- minutes until it smells to my senses a touch sharp or toasty. if i don't state otherwise in the roasting section of the bean, that is what i've done. more likely i will give the exact profile i used to when roasting lbs on my royal. the chocolate is % ( % nibs, % cocoa butter, % granulated sugar)....
i melted my cocoa butter in the melanger , added the tabasco liqueur. i did something i have never tried before which was a little elevated temperature refining. i put the drum and contents in my oven until everything was f. i heated my sugar to f (and no, is doesn't melt). i then started the melanger...
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