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Post by livelihoodchocolate on Feb 15, 2020 1:19:09 GMT -5
Hi all! I am testing out a little drum I purchased (see image attached) in my gas oven on the built-in rotisserie. It does not spin the drum very fast, but it does keep the beans moving. Has anyone else done this? Can you suggest temperatures and length of times for roasting?
Why not just get the Behmor? I am trying to start a social enterprise chocolate business to help provide jobs to local families, so I am trying to limit the amount of appliances in the whole process. Thanks!
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Post by krizzstroganof on Jul 20, 2020 5:09:20 GMT -5
I've been doing this kind of roasting for two month+.
I'm new to making chocolate and this is my first time experience with roasting cacao. The oven I have is electric and not gas. It has 2000 watts power and goes up to 230 degrees celsius. I started out roasting with low temperatures and around 30 minutes but I found the roasts being under roasted. I've tried low and long roast but that didn't make it better in my opinion, stil struggling with getting the bean temperature up even over 100 degrees celsius.
So i started upper my roasting temperature which got my bean temperature up to where i wanted it, still taking a bit too long I think.
I'm afraid the the oven is too lightly built even if the power is enough, also the drum speed is probably too slow.
The chocolate I made taste good and is very eatable and even better then a lot out on the market but its far from where I know is possible.
I don't have any thermocouple installed to measure the bean temperature which I think would make roasting much easier. So no I'm still just Roasting by trail and error which I think is very time consuming and makes you go through a lot of beans.
Of course being new to this makes the learning curve bigger...
A couple of month since you wrote the post, what is you experience?
Cheers,
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