Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao.It is the criollo bean fermented for about 3 days and then slightly roasted…Continue
Hi EveryoneI worked with the Cocoatown ECGC12sl for a while and i need something a bit bigger but under 10.000$I don't mind if some salesrep will post a link to his machine but i would like opinions from people actually using these machines.Please feel free to share all pros and con, its a big decision and i am thankful for any helpful information.HaraldSee More
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
"For tempering, you essentially need to heat the mass up to 120, cool it down to about 81, and then reheat it to about 88. it does not really matter how you do this so a bowl of cold water would be fine, assuming it is sufficiently cold to…"
"Ok would it be sufficient if i put the bowl of chocolate in a pot of cool water and steer?
The digital thermometer should be here by the end of this week.
Also the locals told me that the germinated bean is a sign of quality and they choose their…"
"It's called fat bloom, and is the result of not being in temper. If you're just starting to temper, an accurate thermometer is critical, and you're going to need someway of cooling the chocolate once it's been tempered.…"
Im using a food thermometer which is not very precise (you can easily be 1-2 degrees of) , im still waiting for the digital one i ordered from the states.
I did manage to temper industrial dark chocolate decently with only this…"
Im doing a little experiment here in Guatemala and I have some issues tempering something which is called ceremonial cacao.It is the criollo bean fermented for about 3 days and then slightly roasted for about 15-20 minutes just enough so that its possible to hand peal the beans. This process seems to be the traditional way and is done by about 10 local families here.From what i heard this bean has only about 30% fat and is very rich in Theobromines.So what i did is i got a cocotown melanger…See More
"I am a bean to bar chocolatier from tamilnadu. Contact me in my mobile no 919400551133 or 919042043021. Or contact me at email@example.com. Right now we are not making any raw cocoa products but i can."
Dear AllI am a German currently in Bangalore and i am desperately trying to find producer for raw Cocoa Powder and Butter in India and if possible also raw coconut butter.With Raw i mean that the Beans are not roasted and only slightly fermented (under 44 degrees Celsius)An organic certificate and an export license would be good but not obligatory.Thanks in advance for any helpful informationHaraldPS: also if there are any local chocolate makers, i would love to get in touchSee More