"Here is what I have found using the Spectra 10. Refine your cocoa liquor first down to desired size, this is quick as nibs are soft in comparison to sugar. Then add your other ingredients, I find this produces a better chocolate texture. Using this…"
"A few things have been going on in Chocolate in Australia. First got hold of some Spencers Chocolate, an Aussie bean to bar specialising in Vanuatu beans. Really nice dark choc but the milk choc left a little to be desired, too much sugar and milk…"
"This is how i do it and it works very well. Pre heat oven to 170 degC with a high edge baking tin inside. Pour beans into tin so the beans sit in a layer about two beans thick (i have a tray that takes 800g to 1kg so this is the roats scale i work…"
"In answer to the first question about adding warm cream to warm chocolate your desired combined temp is too much and it breaks, maybe try lowering the temp of the cream. The way I do it with 85 degree C cream onto solid room temp chocolate.
"Some tips that have worked for me:
1. Never boil the cream....never, just get it to about 85 degrees celcius, ganache will be much more stable
2. To fix a broken ganache add a splash of cold skim milk and blend with immersion blender
As for your…"
yes, i do buy beans from Daintree and carry credits of source on my label. As you'll appreciate for commercial confidentiality reasons i can't say much more. But glad you enjoyed the bars ,Vanuatu beans have improved greatly over the last year. Currently Bougainville & Solomon the most popular alas i won't have more Bougainville Beans till Sept
Great! We look forward to hosting him. We'll definitely have at least 2 cacao farm & chocolate factory tours and a bean-to-bar chocolate making class in January, with possibly some additional mini classes. Just tell your mate to keep an eye on http://madrechocolate.com/Classes.html and we'll post classes usually 1-2 months ahead.
Tx Tom.....sharing this with fellow chocophiles..."The flavour of the chocolate is pretty good and typical of the Samoan origin, full chocolate note with hints of nuts and honey, you will also find it will start to develope some fruity notes as the chocolate ages over the next three weeks or so. Quite an edible chocolate! The raw note in there and extra bitterness from the small beans could be easily masked by formulating as a dark milk chocolate."
Since then we have fermented longer (6-7 Nights), turned the fermenting beans daily in the latter half of fermentation, sorted the beans before exporting.....peter from dprawfoods.com thought the longer fermentation was disadvantageous? We now have Joshua bahen in WA making chocolate from Tavita;s cocoa beans here in Samoa carefully fermented 4 and 6 and 7 nights (3kg of each). Monsieur Truffe is also making chocolate this week from CSL (Cocoa Samoa Limited) beans again more carefully fermented for a longer duration (5-7 nights) by Talima.
Our growers are used to just making their own Koko Samoa paste, selling it locally in 250g cups for hot chocolate drinks, but are now having to consider obtaining the best chocolate precursors for premium export purposes.
Hi Tom, You were the first to make chocolate from our SAMOA GOLD beans, thanks to Howard (www.mamorchocolates.com). Can you please send me your Testimonial/results to email@example.com as this same grower now has 5 tonne available..we inspected them yesterday after her organic certification follow-up visit....she's asking an additional $AUD5000/tonne through our Pacific Distributor, Richard David at www.kokosamoainternational.com and this is the price increase we want our growers to receive. Then, and only then, will we be able to produce more premium beans to make some of the best chocolate thru chocolatemakers like yourself. If you know of anybody keen to purchase 10 tonnes of PREMIUM SAMOA GOLD cocoa beans, they are now available. First come first served. And let me take this opportunity to thank you Tom..can we send you another sample as we have altered the fermentation technique to improve the quality even more? Cheers, Steve
Sorry it has taken me so long to reply to you. Any tips you have for me would be excellent. I have never made chocolate before. My daughter has a rare condition and can't have dairy so i am on a mission to make dairy-free chocolate. There is more and more in the shops but i love chocolate so thought it would be a fun challenge for me. I have ordered a melanger grinder which should arrive in the next week or two. I am sure i will have to taste a lot of bad chocolate before i get good at it but i will let you know how i go :)