Post by lilypa on Mar 1, 2014 12:47:19 GMT -5
Hey All,
I really wasn't sure which category to post this in. Anyway, I've been making 10 lb batches of chocolate each month from a different origin. Typically, I break my batches into four roasts (approx. 2.5 lbs per roast) because I use a Behmor 1600 that can handle up to about 3 lbs at most. I try to dial-in the roasts for my tastes by the 4th roast of each batch. However, I blend all four roasts at the end.
This month I'm working with a new-for-me origin and noticed the flavor of the fully-cooled post-roast beans of two sub-batches to be quite different. They were roasted on the same Behmor setting (P2), but one for 18 mins and the other for 19 mins.
Roast A (18 min) tasted
- more flavorful and more bitter
Roast B (19 min) tasted
- less flavorful and less bitter
My main question now: will refining/conching in my Spectra 11 melanger reduce the bitterness of roast A such that I can keep that flavor?
A bigger picture question: How much bearing does the taste of post-roast cocoa beans have on the final refined, tempered, and molded product with respect to bitterness and flavor?
Cheers,
Dave
I really wasn't sure which category to post this in. Anyway, I've been making 10 lb batches of chocolate each month from a different origin. Typically, I break my batches into four roasts (approx. 2.5 lbs per roast) because I use a Behmor 1600 that can handle up to about 3 lbs at most. I try to dial-in the roasts for my tastes by the 4th roast of each batch. However, I blend all four roasts at the end.
This month I'm working with a new-for-me origin and noticed the flavor of the fully-cooled post-roast beans of two sub-batches to be quite different. They were roasted on the same Behmor setting (P2), but one for 18 mins and the other for 19 mins.
Roast A (18 min) tasted
- more flavorful and more bitter
Roast B (19 min) tasted
- less flavorful and less bitter
My main question now: will refining/conching in my Spectra 11 melanger reduce the bitterness of roast A such that I can keep that flavor?
A bigger picture question: How much bearing does the taste of post-roast cocoa beans have on the final refined, tempered, and molded product with respect to bitterness and flavor?
Cheers,
Dave
