OK- here we go. Sorry for the delay, I was not prepared for the exertion required in the thrill-a-minute adventure that is… CACAO FERMENTATION.
Yes, this will actually take 5 days. After that two days of drying. I’m not making this up. Nothing happens. Really. You’ll see.
Anyway, off we go!
Yes, this will actually take 5 days. After that two days of drying. I’m not making this up. Nothing happens. Really. You’ll see.
Anyway, off we go!
Comments
Maybe in April 😉
But, if you can stay awake you will see a (very, VERY slow) miracle unfold through invisible microbial action.
Slow and invisible. That’s the excitement level here. Still sober?
The empty cacao pods are great compost!
Anyway, back to fungus and bacteria filled pulpy goop…
The fermenter is set to very high humidity and 30C (85F). The idea here is to simulate the usual tropical environment… piles of cacao fermenting under banana leaves.
Here are the ambient and pile temps so far- more on this soon.
https://youtu.be/388TJxS9stk?si=6-Q3-TPbikwatQUq
And in these are & makings of fudge & chocolate cake & the chocolate you can buy in big chunks
For all your parents' rants these trees are just plants with roots in the soil where they grew.
Radishes & peas are plants like trees so chocolate is a vegetable, too!
(Chorus)Chocolate is a vegetable, it comes from a bean that grows on a plant calle a tree
It lives in the forest with its other tree brothers, so chocolate is a vegetable you see.🎶
I thought you were in a far away land!
Thanks!
How can you use it?
Thank you
*That’s* what they look like?
Your account is like porn, but for learning stuff. 🤓
The aroma is strange but flaking off the shell and seeing that dark base material makes it worthwhile.
https://chocolate-project.com/store/p/bean-to-bar-breakthrough-a-one-of-a-kind-chocolate-workshop
Come anytime. Any. Time.
Appreciate your willingness to exert for the greater good.