Coffee decaffeinated not roasted

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the liquor was decidedly thicker than my conacado. this is not something i keep track of currently, but painting with a rather broad brush, being a criollo, it would tend toward having a lower cocoa butter content. that said, the observation and conclusion you are drawing from it isn't necessarily accurate

well, i say not to over roast the peru, and i mention conacado and accept a heavier roast. what i'd hazard to hypothesize is that the peru was roasted lighter (maybe a touch too light?)...

https://chocolatealchemy.com/blog/2013/09/12/ask-the-alchemist-48

alchemist video series recent videos contact help/search home shop shop retail shop wholesale about video make chocolate at home (video) starting points ask the alchemist video series recent videos contact help/search nibby pudding may , by founding alchemist ingredients: cups half and half / cup roasted

cocoa nibs (alchemist note: i would lightly grind these in a whirly blade grinder since the nibs are discarded)* / cup sugar / cup minus t. cornstarch scant / t. salt special equipment: six - ounce ramekins or custard cups *you could also use brewing cocoa which is whole ground roasted cocoa beans....

https://chocolatealchemy.com/recipes/2016/5/24/nibby-pudding