3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
April 24, 2004
Just started a half kilo bar (why settle for less?) of Domori blend no 1, after finishing a similar of Sur Del Lago. I noticed that both of these seemed quite grainy, as if some remains of the cocoa pod shell had found its way into the choc. Anyone who has experienced something similar or has a better suggestion for why?
My name is Polarbear and I am a chocoholic…
September 30, 2004
Could be a coupla things. First, shells aren’t that easy to remove, and they change from year to year, geography to geography. Ecuadorian shells are typically much harder to remove than Venezuelan, for example. It could be that this particular batch simply had a harder to remove shell, resulting in a higher percentage of it remaining behind (legally you’re allowed 1.75% shell content to be present). It could be that the milling equipment, be it stone mills or ball mills, needs repairing so that it’s more effectively grinding. Stone mills are what’s conventionally used, and they work well, but they require a great deal of maintainance and they’re costly to maintain.