|
Post by donut on Aug 24, 2010 18:12:32 GMT -5
I live in Costa Rica and have been making chocolate from the bean. I have found a source that can give me chocolate liquor in solid form.
I am wondering if anyone has gone from solid liquor to the Santha.
Would you melt it before adding it to the Santha and adding sugars, etc.
I can get the liquor for $8.50 per kilo. It seems like an easier way to go and maybe allow for mixing in my own roasted beans.
Tell me what you guys think. Thanks.
|
|
|
Post by Sebastian on Aug 24, 2010 21:12:05 GMT -5
will certainly cut down on your grind time. you lose the ability to influence flavor via roasting (you get what they make), and you don't have any idea how much shell, mould, defect, etc was in the beans. be sure you're comfortable with their quality and safety programs to ensure food safety.
|
|
|
Post by donut on Aug 25, 2010 16:09:13 GMT -5
will certainly cut down on your grind time. you lose the ability to influence flavor via roasting (you get what they make), and you don't have any idea how much shell, mould, defect, etc was in the beans. be sure you're comfortable with their quality and safety programs to ensure food safety. Thanks for the suggestion. I am in the process of checking out the facility and process. My question is how would you take the solid liquor and process it in the Santha. Would you melt it first? Thanks.
|
|
|
Post by Sebastian on Aug 25, 2010 16:18:30 GMT -5
absolutely.
|
|
|
Post by doclogic77 on Aug 31, 2010 4:27:39 GMT -5
Yes you would melt it. And I have been to known to do bulk roasting then convert into liquor and store the liquor. Just melt it at low temp in the oven before placing in the santha works just fine. Not sure I would trust the roast and liquor of another facility. Part of the fun for me is doing it all myself.
|
|