I've attached a photo of two beans that were in my current batch. Is this basically the same thing in both beans? The bean has germinated and sprouted - the sprout is in the top bean and the bottom bean shows just a hole where the sprout has fallen out of?
Can someone confirm/correct me on this? And also, is my terminology (germinated, sprout) correct?
The next question is then - what impact on the final chocolate do these beans have? Is a few making it through OK or will they negatively impact flavour pretty quickly?
updated by @gap: 04/16/15 10:15:16AM