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Post by katfilkin on Feb 13, 2021 6:11:52 GMT -5
I have been given some nibs and am trialling a batch of chocolate, they are very astringent and I’m just wondering if there’s anything that can counteract that or help it? I am doing 50% nibs, 35% sugar, 15% cocoa butter, salt and vanilla. Any advice or thoughts would be great! Thanks
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Post by Sebastian on Feb 14, 2021 9:51:59 GMT -5
Short answer is not really. That's a function of how they were fermented. Unless you're willing to alkalize them (which i *highly* don't recommend you attempt) - you're unilkely to move the astringency needle much i'm afraid. You can try to add, say, 1% of baking soda to your recipe and melange it in to try to pseudo-alkalize it - but i can't really guarantee you results as i've obviously not seen your beans.
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