mrhw
Neophyte
Posts: 8
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Post by mrhw on Apr 25, 2014 10:13:04 GMT -5
Hello, I am very beginer in chocolate production. I would like to create small manufacture producing perfect chocolate. In the begining I have bought Spectra 11 and organic certified Peruvian Criollo cocoa beans to test. I roast theese beans in the oven by 3 ways: 1. 392F - 10 min, 302F - 10 min, 248F - 10 min 2. 392F preheat, after putting beans, oven set to 302F - 30 min 3. 302F - 30 min
In each way taste of roasted cocoa beans was sour. I made a chocolate: 1. 70% cocoa beans, 30% sugar 2. 60% cocoa beans, 10% cocoa butter, 30% mixed brown sugar and fructose. I was making the chocolate over 12 hours in Spectra 11.
In each way the chocolate was sour. The difference was level of bitter.
Is the sour taste is typical for these cocoa beans?
BTW. I have overroasted one batch of cooca beans by mistake - 392F - 30 min. The chocolate was very sour and very bitter.
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Post by kevin on Apr 25, 2014 11:45:43 GMT -5
Twelve hours in a Spectra 11 is not long enough. I would go at least 48 hours.
Peruvian Criollo is something you might take with a grain of salt. There may be some criollo in Peru but most of what is labeled criollo in Peru is not the same gene as criollos in Venezuela for example.
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mrhw
Neophyte
Posts: 8
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Post by mrhw on Apr 27, 2014 17:27:39 GMT -5
Next batch - 72h. Better but not best. Sour is smaller. This is batch the second recipe + 1 vanilla seeds.
I'm trying temper it with Santha. My room looks like after war. Would you know how to extract chocolate without soiling all around.
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