The proud parent shows off the latest batch of chocolate.
We made this batch two days after the Fan batch. These beans were fermented for a shorter time. We liked the taste of these beans a lot and the chocolatecame out great.
The tempering also came out great which is a marvel as the temperature was very close to the 81 degrees that the chocolate needs to come down to. Keli was out with a headlamp lighting me as I tempered the chocolate with the tile that use for tempering balanced on a concrete block. It has to be done at night because during the day there is no way to get the temperature that low.
We had to go outside because it was just too warm in the house. And we had to use a red light on the headlamp so that bugs wouldn't be attracted and fall into the chocolate. Hence, the name, the Red Light batch.
I think you guys should write a book about your adventures making chocolate in Costa Rica. Seriously!
ReplyDeletePlease reserve a little of the Red Light batch for me, if it's not all spoken for already. Can't wait to try it!