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Root Chocolate - 85%

user image 2014-10-20
By: Landen Zernickow
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Last week, we finished another batch of delicious chocolate. This time, we tried fourdistinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering.And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments Chloe made when we chatted at Dandelion a few weeks ago. This time, we let the initial 1249 grams of Madagascar cocoa beans roast at 225 F for 45 minutes. Thats the longest weve ever roasted beans, even for our first roasting test , when we came up with the Xtra Toasty chocolate! We quickly cooled the beans on our quartz board and let them sit there for about 15 minutes.

Read more here:

http://rootchocolate.com/2014/10/20/eighty-five_percent/

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