nibs into liqueur. i am not advocating this for everyone, and probably won't even carry them for sale, but so far, it does a great job. it grinds at about lbs/min. the other big item that is taking my time up is the behmor roaster. i have started a horizontal testing of each of the profiles. i am roasting...
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not so many. i find a tendency to over roast with a surface cooking method like this. but it is possible to get it right. as you did. second, i remove the husks by hand one by one. as time consuming as this sounds i find it easy to do while watching tv and can do about pounds per hour. with practice...
starch is to thicken it with the initial heating/melting. no, no visible oil separation, and no lumps. before it thickens, i suppose i can sense the very fine grains of my well-melanged chocolate. but that's barely perceptible, really no different from the texture if i go old-school and make cocoa using...