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**TheBrewingMedic** · 07-07-2012, 12:32 AM

Quote:

Originally Posted by Matrix4b

1. It takes a LONG time to age. You flavors will not come out that much until after that aging.

My suggestions for you:

1. Split the batch in two, water down by 1 1/2 gallons each. Once it is racked, thined down a bit and aeriated again it may start fermenting

Matrix

Definitely agree with all that

Quote:

Originally Posted by Matrix4b

3. you have way too much chocolate dispite your honey volume. For a biter dark chocolate they list 80% chocolate or so, some have 75%. This is the chocolate to sugar ratio. Hershies chocolate bars have as low as 35% coco in it. The sugar brings the chocolate from bitter to more tasteable.

The percentage shown on the package is actually in relation to the amount of cocoa butter in that particular product.....

The lower the % the darker, more bitter, harder snap the bar will have. As the percentage increases the cocoa bitterness is subdued and the sugar comes to the front, it becomes lighter and more maleable until it reaches "milk chocolate" stage.

Panduh · 07-07-2012, 02:32 AM

Medic... I think you got it backwards. The higher % is more dark. Ghiradelli (sp?) has a 99% cocoa bar that's wrapped in gold because it's so dark. That's nowhere near a "milk chocolate" flavor.

huesmann · 07-07-2012, 12:56 PM

I agree. Higher % is darker/bitter-er.

Quote:

Originally Posted by Matrix4b

2. You will most likely never have a clear batch.

SuperKleer KC!

**TheBrewingMedic** · 07-07-2012, 08:32 PM

Quote:

Originally Posted by Panduh

Medic... I think you got it backwards. The higher % is more dark. Ghiradelli (sp?) has a 99% cocoa bar that's wrapped in gold because it's so dark. That's nowhere near a "milk chocolate" flavor.

You're right I had it backwards, really should sleep after work instead of writing dyslexic posts