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Post by run222 on Feb 16, 2010 10:49:16 GMT -5
I'm very new to making chocolate. But I love dark chocolate and I am a chemist, so I think its not so unusual that I would want to try my hand at making chocolate. I noticed that when I buy dark chocolate in the store (70-85% dark), the iron content can vary quite a bit, as high as 40-60% of the daily recommended dose per serving. I would like to make dark chocolate that is high in iron. What cocoa beans/other starting materials do you recommend for producing chocolate that will have a very high iron content? Thanks
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Post by Sebastian on Feb 16, 2010 17:14:29 GMT -5
Almost impossible to direct you on that, as there's so much variation in crops as well as production methods (some methods, such as ball milling for example, can 'supplement' the metals content from the balls abrading away). Generally speaking, the higher the liquor content, the more you'll be able to maximize natural iron occurrences.
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Post by kellymon on Feb 18, 2010 22:25:01 GMT -5
I don't know about iron content, but I suspect it may have to do with "Cacao %" vs "Cacao Mass %" Remember that under current lableing laws, "80% dark" can mean anything that is cacao in origin. Say you start with a kilo of nibs....add another 500 grams of cacao butter.... since cacao is about 50% butter anyway, now you have 1.5 kilos of 100% dark chocolate, but 1 kilo of it is cacao fats I think many so called "Dark" chocolate makers use even more %sublimented c butter...... Tastes like brown crayons..... Better to look for the more honest artisan lable that lists "Cacao Mass" as a percentage, and additional Coca butter seperately.... Just my humble opinion.... as one Dark Chocolate lover to another.... robert
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