Hello everyone,
For anyone who is interested in starting bean to bar chocolate making I have two Santha 20 Melangeurs for sale. Both have been cleaned with sugar and I have made 1 batch of chocolade with them. The melangeurs come with speed controller. I am located in The Netherlands.
Thanks you, Peter3 and Sebastian! You both have a good points. It is always a good idear to do addional lab tests. I'll devinitely look in to that.
Sebastian, am I right in thinking that the roasting proces will kill coli and salmonella, but seen as they are both have endotoxins, a death large enough colony is still a hazard? With this in mind, is bean roasting not more hygienic than nib roasting, so live bacteria can migrate from shell to nib? (Can nibs be contaminated when the shell of the bean is intact?) What is the addion of steam sterilization? Is steam sterilization only necessary when the bean-breaking step is done with unroasted beans?
Hello everyone,
A question concerning hygiene here for a small bean-to-bar chocolate production in Europe.
To maintain a good flavor I roast whole cocoa beans. I roast in an oven. Ofcourse after the bean roasting comes the breaking and winnowing. I wonder if its good the sterilise the nibs (with steam) after winnowing en before grinding them. The most hygienic way would be break-winnowing-steam-roast. I have tried to oven roast nibs but it is difficult not to burn the nibs.
Does anyone have any suggestions?
It is about the roasting of the nibs in there shell. I have read that when roasting the cocoa beans, the shell takes up a part of the fat that is released during heating.
Hello Ning-geng-ong, Thank you very much for your reply. My first idea was to import beans but there are some benefits when working with nibs such as higher fat content of the nibs, shorter roast period. Plus I save some money from not buying a crusher and winnowing machine.
Hello Everyboby!
I have a questions about importing cocoa nibs to Europe. I want to import unroasted cocoa nibs from Asia to proces to chocolate in Europe. Does anyone know in what kind of material best to transport cocoa nibs so that it will not effect the quality?
