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
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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?
It is getting more and more of a rare day that I can offer a new origin. Today I get to.
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.
How do you define quality chocolate?
I have been roasting the Belize Maya Mountain beans in 2lb batches in my home oven. So far I have tried two different profiles:
Two new Peru in stock
Could you maybe enlighten me a bit about the function of the lid on the melanger?
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.
I think I'm confused by something and I'm not sure what to think.
I just heard about "Ruby Chocolate" from Callebuat. Do you know what kind of bean this is and have any info about it? Would like your 2¢
Sometimes you leave out drying time and sometimes you don’t. In the case of your patanemo recommendation, is 10/3/4 drying/development/finishing
I have been playing with trying to control my roasts with the Gourmia and was having a lot of trouble getting the temps to hit about 212 at 10 minutes, and then tamping down the temperature for the development phase.
How can I make chocolate with honey? -- 'The Updated Answer'
So why am I going to answer it again? It boils down to the scientific method. Science, good science, by its nature changes and evolves as we learn new things. It does not necessarily invalidate previous findings completely. It refines it and fine tunes it. To that end, I have somewhat a new answer to this question in that it appears (note the disclaimer for future updates of failure) that I have successfully tempered chocolate with honey in it.