There was a discussion a while ago where (I think) Sebastian suggested buyers for fine flavoured cocoa beans should consider pooling their buying resources to enable container load purchases to be…Continue
Hi,I've attached a photo of two beans that were in my current batch. Is this basically the same thing in both beans? The bean has germinated and sprouted - the sprout is in the top bean and the…Continue
"My understanding is this is the same issue with bars marked, for example, as Criollo strain. There might be 10% criollo or 100% but who knows - there is no standard to say what it should be. And often the farms the beans comes from might have more…"
"From what I've read (which admittedly is limited) there doesn't appear to be a "standard". Ie., you don't need to have a certain % of single origin beans in your chocolate to claim the whole bar is single origin. I guess…"
"I have been told that heating chocolate to max working temp is best when enrobing curved shapes. I haven't tried it because the situation hasn't arisen, but the advice was from a knowledgeable source."
"Depends how much you want to make and your budget.
I have a Melanger (I use a Premier Wet Grinder) and a Champion Juicer. I use the Champion for cracking beans because we happened to have one before I started making chocolate (I don't use a…"
"A melter (such as a Mol d'Art is used for keeping chocolate at working temp. It melts the chocolate at a high temp, then you temper the choc and reduce the temp on the melting tank. When you put the tempered choc back into the unit, it holds it…"
"Apologies Lowe, I've misled with my post above. I was actually thinking of Gabriel Chocolate which I've had before as being bean to bar. I have not heard that Margaret River Chocolate is bean to bar. Like you said, it's a bit…"