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Post by chocochemistjrl on Mar 15, 2007 0:28:29 GMT -5
Hello to all!
Well, to begin with, the roasting process went just fine...I think. I oven roasted it at 260 deg for 15 min. I'm not sure I did the roasting right so I'd really appreciate it if someone could answer that. Thanks. Afterwords, I took the time to hand-peel them since I do not own a Cocoa mill. Unfortunately, I don't own a champion either. I used a different brand juicer and out came powder, not chocolate liquor. That's as far I got. The cool thing is that I used that powder to make a great hot cocoa powder mix that makes awesome hot cocoa.
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Post by Alchemist on Mar 15, 2007 7:03:18 GMT -5
Well, give us a little more information. What bean did you roast and how much did you roast? That time and temperature sounds a little low and short to me for most beans.
As for the Juicer, you see why there is only one juicer listed on the site - it is the only one I have found that works to make liquor. I don't know what to suggest there.
But, I would say you did not have a complete failure. You learned a lot and made awesome hot cocoa.
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Post by chocochemistjrl on Mar 29, 2007 23:05:33 GMT -5
I finnaly found out what kind of beans I was using. They are peruvian. I hope that maybe you can make a suggestion as to how much time I should roast it for and at what temperature. Also, I would like to know if it's possible to grow a plant out of the beans I bought. Reffering to the making of the chocolate, I will attempt to roast it at 260 F for 20 miutes. I will then taste one to see if it has reached a desireable taste. Thanks to this forum, I have learned so many things that might help me do better. Thanks alot! Chocochemist J.R.L
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Post by Alan on Mar 30, 2007 6:56:21 GMT -5
I finnaly found out what kind of beans I was using. They are peruvian. I hope that maybe you can make a suggestion as to how much time I should roast it for and at what temperature. Also, I would like to know if it's possible to grow a plant out of the beans I bought. Reffering to the making of the chocolate, I will attempt to roast it at 260 F for 20 miutes. I will then taste one to see if it has reached a desireable taste. Thanks to this forum, I have learned so many things that might help me do better. Thanks alot! Chocochemist J.R.L With a home oven I'd give it more than 20 minutes at 260 F personally. Maybe try shooting for an end roast temperature of the beans of between 235 and 280, and then see what you like. That will probably take more time and/or heat. You are looking for most of the acrid and astringent qualities to subside while developing an aromatic roasted-chocolate quality, without going too far and driving off volatile and subtle aromatic compounds that also give the beans flavor. It will take a lot of experimentation. As for growing your beans into a tree, the answer is no. They die during fermentation because of heat and acetic acid, and are no longer fertile.
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Post by chocochemistjrl on Apr 4, 2007 16:27:19 GMT -5
my second attempt was worse. I burned the nibs! :'(Oh well. All that peeling for nothing. My next attempt probably wont happen 'till next week. I'll type the results in asap. Thanks for all the advice. Chocochemist J.R.L
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josh
Novice
Posts: 56
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Post by josh on Apr 4, 2007 22:34:38 GMT -5
YOOOOOOO Chica!
Keep up the good work and I commend your hard work and dedication. But, chill will the oven approach and listenin to these geeks! Mira, I know little old ladies that roast 100lbs in about an hour using a frying pan over a camp fire. This is your second time so head the advice of your elders (not me, I'm only tweleve) and do it low-teck! FIRST, you don't take the skin off, after they roast they fall off with gentle shaking and blowing. SECOND, go to a gas stove or if you don't have one, make and excuse and barbaque (I'll bring the beer and dirty looks), get a fire med-high, quit worring about time and throw a handful at a time in a crappy old skool frying pan. WATCH AND LEARN GRASSHOPPER. Watch the wild seeds cook and chough. Seriously, watch how the fat comes to the surface, watch the color change and here is the million dollar tip, the smell will tell you when you are done. In an oven you can't see, smell, taste etc nada-use da pan. Gods speed!
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Post by Brad on Apr 6, 2007 1:59:52 GMT -5
ROASTING SIMPLIFIED:
In the past 12 months I've made chocolate that even chocolatiers envy, and have ALWAYS ROASTED MY BEANS THE FOLLOWING WAY:
Set Oven to 350 degrees.
using two cookie sheets, spread beans out on each so that there is only one layer, but you can't see much of the pan.
Put one cookie sheet on the bottom rack and one on the top rack. and set the timer for 10 minutes.
When 10 minutes is up, take the sheets out, lower the temperature of the oven to 300 degrees and stir the beans on the trays.
Put the top tray on the bottom rack, and the bottom tray on the top rack and set the timer for 10 minutes.
When the 10 minutes is up, stir and switch again, and set the timer for another 5 minutes.
You will never burn your beans, and will always roast them just enough.
This whole process emulates on a very small scale what many large factories do.
Best regards.
Brad
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Post by Alchemist on Apr 6, 2007 13:01:36 GMT -5
Yes, if you look at some of my older roasting logs, that is it. And regardless of method, what you are looking to do it hit the beans with "high" heat at first while they are in no danger of burning and can absorb the heat, lower the temperature once they are "hot", and reduce the heat further to "coast" into the end point.
I use this technique whether I am using a fancy roasting drum, lower tech gas grill, small convection oven, standard oven, heat gun and paddle, skillet on the stove or whatever.
BTW, I will make one clarificatiuon about roasting that Josh made. There can be a SLIGHT color change in roasting, but I find it the exception. Unlike coffee, it is a poor indicator. Now, texture is another matter. Roasted beans smooth out a bit when done as the water vapor inside expands the husk and the nib/interior contracts just a little.
And yes, by all means go by smell.
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Post by chocochemistjrl on Apr 14, 2007 1:10:31 GMT -5
I DID IT! I made chocolate liquor! Pasty but still liquor. I am so excited! *Sigh* It's too bad the rest of the family isn't as enthusiastic about it though. They're more mad about the mess than anything else. Oh well. Guess every chocolate alchemist has his downsides. Thank you all for being so supportive. This is my third attempt and it turned out great. Tomorow is the next step: adding the sugar , milk powder, ect. I can't wait!
Chocochemist J.R.L
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Post by Alchemist on Apr 16, 2007 11:16:41 GMT -5
Congratulations!!!!!
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Post by casamariposa on Dec 8, 2010 16:49:55 GMT -5
Can anyone tell us why the beans went to powder.. we had the same problem last week with our first roast. We fermented, dried then roasted for about 30 min.. smelled great. Stored the beans for about 2 weeks.. then the juicer.. and dust.. nothing else.. please help.. did we over dry, over roast or what... confused in Panama
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Post by ephramz on Dec 8, 2010 22:09:59 GMT -5
Casamariposa,
Are you using a champion juicer as Alchemist said is the only one that works? How much did you put through it? I often find it doesn't liquify until you've put through maybe 200 g and the machine heats up enough to melt the cocoa butter.
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Post by Brad on Dec 9, 2010 1:01:04 GMT -5
You need to remove the shells from the beans, or it will all be a heck of a mess, AND your juicer will wear out faster (It's going to wear out fast with just the beans, 'cause it's not designed to grind down those granite-like little buggers).
My suggestion (and always has been) is to crack and fan the beans, and skip the Champion altogether. It worked just fine for me, and I've made 100's of lbs of chocolate with my modified Santha.
Brad.
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Post by casamariposa on Dec 10, 2010 15:39:30 GMT -5
Hi Brad.. thanks, but we did crack and winnow by hand.. then put in the juicer to make the liquer.. ended up with dust..
can you explain your method without a juicer?
thanks
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