Post by Alan on Feb 6, 2006 21:57:45 GMT -5
Dear all,
Starting tomorrow I will begin the following formulation:
65 % Forastero:
-24 oz (683.28 gm) cocoa liquor (from 2 lbs winnowed beans)
-6 oz (170.82 gm) organic cocoa butter
Cocoa product mass: 854.1
-16 oz (455.52 gm) granulated cane sugar
-1/3 vanilla bean (5 grams)
Total mass: 1314.62
2.63 grams liquid organic lecithin (.2% total mass)
Directions:
1) Process roasted and cooled nibs into liquor, recycling the waste output using the Champion until the waste is virtually liquor free.
2) Put cocoa butter through the Champion recycling the waste until it is liquor free.
3) Place heated (120 Fahrenheit) chocolate liquor in Santha and start.
4) Add pre-ground sugar and vanilla (using food processor or blender) in thirds until it is mixed into the liquor fairly well.
5) Refine in Santha until the texture is one or two hours short of completion and then add liquid lecithin as slowly as possible over the space of 30 seconds. Let refine for at least another hour.
6) Remove refined chocolate to glass bowl and temper.
7) Apply chocolate into molds and let rest 24 hours before demolding.
8) Let chocolate “age” for some weeks for best results.
I have tried to be as specific as I can in mathematics and in the instructions. Tomorrow I will do the roasting only, and then on Wednesday will start the processing. Please let me know if you have any comments on the above formulation before I begin, and I will keep everyone posted on the final result.
I do have one question though. I have read a bit about letting chocolate age after de-molding. I have seen John mention letting it rest, and then today read in one of the books I got from the library that it is good to let it "age" for a number of weeks. Does any one have any comments on:
1) How long is a preferable time to let chocolate age?
2) What aging does to chocolate in terms of taste?
Thanks for the help, and I'll keep everyone posted on the results. I was thinking of taking a number of photos to show the results from beginning to end if anyone is interested.
Sincerely,
Alan
Starting tomorrow I will begin the following formulation:
65 % Forastero:
-24 oz (683.28 gm) cocoa liquor (from 2 lbs winnowed beans)
-6 oz (170.82 gm) organic cocoa butter
Cocoa product mass: 854.1
-16 oz (455.52 gm) granulated cane sugar
-1/3 vanilla bean (5 grams)
Total mass: 1314.62
2.63 grams liquid organic lecithin (.2% total mass)
Directions:
1) Process roasted and cooled nibs into liquor, recycling the waste output using the Champion until the waste is virtually liquor free.
2) Put cocoa butter through the Champion recycling the waste until it is liquor free.
3) Place heated (120 Fahrenheit) chocolate liquor in Santha and start.
4) Add pre-ground sugar and vanilla (using food processor or blender) in thirds until it is mixed into the liquor fairly well.
5) Refine in Santha until the texture is one or two hours short of completion and then add liquid lecithin as slowly as possible over the space of 30 seconds. Let refine for at least another hour.
6) Remove refined chocolate to glass bowl and temper.
7) Apply chocolate into molds and let rest 24 hours before demolding.
8) Let chocolate “age” for some weeks for best results.
I have tried to be as specific as I can in mathematics and in the instructions. Tomorrow I will do the roasting only, and then on Wednesday will start the processing. Please let me know if you have any comments on the above formulation before I begin, and I will keep everyone posted on the final result.
I do have one question though. I have read a bit about letting chocolate age after de-molding. I have seen John mention letting it rest, and then today read in one of the books I got from the library that it is good to let it "age" for a number of weeks. Does any one have any comments on:
1) How long is a preferable time to let chocolate age?
2) What aging does to chocolate in terms of taste?
Thanks for the help, and I'll keep everyone posted on the results. I was thinking of taking a number of photos to show the results from beginning to end if anyone is interested.
Sincerely,
Alan