"HACCP isn't going to be a cut/paste. You'll need to develop it for your own facility. Main elements will be to identify control points for
1) Micro (usually roasting)
2) Foreign material - usually done via a combination of…"
"Veliche is produced in Belgium. However, simply using african beans on german equipment based in belgium doesn't result in something that's different from the same product made using african beans on german equipment based in the…"
"Depends a great deal on the specifics - what type of pre grinder? how's it configured? what are you running through it (EXACT %'s), your % fat in your paste, how big your particles are to begin with (ie 1000 um sugar will…"
"how do you know they're 'milk crystals' (and what are milk crystals?)
110F for 3 months is an *awefully* long time to let chocolate sit. my strong suspicion is that, if you've got 'balls' of stuff that won't…"
"Again it's possible to determine definitively. There's not a great deal of value in doing so however.
The biggest problem is - how do you define criollo? It's been done, there is an answer - but almost no one knows what it is…"
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?