Run the ends in, tighten up that little open circle at the top, call it done.
Ed. to add so I’ll be able to reference it later when I can’t remember which variety is which: Guatamalan-Cahabon cacao nibs, roasted 12 minutes at 350, in the melanger now. It had been awhile and we’d been missing the homemade stuff so after writing the earlier part of this post I got a batch going.
Chocolate gets smoother in scent as well as texture the longer it conches. A few kind of smack you in the nose with CHOCOLATE!!! almost burning your nostrils at this stage. Not this one. It smells great but high acidity it is not.
We’ll see just how mellow it actually turns out to be tomorrow when it’s done.