巧克力豆烘焙

Chocolate bean baking

以上为机器翻译结果，快速获取精准的人工翻译结果，建议选择有道人工翻译

1
烘焙时间的长短取决于可可豆的种类和大小，可可豆与糖和脂肪混合形成巧克力。
The length of roasting depends on the type and size of the beans to form cocoa, which is mixed with sugar and fats to form chocolate.
2
轻度烘焙的咖啡豆颜色是介于肉桂色与浅巧克力色之间。
A lightly roasted bean may range in color from cinnamon to a light chocolate tan.
3
深度烘焙的咖啡豆颜色介于富有缎面光泽的巧克力色到油亮的棕黑色。
Dark roasts can range in color from a medium chocolate brown with a satin-like luster to an almost black bean with an oily appearance.

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