|
Post by laura on Sept 6, 2010 18:31:54 GMT -5
I'm on my second round of making chocolate and although it tastes much better this time around, I was wondering if the flavor mellows with time once it's tempered. In comparison to other store-bought, high end bars there's a very strong "citrus" bite to my Dominican Republic chocolate. It's almost acidic on my tongue.
The first batch of chocolate I made before this attempt had a strong astringent flavor which I think might have been from a problem at the roasting stage. This time the nibs tasted fantastic and it tasted great after several hours in the Santha. After 30 hours in the Santha, the texture looked good and it had a nice shine on it but the flavor was stronger with less sweetness, sort of reminding me of a strong Scharffenberger.
I only used the cacao bean and sugar so does anyone think it would be more mellow with cocoa butter and vanilla added? I love very dark chocolate so it's not the percentage of cocoa (70%) that is the problem.
Thanks,
Laura
|
|
|
Post by kellymon on Sept 7, 2010 20:20:24 GMT -5
Hi Laura, I am just a hobbiest in making my chocolate, but I will offer you a few observations.... 1st, I don't know what commercial "high end" chocolates you are referring too, but remember, they are probably concerned with consistancy and so they do not offer you a Single Origin, but instead a blend. What you may be experiencing is the varietal qualities of your chosen bean, as well as the process you used. Much like an artisan estate fermented wine..... Also, while I am a proponent of minimal added cacao butter, I have come to realize that 3-6% added is needed to make it work for me..... I have learned to enjoy and appreciate the sometimes "acetic" or "floral" taste on a particular bean Also, from a refining point of view, if you don't allow for some ventillation (take the lid off) of the Santha for at least a portion of the time during the last 12 hours of conching, the liquer doesn't breath off the final volatiles.... hope this helps, robert
|
|
|
Post by redstar on Sept 8, 2010 2:13:26 GMT -5
Hi Laura,
I think adding some cocoa butter would sweeten the bar a little. I also find that the flavours do still mature for a week or two after tempering. Frustratingly difficult to prove - you have to make very good notes and "hold" the flaour in your mind for 2 weeks. I doubt either of these will be the complete answer. As Robert suggests - what you may have is the best possible flavour development of those beans. If you are happy with the roasting then perhaps try conching for another 12 hours or so? Taste it every hour - or regularly - and when it stops getting better temper it and see what you have. Duffy
|
|
|
Post by laura on Sept 9, 2010 16:13:34 GMT -5
Thanks so much Duffy and Robert for your comments. I'll definitely play around with you suggestions about ventilating the Santha and/or conching longer. I read an interview with Art Pollard of Amano chocolates that dealt with the question of aging chocolate. It mentioned a guy who sampled a 20-year-old chocolate bar in Germany and thought it was "phenomenal" Here's the link for anyone interested: cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/Laura
|
|
|
Post by redstar on Sept 9, 2010 16:38:39 GMT -5
My Dad was stationed in Gibraltar for a time during the Second World War. Supply f food etc was difficult so they were gradually working through all the old tinned rations in caves below the rock. Eventually they got back to stuff laid down for the First World War - and amongst this was chocolate. No mention of it being "phenomenal" though! Marginally better than the tinned beef, perhaps. Duffy
|
|
pcm
Novice
Posts: 75
|
Post by pcm on Dec 17, 2010 18:19:05 GMT -5
I think you need to conch a little more. The act of churning the chocolate releases the volatiles/acids. Too acidic could mean it is not conched enough.
|
|
|
Post by Sebastian on Dec 17, 2010 21:55:57 GMT -5
i'd find it very, very hard to believe that any 20 year old chocolate bar would be even palatable, much less phenomenal, especially since, in all likelihood, it was not well sealed (lots of exposure to oxygen).
|
|
pcm
Novice
Posts: 75
|
Post by pcm on Dec 19, 2010 16:16:39 GMT -5
Guittard only keeps bars for a year in their archives/chocolate library and that is under tight environmental controls.
|
|