"Remember, as far as the human body metabolism goes, sugar is sugar. if you're marketing directly for a diabetic market, please be sure you understand the impact of glycemic index and sugars (pretty much any of the pentoses and hexoses -…"
"no sir - rules are rules. the question was do any plantation owners do heavy metals testing, and while there may be one out there, i've yet to meet him. They normally don't have the technical capacity or competency to do so,…"
"Many exporters and brand owners will do heavy metals testing, but i've never met a grower who does. S. and C. American soils are heavily volcanic, which in turn translates into the flesh of the bean. Lead - which often is on the…"
"Note that when i mention consistency, i'm referring to wildly different each and every time; not so much exactly the same each time (which is almost impossible). It has less to do with size (remember that even the largest chocolate…"
"Hi Jim - i've actually written many of the manuals on cocoa fermentation, and while i may or may not be familiar with the specific one you're referencing, i will say that - generally speaking - the ministry of agriculture and rural…"
"I do not believe that at that box size and fill level, you will achieve steady state. your surface area to internal mass ratio is just too high, and it won't be able to retain the heat it's generating. it can be very difficult…"
"There is no 'right' answer. it all depends on what it is you're trying to accomplish, what profile you're after. personally, i do no advocate field fermentations < 150kg if you're looking for consistency.…"
"Not a whole lot of info to go on, but assuming you're using real chocolate and not adding any funky fats/oil, i'd suspect whatever cooling setup you used was too cold, resulting in the ends cooling quickly and before the middle did.…"
"Not so much polyphenols in the shell, there's a ton of fiber, and a good bit of theobromine. I know BC's process quite well. While it's better in principle than chewing up broken mercury thermometers, it was never…"
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?