Home chocolate project

December 8, 2006

Home chocolate project day 2 – Fermentation begins

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Written by: Martin Christy

Well at least I hope that fermentation begins!

I’ve now moved the beans into the sieve as in the photos below. Based on advice from the forum that I might not have enough beans from just one pod to create enough heat to ‘kill’ the beans, I’ve tried to keep them covered and tight on the top, while giving them room to drain and breath underneath. I’m also checking them frequently and applying tender loving care, plus I hope enough heat from the kitchen. It’s hard to keep the heat constant though, so this may have a negative effect.

Here’s my new setup:

Fermenting beans from above

The beans are beginning to look a little like they are fermenting, but I guess the next day or so will really tell.

Comment on this subject in the forum at http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1035



About the Author

Martin Christy
Martin Christy is Seventy%’s editor and founder and is a leading voice in the chocolate industry, promoting the cause of fine chocolate and fine cacao and those who produce them. With twenty years’ experience of fine chocolate, he has travelled extensively visiting cocoa plantations and meeting the world’s top producers and is a consultant to the fine chocolate and cacao growing industries worldwide. Martin is Judging Director of the International Chocolate Awards, which he founded in the UK with Kate Johns of Chocolate Week. He is also Acting Chairman of the new fine cacao and chocolate industry association, Direct Cacao and is a member of the Heirloom Cacao Preservation Initiative Tasting Panel. He is also a freelance writer about fine chocolate, contributing to UK magazines and several books about fine chocolate.




 
 

 
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