#beantobar — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #beantobar, aggregated by home.social.
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And the sugar is in!
Be honest, this has you drooling right?
And you can't even smell it. 😁
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Some time ago I visited a French #chocolate factory called #Encuentro. The Spanish-sounding name has a reason. The couple who founded Encuentro spent several years in the Dominican Republic, where they ran their first chocolate factory.
In 2014 they decided to move back to France and left the business to their associates.https://www.chocolatencuentro.com/
Their concept is #BeanToBar : from dried and fermented cocoa beans, they produce chocolate bars by adding just another ingredient: cane sugar.
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About 3 hours left to go in the melanger. 😁
It tastes pretty brilliant now, and I'm not even usually a fan of anything darker than about 75%, so we were right to go higher with these beans I think. There's still a touch of acidity but we usually find that this tapers off somewhere in the maturing and tempering phases.
I feel the need to add that all tasting is done with tasting spoons, that are used once and put to wash! It's not like I'm dipping a finger in there! 😆
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RE: https://mastodon.qweb.co.uk/@ric/115725946151578388
I helped with this. Mostly by keeping out of the way and having relevant information to hand, but that's still helping. #ChocolateMaking #BeanToBar
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Just migrated from Fosstodon to our own instance where we're hoping to onboard some of our lovely clients to #fedi!
I'm a senior #webDev and hobbyist #gameDev from #Yorkshire, currently living in #Cumbria. I specialise in #ecommerce & bespoke platform #development. Also a #Linux server tech & #FOSS advocate.
I make #beanToBar #chocolate & love #whisky.
Recently bought a #Z80 and planning an #8bit computer build, but electronics isn't my forté!
Meant to be building an #MMO 🙃
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New #Introduction post! 👍
I'm a senior #WebDev & hobbyist #GameDev from #Yorkshire. #Programming since 1996, QWeb Ltd since 2013.
Been making an #MMORPG on/off since ~2004. Current iteration in #Godot but on hold, again. Also making a 3D engine in #Lua for some reason. 🤷♂️
I run a #Solar2D marketplace you can sell stuff through. 😉
Also a #BeanToBar #Chocolate maker and occasionally post photos!
I mostly post #PHP snippets, silly errors, and occasional #Whisky photos.
Poss now making a #Z80 😆
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For the record, if you're into #beanToBar #chocolate , the Pot and Pineapple in #Whitby genuinely does have an excellent collection!
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Guten Morgen!
Heute geht der Tag bunt los. Ersatzfrühstück in Form von PARADAi Schokolade und Kaffee. Hergestellt in Thailand sind die schokoladen so wild aromatisch, wie die Verpackungen bunt sind.
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I finally got around to the outer packaging! Kate already "lost" a few of the bars though. 🙄
(The app is once again not letting me add alt texts to these 🤷♂️)
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It's a bank holiday here so I've been organising my #beantobar #chocolate stash. What else is there to do? 🍫
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When you become a #beanToBar #chocolate maker, you first research what the steps are, how to do them, and what equipment you need. So you sort of just end up falling into the community of other makers and discovering that it's the food industry equivalent to tech's open-source community.
Artisinal chocolate brands aren't competitive because it's not a product that consumers only want one of. We learn from each other and, basically, open-source our methods.
That's why I document our batches. 👍
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For the first time since Christmas... IT'S CHOCOLATE MAKING TIME!
1kg of cocoa beans from Finca Paso Cocodrilo, Guatemala. We're about to QC each individual bean as they go into the roaster (holes/cracks in the shell are no good).
We haven't had these beans before and they already smell delicious. Usually they basically smell of vinegar at this stage.
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Shipping saga finally at an end. The supplier re-sent the missing 6kg of cocoa beans via FedEx, after his re-send via UPS never turned up, and they've just now made it to our door!
Must be nearly time for us to make another batch 😏
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Die Woche fängt gut an. Endlich ist die Pristine Nativo Peru Schokolade von Heinde & Verre da! Vor einem halben Jahr konnten wir einen ersten Testversuch der Sorte probieren und jetzt gibt es endlich mehr davon.
Wer mich daran hindern möchte, den ganzen Karton alleine zu essen - oder wer einfach nur lesen möchte, was das besondere an dieser Schokolade bzw. dem Kakao darin ist, der wird hier fündig:
https://www.theobroma-cacao.de/r/9aO -
Manchmal verkaufen sich interessante Schokoladensorten nicht wie erhofft. Deshalb trennen wir uns jetzt von den Paccari Sorten "Paprika" und "Mate Tee".
Dafür gibt es neu die Sorten "Kardamom" und "Guayusa". Erstere passt wunderbar zum Kaffee.Wie ausgefallen dürfen Schokoladen für euch sein? Hättet ihr die Schokolade mit geräucherter Paprika probiert?
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Ooooohhh this! This is a good egg!
Found them at Waitrose. Vegan, bean to egg single origin cocoa, and had a few flavour options. We got the miso and caramel, and mint crunch flavours... can't remember what the other(s) were... maybe just plain.
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Our 4kg melanger arrived 😁
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The buttons came out more like wizard hats, but some cute jars and a day of package design later, we're pretty pleased with how these came out 😁
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Cocoa ground up, cocoa butter melted, and both now in the melanger for 24 hours. The sugar will be baked a little and added after about 12 hours.
Already looking yummy, but this is 100% at the moment and the roast isn't enough on its own to bring the flavours out. Currently it's bitter and acidic.
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1kg of beans roasted and peeled, resulting in 842g of cocoa solids. We'll be grinding this for 24 hours with 140g cocoa butter, adding 420g sugar after about 12 hours, to make our 70% chocolate.
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1kg of individually quality checked Togo Kekeli cocoa beans, ready to go in the roaster. It'll take about 3 hours to peel them after the roast though, and it's 18:45 here now, so the roast will have to wait until morning.
Making chocolate isn't the fastest of processes!
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Breakfast: J.Cocoa Mexican Chilli Salt
70% Madagascan dark #chocolate with chilli, lime & salt. 🍫❤️
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7 years ago today. I recovered from the fire that destroyed my business, but not so much from being called "Willy Wonka" on the front page of the local newspaper.
#chocolate #beantobar #craftchocolate #business #newspaper #islington #London
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My old #introduction post is a bit lost now, so it's time for a rewrite. I'll pin this one.
I'm Ric, a senior #webdev and #gamedev from Yorkshire with near 30 years of programming experience. I run a design and development agency, which has been going for over 10 years, and I'm currently making a #MMORPG.
I'm also a fine flavour #beantobar #chocolate maker working to establish this as a second business. We're not commercial yet, though.
I post mostly gamedev updates and chocolate photos.
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I managed to clone myself in chocolate. It's not.a great scan, but I wasn't really trying. 3D printed a mould in the best quality I could on my Ender 3 Pro, but if I was doing it properly I'd probably have some SLA printed moulds professionally made.
Still pretty pleased with the very creepy results!
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Best internet invention? Specialty chocolate bars delivered to your home in one day :blobcatlove:
#BeanToBar #Chocolate 🍫Top row, left to right:
Chocolate Tree Gianduja Hazelnut, Krak Chocolade Hibiscus Vanilla, Solkiki Dutch Apple Crumble, Solkiki The Elvis
Bottom: Zotter Yuzu Citrus, Zotter Marc de Champagne Raspberries -
Last #beantobar #chocolate related post for a while, I promise! For those interested though, here's the end result! For those who didn't already see these being made, scroll back through my timeline a little 👍