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Post by gameson on Dec 6, 2012 2:53:43 GMT -5
Is there any difference in cocoa butter from different type of beans? What I am trying to ask is that if a cocoa butter extracted from Jamaican beans vs cocoa butter from Papua New Guiney, is there any different in taste or smell?
Or cocoa butter from all type of beans are the same?
Thanks.
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Post by Sebastian on Dec 6, 2012 7:21:03 GMT -5
Absolutely there's a difference. If it's a natural cocoa butter (ie not deodorized), there will be flavor differences.
There will be hardness differences regardless of if it's been deodorized or not.
If the cocoa butter was produced as a result of alkalizing cocoa powder, there will be stability and hardness differences as well.
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Post by gameson on Dec 6, 2012 16:10:07 GMT -5
In this case, how should I purchase my cocoa butter ? How do you recommend I do that? I am planning to buy cocoa liquor and wet grinder, so at this point, I would use the cocoa butter to help smooth out the chocolate during the conch process.
I would assume that if you are starting from bean, you can extract the cocoa butter yourself? Am I correct?
Thank you for the advise.
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Post by Sebastian on Dec 7, 2012 5:58:48 GMT -5
If you're buying less than 20 metric tons at a time, i'm afraid you're going to be getting whatever you're getting. you'll have very little control over it.
You can extract it yourself if you build a hydraulic press with a filter on it. almost everyone opts to simply get whatever they get as it's much, much easier.
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Post by gameson on Dec 7, 2012 14:11:21 GMT -5
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gap
Apprentice
Posts: 390
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Post by gap on Dec 7, 2012 17:16:32 GMT -5
1kg is pretty much standard batch size for retail. I've only seen smaller unit size in a health food store and on a "per gram" basis, it worked out considerably more expensive
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Post by deborah on Dec 7, 2012 23:54:16 GMT -5
John sells it on this site (Retail - Raw Ingredients) by the pound. If you want an even smaller amount, you can find it on ebay or in many health food stores, but as gap said, the price is ridiculous.
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Post by gameson on Dec 8, 2012 3:31:19 GMT -5
I bought one from chocosphere today. Once that one is running out, then I will buy from here. I want to know the difference between different cocoa butter and curious to know that if I use different cocoa butter on the same recipe, whether it will produce different result in taste and shine.
will it be different taste?
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Post by cheebs on Dec 8, 2012 11:48:58 GMT -5
OK... first, you need to understand the different types of cocoa butter out there:
1. Natural: is just that, roasted cacao ground and pressed, with all its natural "chocolate" aroma intact.
2. Deodorized: processed by steam or chemicals to remove most of the "chocolate" aroma. There will be a hint left in the background.
3: White: this is deodorized butter further processed to remove all traces of aroma and color. This is used almost exclusively by the cosmetics industry.
Natural cocoa butter can be used for making chocolate, but since it does have aroma/taste it will influence the final taste/aroma of the chocolate. Personally I use it in my origin chocolates, where the beans used to press the butter are the same as those used to make the chocolate. Obviously this can be done only with larger quantities of beans in order to maintain a realistic cost structure.
For those chocolates that I don't have enough beans to press butter from, I use the deodorized cocoa butter. This will not overly influence the flavor/aroma of your chocolate, but will "dilute" the flavor a bit. I also use deodorized cocoa butter to make white chocolate that is used for fillings/ganaches. This is to allow the flavors of the fillings/ganaches to shine trough without being eclipsed by the strong flavor/aroma from natural butters.
With all that said, as Sebastian already told you, there are great differences in hardness, flavor and crystallization properties between different origins and even between different extraction methods.
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