Post by jacob on Oct 29, 2018 10:52:31 GMT -5
So I've been roasting in the Behmor for about 6 months now. I've made at least a dozen batches if not more. The problem I keep running into is the quality of my chocolate. Before, I was oven roasting and achieving much better results. Now, I'm just not finding a sweet spot that delivers the same quality as my home oven. Each batch leaves a slight "tinge" on the tongue at the end of the bite after the chocolate has dissolved/been swallowed. Almost acidic, tangy, and slightly astringent. Its as if the chocolate is just not as rounded off as before. The taste starts off nice, but then turns sour... Roasting some Oko Caribe, I've tried P1 for 16, 18 minutes, P2 for 17, 18 minutes. None of these seem to be coming out right. Am I undershooting my roast here and just need to take it a little longer. I was under the impression that it would be hard to ruin chocolate in the Behmor using the P1/P2 profiles with ~18 minute roasts, but I seem to be doing a fine job of it... Does anyone have any tips for achieving better results in the Behmor?
