"How do they address it? They don't. I've tested a number of them, and to be frank they were off the charts high in micro load. It's only a matter of time before the FDA steps in and regulates this. Discussions…"
"If he's simultaneously stating that its raw and has a low microbe count, i'd be very, very suspicious. Organic has nothing to do with micro food safety. HE may believe they're low in micro count, but my very strong…"
"There are a few important steps that could impact the formation of biogenic amines. Most of them do not form during fermentation, i'm afraid.
The first is fermentation - fermentation can take up to 7 days, and can be done a variety of…"
"FYI for the rest of you - i MAY have come up with a way to safely use raw cocoa. i'll need to think through it a bit more, but as with any puzzle, there's a solution, it just needs to be found. I may have found a solution.…"
"I certainly meant no disrespect - my apologies if you took it as such. I think you will find this community is very much a two way street, you get back what you put into it. I did not answer your question directly because the answer already is…"
"You asked the question, you indicated you weren't willing to do the r/d yourself or even take the time to browse the boards.
Your dislike of the answer or offer of virtual friendship, i'm afraid, has no bearing on the truth of the answer.…"
"Unless you're allergic to one of the labelled ingredients (i.e. milk) it's highly unlikely that commercial chocolate is making you ill. It is highly likely that raw chocolate will make you ill eventually. I understand you…"
"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…"
"photodegredation of proteins and lipids is very common. Most of it's due to UV lights (think fluorescent lighting). Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur.…"
"For tempering, you essentially need to heat the mass up to 120, cool it down to about 81, and then reheat it to about 88. it does not really matter how you do this so a bowl of cold water would be fine, assuming it is sufficiently cold to…"
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?