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Chocolate: The Definitive Guide

By Sara Jayne Stanes

Published 1999

  • About
Like coffee, cocoa only develops its real colour and flavour when roasted. The roaster is a rotating cylinder with double casing and the air circulated inside is heated by a burner, which transfers its heat to the nibs inside. The nibs are roasted at a temperature of between 120Β°C to 140Β°C. They lose up to 10% of their original weight. The degree and length of roasting time depends upon the origin of the beans and the type of cocoa or chocolate required. The β€˜chef’ controlling roasting should be able to judge when the cocoa has reached the favoured colour - this is crucial or the taste and quality may be compromised or even ruined. The hot nibs are then poured into a cooler (a sealed tank ventilated with cold air) before being sent for grinding.

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