|
Post by Ben on Sept 29, 2022 7:51:30 GMT -5
Hello!
Did you clean and prep your grinder before using it the first time? Stone grinders need to be broken in before the first use. This is often done by grinding small amounts of sugar or oil for a while until it stops getting stone dust. It could be that you're getting stone dust or some other manufacturing oil, etc. in your chocolate.
Acetic acid (vinegar) is a byproduct of cacao fermentation, so you'll often be able to smell it during roasting and grinding.
Also note that to get smooth chocolate, you'll generally need to grind in a stone grinder for many hours. Depending on the machine and the batch size, it may need to be 24 or even 48 hours. Also, heat helps with driving off acetic acid and some other less-pleasant flavors, so you may not want to attempt to reduce the heat. 43C is pretty cool, so won't do much for flavor development.
|
|