{"id":98,"date":"2015-01-24T10:24:55","date_gmt":"2015-01-24T15:24:55","guid":{"rendered":"http:\/\/auchocolatchaud.com\/?page_id=98"},"modified":"2015-05-25T10:14:12","modified_gmt":"2015-05-25T14:14:12","slug":"my-recipes","status":"publish","type":"page","link":"https:\/\/auchocolatchaud.com\/?page_id=98","title":{"rendered":"My Recipes"},"content":{"rendered":"

There are two parts to the recipes that are (for now) worth focusing on. \u00a0The preparation of the cacao mixture, and the blending proportions.<\/p>\n

Below is a list of the different preparations that I’ve tried so far:<\/p>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Item<\/th>#1<\/th>#2<\/th>#3<\/th>#4<\/th>#5<\/th>\n<\/tr>\n<\/thead>\n
Provenance<\/td>Ecuador<\/td>Ecuador<\/td>Ecuador<\/td>Ecuador<\/td>Ecuador<\/td>\n<\/tr>\n
Seller<\/td>Pacari<\/td>Pacari<\/td>Pacari<\/td>Pacari<\/td>Pacari<\/td>\n<\/tr>\n
Cacao Bean Mass<\/td>450 g.<\/td>200 g.<\/td>400 g.<\/td>300 g.<\/td>300 g.<\/td>\n<\/tr>\n
Roasting Temp.<\/td>250 \u00b0F<\/td>300 \u00b0F<\/td>300 \u00b0F<\/td>250 \u00b0F<\/td>250 \u00b0F<\/td>\n<\/tr>\n
Roasting Time.<\/td>45 min.<\/td>30 min.<\/td>30 min.<\/td>35 min.<\/td>30 min.<\/td>\n<\/tr>\n
Cacao Nib Mass<\/td>??<\/td>160 g.<\/td>380 g.<\/td>275 g.<\/td>265 g.<\/td>\n<\/tr>\n
Grinding<\/td>N\/A<\/td>20 min.<\/td>30 min.<\/td>45 min.<\/td>60 min.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Below is a list of the recipes (proportions) that I tried so far. \u00a0My general aim is to go towards a dark chocolate that is not too bitter, but as some traits of milk chocolate.<\/p>\n

Note that the percentages are directional. \u00a0They don’t necessarily add up to 100, but should be very close to 100. \u00a0When you translate from percentages to ounces or grams, a small difference of 0.5% will be imperceptible.<\/p>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Batch<\/th>Blend
\nTime (min)<\/th>		Cocoa
\nLiquor<\/th>		Cocoa
\nButter<\/th>		Sugar<\/th>Non-fat
\nDry Milk<\/th>		Lecithin<\/th>Vanilla<\/th>Cacao
\nMass<\/th>		Taste<\/th>\n<\/tr>\n<\/thead>\n
#1.1<\/td>N\/A<\/td>15%<\/td>25%<\/td>30%<\/td>30%<\/td>0.5%<\/td>2 Tsp.<\/td>40%<\/td>N\/A<\/td>\n<\/tr>\n
#2.1<\/td>20<\/td>40%<\/td>40%<\/td>20%<\/td>0%<\/td>0%<\/td>0<\/td>75%<\/td>Gritty, bitter, sweet<\/td>\n<\/tr>\n
#3.1<\/td>30<\/td>40%<\/td>40%<\/td>20%<\/td>0%<\/td>0%<\/td>0<\/td>80%<\/td>Sweet, with bitter after taste<\/td>\n<\/tr>\n
#3.2<\/td>60<\/td>40%<\/td>40%<\/td>20%<\/td>0%<\/td>0%<\/td>0<\/td>80%<\/td>Smoother than 3.1<\/td>\n<\/tr>\n
#3.3<\/td>90<\/td>40%<\/td>45%<\/td>20%<\/td>0%<\/td>0%<\/td>0<\/td>85%<\/td>Smoothest, most blended of the batch<\/td>\n<\/tr>\n
#4.1<\/td>45<\/td>40%<\/td>40%<\/td>20%<\/td>0%<\/td>0%<\/td>1 Tsp.<\/td>80%<\/td>Gritty, cold<\/td>\n<\/tr>\n
#4.2<\/td>90<\/td>30%<\/td>55%<\/td>15%<\/td>0%<\/td>0%<\/td>1 Tsp.<\/td><\/td>Too buttery<\/td>\n<\/tr>\n
#5.1<\/td>90<\/td>35%<\/td>40%<\/td>25%
\n(+ Smoky Maple Syrup - 1 tsp)<\/td>		0%<\/td>0%<\/td>1 Tsp<\/td>75%<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n
A couple of notes:<\/h6>\n

For #1: The liquor didn’t have the butter pressed out of it. We know from research that unprocessed liquor is about 53% butter. \u00a0So that 30% in #1 is really 15%, and the 10% for Cocoa Butter is really 25%.<\/p>\n","protected":false},"excerpt":{"rendered":"

There are two parts to the recipes that are (for now) worth focusing on. \u00a0The preparation of the cacao mixture, and the blending proportions. Below is a list of the different preparations that I’ve tried so far: Below is a list of the recipes (proportions) that I tried so far. \u00a0My general aim is to … Continue reading My Recipes<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-98","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P5AdUc-1A","_links":{"self":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/pages\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=98"}],"version-history":[{"count":0,"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=\/wp\/v2\/pages\/98\/revisions"}],"wp:attachment":[{"href":"https:\/\/auchocolatchaud.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}