"To make a solid bar, you're not going to be able to do any worthwhile tempering if there is moisture in it. Raw beans, even sun dried, still have enough water to give problems. You want to be below 1%, maybe 1.25% moisture. The roasting process…"
I didn't notice that you used Agave syrup. Can you give us the whole formulation? As has been mentioned, this complicates things, so before trying to trouble-shoot tempering, I'd like to see how much moisture you likely have in the…"
I've done the same recipe without tempering in the past. Surprisingly, the end result was better.
The molten mixture is pretty runny, not think at all.
You may be right about me not having stirred enough.
The order in which I put…"
"The raw cacao that I have tasted here is more like a hard ganache in texture, its no wonder you need to use so much cocoa butter with the water content of he agave syrup. It sounds super fattening (55% ccb + the ccb from the powder up to 22%. If the…"
"What do you mean by: "tried to temper raw chocolate at 115 F today?"
Chocolate will not be tempered at 115 F. Can you explain the exact process that you used? It will then be easy to trouble shoot that way."
You should not need to add more cacao butter than that. Have you already tried to do the same recipe without tempering? Does it end with the same leathery texture? Is the molten mixture fluid or quite thick?
From what I can see either you…"
My recipe doesn't have coconut oil, but it does have agave. Other ingredients are cacao butter, cacao powder, fresh vanilla and a pinch of Himalayan salt.
Next time I will try to increase the amount of cacao butter (at the moment,…"
"Many raw chocolate recipes I’ve seen use coconut oil, liquid sweeteners (agave, maple, honey…) and additional ‘superfood’ powders (mesquite, lucuma, maca, etc.)
If you use any of these you’ll have to find the right…"
"Well, I've tried to temper raw chocolate at 115 F today and I don't think it worked. In about an hour or so after I took the ready bar out of the fridge, it became soft, leathery and certainly wouldn't snap. It melts between fingers…"
"Here is a comment by Brad Churchill about tempering by hand without seeds. I regularly use a similar technique and I am quite happy with it.
Heating up to 120F might be too high to fit in your raw definition but you’ll probably be able to…"