Post by reelchemist on Oct 30, 2007 17:39:37 GMT -5
I have just made a batch using the new Tabasco beans John has in and my question relates to the acidity I am getting in my batch. Firstly though a little on how it was made.
Very simply it is a 70% liquor 30% cane sugar recipe.
I roasted the beans in a gas oven as a thin layer on a baking tray at 150 celcius for 22 mins. As I only have a small number of beans I was going for Johns recomendation of roasting just before they start popping.
I then put the beans through a blender (after winnowing of course), transfered to the Santha and refined the liquor for 2 hrs, then added superfine cane sugar and refined a further 4 hrs. I have adopted this method as I am interested in how the chocolate changes in conching so minimal mixing/grinding to get to the right level of refinement then I can conch and see how the chocolate changes.
So this brings me to the question, the chocolate is very tangy, a lot of acetic acid, this is the first thing you notice tasting it, then once that passes you have the chocolate flavours come through. I don't mind a bit of the acid but I think it is too much at this stage. I am wondering if it was too light a roast...someone who has used these beans or similar acidic ones may be able to field this one, or do I need to put in the Santha for a while longer with the tension lowered to conch....I guess I can answer this one by doing just that, and I will, but thought if anyone else had done this with acidic beans b4. I don't really want to tackle the Madagascar ones I have until I get a better feel for it. So conching or a heavier roast??
Cheers
Very simply it is a 70% liquor 30% cane sugar recipe.
I roasted the beans in a gas oven as a thin layer on a baking tray at 150 celcius for 22 mins. As I only have a small number of beans I was going for Johns recomendation of roasting just before they start popping.
I then put the beans through a blender (after winnowing of course), transfered to the Santha and refined the liquor for 2 hrs, then added superfine cane sugar and refined a further 4 hrs. I have adopted this method as I am interested in how the chocolate changes in conching so minimal mixing/grinding to get to the right level of refinement then I can conch and see how the chocolate changes.
So this brings me to the question, the chocolate is very tangy, a lot of acetic acid, this is the first thing you notice tasting it, then once that passes you have the chocolate flavours come through. I don't mind a bit of the acid but I think it is too much at this stage. I am wondering if it was too light a roast...someone who has used these beans or similar acidic ones may be able to field this one, or do I need to put in the Santha for a while longer with the tension lowered to conch....I guess I can answer this one by doing just that, and I will, but thought if anyone else had done this with acidic beans b4. I don't really want to tackle the Madagascar ones I have until I get a better feel for it. So conching or a heavier roast??
Cheers