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Post by Ben on Jul 24, 2015 12:34:51 GMT -5
John has posted a review of the new EZTemper machine. It's a machine which creates tempered cocoa butter that can be used to seed chocolate. John's review is very complimentary and can be found at the link below: chocolatealchemy.com/ez-temper-review/
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Post by Ben on Jul 24, 2015 12:39:12 GMT -5
Kevin asked in another thread:
The EZTemper is not a chocolate tempering machine itself, but can make tempering easier and faster. Note that this is according to John's and others' reviews that I've read. I've seen the machine itself and the tempered cocoa butter ("silk"), but haven't used one myself.
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Post by kevin on Jul 25, 2015 12:43:57 GMT -5
Thank you, Ben.
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Post by karthikeyan on Jul 26, 2015 10:40:54 GMT -5
So.. The key is to hold cacao butter at a specific temperature (33.6) for a long enough period for it to crystalize into the preferred form? That's the basis?
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EZTemper
Jul 28, 2015 17:00:26 GMT -5
via mobile
Post by danikiser on Jul 28, 2015 17:00:26 GMT -5
I can tell you the machine is wonderful!
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Post by lyndon on Jul 29, 2015 10:03:29 GMT -5
Now just have to wait for someone to make their own so I can copy it to trial as a concept
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Post by chocdoc on Sept 18, 2015 16:58:00 GMT -5
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Post by chocdoc on Oct 13, 2015 7:28:36 GMT -5
Finally got around to making a YouTube video on how to extract cocoa butter from your own liquor - check it out here.
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Post by Ben on Oct 13, 2015 9:58:32 GMT -5
Hi Kerry,
This is definitely interesting, but I don't think it solves the problem for 2-ingredient chocolate makers, unless you're able to re-add the remaining liquor back into the batch. And since you're adding a bunch of water and boiling the whole thing, my guess is that what is left of the liquor after cocoa butter extraction is probably a waste product. So, the extracted cocoa butter becomes an additional ingredient when added to a batch of chocolate. It does provide a way for a maker to be able to use the EZTemper while still making a 'true' single-origin chocolate with added cocoa butter without having a cocoa butter press.
To me, a 2-ingredient chocolate is cocoa nibs & sugar. Any added cocoa butter, even if from the same beans, is a 3rd ingredient. For this to work, this is the process that I think would need to happen (starting with nibs):
1) Refine nibs to liquor. 2) Pull out some of the liquor to extract cocoa butter. 3) Extract cocoa butter from liquor, giving you (1) cocoa butter and (2) reduced fat liquor or press cake depending on how efficient the removal process was. 4) Return (2) to refiner and complete chocolate making process. 5) Temper (1) in EZTemper. 6) Temper batch of chocolate using tempered cocoa butter.
This will give you a 'pure' batch as the tempered cocoa butter is the same cocoa butter that was previously removed from that batch, leaving the overall formulation unchanged. As I said before, my guess is that the addition of water to the liquor and the heating/boiling process will probably make the remaining liquor be a waste product, so the process I describe would probably require a butter press of some sort. Since you don't need a huge amount of cocoa butter for use in the EZtemper, something like the olive oil press that's been discussed may work well enough for this.
-Ben
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gap
Apprentice
Posts: 390
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Post by gap on Oct 14, 2015 22:32:18 GMT -5
Ben - I've tried one of the cheaper/screw-type presses and it does work - it produces ccb. But it is very black ccb - ie., there is a lot of cocoa mass still in it. Kerry's ccb seems much clearer. I have no idea if the darker/screw-press ccb would work in the EZTemper.
I wonder how long it would take to dehydrate the cocoa mass/water mixture in a dehydrator? Then grind it and use it in your chocolate as you describe above.
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Post by chocdoc on Oct 15, 2015 6:10:08 GMT -5
I took the remaining wet cocoa mass - dried in the oven until bone dry and ground in the spice grinder until it was a powder. Had that part in the video originally but it got too long so I deleted it. I'll figure out how to attach that edited part here later today. You could also dry in a dehydrator and I have a batch at home that I'm planning to run through the freezer drier just for shits and giggles.
The Piteba has been a bit of a bust so far - I was able to get some (we aren't talking about a lot) cocoa butter out by steaming some beans to get their water content up to 10% as suggested by Piteba. They suggested I needed raw beans with 10% moisture. My issue with this for your purposes is 1. raw beans as the source of cocoa butter 2. the waste that comes out of the Piteba contains shells
So I don't see the Piteba as solving the problem as Identified above by Ben - a hydraulic press would be the ideal answer - but cost is clearly the issue!
Gap - the 'dirty' ccb I produced with the Piteba still worked fine in the EZtemper.
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Post by chocdoc on Oct 15, 2015 6:41:04 GMT -5
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Post by Sebastian on Oct 15, 2015 10:17:09 GMT -5
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Post by chocdoc on Oct 15, 2015 10:22:08 GMT -5
Cheese press might work too - wonder what sort of pressures you can generate?
Need more info on the filter paper to use and how to use it.
my my - I don't need any more stuff in the house! I live about 40 miles from Sausage Makers though.
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Post by Sebastian on Oct 15, 2015 11:12:41 GMT -5
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