Hello Guusb, why not start with dried beans instead of nibs?
Hello Ning-geng-ong, Thank you very much for your reply. My first idea was to import beans but there are some benefits when working with nibs such as higher fat content of the nibs, shorter roast period. Plus I save some money from not buying a crusher and winnowing machine.
I see where you are coming from but I don't exactly understand the statement about nibs having higher fat content.
Gotcha, thanks for the clarification!
I imagine a sealed plastic bag in a carton box should satisfy your nib transportation.
Just like when transporting almonds and other seeds or nuts.
It is about the roasting of the nibs in there shell. I have read that when roasting the cocoa beans, the shell takes up a part of the fat that is released during heating.
It is about the roasting of the nibs in there shell. I have read that when roasting the cocoa beans, the shell takes up a part of the fat that is released during heating.
It does not.
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
