Last week, we finished another batch of delicious chocolate. This time, we tried fourdistinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering.And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some commentsChloemade when we chatted atDandeliona few weeks ago. This time, we let the initial 1249 grams of Madagascar cocoa beans roast at 225 F for 45 minutes. Thats the longest weve ever roasted beans, even for our firstroasting test, when we came up with the Xtra Toasty chocolate! We quickly cooled the beans on our quartz board and let them sit there for about 15 minutes.

Read more here:

http://rootchocolate.com/2014/10/20/eighty-five_percent/