read on here that it is a good idea to do a cut test of the fermented cocoa beans when they arrive. So i took a 100g sample of the cocoa bean and started chopping them up. I have a little picture table with examples of what the colours in the beans mean/represent, and am now a bit concerned about some of the ones i have cut up. I have attached pictures and grouped them in their colours. First one (biggest group) is the partly purple-chocolately brown coloured ones which are all good?
2nd group (and 2nd largest group) are these yellow/brown ones, i am worried these are mouldy? or maybe overfermented?
3rd group are these very obvious purple ones i am not sure if this is a good purple or a bad insufficiently fermented purple? plus one of these purple beans has a bit of white on it, not sure what this is?
this last group of just the one bean was a very dark brown and was very crumbly which i think probably means it has been overfermented?
any help and advice would be brilliant. i dont know if this is quite common to have such a variety in just 100g or not, and so i dont know whether i should keep using them, or contact my supplier etc.
cheers chocolate community!
updated by @james-hull: 04/09/15 06:12:09AM