"Michael -
Macintyre manufactures universals of many sizes with the smallest being about 45kg as I remember. There are many makers of this style of machine. They are not just conches - they are grinders, refiners, and conches and you can get them in…"
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beth campbell
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where to source cacao powder and paste
Started this discussion. Last reply by beth campbell Oct 4, 2012. 2 Replies 0 Likes
Greetings, I am looking for a new source for powder and paste that is organic and fairly traded, not necessarily certified. I would be able to do a smaller quantity for now until a storage is built.…Continue
tempering problems
Started this discussion. Last reply by Daniela Vasquez Oct 4, 2012. 3 Replies 0 Likes
I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves.. its looks like cacao butter film. I am baffled as to…Continue
looking for foil supplier
Started this discussion. Last reply by Pierre (Pete) Trinque Apr 23, 2012. 5 Replies 1 Like
does anyone have any leads for suppliers of confection grade foils, I need something thick and preferably paper lined, (not essential), but available in many colors and custom sizes? Continue
melanger necessary?
Started this discussion. Last reply by Clay Gordon 11 hours ago. 11 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
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Michael Arnovitz replied to beth campbell's discussion melanger necessary?"Clay - in regard to the conche you refer to at the end of your post, I have seen universal conches that look like a small Macintyre. I think Brad uses something like this. Is this what you are referring to? I had no idea that they were that much…"
Clay Gordon replied to beth campbell's discussion melanger necessary?"To really oversimplify things cocoa nib (what's left after roasting, cracking, and winnowing need to be:
a) Groundb) Refinedc) Conched
on their way to becoming chocolate.
Nibs are ground into chocolate liquor and there are no other ingredients…"
beth campbell replied to beth campbell's discussion melanger necessary?"yes, I am using dessicant cans to suck moisture out of the bucket of sugar and then I powder and grind the sugar into the rest.
"
Ning-Geng Ong replied to beth campbell's discussion melanger necessary?"Hi Beth, I had also made chocolate using coconut sugar instead of table sugar. The humidity issues must be dealt with before the sugar comes in contact with the cocoa or the shelf life and finishing of the final product will be compromised. Are you…"
beth campbell replied to beth campbell's discussion melanger necessary?"howdy, if by conching you mean grinding the sugar in and blending all ingredients then it takes around 3-4 hrs if all goes well. I am using coconut sugar and dealing with humidity issues which can make the sugar clump and slow the process alot.…"
Cameron Clarke replied to beth campbell's discussion melanger necessary?"Beth and Clay,
If you don't mind sharing, what's your experience with conch times for batches? I am using a friend's machine at the moment and at doing about 8lb batches I am conching for about 3 hours. Just curious as to…"
beth campbell replied to Susie Wyshak's discussion Non-GMO Sweetner sources / opinions in the group Giving Back"I use coconut sugar and grind it in to my cacao paste/ butter. It is a substainable renewable resource and I feel good about the tradeoffs of shipping from mainly (indonesia, the Philippines) especially considering all the other…"
beth campbell replied to Daniela Vasquez's discussion Artisan Chocolate Temperature Curve"the temperature range I use is to bring the chocolate up to at least 113 degrees (this can vary alot) and then bring it down to 80 degrees. Then you bring it back up no more than 92. Is this what you are wanting? an important piece that…"
Daniela Vasquez replied to beth campbell's discussion tempering problems"could be contraction/releasing marks. You should leave your chocolates on the mold til they release completely"
beth campbell replied to beth campbell's discussion where to source cacao powder and paste"Most importantly I am looking for already roasted cacao powder. I have access to all the raw I need but can't seem to source the roasted. I realize I would also prefer to deal with folks who are not certified and support them as 90%…"
"Not sure on the quantity they can provide, but I know Giddy yoyo in Orangeville, ON sells organic fair trade and raw cacao butter, paste, powder, and nibs.
http://www.giddyyoyo.com/SuperFoods/?pid=13
Hope this helps!"
beth campbell replied to eileen h.'s discussion Chocolate Bar Packaging Options - Your experience and feedback"I am also searching for eco friendly options for packaging on a smaller scale. I am currently using paper backed foils and would like to use eco foil , or recycled paper. I make 1 ounce bars and also hearts and soon other shapes.…"
beth campbell replied to Nathaniel Sol Finkelstein's discussion Direct Source for 100% Arriba Nacional Cacao (OG)- Ecuador"your email is not working> I tried and it was returned, left a message maybe you can write me at beliciousbeth@gmail.com? I am interested in powder paste,and butter, raw and roasted. thanks, Beth"
beth campbell posted a discussionwhere to source cacao powder and paste
Greetings, I am looking for a new source for powder and paste that is organic and fairly traded, not necessarily certified. I would be able to do a smaller quantity for now until a storage is built. I am micro business making bars from scratch and don't want chocolate that is already made. Any leads? I am trying to reach Pacari and already was using El Rey. Not sure who is willing to deal with a small company. See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- making it in my kitchen late night with many friends to enjoy it
- My favorite chocolate is:
- ones using alternative sweeteners and organic
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