Chocolate School in Las Vegas (III): roasting of cocoa beans

by Umberto - Thursday, June 9, 2016

Chocolate School in Las Vegas (III): roasting of cocoa beans

Here we are at the beans roasting. Jean-Marie explains that the roasters commonly used for coffee are too fast and aggressive for the  cocoa beans that should be soft to avoid overloading of acidity production of chocolate. We use a common pastry oven and the final result ll be great.

  • Chocolate School in Las Vegas (III): roasting of cocoa beans


 

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