Rusty looking cacao: is that a defect?

Daniel Haran
@daniel-haran
03/26/16 12:49:31PM
49 posts

Shelling a few roasted cocoa beans from a new origin and I'm finding a lot of what looks like rust.

The beans don't taste bad and I'm having trouble describing the taste. It's pretty muted, the texture might be a bit chalky.

Does anyone know what this is?

IMG_6271.JPG.jpg
IMG_6271.JPG.jpg  •  1.8MB

Clay Gordon
@clay
03/26/16 12:51:39PM
1,680 posts

Daniel -

Did you buy them roasted or did you roast them yourself. If you roasted them yourself, did they look this way before you roasted them?




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clay - http://www.thechocolatelife.com/clay/
Sebastian
@sebastian
03/26/16 04:09:04PM
754 posts

It's one of two things.  It's either remants of the polysaccharide material that holds the shell to the nib, or it's mold.  It's probabaly the first one, but do me a favor.

Attempt to quantify how many of the rusty beans you see (edit: i mean, give me a rough % - is it 5% of the total bean?  30% etc), and then take 20 of them, break them in half, and take a photo of what you see inside and repost that?


updated by @sebastian: 03/26/16 04:28:27PM
Daniel Haran
@daniel-haran
03/26/16 10:59:42PM
49 posts

Clay: I bought them raw. Exterior rust appearance isn't a perfect indicator - some that looked fine had rust, others that didn't had some inside.

Daniel Haran
@daniel-haran
03/26/16 11:02:17PM
49 posts

Sebastian: I had to shell 47 beans to get 20 with "rust", so about 40%. Attached is a photo of 21 beans, one that looked diseased (but had no rust colour), and the 20 that all otherwise seem fine.

IMG_6279.JPG.jpg
IMG_6279.JPG.jpg  •  2MB

Sebastian
@sebastian
03/27/16 07:33:06AM
754 posts

Daniel - those look completely fine to me. I'm going with #1 above - just polysaccharide reside - i don't see any visual indicators of other defects from that photo. 

Daniel Haran
@daniel-haran
03/27/16 01:14:36PM
49 posts

Thanks, Sebastian!

Sebastian
@sebastian
03/27/16 01:28:33PM
754 posts

De nada.  Happy Easter folks.

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