"Interesting. I didn't realized that was what Dutched meant.
Thanks Ice
"
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John Benton
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New to Raw Chocolate
Started this discussion. Last reply by John Benton Nov 28, 2011. 8 Replies 0 Likes
HelloI am making raw chocolate, but having difficulty making it last more than a week or 10 daysI've read through these posts looking for advice. But I am not making it from the beanI mostly use…Continue
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Ice Blocks! replied to John Benton's discussion New to Raw Chocolate"Sounds like the cacao may have been dutched (alkalised) with either sodium or potassium carbonate to help it dissolve in water.
"
John Benton replied to John Benton's discussion New to Raw Chocolate"Kerry
This is a brilliant explanation and addresses the specific taste. The first test I will do is to change the Cacao powder!
Thank you, I'll keep you posted.
John"
John Benton replied to John Benton's discussion New to Raw Chocolate"That's a great plan, Clay.
Will let you know how it goes..."
Kerry replied to John Benton's discussion New to Raw Chocolate"If it is developing a soapy taste then saponification of either the cocoa butter and/or coconut oil is likely at fault. A metallic alkali reacts with a fat or oil to form soap.
Sunfood claims that it's cocoa is 'lower acid' than…"
Clay Gordon replied to John Benton's discussion New to Raw Chocolate"Certainly, free water in the agave syrup (or any other ingredient) is a contributor.
One way to test this is to make the exact same recipe but leave out the agave. If, in a week, you don't get the taste change you know that the water in the…"
John Benton replied to John Benton's discussion New to Raw Chocolate"'Morning Clay,
It's hard to describe. Not moldy, but soapy tasting, almost like it's heading towards rancid...
It has been suggested that maybe it's the water content in the Agave.
Any suggestions are…"
Clay Gordon replied to John Benton's discussion New to Raw Chocolate"John:
When the chocolate "goes off" what does that mean? Does it start to taste rancid? Is mold growing? What's happening?
"
John Benton posted a discussionNew to Raw Chocolate
HelloI am making raw chocolate, but having difficulty making it last more than a week or 10 daysI've read through these posts looking for advice. But I am not making it from the beanI mostly use Sunfoods Raw Cacao Powder/ Mesquite/ Soy Lecithin / Vanilla... sometimes SpirulinaMix it up and add Cacao Butter / Coconut Oil / Agave until I get a pasteI set it in the fridge and it gets hard (more like a brownie consistency left out)but after a week it starts going a little off...I have read the…See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- my first Raw
- My favorite chocolate is:
- fine and raw
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