Discover Chocolate and Live La Vida Cocoa!
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Latest Activity: on Thursday
Started by Fargo Della Harding. Last reply by Fargo Della Harding Jul 20.
Started by ChocoFiles. Last reply by Sunita de Tourreil Jun 7.
Started by PHLChocolate. Last reply by matt black Apr 30.
Solis: I've tried 40% vodka and 40 and 94% grain alcohols. By far the vodka was the best, without the rubbing alcohol feel; 94% was disgusting.
Ground cocoa mass infused faster. Concerned I was wasting a lot of cocoa butter, I tried cocoa powder, to terrible results - maybe because the powder was dutch processed?
One thing worth investigating is nitrogen cavitation (google "nitrogen cavitation site:cookingissues.com"), which worked quite well with nibs - and gave me results in minutes, not days! What's more, the results weren't very bitter.
If I were to investigate further, I'd like to try keeping the infusion at higher than room temperature, trying various cocoa powders and combinations with nitrogen cavitation.
I am hoping that someone at Cacao Prieto can answer some of my questions. I also make cacao liqueurs from roasted cacao bean using 100% spirits in a maceration process. There is not a lot out there in using the beans, most recipes are newly adopted to chocolate or cocoa powder. When looking at liqueur recipes for hard beans/seeds/nuts, the have a very short maceration time of about 15 days. With soft fruits, they macerate for 30 day. To this is added the time to sit in combination with the simple syrup. What do you find is a good length of time for cacao beans to macerate in the spirits? Do you find it makes any difference in using whole or crushed beans? What about using lesser % liquors for maceration, like whiskey's and brandy's. I was thinking of adding these after the the maceration in the 100% spirits as a flavor profile. I have yet to use the lesser % spirits for the entire process.
There is a new distiller here in Santa Fe and I am excited to start using his products since I try to use local whenever I can.
Thought this was an interesting little article about "printing" chocolate:
hello! Im wondering who has had experience using glycerine in chocolate- i know it is used in some fondants - i have a customer who infuses infusing herbs in glycerine - and was wondering if i could make a truffle or chocolate bar with the glycerine tincture! any experiences or formulas are appreciated!
Romi, check out the world cocoa foundation website.... they have a very good library of cacao science.....
Hi all. Looking forward to getting threads. I am a professor of biology at a small liberal arts college and teach an interdisciplinary course on chocolate. Always looking for new information on the science.
Does anyone maintain a database or collection of primary literature (i.e. published academic) papers on chocolate?
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