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Craft of Bean to Bar Project. Welcome to Flavors of Cacao! What you will find here:. FoC Content by: Brady Brelinski 2011-2017. FoC Design by: Andrea Brelinski 2011-2017.

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Flavors of Cacao - Home | flavorsofcacao.com Reviews

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Craft of Bean to Bar Project. Welcome to Flavors of Cacao! What you will find here:. FoC Content by: Brady Brelinski 2011-2017. FoC Design by: Andrea Brelinski 2011-2017.

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1

Flavors of Cacao - Interview Home

http://www.flavorsofcacao.com/interview_home.html

Flavors of Cacao - Interview Home. Craft of Bean to Bar Project. Select reviewer button below or. 1 When did you start reviewing/studying plain fine dark chocolate and what is it about chocolate that gives you the passion to make it such a big part of your life? 2 Do you have a standard review process that you follow and can you share it here? What makes your reviews different compared to other reviews you have seen? 3 When reviewing chocolate, how do you rank the different aspects in order of importance.

2

Flavors of Cacao - Labeling

http://www.flavorsofcacao.com/labeling_chocolate.html

Craft of Bean to Bar Project. Cocoa bean quality standard comparison:. Maximum of each individual defect is 2%, sum of all defects not to exceed 4%. Lots must be of uniform color and flavor, free of musty or smokey flavor, maximum defect count is 10%. Arriba Superior Summer Plantation Selected, greater than 85% fermentation. Free of foreign odors. Board approved fermenting and drying, free from foul or foreign odors. Max of 15% mold, slatey, germinated or flat. Although we don’t want you to get too...

3

Flavors of Cacao - Experiencing Chocolate

http://www.flavorsofcacao.com/experiencing_chocolate.html

Craft of Bean to Bar Project. Discovering Specialty Chocolate" hosted by Astro Coffee. In Detroit, Michigan with Brady Brelinski of Flavors of Cacao on. February 13, 2014. It may be a result of:. Shorter fermentation (less than 72hrs), since acetic acid production peaks at 72hrs after the start of fermentation. Proper length of conching, which varies, allows acidity to evaporate. Gentle drying after fermentation allows acetic acid to escape through the shell. Longer fermentation(greater than 72hrs).

4

Flavors of Cacao - Home

http://www.flavorsofcacao.com/index.html

Craft of Bean to Bar Project. Welcome to Flavors of Cacao! What you will find here:. FoC Content by: Brady Brelinski 2011-2016. FoC Design by: Andrea Brelinski 2011-2016.

5

Flavors of Cacao - Review Guide

http://www.flavorsofcacao.com/review_guide.html

Craft of Bean to Bar Project. Flavors of Cacao Rating System:. Transcending beyond the ordinary limits). Superior flavor development, character and style). 30) to praiseworthy(3.75) (well made with special qualities). Passable but contains at least one significant flaw). Not all the bars in each range are considered equal, so to show variance from bars in the same range I have assigned .25, .50 or .75. Is the most important component of the Flavors of Cacao ratings. Diversity, balance, intensity and ...

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