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Post by dubmaji on Feb 4, 2019 12:15:24 GMT -5
Hello!
I would like to ask you what do you think is the best way to outline the flavor of cacao beans from a small sample (1kg of beans, for example), in order to make the most of it in terms of different little batches. Would it be toasting some portions (200g) at different temperatures, then grinding them a little bit with a mortar and try them? Maybe mixing them with water to drink?
Of course, this is before making real tests with the beans and has only the purpose to support your decision on buying more, and kind of show you a better path to follow when roasting. I think it would be better instead of buying several kilos and making several bars of chocolate that maybe you would not use.
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Post by Ben on Feb 4, 2019 15:49:31 GMT -5
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Post by dubmaji on Feb 5, 2019 16:02:07 GMT -5
Amazing, thank you Ben!
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gap
Apprentice
Posts: 390
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Post by gap on Feb 6, 2019 5:12:02 GMT -5
Thanks Ben - good link
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Post by Ben on Feb 6, 2019 9:11:04 GMT -5
I'm glad I could help.
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