I'm getting ready for my next batch, this time with fine Arriba beans from Ecuador. I got about three kilos through a small chocolate producer in Switzerland. One of the critical steps along the production process is roasting. Different roasting profiles can be applied, depending on the bean. I roast in a regular kitchen baking oven, usually with the same temperatures, and control the roast by time alone. For this Arriba beans I decided to try an intense roast and left it a little longer in the oven as usual. Let's see how it will impact the taste of the chocolate.
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