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Olga, You should not need to add more cacao butter than that. Have you already tried to do the same recipe without tempering? Does it end with the same leathery texture? Is the molten mixture fluid…
Replied May 3
Many raw chocolate recipes I’ve seen use coconut oil, liquid sweeteners (agave, maple, honey…) and additional ‘superfood’ powders (mesquite, lucuma, maca, etc.) If you use any of these you’ll have t…
Replied May 2
Here is a comment by Brad Churchill about tempering by hand without seeds. I regularly use a similar technique and I’ve been quite happy with it. Heating up to 120F might be too high to fit in your…
Replied Apr 29
Hi Olga, Yes it is possible: tempering raw chocolate is not fundamentally different than tempering roasted chocolate. Although your ingredients and recipes will surely influence the results. Have y…
Replied Apr 28
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