I am wondering if anyone out there can give me some advice on tempering raw chocolate. Is there a 'best' way to do this? WHich items can I use with the greatest success? Raw cacao butter, cacao…Continue
"I used cacao paste and cacao butter. I also did it with cacao nibs grinded in the concher. Results were similar in terms of tempering.
But again the less agave syrup or moist sweetener the less trouble (technically).
Plus, there has been…"
"Ok, I tried tempering again the other day. I used Cacao butter 3oz, Cacao Paste 3/4oz, 1/4 oz coconut Nectar (liquid/raw) 1 1/2 oz coconut sugar, powdered, 1/4tsp van extract, 1/2 oz cacao powder.
It was just ok. I think it…"
I will go over that discussion you talked about. I experimented a little yesterday with tempering the cocoa products that go into my original chocolate recipe. Then I added it to my other ingredients such as cashew butter…"
Great info from everyone on this post.
Coconut sugar: I am going to use the un-raw stuff and powder it in my vita mix. Yesterday that worked great. Its not raw but very nutritious. The other stuff I was talking about…"
"I’ve been able to temper raw chocolate with up to 20 % (in weight) of agave syrup. I don’t have the exact values at hand (re: temperature, proportions, etc.) but it is totally possible. And it might be hard to believe but the result does…"
"People who are making tempered "raw" chocolate are probably using agave powder not syrup. The temp is driven up during conching to about 115-120 depending on your machine and the temp controls you have on it, so I don't believe this…"
"there are a few bars and truffles I have tried that are raw and are actually tempered and very good. Most though leave alot to be desired like you said.
I dont know much about conching but I hear it drives up the temperature and…"
Coconut oil melting temperature is 24°C. Butter melts at about 33.5 °C. Cocoa butter has a melting point of around 36 °C.
Would conching help drive out water, impove granularity and general consistancy. I've been…"
"Yeah, I know what you mean by trying to temper stuff with Agave. I know its possible as there are others doing it. Maybe they dont use large amounts?? I am concerned that if I use coconut sugar it wont break down enough in the…"
"Thanks for replying. I did read this and it gave lots of great advice. I think I just need to experiment some more. I dont see anyone using chocolate paste/liquor. The raw bar that I have is hard so I thought if I added some…"
"As mentioned in the other post David links to, you won't be able to temper if you use any sweeteners like agave syrup that contain significant amounts of water, and coconut oil will also cause problems since it melts at a much lower temperature…"
tempering is one of the last steps taken to process and prepare
chocolate candy. In this process, the cocoa butter molecules within the
chocolate are stabilized through a process of heating and cooling that
allows the chocolate to harden…"
I am wondering if anyone out there can give me some advice on tempering raw chocolate. Is there a 'best' way to do this? WHich items can I use with the greatest success? Raw cacao butter, cacao powder, cacao paste? Sweeteners would likely be raw agave and/or raw coconut nectar. I could use some raw cane sugar if needed. Also not opposed to using coconut sugar, although not raw it is highly nutritious. I would also be using some raw sunflower lecithin, vanilla beans and/or extract. possibly…See More