bean varieties in house, i have started the minor project of updating my cocoa bean info page. it's long overdue and this gives me the perfect opportunity. here's a quick look at the kind of thing that will go in....
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cold beans. ok, it's not really funny, but the point is is that once you are below a certain temperature, the oxidation reactions are so slow, that they are basically stopped. my experience is around f for cocoa. below that, are you are doing is making cold beans. think of it like falling. once you are...
have just created both good and bad crystals. now you have to get rid of the bad. ) slowly add the warm chocolate until the temperature is f. this will destroy the bad crystals leaving only good crystals. ) pour up the chocolate into molds. the good crystals will act as a pattern for the rest of the cocoa...
industry diversifications even as the plantations operations picked up pace, the klk management saw it fit to begin diversifying its business to cushion the effects of fluctuating commodity prices. hence the s was also marked by new ventures, mainly in manufacturing and retail. by , klk was grinding cocoa...
subtract time from each profile. if you add the time before the roast starts, it stretches the entire profile out proportionally. if you add it after the roast starts, it tacks it onto the end. yeah, that can be a touch confusing, but this is really what you need to know. i don't believe (in the sake of cocoa...
. i too started down this road as a coffee roaster and everything i learned and continue to learn about coffee affects and informs how i think about cocoa roasting. why do you keep telling yourself the precision and minutia are not as important?...
a strong impact on their uptake and metabolism as uptake is highest for (-)-epicatechin and lowest for (-)-catechin. [ ] research[ edit ] inter-species differences in (-)-epicatechin metabolism. [ ] nanoparticle methods are under preliminary research as potential delivery systems of catechins. [ ] cocoa...
good) and there is usually less than % husk in the nib and vise versa. three pieces of data because there are three things going on. furthermore, you will notice i say usually. any winnower can only work as well as what is fed into it. irregular, raw, or cocoa beans with a lot of flats simply will not...
a: i too have seen these studies and information about eating them raw. i also have seen documentation that raw cocoa beans (even organic) can be contaminated with molds, bacteria and other organisms. i would really recommended roasting to help minimize and potential problems. if you do decide to eat...