"Hi Franzi - you're going to find that most cocoa beans are sold in bulk by large exporters, as they've got the advantage of economics of scale on their side, and understand the various trans-country regulations. You're going to…"
"hmm.. it's always either time, temperature, or contamination. Are you confident your thermometers are accurate? If so, i suppose if your almonds are oil roasted, you may be seeing some residual surface oil from roasting result in…"
"I'm not sure it is an advantage at the scale you're looking to produce at. You'd indicated it was a feature that you liked, i was trying to get you to consider why that was important. Or rather if that was important..."
"Remember not all coconut oil's created the same. A natural coconut oil will harden at room temperature; while a fractionated will remain liquid. You may be getting 'lumps' as a result of using a natural, unfractionated…"
"Soaked in what?
What's the temperature of your almonds when you put them in the chocolate - remember if they're too cold or too warm, they will result in localized over temper / under temper. ideally they'd be *slightly*…"
"Are you certain it's bloom? I've seen moulds - when clean - have soap or mineral residue left behind on them that's invisible to the naked eye - but the chocolate pulls it off the mould and leaves surface discoloration.…"
"I could certainly walk through my degrees and where they came from, but i suspect that's not really where your question lies. I understand you *want* to believe that something's that effectively almost pure NaCl with a few minor…"
"Ah, the power of marketing.
Adding salt is not a great way to make something heart healthy.
Chocolate liquor has about 1% natural sugars in it.
The FDA doesn't have time to visit most large food mfrs, much less the small mom & pop…"
"No need to start with it at 80 degrees. also no need to be so precise warming up to 123/105. just heat them both up to 120 or so regardless of if they're milk or dark. your milk may need to be cooled lower depending on how much milk…"
"The technical answer to your question is yes, however in practice with hand tempering, it always boils down to time, temperature, or contamination. A heat gun is a combination of both time and temperature - i'd not be so quick to rule out…"
"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 -…"
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?