Kia ora Koutou!We have a small business in Aoteaora (NZ) hand making raw chocolate. I would like to buy a stone grinder so I can start to work with the beans and also make a range of nut butters. …Continue
Our CocoaTown equipment like ECGC-12SL melangers and ECGC-65A Grindeurs have been used by chocolatiers around the world to grind almonds, pistachios, cashews, macadamia nuts, walnuts etc. (except peanut butter) into nut butters, and to…"
"Every time I see a new package in the health food store with "Raw Chocolate" I just can not get into it. Just a marketing ploy, not the best tasking chocolate or the most healthy chocolate. And when ever I do buy a…"
"Kia ora Kat,
I just came accross your letter in the forum and was wondering how you got on with your business. I also make raw choc in Nz (using butter and powder) but in the process of changing from bean to bar. Did you do further…"
"Kia ora Debra,
We are in Aotearoa (New Zealand)making Raw Chocolate and we also do not buy seed chocolate. I am interested to find how you got on with your search for a tempering machine. They are expensive to import over here and want…"
"There is a small export market for pods into the US, mainly for decorative floral applications. The pods must be fumigated, and because the supply chain is not as tightly integrated as it is in flowers, by the time the pods arrive they are way past…"
Our customers are using the ECGC-65-A Grindeurs and Deluxe melangers for nut butters and are happy with the results. ECGC -65-A Grindeurs are easier to use and clean. They also have built in systems to prevent the motor from overheating.…"
"Don't forget the sheering forces in the grinder will destroy the enzymes anyway, no matter what temperature it hits. I posted a link to an article in one thread a long time ago about protein breakdown under sheering forces. I am with…"
"Yvonne, Matt Monarch is a very interesting character. The machine he is hyping is a Santha (Spectra) stone grinder from India. These have been used in the US (and around the world) as grinder/refiner/conches for years. I personally have been using…"
47C (~118F) is the most common max temp I have heard for raw anything.
It's possible to fully ferment below 118F, though pile temps "naturally" want to tend to peak around 122-125F.
While raw chocolate people talk about ferment…"
I lived in NZ for three years (Wellington) and have been through Whakatane several times. There was no local chocolate industry when I lived there so I would love to know more about Hine Moana and what's going on in chocolate in NZ these days.