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Dutch-process chocolate

Started this discussion. Last reply by Sebastian Apr 27. 3 Replies

I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and…Continue

 

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James Hull liked TerryHo's discussion Traditional vs Modern conching techniques
Jul 3
TerryHo added a discussion to the group Startup Central
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Traditional vs Modern conching techniques

Hi everyone, I'm a starter in this chocolate business. I'm planning to start a chocolate business soon. However, I'm confused on whether the modern conching method would be more effective on producing high quality chocolate than the traditional method ( Melanger )? Can someone who has seen or experienced with the 2 methods give me some advice please?Thank you very much for your attention!Melanger…See More
Jul 1
TerryHo joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Jul 1
Sebastian replied to TerryHo's discussion Dutch-process chocolate
"I think that'd result in something very different than conventional alkalized cocoa powder as you know it today."
Apr 27
TerryHo replied to TerryHo's discussion Dutch-process chocolate
"I think if I want to make my natural chocolate to dutched chocolate. I will just need to add 3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa. Am I correct?"
Apr 26
Sebastian replied to TerryHo's discussion Dutch-process chocolate
"The details of how to perform alkalization, my friend, i'm afraid are going to be closely guarded trade secrets.  Essentially it involves soluabilizing an alkalization agent in the presence of cocoa solids, variables include the alkali,…"
Apr 26
TerryHo posted a discussion

Dutch-process chocolate

I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are treated at the nib, liquor, or powder stage. *which stage and how to perform such process on chocolate* or just simply add a small portion of a alkalizing agent to chocolate during pressing stage? And will dutching chocolate powder taste better as instant hot chocolate drink vs natural chocolate powder? Thank you in advance!…See More
Apr 26
TerryHo is now a member of The Chocolate Life
Apr 23

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