Search Results for: Cocoa beans
said, i've made many things that improve with age – wine, ale, cheese, mead, sausage and say un-categorically that there are changes in flavor that only aging can produce (which i love), and there is no reason the same cannot happen in chocolate. i do know i can taste a difference in just roasted beans
that are fresh out of the roaster (and cooled) and ones that have had a day to 'rest'. in the rested beans, the flavors are more developed, more melded. and that is basically what is said about chocolate. it's basically a chemical tying up of loose ends, and being in a solid state, it's going to happen...
https://chocolatealchemy.com/blog/2013/04/03/ask-the-alchemist-29