For my chocolate I use cocoa beans from Venezuela, and I would like to try to make chocolate with Ecuadorian cocoa beans. Have you ever tried to roast Ecuadorian cocoa beans? The taste of the raw beans is not acidI think I will try to roast them at low temperatures ( 260F-280F).
What do you think?
Thank you in advance!
updated by @maria6: 04/12/15 12:07:25AM