I am back to say that my last try of tempering my cacao liquor was the best (according to the people who taste it here), the bars were shinning, "croquant" and a so nice cacao flavor "en bouche"...even in a place with no air conditionner, always "au bain marie".
As the season of the cacao is started here, i am planning to harvest soon. The problem is that the rain season is also here and it is a real challenge to dry the pods in this humidity. A friend of mine adviced me to freeze the cacao seeds after fermentation??? To dry them after when there is a little sun
Does anyone has ever experienced that?
updated by @angenieux-drupa: 04/13/15 12:45:18AM