Post by Howard on Jun 30, 2006 20:30:44 GMT -5
Still experimenting. I like to slow roast food so I'm trying that method with the nibs. I suppose if I go to increased volume I'll have to try to speed it up with higher temps. It seems to me, though that lower temps will give me more room for error (harder for me to burn or over-roast)
Anyway, I bought 5 lbs of beans from John and got about 4 lbs 4 3/4 ounces nibs. I split them into two batches, preheated my pizza stone at 275 F (convection oven) for 1/2 hour then put the two pans of nibs in. I took them out every 10 minutes to stir and taste. I started to get nervous after 1/2 hour when they were still a little bitter and green tasting. All of a sudden at about 50 minutes intense chocolate flavor with a fabulously long glorious finish appeared. The transition was remarkable. I'm also getting to the point when I can feel when most of the moisture is out of the nibs in my mouth. Net roasted nibs 4 lbs 1/4 ounce (lost 4 1/2 ounces or 6.5% to water) These roasted nibs are wonderful to snack on and I need to keep out of them so I can make my chocolate. I think I'm going to make 65% dark chocolate (roughly 55% liquor, 10% cocoa butter). I'm also going to add some vanilla bean to this one since I haven't done that yet, maybe on the order of 0.5% or so.
More as things develop.
Anyway, I bought 5 lbs of beans from John and got about 4 lbs 4 3/4 ounces nibs. I split them into two batches, preheated my pizza stone at 275 F (convection oven) for 1/2 hour then put the two pans of nibs in. I took them out every 10 minutes to stir and taste. I started to get nervous after 1/2 hour when they were still a little bitter and green tasting. All of a sudden at about 50 minutes intense chocolate flavor with a fabulously long glorious finish appeared. The transition was remarkable. I'm also getting to the point when I can feel when most of the moisture is out of the nibs in my mouth. Net roasted nibs 4 lbs 1/4 ounce (lost 4 1/2 ounces or 6.5% to water) These roasted nibs are wonderful to snack on and I need to keep out of them so I can make my chocolate. I think I'm going to make 65% dark chocolate (roughly 55% liquor, 10% cocoa butter). I'm also going to add some vanilla bean to this one since I haven't done that yet, maybe on the order of 0.5% or so.
More as things develop.
