Hi everyone,

I'm looking for a better source for organic and ethically sourced cocoa liquor/mass. The one I'm currently using is a mix of Peruvian criollo, trinitario, and cn51, but it's pretty acidic. If anyone has experience and suggestions, I'd really appreciate it!

Thank you,

A relatively new chocolatier,

Stephen

That acidic part of tase/flavour should be removed during conching leaving just the fruity notes.

Not necessarily.  That depends entirely on which acids were formed during fermentation and the type of equipment you have.  Not all are volatile, and not all conching is created equal.

I will agree with that.

It was just a general statement that acidity from the liquor could or should be removed during conching.