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Post by subeer on Mar 20, 2021 3:59:49 GMT -5
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Post by kiernan on Mar 22, 2021 13:01:42 GMT -5
Hi subeer. Interesting videos. I am curious about your roasting. I think I understood from your videos that you roast nibs, not beans. Was that a specific choice and, if so, why (perceived benefit? roasting constraints? access? etc)? I know there are some posts on this board and site about nib roasting, but I think most of it starts with the bean. I am a pretty new to chocolate making, so I was just curious.
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