Hi! I really need advice.
I keep on having problems of making chocolate that taste acidic. I've made 7 batches so far.
Each with different temperature, mostly either short high or long low.
Especially the long low roast a little more than half way I get this scent of acidness and at the end resulted in a little bit of a burned brownie smell.
Many roast I would get this nice smell of chocolate aroma.
But despite all these roasting which turns up to be smelling either nutty or chocolaty smell, every batch I pour into the melanger, I would get this instant rush of acidic smell, and when it turn liquid I add in sugar I tried 70%, 62% 60% 52%(with milk powder) first 2 batch I'm surprise to see that after 6 hours I would get this fine chocolate already, but I let it run until 12 hours. All the batch after that are 20-25 hours. After conching I would pour it into a container and let it settle a bit and store it into the fridge for 2 weeks. After 2 weeks, still some acidic taste.
May I know what I did wrong. The ingredient are only beans and sugar, I have no access to lecithin or cocoa butter at all.
I mostly keep the lid on, because I let it run over night, and it make a lot of mess when open. I sometimes use the hair dryer like 5-10 minutes.
I also look at the farm that supply the beans and it is certified by the local research center for quality.
What could be wrong? The conching time is not enough? More hair dryer? Longer and hotter roast? Need to open the lid?
Thank you in advance for all of your advices.
updated by @panod: 04/10/15 05:20:41PM