Post by Thomas on Apr 19, 2016 23:29:09 GMT -5
Hi All,
I made three batches of 70% Dark Chocolate using a different roasting profile for each batch (i.e. light, medium, and dark).I used the same Ecuadorian beans and formulation (70% nibs and 30% sugar) for each batch. I also ran them the same amount of time in my Premier Grinder. I was experimenting with the effects of roasting on taste and I also held a tasting with a group of 15 people to get their input. The darker roast bars had a noticeable dryer mouth feel. All bars were well tempered with no bloom, shinny, and great snap. I've tempered lots of chocolate and I don't think this was an issue at all. I was just a little surprised at this difference in the chocolate. I know the moisture content decreases with roast time and the longer roasted nibs had more crunch. However, I thought the cocoa butter (i.e. fat) content would be the same and hence a similar mouth feel. I can't say that I noticed a big difference in the viscosity while working with the batches as they were are a little thick. I know that lecithin would make a difference and would also affect the mouth feel. I'm not trying to fix anything but would like to understand if this is normal or is there another factor that may have cause the dryness.
Any thoughts?
Thanks,
Thomas
I made three batches of 70% Dark Chocolate using a different roasting profile for each batch (i.e. light, medium, and dark).I used the same Ecuadorian beans and formulation (70% nibs and 30% sugar) for each batch. I also ran them the same amount of time in my Premier Grinder. I was experimenting with the effects of roasting on taste and I also held a tasting with a group of 15 people to get their input. The darker roast bars had a noticeable dryer mouth feel. All bars were well tempered with no bloom, shinny, and great snap. I've tempered lots of chocolate and I don't think this was an issue at all. I was just a little surprised at this difference in the chocolate. I know the moisture content decreases with roast time and the longer roasted nibs had more crunch. However, I thought the cocoa butter (i.e. fat) content would be the same and hence a similar mouth feel. I can't say that I noticed a big difference in the viscosity while working with the batches as they were are a little thick. I know that lecithin would make a difference and would also affect the mouth feel. I'm not trying to fix anything but would like to understand if this is normal or is there another factor that may have cause the dryness.
Any thoughts?
Thanks,
Thomas
