Post by chrysolight on Sept 20, 2007 3:38:16 GMT -5
This is a great site! I came across it when searching for info comparing the nutrient/chemical content of cocoa and coffee beans while 'Googling' the search terms {cocoa bean compared to coffee bean}. I found it fascinating to read about the chocolate making process.
A small suggestion to improve the website though would be to get someone to do a thorough typo, spelling and grammar check. Pasting into a Word program is a start, but never rely on an auto-spell check as a correctly spelled word can also be a completely wrong one.
First let me say that this is generally a very well written website. Your explanations and instructions are clear and easy to understand. It reads nicely in a friendly, down home style.
A few examples:
from <...Roasting ...> (Hot Air gun) (Hot Air Gun, to be consistent)
"...and stop when cracks are happening and it still smells list baking brownies."
suggested: "...and stop when cracks are happening and it still smells like baking brownies.
(Air Roasting)
"The is only kind of an option for roasting cocoa beans."
suggested: "This is a minor option..." or "This is a small scale option... or "This is only one option..."
from <Cracking and Winnowing...>
"We do not presently sell this one at the present time."
suggested: "We do not sell this one at the present time.
(apologies, but uncertain which page this is from...)
"After you hit a routine, you can even be cleanup and..."
suggested: After you hit a routine, you can even finish cleanup and..." or "...even be cleaned up and..."
from <Conching and refining...>
(Refining and(vs) Conching
Conching)
{I think this subtitle is meant to be: "Refining and Conching (vs)
Conching??}
"These supposedly (there agian is great debate) can conch a batch of chocolate in under 15 minutes. The high shear causes the volotile components to be quickly liberate from the cocoa mass.
suggested: "These supposedly (again there is great debate) can conch a batch of chocolate in under 15 minutes. The high shear causes the volatile components to be quickly liberated from the cocoa mass.
- - Missing Images:
This is the chocolate as it just went into the Santha.
After about 5 hours you can see most of the grit has been refined away, but you should note that there is not a lot of gloss to the chocolate. It means is it not ready yet.
This is the chocolate all finished. There is a nice high gloss, and you can even see the chocolate sort of spinning off of the granite rollers.
Of course, the real test of whether it is done or not is "do you like it?" and "is it smooth enough?".
from <Tempering chocolate...> (near bottom)
"at "Waynes this and that" has experimented..."
suggested: "at "Waynes this and that" he has experimented..."
"They approach it in a very good way, lots of defenitions, ..."
suggested: "They approach it in a very good way, lots of definitions, ..."
warm chocolate regards ,
chrysolight
(I have some experience with editing)
A small suggestion to improve the website though would be to get someone to do a thorough typo, spelling and grammar check. Pasting into a Word program is a start, but never rely on an auto-spell check as a correctly spelled word can also be a completely wrong one.
First let me say that this is generally a very well written website. Your explanations and instructions are clear and easy to understand. It reads nicely in a friendly, down home style.
A few examples:
from <...Roasting ...> (Hot Air gun) (Hot Air Gun, to be consistent)
"...and stop when cracks are happening and it still smells list baking brownies."
suggested: "...and stop when cracks are happening and it still smells like baking brownies.
(Air Roasting)
"The is only kind of an option for roasting cocoa beans."
suggested: "This is a minor option..." or "This is a small scale option... or "This is only one option..."
from <Cracking and Winnowing...>
"We do not presently sell this one at the present time."
suggested: "We do not sell this one at the present time.
(apologies, but uncertain which page this is from...)
"After you hit a routine, you can even be cleanup and..."
suggested: After you hit a routine, you can even finish cleanup and..." or "...even be cleaned up and..."
from <Conching and refining...>
(Refining and(vs) Conching
Conching)
{I think this subtitle is meant to be: "Refining and Conching (vs)
Conching??}
"These supposedly (there agian is great debate) can conch a batch of chocolate in under 15 minutes. The high shear causes the volotile components to be quickly liberate from the cocoa mass.
suggested: "These supposedly (again there is great debate) can conch a batch of chocolate in under 15 minutes. The high shear causes the volatile components to be quickly liberated from the cocoa mass.
- - Missing Images:
This is the chocolate as it just went into the Santha.
missing image
After about 5 hours you can see most of the grit has been refined away, but you should note that there is not a lot of gloss to the chocolate. It means is it not ready yet.
missing image
This is the chocolate all finished. There is a nice high gloss, and you can even see the chocolate sort of spinning off of the granite rollers.
missing image
Of course, the real test of whether it is done or not is "do you like it?" and "is it smooth enough?".
from <Tempering chocolate...> (near bottom)
"at "Waynes this and that" has experimented..."
suggested: "at "Waynes this and that" he has experimented..."
"They approach it in a very good way, lots of defenitions, ..."
suggested: "They approach it in a very good way, lots of definitions, ..."
warm chocolate regards ,
chrysolight
(I have some experience with editing)