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Tannins
Jul 3, 2010 10:03:47 GMT -5
Post by doclogic77 on Jul 3, 2010 10:03:47 GMT -5
I just made a batch of darkish chocolate from some Crillo (56%). It had a terrific taste but the tannins are brutal. I felt like I had a fur coat on my tongue after eating some of the chocolate. Is this normal? I roasted at 300 for 28 minutes...was it an improper roast?
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