Posted in: Tech Help, Tips, Tricks, & Techniques
Cheers and sincere appreciation to the active members in this forum for all the information sharing and support.
I'm a chocolate lover and have taken this passion one more step by trying to make bars from beans.
I am currently in the third attempt:
#1: beans got mouldy from natural fermentation after 3 days, I dried it anyway but will not take it much further.
#2: beans were fermented for 4 days, dried, then discovered they were not flavorful possibly from under-fermenting.
#3: this time adding yeast, with temperature control 35-40C, beans are fermenting beautifully with aroma forming, fermented for 8 days, cut test shows moist, dark folds, but about 15% of the beans have sprouted.
Here are my concerns...
Should I toss out the sprouted beans? Is this normal?
I only harvest the ripest pods, they are the sweetest and I assume would make the best chocolate, no beans are sprouted at the time of harvest. Did I harvest the pods too ripe?
Should I raise the fermentation temperature or shorten the duration?
I appreciate any help in producing my first chocolate bar! Thank you.
updated by @Ning-Geng Ong: 04/11/15 01:55:20AM