|
Post by Alan on Mar 22, 2006 14:25:38 GMT -5
Hello all,
I'm making a 70% Ocumare Criollo today using beans that John has supplied and no added cocoa butter.
I'm going to roast at 300 F for about 15 minutes or until done, and at the beginning of the last minute, or thereabouts, I'll mist the beans with water.
I'm going to add only about .2% vanilla bean, and no lecithin. I am going to refine for at least 24 hours and then conch for a total of 72 hours (including the 24 hour refinement) at a temperature somewhere around 140-145 F using a heat lamp.
I'll let everyone know how it turns out.
Alan
|
|
|
Post by Alchemist on Mar 22, 2006 18:21:58 GMT -5
I am by no means saying don't do what you are planning, but make sure you taste as you go along. I don't know for sure, having never refined/conches for 3 days, but I would expect you are going to lose quite a bit of what makes Ocumare special. I know with overroasting you basically get blandness as the chocolate component is not huge.
By all means experiment though. The above may be way off with our scale and you are going to get something like the world has never seen.
Oh, and check out my latest post in the "microbe" post. I would leave the water misting out IMO.
|
|
|
Post by Alan on Mar 22, 2006 18:27:01 GMT -5
I ended up going almost 25 minutes on the Ocumare at a temperature of about 310 F. I think that I pulled it just at the right time, but we'll see with the finished product.
My final measurements are:
Liquor= 622 gm = 70% Sugar= 266 gm = 29.8% Vanilla= 1.7 gm = .2%
This is the first batch of chocolate I've made without any addition of extra cocoa butter. The mixture is extremely thick, and this is the first time that I've had any problems with the Santha bogging down. All I did, however, was give it a few pushes for about 1 minute, and then it was set. I bought a fairly small 75 watt light to shine on the Santha for about $6 US. So far, there doesn't seem to be any appreciable heating and none of the Santha parts, including the lid, are too hot to touch. Hopefully the light can get the mixture up over 140 F. If not, I'll have to think of something else.
Edited to say: John, I just saw your post...
Yes, I plan on removing some at 24 hours, 48 hours, and 72 hours. I'll try to figure out what works the best.
Also, it's too late to not try the water misting. I did mist the beans lightly with about 2 mintues left to roast. All the water burned off very quickly. Hard to say if it did any good at all. I don't have the equipment to test it.
Alan
|
|
|
Post by Alan on Mar 26, 2006 14:54:05 GMT -5
|
|