I just got my CocoaT Melanger yesterday, so this is my very time making chocolate properly.
For my first trial I use 380g of cocoa beans, I added in 163g of cane sugar to make it 70% dark chocolate. Three hours later I taste it, it's bitter sweet, and I want it to be a little sweeter, but I ran out of cane sugar but I got brown sugar, added 90 g in to make it 60%, I went to sleep and woke up the next morning (12 hours) letting it process. The liquid is smooth, but not that chocolate smooth I would get in normal chocolate, and it also doesn't have the color of a processed chocolate.
Is it the brown sugar that's causing the problem? Or 12 hours of conching is not enough for this 633g chocolate batch I'm making.
It also have a sour taste to it, can this problem be solved by letting it rest for 2-3 weeks before tempering?
Thank you so much in advance for your advice!
updated by @panod: 04/10/15 04:41:05PM