In many of the ORAC scales I've seen, I've noticed that cocoa powder scores roughly 49,000/100g while baking chocolate is ~ 60,000/100g.
Do you think that there is any danger of the metals in the husk of brewing cocoa?
I make a 75% dark chocolate using cocoa nibs, cocoa butter and coconut sugar. It's very nice but I would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience
This week I want to review and put in one place how time relates to chocolate making. What you are going to see again is that there is a range, and there is no cut and dry X length of time it takes to make chocolate from the bean.
How long does it take to make semi-sweet chocolate and what is the recipe?
What do you think of beans from Cameroon?
I have recently had the chance to experiment with a very powerful 10 tray combo/convection oven. I was really excited about all the features but the results I have got so far have been disastrous! So I would be really grateful for your thoughts on resolving this mystery.
I have been roasting the Belize Maya Mountain beans in 2lb batches in my home oven. So far I have tried two different profiles:
It is about aging or blocking the chocolate right after the melanger/conching.
I have always blocked them untempered for about 2 weeks before melting them for use. But I heard some professional chefs said they age them in tempered form.
I have a friend whose Mom needs medical MJ for an illness and she loves my chocolate.