The Chocolate Life

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Home Brew Chocolate

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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean.

"Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.

Location: Worldwide
Members: 310
Latest Activity: 21 hours ago

The Home Brew Group: Sponsored by CocoaTown

Making chocolate from the bean can be a lot of fun. Some special equipment is required, but the process is pretty easy to learn and to get good at. It must be, some of the biggest names in the craft chocolate biz have started on using kitchen appliances.

The group is sponsored by CocoaTown, the makers and importers of hobbyist and commercial melanguers, grindeurs, and accessories for making chocolate. CocoaTown is offering ChocolateLife members special purchase incentives. Learn more here.

Discussion Forum

Santha Spectra 11 Motor Replacement Suggestions?

Started by Dave Huston. Last reply by Dave Huston 21 hours ago. 8 Replies

Small Scale Chocolate - Equipment Needed

Started by Eric Conceicao. Last reply by Eric Conceicao Oct 5. 2 Replies

Comment Wall

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Comment by James Cary on December 7, 2008 at 8:47pm
A chocolate brittle? I think you may be right on adding in some butter to the mix.

Good idea on the press, Tom. I'd be interested to hear if pressing the burnt beans works.
Comment by Tom on December 7, 2008 at 5:32pm
Eric could you sqeeze out the cocoa butter and deodorise by heating. There is a neat little hand cocoa butter press at http://www.piteba.com/eng/index_eng.htm
Credit for the find goes to James Cary
Comment by Tom on December 7, 2008 at 5:29pm
I tried caramelised nibs recently, very basic recipe, heated 1/3 cup sugar 'til caramelised and added 1 cup of nibs and spread out to cool. Didn't really like the outcome, so I broke it up with a rolling pin and put the pieces in a dark milk chocolate - result was awesome! For caramelised nibs for eating I feel I need more sugar mix to coat and also have some butter and honey or glucose in the mix there.
Comment by Eric Durtschi on December 5, 2008 at 8:49pm
Oh no!!! I just had to scrap 30 pounds of Venezuelan Cata beans. My in-laws came over and I forgot about my precious beans. They are very burnt. However, if this has ever happened to you, they make a real good mole sauce like this. But... who needs 30 pounds of mole sauce :
Comment by Ralph Campbell on November 14, 2008 at 10:54pm
Got my beans in the mail Monday (note to Clay: my P.O. is slower than the norm.) Now to get some good directions. Any suggestions? Or did I miss a post on this question? Thanks
Comment by Annette Jimison on November 6, 2008 at 10:54pm
I am amazed at the guilt I feel at purchasing equipment to make chocolate. What is wrong with me? I have friends that own embroidery machines that cost from five to twelve thousand dollars! My artist friends will go to any length to purchase the right minerals to grind into world class paint. What is wrong with purchasing the best beans and equipment that comes to less than half of what the least expensive sewing machine costs? My "hobby" is not less valuable then theirs, and, it creates something so enjoyable!!!
Comment by Clay Gordon on September 2, 2008 at 6:55pm
Hey Eric: How did the chocolate turn out?
Comment by Eric Durtschi on August 28, 2008 at 10:22pm
I am so excited. I am making my first batch of chocolate covered cacao beans tomorrow using the recently acquired Cuyagua. I can't wait to taste it. I am also going to do Aroma Nacional. Yummy!!!
Comment by Donna keushgerian on August 26, 2008 at 6:34pm
I would love to join this group and learn to make chocolate from it's beginnings. I am a chocolate confectionist but have never learned how to make it from scratch! Count me in!
Comment by Eric Durtschi on August 15, 2008 at 10:49am
This looks like a fun group. I started making chocolate products about two years ago and my latest craze is the caramelized nibs. Everyone should try making them. As Tony the Tiger would say, "They're Grrreat!"
 

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