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ask the alchemist video series recent videos contact help/search crankandstein vs champion july , by founding alchemist one of the stages in chocolate making is peeling or separating the husk from the cocoa bean. this can either be done before or after roasting and is usually dependant on what kind...
might i suggest you treat it like any other bean. hrm, i bet shooting for f would be a great place to start. maybe take it a little more gentle because it is criollo, but note, i said a little. not "a lot" because it is porcelano. it is already starting out a little light on the chocolate flavor as it...
would be true of cocoa and exactly what you didn't do. you didn't stop it when it was done. you roasted grams of cocoa just like you would grams of coffee, it got f hotter, and correspondingly over roasted your cocoa. they would probably make great brewing cocoa , but don't bother trying to make chocolate...
feb , feb , ask the alchemist # feb , we are starting a new bean to bar factory in the industry so i would like to know what is the best cocoa nibs there is to order for making chocolate? and what equipment do we need? can you supply me with a recipe for making the best chocolate?...
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