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Post by danikiser on Apr 29, 2016 14:16:46 GMT -5
Hi. I have about 40 kilos of underfermented beans that I got from an indigenous tribe. The beans that are good are great, but it makes horrible chocolate.
Does anyone have any suggestions as to what to do with them? I have a cocoa butter press I haven't used yet, would this make ok cocoa butter?
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Post by Sebastian on Apr 30, 2016 6:20:16 GMT -5
That's predominately how they are used. If you're going to use them for butter, i'd roast them first for a micro kill and to reduce moisture before pressing.
Alternatively, if you're feeling adventuresome, you could set up a trial to rehydrate them and ferment them...
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gap
Apprentice
Posts: 390
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Post by gap on Apr 30, 2016 21:58:12 GMT -5
You're kidding ?!?!? Is that possible??? Not that I have the amount of beans necessary or resources to do it, but the thought never even occurred to me
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Post by Sebastian on May 1, 2016 6:20:10 GMT -5
Sure it's possible. Will it be the same as if it were fermented in the field - well, no, but just because its different doesn't mean it's bad. One thing i've never explored is a rehydration enzyme treatment and refermentation - since drying will inactivate all the enzymes, you're missing out on that. It'd be an interesting thing for someone to explore to determine if there's any benefit to it or not.
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