The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Lollia
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Tempering Raw Chocolate

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

Tempering Raw Chocolate

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

Tempering Raw Chocolate

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

Tempering Raw Chocolate

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

 

David Lollia's Page

Latest Activity

Sirius Chocolate and David Lollia are now friends
August 1
John Hepler left a comment for David Lollia
May 12
David Lollia replied to Olga C's discussion 'Tempering Raw Chocolate'
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 or quite thick? From what I can see either you di…
May 3
David Lollia replied to Olga C's discussion 'Tempering Raw Chocolate'
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 to find the right proportions to be able to temper…
May 2
David Lollia replied to Olga C's discussion 'Tempering Raw Chocolate'
Here is a comment by Brad Churchill about tempering by hand without seeds. I regularly use a similar technique and I am quite happy with it. Heating up to 120F might be too high to fit in your raw definition but you’ll probably be able to temper wi…
April 28
David Lollia updated their profile
April 27
David Lollia joined Clay Gordon's group
Giving Back
It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. This group is for TCL members interested in finding ways to directly lend a hand.
April 27
David Lollia replied to Olga C's discussion 'Tempering Raw Chocolate'
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 you tried yet?
April 27
David Lollia commented on Ben Ripple's blog post '"RAW" CACAO FRAUD AND FACT'
Clay: You definitely ask the right questions here. It might interest you to know that tests for enzymatic activity in a dry environnement have been made within the raw food community and I assume must also be known by raw foodists. They are not sci…
March 30
David Lollia commented on Ben Ripple's blog post '"RAW" CACAO FRAUD AND FACT'
Sure Gordon. The issue I have with raw cacao revolves specifically around that "raw threshold"? I understand that amongst the raw community, 118°F is the commonly accepted temperature which food should not be heated above so that its considered raw…
March 29
David Lollia commented on Ben Ripple's blog post '"RAW" CACAO FRAUD AND FACT'
deedee: Barry Callebaut might have some info to share about their high antioxidant line Acticoa. From the diagram on their website and like Steve suggested, fermentation seems to be a critical stage of their process.
March 28
David Lollia commented on Ben Ripple's blog post '"RAW" CACAO FRAUD AND FACT'
I AM >deedee: I am very interested by these questions too. I remember finding sources showing that the denaturation of enzymes occurs at a lower temperature in a wet context. I read that in a wet environment enzymes are destroyed at 118° but in a dr…
March 25
David Lollia joined Clay Gordon's group
Classifieds - For Sale or Wanted
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).
November 10, 2009
David Lollia joined Clay Gordon's group
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.
November 10, 2009
David Lollia joined Clay Gordon's group
HomeBrew Chocolate
This group is for Chocolate Life members who either make chocolate (not chocolates/confections) at home or are interested in learning how to make chocolate at home - bean to bar.
November 10, 2009
David Lollia joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
November 9, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Turning nibs into chocolate
My favorite chocolate is:
Amedei, Pralus

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At 9:27am on May 12, 2010, John Hepler said…
Of course I'd be honored to be your "friend"! Check out my just-up website www.savethechocolate.com

J Sandy
 
 
 

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