"it tells you a great deal, actually, but the most relevant bit for this discussion is that those beans haven't been particularly well fermented, and their fat will be low. In addition to being more bitter and less chocolate flavor wise,…"
"On it's own - no. It has the potential to, but only if your formulation is appropriate, and just as importantly, if you're materials handling procedures are appropriate. it's meant to minimize the amount of ambient…"
"Can you cut 50 of your beans in half and count how many are purplish tinted in color inside? Can you post your formula you're using, and are you using lecithin? If your recipe is simply 70% beans and 30% sugar, i'm…"
"Nope, wouldn't be the salt. Pictures always help, but if the starting color of the bar was the same as the others, there's not much else i don't think that could have gone wrong. You can always get the lot number and call…"
"Could be a few things. I'm assuming the tempered bar you started with was the same color as the rest of the bars in the batch. Temper is not a yes/no state of being - it's a range - quite a wide range, actually. Color of…"
"Natra tried to do this with a whole bean cocoa powder years ago.
Aweful, terrible idea for many of the reasons already listed. Also consider where the majority of mold resides on a bean, and thus where things like afla and…"
"ok, so we can probably rule out 1&2 (assuming you've got accurate calibrations and 'room temperature' is < 85F).
3 - wet - yes, similar to sweating. often times when you bring something (even chocolate) out of a…"
"1) are you sure you have an accurate thermometer?
2) the temperature of your inclusions should be about the same temperature as your tempered chocolate when you add them
3) does your chocolate get 'wet' after you take it out from the…"
"while there's a great deal of info here, i might suggest you identify a consultant to help, especially if this is meant to be your business and livelihood. there's is no 'full tutorial' describing everything i'm afraid."
"Sorry for the late response mike - have been tied up. There are pros/cons to everything - it depends on what your goal is. Pregrinding your nibs can be very beneficial in that it can:
1) increase your throughput via reducing the duration…"
"Where in SEA are you going to be? Note that in much of that part of the world, it's not a part of their agricultural culture to ferment beans, and knowledge about things such as cocoa pod borer and bean maturity are very low. If you…"
"Dave - a micrometer can be a very precise tool, but you have to know how to use it, and have to have one that is accurate enough. I can make any micrometer read 8um if i turn it hard enough (it'll crush whatever's in there) - adding…"
"Delcour, what is it you're looking to accomplish? If you're looking to understand if potential vendors are sufficiently drying their beans, the items you note could work for that - but i've never used those ones personally. I have had…"
Sorry chocofiles - i never really check this page, and there doesn't seem to be a notification feature to tell me that someone's posted something here. For the past few decades, i've run the r/d for companies who you'd recognize. no, i don't sell any of the chocolate i make for myself i'm afraid. at least, not yet - perhaps some day 8-)
T - sorry, have been traveling, didn't see this until now. I'm afraid i don't have a friend request from you, and your profile's set to private so i can neither comment back on your question below, nor post an answer to your board i'm afraid...
Sebastian I have sent a friend request because I want to talk to you about sugar alternatives like stevia for chocolate. Is there one cultivar that is best to use? I eat Paleo and have food intolerances, no fructose for one, and autoimmune conditions and insulin resistance and looking for some way to have a sweet treat occasionally. I feel you might understand a possible work around.
Hi and welcome to TCL. I learned a lot from your post in reply to Sunita about the relationships with growers, fair trade, etc. I look forward to learning more from you, as you seem quite knowledgeable.
I'm curious, too. You said your favorite chocolate is your own. Do you make your own chocolate from the bean? What is it called?