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From bean to bar

C-20260411

Ecuador puur 70%

Produced on 11 April 2026

From this batch back to the source

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  • Chocolate (conching)

    C-20260411

    Started on 11 April 2026
    Link to this part
    Finished
    12 April 2026
    Conching temperature
    48.00 °C
    Yield
    0.857 kg
    • Roasting batch

      R-20260410

      Nacional
      Roasted on 10 April 2026
      Link to this part
      Peak temperature
      142.00 °C
      Roast duration
      25 min
      Roast profile
      Zie bijlagen
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