Roasting
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Roasting
Our "new" antique cocoa roaster
The proper degree of roast is essential. Too heavy or too light a roast of beans will not produce tasty chocolate and the margin is small. Roasting cocoa consequently requires close attention and a keen sense of taste and smell of the roaster operator.
We now are celebrating the arrival and installation of our new roaster. It is a gorgous antique from Germany called the Barth Roaster. It is famous for doing a wonderful job roasting the cocoa beans.