2016-09-14
By: Psydynasty
Posted in: chocolate making
A few days ago we roasted our cacao beans at about 270 degrees and let them sit out we weighed and measured all the beans. We have gotten to the stage of cracking and winnowing and none of us realized how difficult it actually is to crack the beans and crush the nibs up.
MON SEPT 19 Today what we did was finally get our cacao and sugar into the malanger and tempering the chocolate with blow dryers and hot plates. Our container broke so what we’re going to end up having to do is watch another group’s process.
FRI. SEPT 16 Today Ira came to speak to our class to talk to us about his process of making chocolate and what it takes to make chocolate liquor and why it tastes the way it does. What we have done so far os preheat the oven to 250 degrees, strain and rinse the cacao beans to remove dirt, cracking and winnowing the beans. IT took a while for us to figure out an effective way to get the cracking and winnowing done quickly. The fastest way we found was to use a blow dryer and crush up some of the beans and put them in a bowl and use the blow dryer to blow away all the shells. We were suggested to only roast the beans at 230 next time and 185 degrees for winnowing them.
yesterday what we did was we ground up the cacao and and turned it into a paste basically. we noticed it smell more like chocolate