With small amounts, I remove about half of the 'mass' by pouring into an empty bucket. The 'mass' left in the box is placed in another.
The 1st portion is now replaced and the second placed on top.
Similar to cascading into another box.
I have used this many times with very small amounts, especially for experimenting with single varieties.
Hello Cameron. In Trinidad and Tobago we ferment in 3' cubed boxes 3' High x3' wide x 3' high. We stack boxes 3 high in a 'cascade' system.
Although you may have a 'critical mass', [just the minimum to begin fermentation], the 'mass' needs to be stacked a little higher. At about 24'' [twenty four inches]. Maybe you can build a smaller box for smaller amounts.
A box with 'holes' may not suffice the 'runoff' of water etc. Try for 1 inch slats at a 1/4 inch spacing.
Fermenting for us takes place over 7 days, 1 day in box one, three in box two and three.
Take a look at Tobago Cocoa Farmers Association on facebook, I think there are pictures of us building boxes on the wall.
Good luck.
Mark,
There was a response to this earlier. I think the site mentioned was www.gleurp.com .
I think Shaun mentioned he bought packaging from the company. The artwork is 'hot stamped' and is an option offered.
Clement
Grinding for a long time is just that. To conche you need to apply heat. A heat gun at 65-70 degrees for about 8 hours removes any volatiles and so improves flavor. I think there is video of this on this site. You may want to think about the end result ie. what is your desired outcome ? Then choose the right variations of temperature and time as well the actions you would need to get the right flavor and texture [mouthfeel] you desire.
Using a fridge to cool is a not advised as the temperature is too low, try a wine cooler. Maybe try to cool for a longer period.
Clement
Not too familiar with Cocoatown machines, but you may need to tighten the belt. Ben Rasmusen of Ptomac Chocolate recommends changing rubber belts to fiberglass. Take a look at his site or DIY on this blog. Good luck !!!
I see no flaws. I like the site very much. Kinda jumps at you, and gets to the point: 'We are real good at what we do'!
Congratulations !!!
Take a look at Ptomac chocolate. A nice picture is on the timeline.
This article was awsome. Loved the level of detail. i did sample the chocolate though, I did like it.
I agree that it was buttery but the flavors were fruity, spicy with a nice cool finish, enjoyable but not WOW1
