Cocoa beans broken

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before there was a bean to bar movement, before anyone made chocolate at home i started working on how to do just that. roasting was no big deal as i was already roasting coffee and once i sussed out the new temperature ranges it fell mostly into place. i needed to work out how to crack and winnow the beans

gritty, check out these gritty photos. speeding along, i eventually found the santha wet grinder, hacked it (even then my favorite tee-shirt said "i void warranties". they modified it per my requests and the spectra melanger was born. at that time the procedure for making chocolate was to roast the beans...

https://chocolatealchemy.com/blog/2018/8/2/ask-the-alchemist-255

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recent videos contact help/search ask the alchemist # october , by founding alchemist i am intrigued with the different bean varieties and constantly like to experiment, i am intrigued by things like the arriba nacional bean and especially the porcelano one i have read so much about. do you ever get beans

that are at least close to what people would call true nacional or beans with a mostly porcelano heritage?...

https://chocolatealchemy.com/blog/2014/10/09/ask-the-alchemist-88

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development". there doesn't appear to be any real hard information either topic. first, for fermentation, traditionally this is just open air fermented with available local bacteria and yeasts and forced to spontaneously ferment until the fermenters think it's done. as a result of this process, the beans

i.e. is there a difference of throwing a batch of beans in an oven at f until the beans reach a desired temp vs starting at f and slowly ramping up to the desired temp?...

https://chocolatealchemy.com/blog/2015/02/05/ask-the-alchemist-103

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videos contact help/search ask the alchemist # february , by founding alchemist level: alchemist reading time: minutes coming from a coffee roasting background, it's difficult to get away from the roasting precision requirements and theory minutia. i keep telling myself, its not as important with cacao beans

i'm not sure what i should try next, i only have pounds left. the output was designed for my coffee roaster, several fields go unused, please ignore those. let's stop right there at the beginning. for goodness sakes, don't abandon your coffee roasting experience. it is virtually % transferable to cocoa...

https://chocolatealchemy.com/blog/2017/2/9/ask-the-alchemist-194