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The main thing we do with roasting, to sum it up in one step, we get rid of the vegetable flavor we talk about and develop a more roasted chocolately base note. no more vegtle or gym sock or veininess. now we have chocolate. do you think we ll stand here marking the progress? i don t think so either. around 27 minutes later, we have roasted beans which we grind into a paste using this appropriately named machine. would you take me to cocoa town? this smells more like chocolate at this point. can i taste it? yeah. it s bitter. it s very bitter. ....
this is our home grown presorter. this is stuff we found in the beans in the past. the chocolate tastes funny. for us, this is like a daunting task. typically, a batch would be like 18 buckets. yeah. it s a lot of sorting, but it s that hands on part of the process that s becoming intimately knowledgeable with the product or what we feel is the strength of our process and our method. supposed to have a vein in it? just dry the husk. dick taylor chocolate. the smell of a gym sock now with veins. try this, dehusked. chew it. and tastes like almost vegetable. there s a lot of floral or flower notes. veg-tabl. don t use that either. gym sock, vegtle. veiny. words like delicious. fruity, wonderful. ....
The main thing we do with roasting, to sum it up in one step, we get rid of the vegetable flavor we talk about and develop a more roasted chocolately base note. no more vegtle or gym sock or veininess. now we have chocolate. do you think we ll stand here for 27 minutes marking progress every three? no, i don t think so. i don t think so either. around 27 minutes later, we have roasted beans which we grind into a paste using this appropriately named machine. would you take me to cocoa town? this smells more like chocolate at this point. can i taste it? yeah. it s bitter. it s very bitter. really, if bitter were people, this would be china. ....