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Tempering raw chocolate
I am wondering if anyone out there can give me some advice on tempering raw chocolate. Is there a 'best' way to do this? WHich items can I use with the greatest success?
Raw cacao butter, cacao powder, cacao paste?
Sweeteners would likely be raw agave and/or raw coconut nectar. I could use some raw cane sugar if needed. Also not opposed to using coconut sugar, although not raw it is highly nutritious.
I would also be using some raw sunflower lecithin, vanilla beans and/or extract. possibly some carob powder.
I've read lots of posts on this site and they have helped but not completely answered my questions to where I feel confident.
Any help would be appreciated. I currently make and sell raw refrigerated chocolate and its great but want to also produce something that is shelf stable.
Jennifer
The Great Un-Baked!
Replies to This Discussion
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Permalink Reply by Jennifer Davis on -
there are a few bars and truffles I have tried that are raw and are actually tempered and very good. Most though leave alot to be desired like you said.
I dont know much about conching but I hear it drives up the temperature and is hard for the person who does not have industrial equipment. I would have to read up on it though.
Where theres a will theres a way!
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Permalink Reply by Ice Blocks! on -
Have a look at these http://shop.chocolatealchemy.com/collections/equipment they are even hobby sized. I may be getting confused mysef but i think a melangeur is basically a conche.
To work it appears the cacao liquor must be molten i.e. > 36 degrees C but presumably if you had a spot IR thermometer you to just switch the machine off if its getting too hot.
I'd also assume if you can modify the gearing you could in principle do a REALLY slow grind where the friction heat generated was mostly lost during the grind. I have also seen AC motor speed control where you could presumably lower the grind speed as you desire.
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