eg
Neophyte
Posts: 47
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Post by eg on Jul 13, 2015 7:41:16 GMT -5
After tasting some Taza bars, I'm very curious about their process as they do not conche their chocolate. I have been under the impression that the oxidization that occurs during conching is necessary to achieve the smooth flavors that we expect of modern chocolate, but Taza's chocolate still has a fairly smooth flavor. Are they controlling the unfavorable bitter and acidic qualities entirely through the ferment and roast steps, plus addition of cocoa butter? Are certain acidic tastes actually released as the beans are refined, so not as significant when the beans are minimally processed?
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Post by rehmann on Jul 15, 2015 8:58:09 GMT -5
Hi Using a Melangeur one part of unpleasent flavours go volatile as soon as temperature rises. This is because after roasting the content of humidity is 0% but later levels in around 2-4% - dependindg on storage conditions. This remaining humidity becomes vapor and eliminates acids and other undesired substances. in an industrial process this is exactly what happens in a conche. With other words: grinding and conching are taking place at the same time and for many hours when using a Melangeur. Fabian Rehmann - www.schoggikurs.ch
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eg
Neophyte
Posts: 47
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Post by eg on Jul 15, 2015 9:38:34 GMT -5
Rehmann are you suggesting that the Taza minimally refined chocolate is tasty in part because it is never raised to a high temp during production?
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Post by rehmann on Jul 16, 2015 8:37:26 GMT -5
Hi Well, I don't know about Tazas equipment in detail. But it looks like they do not use a Melangeur. I assume Taza-Chocolates are fairly rough in texture,are they? If you grind your cocoa in your Melangeur and stop the machine after 2-3 hours you will get a comparable result. Given such process there is hardly any refining of your cocoa Indeed. You or your marketing will have to answer the question whether your customers are accepting such products. In Switzerland the market for such chocolate is extremely small. Our customers prefer very smooth textures. An interesting way is to combine the two worlds. Fabian Rehmann - www.schoggikurs.ch
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eg
Neophyte
Posts: 47
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Post by eg on Jul 16, 2015 10:29:18 GMT -5
I don't really want to create chocolate like what they make. However after reading so much about how flavor is developed through the melanging process, I am now curious how they are able to create chocolate with minimal acidic flavors with so little refining. After making a few more batches myself, and conducting roasting tests, I think I have a better understanding of how important the roast is. Some of my roasting tests resulted in nibs that were delicious and had minimal acidity. So I think it's all about the roast.
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Post by rehmann on Jul 19, 2015 2:31:11 GMT -5
You are certainly Looking for beans with just very little acids. Such beans will render a gentle result without having to roast away the caracter of a certain cocoa. I think its worth having a look at what acids are like. They are not all the same. Just as with wine there are very exciting acids. This issue can also be found with Coffee. Fabian Rehmann - www.schoggikurs.ch
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