pcm
Novice
Posts: 75
|
Post by pcm on Jul 29, 2011 13:36:53 GMT -5
Hi, I am trying to reproduce a flavor I hit with a bean and I am having trouble. Thinking through the process I believe that the only thing I did differently was how long I ran the Santha without the top on.
One of the points of conching is to aerate the chocolate, right? so I imagine that running a batch with a top on, next to a batch with the top off would yield different results.
Do you play with this aspect of the process? Any thoughts?
Thanks
|
|
|
Post by Sebastian on Jul 29, 2011 16:57:46 GMT -5
Aerating will do very little for direct flavor development. What you're describing will, potentially, allow for greater volitalization of components. If you have a lot of organic acids - say acetic - what you describe does certainly allow for the potential to modify flavor by letting that escape to a greater degree.
|
|
josh
Novice
Posts: 56
|
Post by josh on Aug 16, 2011 19:17:16 GMT -5
Its best to leave the top off on the Santha once it gets up to a decent viscosity(heat).
|
|