豆を20kgローストしては剥いての繰り返し。
３日間かけてようやくドミニカ産をコンチングまですることができました！
店舗に並ぶのは来週かな・・・？
この写真、ミルクチョコを試作で作っているのですが、これカカオ豆だけなんです。
色がもう既にミルクチョコ！キャラメルみたい
この豆はローストしてしばらく置いておいたものです。
熟成されて深みが増したのか、すでにチョコレートの香り。
これからは熟成させることも考えないとだめですね・・・
実験するべきことが沢山ですね・・・
ローストをして味を見て、本当に同じ時間ローストしているのに毎回違う味になる…
カカオ豆って本当に気難しい…
豆の味とコンチングした後のチョコ、テンパリングをかけたチョコ、冷やし固めたチョコ、すべてがそれぞれ違った味になる。
豆の段階であんまり・・・と思ってもコンチングにかけると途端に表情が変わる。
素人でも分かるくらいに味の変化が分かるのです。
みなさんにも食べて欲しい！
今はその気持ちで毎日チョコレートを作っています。
SaturdaysさんやBencinyさんの記事を読んでいて、勉強不足を感じる日々ですがBean to bar の面白さは「美味しくするためにはこれ！」という決まりが未だないことです。
未開拓の場所だからこそ、私たちでも後を追いかけることができるのです。
少しでもBean to bar の面白さを感じて貰うために、私たちなりに色々考えてみなさんにお届けできるように日々精進して参りますのでよろしくお願いします。
管理栄養士 高橋
Repetition of Peel are by 20kg roasted beans.Over a period of 3 days to we were finally able to make the Dominican production to conching!
Next week it's lined up in the store kana ...?
Top photo, and we are making the prototype a milk chocolate, but I just this cacao beans.The color is already milk chocolate! Caramel like.This bean is what had been put for a while and then roasted.
Or it is ripening the deep has increased, already chocolate aroma.
It is useless and now do not think also be aged ...
A lot is I ... it to be experimental.
Next week it's lined up in the store kana ...?
Top photo, and we are making the prototype a milk chocolate, but I just this cacao beans.The color is already milk chocolate! Caramel like.This bean is what had been put for a while and then roasted.
Or it is ripening the deep has increased, already chocolate aroma.
It is useless and now do not think also be aged ...
A lot is I ... it to be experimental.
Look at the taste by the roast, it is the taste that is different every time even though it has already been roasted really the same time ...
Really hard to please me cocoa beans ...
Beans taste and the conching was after the chocolate, chocolate that is multiplied by the tempering, cooled compacted chocolate, so taste everything was different, respectively.
Changes look to tin when subjected to conching even think so much ... at the stage of the beans.
To much can be seen in the amateur I taste of change can be seen.
Really hard to please me cocoa beans ...
Beans taste and the conching was after the chocolate, chocolate that is multiplied by the tempering, cooled compacted chocolate, so taste everything was different, respectively.
Changes look to tin when subjected to conching even think so much ... at the stage of the beans.
To much can be seen in the amateur I taste of change can be seen.
I want you to eat to you!
Now with that feeling I'm making a chocolate every day.
Now with that feeling I'm making a chocolate every day.
I'm reading Saturdays san and Benciny's article, it is every day you feel a lack of study.
However, the fun of Bean to bar is that there is no yet determined that it "This! Is to delicious."Only because untapped location, we are able to chase after in our.
In order to get to feel the fun of Bean to bar even a little, we Nari we will continue to daily vegetarian to be able to deliver various Think everyone to therefore please.
However, the fun of Bean to bar is that there is no yet determined that it "This! Is to delicious."Only because untapped location, we are able to chase after in our.
In order to get to feel the fun of Bean to bar even a little, we Nari we will continue to daily vegetarian to be able to deliver various Think everyone to therefore please.
National registered dietitian Takahashi
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