David Lollia's Page

"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…"

"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…"

"Hi Jennifer,   Did you read the previous discussion we had on this topic?"

"Of course I'd be honored to be your "friend"! Check out my just-up website www.savethechocolate.com J Sandy"

"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…"

"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…"

"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…"

"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?"

"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…"

"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…"

"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."

"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…"