jmm
Neophyte
Posts: 46
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Post by jmm on Apr 17, 2019 1:19:33 GMT -5
Hi
I was Just wondering if when you make Cocoa butter( which I haven’t yet) there’s a different taste to it depending on which bean.. or if cocoa butter is kind of the same around the board
Really fresh at this. So my mind keeps wondering the weirdest things lol Thanks
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Post by Ben on Apr 17, 2019 8:03:10 GMT -5
Yes, cocoa butter does taste different depending on the bean. You can buy deodorized cocoa butter which is more or less the same across the board.
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jmm
Neophyte
Posts: 46
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Post by jmm on Apr 17, 2019 18:53:02 GMT -5
Good lord. Just imagine all the possibilities lol
Thanks
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Post by Ben on Apr 18, 2019 6:52:48 GMT -5
Yep! There are some companies doing various single-origin white chocolates using the different cocoa butters. I haven't tried many of them, but they say you can taste the difference.
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Post by krizzstroganof on Mar 25, 2020 15:22:48 GMT -5
What do you think about adding natural cocoa butter (with the origin taste) to a single origin chocolate from a different origin? Is this how you would do it? Do you think it improvs the taste or destroying it? Would it be better to use deodorized cocoa butter instead? ...I guess this depends on personal preferens but please share your thoughts, Im new to this and would love to hear.
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Post by Ben on Mar 25, 2020 22:23:18 GMT -5
Without actually trying the resulting chocolate, there's no way to say if it would improve or degrade the flavor of the single-origin chocolate. Some is probably slightly improved, and some is probably slightly degraded. I don't think it would make a huge difference either way.
Side note: I wouldn't consider that a single-origin chocolate any more.
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Post by krizzstroganof on Mar 31, 2020 7:48:11 GMT -5
Yeah, I agree...It all depends. I've heard people with different opinions. I made two chocolate, one with added cocoa butter and one with no added cocoa butter. In my opinon the one with added cocoa butter was the better one but I could definitely taste the taste of the cocoa butter (natural cocoa butter).
That's also something interesting to consider. Ben, you say that you wouldn't consider that a single-origin chocolate any more. I agree, but wouldn't that mean that any chocolate made with added cocoa butter that isn't from the same origin would make it a blended chocolate? no matter if its natural or deodorized...I think so...
cheers,
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Post by Ben on Mar 31, 2020 8:19:23 GMT -5
Yes, I would consider it a blend.
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Post by livelihoodchocolate on Apr 24, 2020 3:11:03 GMT -5
I am super new to this as well. I have been extracting my own cocoa butter because I no longer have a way to get it where I live (no deliveries!). I built a crude extractor with the jack that came with my pickup truck. I get just 20% CB out of it. My beans are free, though, and I give away the resulting cocoa powder (still with 25% of the cb in it!).
Someone gave me some beans and I made the worst tasting chocolate you can image. It was disgusting - bitter as heck. I still had some of those beans, so I pressed the butter out of them. So yeah, I can still taste that horrible flavor from the beans in the CB, BUT it is super muted, maybe 10% strength of the solids. I am planning to use the butter for a batch of dark chocolate with some good beans, and I am hoping that the good flavors from the good beans will overtake and dilute the bad taste in the CB. I'll find out tomorrow...
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Post by krizzstroganof on Apr 27, 2020 16:12:36 GMT -5
Cool, let us know!
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Post by livelihoodchocolate on May 1, 2020 22:37:10 GMT -5
Yep! I could not detect the horrible flavors from the bad cocoa beans I used to extract the CB from. What I made was: Cocoa Solids: 500g Cocoa Butter: 130g Sugar: 350g This produced a nice 64.3% dark chocolate. I am happy with this, though I was planning to put in 150g CB but I was only able to get 130 from the beans I pressed. I think one reason those beans tasted so bad was that they had a low amount of CB. I could tell even when I ground them up in my coffee grinder before putting them in the melanger, that the CB content was low. With good beans, they look "wet" and start to stick together after grinding them in the coffee grinder. These were still mostly dry. This experiment showed me that the CB contributes little to the overall flavor of the chocolate.
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