The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!



does anyONE KNOW the weight translation from NIB to CACAO LIQUOR ... meaning when (1) lb of cacao nibs are turned into liquid, about how much cacao liquor is a result of the initial (1) lb (and YES i KNOW there is a loss due to sticking to the gridner/melanger etc but generally speaking is LOVELY)? 



Views: 66

Replies to This Discussion

out of 8 # batches I get an average loss of 1#. This mostly moisture
incredible. so it IS definitely more cost effective to use nib/cacao butter than cacao paste due to very little loss ...

are you using "raw" nibs? if not, where do you shop for 'non-raw' nibs?

1 pound of water per 8 pounds seems pretty high---i thought that the chocolate wouldn't flow with that much water (12-13%)?
the bean looses roughly 12% of weight in shell and aditional 8-10% in moisture and loss when it comes out as liquor.

From the bean expect 78-80% yield on liquor. hope this helps
oh...from the BEAN is different than from the NIB....sorry for my confusion.


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service