Hi! Im Nod, and Im from Thailand!
Making Chocolate has always been my dream since I was in 3rd Grade, and when the teacher asked me what I would like to do in the future, I answered making chocolate, now I want to make my childhood dream come true. I start learning how to make the chocolate Beans to Bar seriously about 6 months ago reading thick books, and browsing through this website, I have tired making the beans to bar 5 times now, and it keeps on failing. I follow the tips such as leaving the chocolate for a week or two before tempering, to get rid of those unpleasant sour tastes. Dont over heat it for it will make the chocolate bitter. Using milk powder to reduce the bitterness, but the taste is still unpleasant.
May I know what I did wrong?
My Cocoa Beans I ordered them from a farm in the southern Thailand, I think its Forastero, Im not sure the farm didnt tell me, and when I smell it for the first time, it smells very weird, I dont know how to describe it, it smells sour, not chocolate at all.
I soak them in the water to wash off the dirt and I put it in a steamer, for the book I read says that it would enhance the flavor, and then I put it in the oven for about 50C for 5 minutes, and then raise the temperature to 105C and then to 135C for 30 minutes, and then I take it out and let it cool, but the cracking is very difficult, so for all of my other trial I put the beans in the pan with low flame and roast them for about 15 minutes, until it crack.
Then I put it in a blender, and blend it until it turns to liquid, took me an hour to do that, and then I put it in a food processor for the whole afternoon and let it work through night, and when I taste it again the next morning, it taste horrible, very unpleasant, it have all of the elements of the word nasty, the sugar didnt melt, its sour and bitter, and the particle size so large, and it melt too fast. So I let those chocolate rest for 3 weeks and then I conch again for the whole night, the only thing better was the sour taste is gone. I didnt measure the temperature during the conch; I believe its about 35-45C.
I have a feeling that my beans are extremely acidic, how do I get the chocolate texture for the texture Im getting is very harsh, and it melt too fast. How can I fix it? Should I order a stone grinder like Santha Grinder from India?
Thank you so much!
updated by @panod: 04/30/15 08:38:54AM