Awesome video man, can you please explain why you left it grinding for 3 days, because I assumed that the heat produced by grinding will be enough to get it to the consistency within a few hours Thank you
Great question! 2 reasons. 1. The goal is to get the particles under 30 microns to have a smooth flavor. Technically, to get a relatively smooth chocolate, you only need to run it for 12 hours. This is where reason 2 comes in. 2. At some point (I believe it's when you roast the beans), acetic acid form and can give a sharp acrid taste to the chocolate. Grinding it breaks up the acid. The longer you grind the more it breaks up.
Oof I forgot the old saying. If you want to make a piece from scratch, you first need to make the universe. I don't live in the right part of the world to grow cocoa beans....or sugar cane. Didn't mean to be misleading
