Batch Entry

Ghana 72%, First Good Temper

Chocolate Academy · Ghana · 72%

@carmencincotti

Ghana 72%, First Good Temper
Flavors
CocoaDried FruitToasted
Tasting Notes

"Definitely a bit fruity and earthy. "

Process Notes

Tempering was done with new Chocovision Revolation 2. Finally got a good temper. 60-65F internal workstation temp. Used 5% cacao butter. So 67% cacao (+5% cacao butter), 28% sugar (caster), brings to 72%. Caster ultrafine sugar is great. Going to keep using it. Medley Hills Farm on Amazon. Cacao butter is Healthworks from Amazon I believe as well. Seed chocolate was Guittard Bittersweet Chocolate Baking Wafers 74% Cacao (reddish/pink bag). This batch has a lot because I had to temper I believe 4 times (3 times w/seed). Overall now that I have a good temper, very happy here.

Intensity Profile
Acidity
6
Bitterness
6
Sweetness
6
Fruitiness
6
Roastiness
6
Creaminess
6
Roast Profile
Min Bean °F Oven °F Note
0 — 350 Heat Pyrex Pan (280F), then add beans.
5 125 350 Stir
10 185 350 Stir
15 200 335 Stir
21 225 335 Stir
26 235 315 Stir
31 245 300 Probably should keep it higher, stirred here. Felt like temp was moving too slow.y
36 255 315 Stir
41 255 305 Stir
46 265 320 Got annoyed that it wouldn't go up, turned it up. Got 265F, pulled out.

March 22, 2026

✦ Cacao Journal