">Cacao Powder - Once Cacao beans have been ground into a paste and pressed to release the butter we’re left with “cake”. Cake is then broken up, pulverized and sieved to create cacao powder…In general it is exactly the…"
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Ice Blocks!'s Discussions
Cacao Powder Grinding
Started this discussion. Last reply by Clay Gordon Apr 2. 20 Replies 0 Likes
We use a great cacao powder but its grind is not fine enough.We use about 20 kg over a week period.Can anyone recommend machinery to correct the grind of the cacao powder.Continue
Conching with Kenwood Mixers
Started this discussion. Last reply by Andal Balu Mar 5, 2011. 5 Replies 0 Likes
I have seen a couple of references to people using Kenwood mixers to conche cacao for product R&D. Anyone know what mixers are involved (Chefs?) or whether and attachment is used? or how exactly…Continue
"Local" Supply of Cocao Powder
Started this discussion. Last reply by Tom Jan 15, 2011. 12 Replies 0 Likes
We are having troubles with our local cacao supplier ensuring we get the same product (Northern NSW Australia). Thus we are looking for something better and with more "local" origins. We currently…Continue
Ice Blocks!'s Page
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Chocotoymaker replied to Ice Blocks!'s discussion Cacao Powder Grinding"I am def watching your show"
Brad Churchill replied to Ice Blocks!'s discussion Cacao Powder Grinding"99% of the time I can't disagree with what you've written here Tom.
In this particular case, IceBlocks comes across as someone technically astute. After all, how many chocolatiers do you know of who talk about sending their cocoa…"
Thomas Snyder replied to Ice Blocks!'s discussion Cacao Powder Grinding"Brad, maybe it wasn't so much of a lie as it was just misinformation? It seems that maybe IceBlocks is of about the same knowledge level as I am (that is, having read up on most things readily available, but doesn't have the working…"
Brad Churchill replied to Ice Blocks!'s discussion Cacao Powder Grinding"I wasn't overbearing or condescending.
I simply caught a liar in a lie. After all Clay, it wasn't like the words just "slipped" off of IceBlocks' keyboard! He consciously typed them, and even made sure they were…"
Clay Gordon replied to Ice Blocks!'s discussion Cacao Powder Grinding"Brad:
The language and attitude is totally uncalled for. We've had these discussions privately. You can make the points you want to make without being either overbearing or condescending.
Please."
Ice Blocks! replied to Ice Blocks!'s discussion Cacao Powder Grinding"1) I have a copy of the organic certification certificates for the cacao powder...
2) Fair trade products come with a FLO ID...
3) I assume if a reputable supplier describes it as cold pressed that it is...
4) We legally have to pasteurize it, so…"
Brad Churchill replied to Ice Blocks!'s discussion Cacao Powder Grinding"I just got home from a great weekend in the mountains to read this trash!
IceBlocks, you throw around buzzwords like you know what you're talking about (...our fair trade, organic cold pressed... blah blah) , and then when pressed…"
Ice Blocks! replied to Ice Blocks!'s discussion Cacao Powder Grinding"Flick me an email at info@iceblocks.name to discuss powder.
John
The cold pressed thing is not a big deal to us, so we have never fully investigated 'cold' claims.
We have to pasteurize the powder ourselves anyhow to meet Australian legal…"
Sebastian replied to Ice Blocks!'s discussion Cacao Powder Grinding"I'm afraid there is no such thing as a cold pressed cocoa powder - at least i've never seen one. it may be an expeller process, but it's still going to be a hot process. The purpose of pressing is to get the cocoa butter out,…"
Ice Blocks! replied to Ice Blocks!'s discussion Cacao Powder Grinding"Well we have been concerned about graininess for some time with one of our fair trade, organic cold pressed powders. The settled larger particles also seem more bitter. We have had some chocolate experts test the ice blocks and they agree about the…"
Sebastian replied to Ice Blocks!'s discussion Cacao Powder Grinding"I think you'd need to determine what it is you need, why you need it - and then determine how to get there. my guess is there's quite a bit of cocoa out there already that suits your needs... but then again you may have very unique…"
Ice Blocks! replied to Ice Blocks!'s discussion Cacao Powder Grinding"That's interesting machinery. Thinking about it I really need to quantify the problem first. I suppose getting a particle size distribution test done is the way to go?"
Sebastian replied to Ice Blocks!'s discussion Cacao Powder Grinding"Most cocoa powder is 8-10 um in particle size - if you require finer, try something like a jet mill.
I'd be surprised if you required finer than that. It's probably easier simply to find an alternate cocoa powder - perhaps the one…"
Profile Information
- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- F&M handmade & marzipan chocolate frog when i was about 7
- My favorite chocolate is:
- Richart (Paris)
Comment Wall (1 comment)
- At 5:42pm on February 1, 2011,
Tom said… Cool, I was surprised too how well it went together. Though in hind sight rasberry flavour notes in a good dark choc are fantastic. Glad to here you like it too.
I have been thinking of trying a smoothy with cocoa in it, just hadn't gotten around to it, now I have a recommendation there is all the more reason. I have a fruit smoothy for breakfast every day.
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