We are a small bean to bar producer in Australia, and I've been researching the whole cocoa butter production for a while now. It seems the best way to go for a small producer is the press you have pictured above. Other options are…"
"This press is really simple---only takes 3 pounds of mass at a time....I put the mass in a stocking---the top has hot water---which I don´t like---should be in a seperate tower. 12 ton jack---and I love the results---cocoa butter comes…"
"so I need to save the placenta...can you dry the placenta? We tend to discard the placenta with the pods..although some of the placenta does get mixed into the boxes for fermenting....should I save them before this step?"
"Has anyone tried tamaind with chocolate? I wanted to flavour my chocolate with passion fruit ...pressing the seeds for oil---but a great disapointment, the oil from the seeds don´t have any flavour---and it was a lot of work....To cover…"
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
We live in Costa Rica. My husband is an agronomist and he picks criollo pods, comes home breaks, selects, ferments, and sun dries. I have set up a room with airconditioning to roast, peel, press, conch, and temper....to make 9 g 70% chocolates.