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Post by livelihoodchocolate on Mar 3, 2020 4:58:46 GMT -5
I have been searching the forums about this topic. Everything I have found so far involves putting cacoa nibs under 2000psi of pressure to get the butter out. Has anyone here tried just boiling ground nibs in water to extract the butter? It does seem that you get less of the butter out this way, is there another reason why I shouldn't do it this way? Thanks!
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Post by Ben on Mar 3, 2020 7:37:49 GMT -5
Other than the low yield, I don't know of any reason not to do it this way. My guess is that the leftover cacao is unusable as it's probably over roasted, but maybe that can be managed. There are a few small and inexpensive oil presses out there that probably do a better job than this without the over roasting, but I've not tested them.
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Post by livelihoodchocolate on Mar 3, 2020 17:39:09 GMT -5
I ask because the cacao butter available to me is $14 a pound, making anything I make with it too expensive to sell. The cacao I get is free, since it grows all around my house. I tried it last night, and... it didn't work! Not like the videos, anyway. I will order a small press. Now what will I do with all of that cacao mush I just boiled?
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