Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao.
It is the criollo bean fermented for about 3 days and then slightly roasted for about 15-20 minutes just enough so that its possible to hand peal the beans. This process seems to be the traditional way and is done by about 10 local families here.
From what i heard this bean has only about 30% fat and is very rich in Theobromines.
So what i did is i got a cocotown melanger here and i am experimenting with this stuff.
So far i add just enough butter (about 10%) so that it is possible to liquify the cacao liqueur and i added panella (unrefined cane sugar), because i am very inspired by the dark flavor it develops this way after about 30 hours in the melanger.
All is good but when i try to temper it im not being successful.
Now i am not an expert in tempering by hand but my normal method of heating it up to 120 then let it cool to 80 and back up to 88 while constant steering is not really working...
Do i need to add more butter or is panella a bad idea?
I am happy for any hints or ideas to try out.
updated by @harald: 04/22/15 05:11:19AM