I found another way to roast cocoa for macaron filling. I put cocoa in a small mason jar, turn lid tight then slightly loosen, put in pressure cooker with an inch of water, high pressure for 45 minutes. In picture I also roasted instant milk to show comparison and to use in another recipe.
The color comparison between non-roasted cocoa, left and roasted, right is not huge but smell and taste is considerable. Thanks for all you all do, I really enjoy your classes beyond any other.
