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Post by chocoholic on Jul 4, 2007 18:54:01 GMT -5
I have recently tried two new bean types which are supposed to be good quality beans.
Taste-wise the tests has been a disaster with a taste that is hard to describe. It tastes kind of mettalic, a bit "watery" and with quite some sourness.
I have also tried different roasting methods: 12 minutes & 25 minutes - 130 degress C & 150 degrees C ( all combinations).
Anybody had some result? What could be the problem? Roasting? Old beans? Bad storage?
Please help!
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Post by Alchemist on Jul 5, 2007 14:14:37 GMT -5
Hi, how about some more information?
What are the two types exactly? From Chocolate Alchemy or somewhere else?
What are you roasting in? Oven? How much?
Are you tasting the fresh liquor, nibs or finished chocolate?
Sourness sounds under roasted, but can be old beans. I often get "metallic" from freshly roasted nibs or slightly burned beans.
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Post by chocoholic on Jul 5, 2007 16:00:29 GMT -5
Hi again,
Some more info...
Beans are not from Chocolate Alchemy. One is a Arriba Equador and one is a Dominican Republic trinitario.
Roasting is done in oven roasting. About 500g a batch. I have also tried micro wave, but same horrible taste.
Both nibs, liquor and chocolate taste bad = conching does not take away the bad off flavors even after 24h.
It's hard to describe the taste, but it's really bad. In some test, one would not be able to guess it's chocolate... absolutely inedible.
It has been quite hot here lately and some of the beans could have been standing in 27 degrees C for 2-3 weeks prior to processing.
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Post by Alchemist on Jul 6, 2007 13:35:26 GMT -5
The temperature could be a problem.
Also, the more I think about it, metallic coupled with other terms you use make me think maybe they are sorely under fermented. Do the raw beans/nibs have a particular acid sharpness? Are they purplish? Both are solid signs of an under fement and rarely can that be made into what I would consider good chocolate.
Not meant as an attack, but what makes you think these are supposed to be good beans? Have you tasted chocolate from them? Did they get a good review by someone else? My experience has been some of the new "raw food" cocoa is nearly cold fermented for that market and can be really bad from a traditional chocolate making standpoint. Any of those per chance?
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