Psydynasty

Our class process

2016-09-14
By: Psydynasty
Posted in: chocolate making
Our class process

A few days ago we roasted our cacao beans at about 270 degrees and let them sit out we weighed and measured all the beans. We have gotten to the stage of cracking and winnowing and none of us realized how difficult it actually is to crack the beans and crush the nibs up. 

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