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Aging Chocolate
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ChemicalMachine
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April 18, 2007 - 2:44 pm
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http://www.devrieschocolatesto.....etail?no=4

quote:

Like all DeVries Chocolate, this bar is made from only cocoa beans and sugar. No cocoa butter, vanilla nor lecithin is added.

The beans are gently oven roasted, ground and milled. Finally, they are conched for more than three days.

Solidified into eight-pound blocks, the chocolate is then aged for at least a couple of months. Bars are made only when necessary to maintain stock. This practice allows flavors the time to develop and mellow , while also providing newly formed cocoa butter crystals with better melting qualities.


I thought the consensus was that chocolate only declined in quality with age?

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chocolatero
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April 18, 2007 - 3:24 pm
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from our experiences, it does age. Never tried that long but definitively better a couple of weeks after as opposed to straight out of the machine
chocolatero

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seneca
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April 18, 2007 - 4:15 pm
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There are certainly a lot of volatiles still kicking around right out of the conche, so some amount of settling after tempering is a good practice. In my experience different chocolate makers favor different periods...Steve's might be on the longer end of the range.

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
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ChemicalMachine
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April 18, 2007 - 5:03 pm
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I just did a search; the aging of bars has been discussed in the past.

http://seventypercent.com/foru.....PIC_ID=453
http://seventypercent.com/foru.....PIC_ID=283

One of the concerns with old chocolate seems to be the temper, which should not be a factor when the old chocolate is re-tempered into bars as DeVries describes.

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aguynamedrobert
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April 18, 2007 - 6:45 pm
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I would love to see a study on the aging of chocolate. I know of certain company's that I have talked to that age their chocolate for certain companies they supply to. So it is a practice that is done with small and large companies...I would just like to see the exact effects of aging and if it is neccessary or not for overall flavor.

Have a good one,
Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
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Sebastian
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April 18, 2007 - 10:04 pm
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A study was recently completed at the university of illinois, champaign, i think it was, that covers what you're referring to robert. i don't know that i kept it, but you may be able to find it online.

It's very common to age chocolate, for a number of reasons ranging from flavor to crystalline development (the two are actually very closely related). Of course, too much aging is detrimental.

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Hans-Peter Rot
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April 18, 2007 - 10:47 pm
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I think it's also important to define the time period that "aging" denotes, such as several years or a few months. In the case of the web-site publication that was mentioned, it's clearly stated that aging improves crystalline structure and therefore melting properties of the chocolate. (Amedei mentions aging as well but for the reason that flavors improve over time, which in their case for Chuao is 21 days.) One can assume, then, that only a few months are needed, but such ambiguity can be misleading and confusing even for people familiar with fine chocolate. So just imagine how the general public would react.

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ChemicalMachine
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April 18, 2007 - 11:01 pm
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quote:


Originally posted by Montegrano

I think it's also important to define the time period that "aging" denotes, such as several years or a few months. In the case of the web-site publication that was mentioned, it's clearly stated that aging improves crystalline structure and therefore melting properties of the chocolate. (Amedei mentions aging as well but for the reason that flavors improve over time, which in their case for Chuao is 21 days.) One can assume, then, that only a few months are needed, but such ambiguity can be misleading and confusing even for people familiar with fine chocolate. So just imagine how the general public would react.


Did you misinterpret the words on DeVries's website? I thought that the website suggested that aging improved the flavor but resulted in undesirable crystalline changes, which are remedied by melting the aged blocks and then re-tempering them into bars.
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aguynamedrobert
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April 18, 2007 - 11:07 pm
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Thanks Sebastian...I'm gonna try to look for that research.

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
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Alan
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April 19, 2007 - 2:15 am
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I've done an admittedly quick Google search and didn't see anything. If anyone finds that article, I'd certainly be interested in knowing where to find a copy myself.

Best,

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
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