i am new to raw chocolate but have worked a lot with couverture. The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil. Has anyone had any experience…Continue
"Do you have airflow under the moulds? It is possible you could be trapping the heat given out as the chocolate sets. If not you could try putting them on wire racks whilst cooling and still use the fan, this applies if your fridge has glass or solid…"
"I have found they are fine if you can keep them open to dry out for long enough in a warm dry place. we coated our first batch in granulated sugar it took about three goes and a few weeks to dry out But they have kept well for months. It was also…"
"I think it would be possible. It is definately the case that the finished product is sensitive to picking up strong odours during storage, and i always avoid cooking anything strong smelling when working with chocolate as it can be affected.…"
"Aside from the fact that "raw chocolate" is a 99.99% misleading load of crap, there's a very good chance that both the agave and coconut oil will prevent it from tempering.
I think if you REALLY dig into the source of your…"
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.See More
i am new to raw chocolate but have worked a lot with couverture. The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil. Has anyone had any experience of tempering such a blend bearing in mind that 'raw' usually limits your temperature range. i am also unsure how the coconut oil may interfere with the cocoa butter crystallisation. i won't know the exact recipe until I decide whether to accept the job.See More
An amazing bar at a chocolate tasting i was jointly organising that had about 10 flavours in one....blowing all the fuses in a chocolate demonstration and having to mime everything until we could get the power back on....people rolling in the aisles at my puppet version of the history of chocolate...my then 3 year old making her first chocolates....my husband grinding his first lot of nibs by hand to cocoa liquor....some of my 14 year olds chocolate sculptures...i could go on.
My favorite chocolate is:
currently Grenada chocolate co 82%
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