The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Lollia's Page

Latest Activity

Eric Durtschi and David Lollia are now friends
Apr 15, 2011
David Lollia replied to Jennifer Davis's discussion Tempering raw chocolate
"I used cacao paste and cacao butter. I also did it with cacao nibs grinded in the concher. Results were similar in terms of tempering. But again the less agave syrup or moist sweetener the less trouble (technically). Plus, there has been…"
Jan 15, 2011
David Lollia replied to Jennifer Davis's discussion Tempering raw chocolate
"I’ve been able to temper raw chocolate with up to 20 % (in weight) of agave syrup. I don’t have the exact values at hand (re: temperature, proportions, etc.) but it is totally possible. And it might be hard to believe but the result does…"
Jan 10, 2011
David Lollia replied to Jennifer Davis's discussion Tempering raw chocolate
"Hi Jennifer,   Did you read the previous discussion we had on this topic?"
Jan 3, 2011
John Hepler left a comment for David Lollia
"Of course I'd be honored to be your "friend"! Check out my just-up website www.savethechocolate.com J Sandy"
May 12, 2010
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…"
May 3, 2010
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…"
May 2, 2010
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…"
Apr 28, 2010
David Lollia updated their profile
Apr 27, 2010
David Lollia joined Clay Gordon's group
Thumbnail

Giving Back

It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. The purpose of this group is to discuss ways to improve the quality of life of farm families and farm communities worldwide.
Apr 27, 2010
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?"
Apr 27, 2010
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…"
Mar 30, 2010
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…"
Mar 29, 2010
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."
Mar 28, 2010
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…"
Mar 25, 2010
David Lollia joined Clay Gordon's group
Thumbnail

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).See More
Nov 10, 2009

Profile Information

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

Comment Wall (1 comment)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

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
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service