanger for around 22 hours. When we finally tasted our chocolate, it tasted fine, but there is a bitter aftertaste and we couldn't figure out what it was. In your opinion, what's the problem?
Thanks, Chocolate Mountain
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Post by garth on Jan 10, 2010 20:46:53 GMT -5
What roast did you use? Top on or off on the grind? More important is that coconut sugar is glucose not sucrose and has a GI of 35. Not very sweet. Is it a bit gummy as well?
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Post by chocolatemountain on Jan 10, 2010 23:32:48 GMT -5
Thanks for the reply. That's a good point that it could be the coconut sugar. The chocolate isn't gummy and snaps very well. What do you mean about the 'Top on or off on the grind'? We roasted the beans in the oven, 10 minutes at 350F, another 10 at 300F, then another 5 at 300F, stirring the beans in between each set.
Thanks again, Chocolate Mountain
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