gap
Apprentice
Posts: 390
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Post by gap on Apr 2, 2014 22:20:50 GMT -5
Not that Sebastian needs defending, but he is not the only person who advocates these views. I've been reading various food and chocolate forums since 2006 and Sebastian (along with a handful of other people) has been one of the big helpers of small bean-to-bar producers (just read through the posts in this forum) . . . I don't think that represents the vested interests of the current chocolate industry. That aside, here is a good article from another of this site's regular posters about raw chocolate www.sochoklat.com/data/documents/RawChocolate.pdfYou can do your own research as well on the topic in various books
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Post by Sebastian on Apr 3, 2014 18:05:45 GMT -5
I humbly suggest you peruse the last 4-5 years (perhaps more? i'm not sure how long the boards been operating) worth of information i've provide here, and judge for yourself. Alternatively, you may also opt to simply take the route of ignoring my advice, and ingesting as much raw cocoa materials as you can. Either way, i think you'll find yourself coming to the same conclusion.
I've helped dozens start or improve their businesses. My motivation stems largely out of my love for the topic, and my desire to keep folks from harming others. Test *everything* i say for it's truthfulness and see if you come to conflicting conclusions. If you do, then we will both have learned something. Note: saying 'my supplier says it's raw and safe' is NOT the same as testing if it's raw, nor safe. The value of experience lies in not requiring every individual needing to relearn everything about all subjects.
Not liking what i say, unfortunately, has absolutely no bearing on it's veracity. Believe it, or don't. The choice is yours.
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Post by leekohlbradley on Apr 3, 2014 18:40:34 GMT -5
Edit: Thanks Sebastian.
In reply to the post before Sebastian's...
Great reply! Thanks. I've benefited first hand from Sebastian's expertise several times so I have zero doubts as to his candor, but I feel it's always good to have a broader range of information for people like raw food enthusiasts who, quite rightly, will probably be very suspicious of any information coming from Big Food.
I do propose once again, however, that people try cocoa as a fresh fruit. It's lovely! Of course wash the pod before cracking it open like you would citrus or other thick skinned fruit. (If eating cocoa this way has any pitfalls by all means please do comment!)
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Post by Sebastian on Apr 5, 2014 10:45:43 GMT -5
I agree, the pulp of a mature cocoa pod is a beautiful thing. The beans, not so much. If you get the opportunity to ferment the pulp into an alcoholic beverage (or just consume one that someone else has done for you), it's equally as good
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Post by leekohlbradley on Apr 7, 2014 5:49:17 GMT -5
Never been lucky enough to try that! I'd be really keen to make a cocoa wine truffle...
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Post by lyndon on Apr 12, 2014 3:36:50 GMT -5
I agree, the pulp of a mature cocoa pod is a beautiful thing. The beans, not so much. If you get the opportunity to ferment the pulp into an alcoholic beverage (or just consume one that someone else has done for you), it's equally as good Now this is interesting, would you brew it like a cider or a spirit? I've done a little home brewing myself although lost the kit in an accident a few years ago and not replaced it yet. But with spring here now, I am tempted to buy a new one what does it taste similar too?
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Post by Sebastian on Apr 12, 2014 5:38:39 GMT -5
If cocoa is the fruit of the gods, the fermented drink is the beverage of the gods - it doesn't taste like anything else - you'll have to try it to understand
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Post by leekohlbradley on Apr 12, 2014 9:56:55 GMT -5
Time to find some cocoa pods, a big glass jar and a warm closet!
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