Aging Cacao & Chocolate - Ep.54 - Craft Chocolate TV
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- čas přidán 5. 09. 2024
- In this episode we discuss the concept of aging cacao and chocolate. Dylan shares his opinion and Manoa Chocolate's take on this process.
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Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Pure Imagination, Future James
I love this channel and their first-hand knowledge about big scale/small scale chocolatiers.
I'm so happy you talk about such a taboo topic. I live in Switzerland and after watch some many docu on chocolate and the farmer, it is so annoying that we all know about it but chocolate consume seem to each. I think last year Switzerland was the large consumer of chocolate. 11kg per Person per year. That is pretty much a 200g chocolate bar per week per citizen
Thanks, Dylan. Yes, I have a problem with those moths here in Colombia. They probably ruin about 5% of my beans which I toss out during hand winnowing. I copied this from an entomological journal: The chief pests of cocoa and chocolate are the Pyralid moths, Ephestia elutella (cocoa moth), E. kühniella (Mediterranean flour moth), E. cautella (fig moth), and Plodia interpunctella (Indian meal moth).
Using a fine mesh bag to store the beans was recommended. I have beans that are almost a year old and yes they lost their strong acetic acid fruity tones so I roasted them dark and they delivered an amazing flavor especially in milk chocolate. I think making dark chocolate with fruity acetic acid beans is the best to give the full range of flavors.
Fascinating topic. I know Letterpress ages their chocolate in large blocks wrapped in plastic. I wish I had the equipment and skills to do a side by side comparison using the same beans, refining into chocolate, then letting one batch age for a while.
i discovered aging chocolate accidentally when i found a dark german chocolate bar i had from like 2-3 yrs ago. i don't know how long it has to be, but it sure did taste different.
Could yo make a video on roasting profiles of cocoa and also a video on how to decide inclusion bars
Thank you for all the tips I think when you tasted chocolate at 628 it was little too fast when you start showing your face how your sensories are working with the test I think with the chocolate and especially a expert needs a little more time to feel the texture
You don't use beans from Ghana or Ivory coast? I have never heard you talk about them. Both the countries are world's top two cocoa producers.
What would happen if you added hazelnut pulp (oil and water removed) to a batch of chocolate in a conching machine?
Can we age the dried cocoa bean in the whiskey barrel?
Great intro! Haha
Hi friend. Congratulations on your business, it is very inspiring.
I want to ask you something:
Who is your supplier of the Chocolate Ginder machine?
I am interested in acquiring it and I cannot find a supplier.
I think they use cocoa Town for their grinders. Where are you located?