Forum Activity for @alejandro1112

Survey for cocoa beans, nibs, cocoa liquor, cocoa butter and cocoa powder and suggestions

Posted in: Opinion

We will be exporting single origin (3 different regions) organic fine aroma "arriba" cocoa beans, nibs, cocoa liquor, cocoa butter and cocoa powder from Ecuador to two distribution centers  in Toronto and New York.
We will send 10 tons in the first container .We would like to hear from you:
1)How many tons (out of 10 tons) or percentage do you suggest for each organic item.
2)Any special request that you think the market is not offering (e.g. we will provide the beans graded in 3 sizes so you can  roast the beans evenly)

updated by @alejandro1112: 09/07/16 15:14:11

Anybody ever have vanilla make a batch of chocolate sour?

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Sebastian for your suggestions. We conched again chocolate for 48 hours and then we put vanilla. We tasted the chocolate  a few times during the first 10 minutes and then we stopped the conching process. The vanilla taste started to dissapear after 10 minutes.

Our previous bad experienced with the chocolate flavour might have been caused by a bad batch of cocoa beans, definitely not because of the vanilla.

Anybody ever have vanilla make a batch of chocolate sour?

Posted in: Tech Help, Tips, Tricks, & Techniques

We used 1kg of cocoa beans (70% dark chocolate)  with 35 mg of vanilla (not extract) .  We used a very acidic cocoa  bean and a mild acidic cocoa bean.  24 to 72 hours of conching.  The strong flavor (not good) was the same regardless of the conching time.  I guess too much vanilla.  Any suggestions in the percentage of vanilla that should be used?