Aloha!Thank You for having us on the forum! Great to be here! We are choco-lovers albeit novices at working with this amazing medium. My wife and me are kava growers on the Big Island of Hawaii. Kava…Continue
"There seem to be several Hawaian chocololate makers on this forum. It's hard for me to imagine you couldn't convince someone to make a small amount of sweeter chocolate for you. Remember, cocoa is also very bitter, fat and…"
"Thanks for the reply Nat.
What if I add the water to the fully made chocolate along with granulated white sugar and cook it for a while as I whisk it around in a double boiler? you think shelf life is still compromised?
Our kava product is…"
"Any added water that may not cook out could lower the shelf life as it provides an environement in which bacteria can survive. Is it the sugar or cacao granules that are not melting? If it's the sugar, try grinding it to a powder in a coffee…"
"thanks so much for your reply Jo.
I was skeptical about adding water to that chocolate to tell you the truth and my hunch proved right, thanks for confirming.
I like the mac nut butter idea and will look into it.
My vision is to keep…"
"Try grinding nuts (macademia maybe) with sugar into a paste and working 10-20% sweetened nut paste into the 73% chocolate. Adding water to the chocolate is going to shorten its shelf life and seize the chocolate making it difficult to melt.…"
Aloha!Thank You for having us on the forum! Great to be here! We are choco-lovers albeit novices at working with this amazing medium. My wife and me are kava growers on the Big Island of Hawaii. Kava is a relaxing antianxiety agent. This bitter tasting root has been used in Polynesia for over over three Millenia. We have been experimenting to find ways to make our kava more palletable and came up with a kava chocolate paste (73% cacao. Hawaiian made chocolate) Because the chocolate is not…See More