brad prefect, very good thanks for your help!

Mariano;

I don't think so, although if you live in a very warm climate it may work, but will take a long time.  At this point in time, the acetic acid is in crystal form and thoroughly embedded in the shell and the bean.  Heat from roasting is the best bet, and then a long conche.

My porcelana is VERY acidic and I have found that I have to roast those beans at a low temperature for almost 3 times longer than any other bean I have.  It seems to work very well, but even then I still have to conche for several days.  The end result however is an amazing, fruity, smooth chocolate.

Brad

Thanks Brad, you think that if I put the sun delete vinegar

I hope I can help a little bit here...

The vinegar smell you are getting is actually acetic acid, a by-product of the fermentation process.  Depending on what the farmer does, some beans can be quite acidic.

There are two processes that you can take advantage of to lower the acidity of your chocolate:

1. Roasting - a lower temperature roast spread out over a long time can help.
2. Conching - a long, open air conche will help as well.

Hope that helps.

Cheers.

Brad

riends, I have problem, buy a bag of cocoa and chocolate when I did I realized I had a very acidic taste ..

It was when I realized that the seeds have vinegar smell. as I can get this smell to make chocolate?

 

thanks

updated by @mariano-garcia: 04/09/15 21:31:38