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Topic: Anyone willing to share experince roasting CACAO (5 msgs / 148 lines)
1) From: Jim Gundlach
go to:
       http://www.chocolatealchemy.com/               pecan jim
On Feb 25, 2009, at 4:58 PM, Sean McIntyre wrote:
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2) From:
I have thought about it...but perhaps toooo calorically dangerous. Being a coffee addict is one thing...having a chocolate wellspring in your kitchen is quite another.
Anyway...try the website chocolatealchemy
it is a list member who does just what you are looking at.
Dean De Crisce
Sent from a Treo phone

3) From: Michael Vanecek
Cacao beans are roasted at a lower temperature than coffee. While each 
batch has some variability, IIRC, 230F in an oven for 20 minutes is a 
good starting point, depending on plumpness and size of bean and 
whatnot. You can even work in a profile - gradually increasing the 
temperature of the roast to around 300F. It takes some experimentation 
and will result in discarded batches.
Of course, then you have to shell the beans, then you have nibs with 
which you can do a variety of things. Home-crushed chocolate is possible 
but it won't be as smooth as store-bought chocolate. Still, it can be a 
delight knowing that it's your own.
I hope to get my cacao tree producing here in the next couple of years.
Be well,
Mike
-- 
Zone 8, Texashttp://www.taroandti.com/Exotic Plant Info and More...
Sean McIntyre wrote:
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4) From: Lynne
Michael -
Oh... a cacao tree! I think I'd go nuts - I can't imagine having my very
own. Can't even have a garden here (which I miss something awful) because
I'm in an apartment.
On the other hand, I couldn't stand the *heat* needed to grow the cacao
tree... but still...
Lynne
On Thu, Feb 26, 2009 at 8:50 AM, Michael Vanecek  wrote:
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5) From: Michael Vanecek
Well, you could grow it the way our more legal-liberal friends do with 
their special crop - in a large closet under HID and/or HPS lights. Of 
course, you'd still need gnats and no-see-um's to pollinate it once it 
starts to flower.
I've found cacao to be fairly adaptable, but they do appreciate warmth 
for certain. I started a little blog last year and still need to add 
more recent stuff to it but I documented my first entry into growing 
cacao here:http://chocolate.taroandti.com/2008/02/27/in-the-beginning/Winter and heater failures have been the demise of my former little 
orchard. I'm now rebuilding that orchard tree by tree. But I've had 
cacao survive brief forays into the 20's on heater failures. Actually, 
it wasn't until I dug a pit-greenhouse that I lost them - the earthmass 
was so effective none of the other plants displayed any distress when my 
heater failed and I was left thinking the cacao was suffering a root 
problem, until on a snowy Easter day I went out there and noticed that 
the heater was not on - the wire had corroded and I had no heat all 
winter down there. Bananas, kalo and friends were perfectly happy. 
Coffee and cacao were not. So, I've grown and killed a LOT of cacao 
seedlings - hundreds. But in that I've learned a lot about them so 
hopefully this time... I've also noticed that rooted cuttings come to 
flower years before seeded trees. So I'll concentrate more on 
propagating via cutting. I would like to get a few more seeded trees for 
genetic diversity tho.
I just saw that concher our friendly neighborhood Alchemist sells - 
consider that on my wish-list. Soon, very soon.
Be well,
Mike
-- 
Zone 8, Texashttp://www.taroandti.com/Exotic Plant Info and More...
Lynne wrote:
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