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How is cocoa butter produced?

Started this discussion. Last reply by Langdon Stevenson Mar 12, 2009. 5 Replies

Molding Chocolate

Started this discussion. Last reply by Alan McClure Mar 11, 2009. 13 Replies

 

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Langdon Stevenson replied to Lemm Huang's discussion How is cocoa butter produced?
"No worries. Happy to help. Langdon"
Mar 12, 2009
Lemm Huang replied to Lemm Huang's discussion How is cocoa butter produced?
"Wow, that's an eye opener. Langdon, thanks once again for enlightening me."
Mar 12, 2009
Langdon Stevenson replied to Lemm Huang's discussion How is cocoa butter produced?
"Hi Lemm > What do you mean by recovery rate? Sorry, should have explained in more detail. Cocoa liquor is about 50% fat, so "recovery rate" refers to the fraction of that 50% that the extraction technique can get out of the liquor.…"
Mar 12, 2009
Lemm Huang replied to Lemm Huang's discussion How is cocoa butter produced?
"Hi Langdon, Thanks for the quick reply. It's clearer now. Your answer leads me to a few other questions, though? What do you mean by recovery rate? The idea of deodorizing is relatively new to me. What's so bad in the cocoa butter that…"
Mar 12, 2009
Langdon Stevenson replied to Lemm Huang's discussion How is cocoa butter produced?
"Hi Lemm > someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???) Yes it is possible. It is just less efficient (slower and lower recovery rate) the cooler the liquor is. I have pressed…"
Mar 12, 2009
Lemm Huang posted a discussion

How is cocoa butter produced?

There's quite a few sites on the net advertising cold-pressed cocoa butters. On another post somewhere (which I cannot seem to find), someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???).If there's such a thing as "cold-pressed" cocoa butter, what temperature is considered "cold". Is it 115 F, 122 F,...etc.Does the definition of "cold-pressed" oils when applied to olive oil apply to cocoa butter?And about the Broma process, which I…See More
Mar 12, 2009
Alan McClure replied to Lemm Huang's discussion Molding Chocolate
"My pleasure. Glad I could help. Alan"
Mar 11, 2009
Lemm Huang replied to Lemm Huang's discussion Molding Chocolate
"Wow, just awesome. Thank you very much, Alan. First, you trying to diagnose without see things at my place was pretty accurate, using only a few small thermoform molds and lack of air flow in the kitchen. Now to clarify the issue of moisture and…"
Mar 11, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
After avoiding chocolate for many years, someone gave me some Xocai chocolates to try.

When I ate some of their chocolate nuggets and discovered that it did not cause me negative side effects, such a cold and stuffy, runny nose.

Since then, I discovered that I can eat the 70% plus cocoa content bars without too much trouble either, in moderation of course.
My favorite chocolate is:
None right now. I make my own with raw cocoa. The family loves it.

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