Francois Pralus
Posted in: Tech Help, Tips, Tricks, & Techniques
The extraction of flavor via hot or cold H2O, or with neutral spirit (via maceration) will not provide you with a good predictor of what the true flavor of the chocolate will be given a cocoa type. Perhaps, he found a way to make it work for him given the limitations. From experience, I've discovered these methods to render poor results for that purpose.