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Post by aaalxndr on Dec 26, 2014 17:08:50 GMT -5
I've made about 10 batches of chocolate, from 1 lb to 5 lb batches, using anything from Ecuadorian to Venezuelan to Ghanaian beans. I run about 2 lbs through my Wonder Grinder with 70% cocoa and 30% regular granulated sugar. On my last two batches of Ghana, looks like my chocolate has seized. Has the texture of a toothpaste, even after melanging for 24hrs and heating to 125 degrees. It has no viscosity and isn't runny like normal chocolate. The second to last batch still had leftover chocolate from my previous batch so I assumed that moisture was hidden somewhere in the pockets. This last one I cleaned the machine and dried it thoroughly, yet still the same result. My only guess is that since I'm melanging in the laundry room that it could be more humid, but there is no condensation anywhere. I'm super confused because I've made choc with this same origin and recipe and had no problems. Here's what it looks like after solidifying.
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Post by Sebastian on Dec 26, 2014 21:59:56 GMT -5
99% likely that one of the below is to blame: 1) You have water coming from somewhere 2) Your beans are under fermented and it's simply very low in fat 3) Your temperature is too cold to keep the fat fluid
Using beans from the same origin doesn't really mean anything i'm afraid. Ghana has some outstandingly fantastic beans, and - as with any other origin - some fantastically poor quality beans. The key to success lies in knowing what you have before you start working with it.
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Post by aaalxndr on Dec 31, 2014 3:28:58 GMT -5
I ordered 10lbs of the Ghana, went through the first 5lb bag (about three batches for me) and it was fine. Went through two batches from the second five and both appeared "seized." Does this mean that I shouldnt' even go about grinding/melaning the rest of the beans? I've already roasted/cracked/winnowed the last batch.
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