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Post by firedance on Nov 9, 2007 22:29:58 GMT -5
Are there any people making raw chocolate here? Raw- not heated over 110F in order to keep the enzymes intact? I am working on some raw chocolate recipes and there very little information about this new area. I want to know if conching is necessary. I have been working on tempering but it is tricky as I have little experience and raw chocolate has a different nature. Presently I am mixing raw cacao butter and raw cacao powder but I think I need to get some raw cacao liqueur (seeing liqueur is the standard for regular chocolate. Maureen
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gap
Apprentice
Posts: 390
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Post by gap on Nov 11, 2007 20:14:49 GMT -5
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Post by seneca on Nov 12, 2007 17:31:15 GMT -5
Ditto on that link, and just so you know: if 110ยบ is the target, fermentation almost always exceeds that temperature. (I.e., if you're using fermented dried cacao, it doesn't really meet that definition of 'raw'...)
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Post by reelchemist on Nov 13, 2007 0:45:21 GMT -5
I recently made some raw-ish chocolate, I bought some cacao (Dominican) from John as raw nibs by mistake and didn't really know what timeframe and temp to roast them. I obviously did it too cool and too short (140 celcius and 15 mins) the chocolate was very astringent, gave a purply tinge when rubbed between my fingers and when made into a hot chocolate coagulated the milk protein giving the drink quite a repulsive texture. This indicates to me a high level of tannins, I suspect the roast was too cool and short as I think I read somewhere that the tannins breakdown on roasting. Anyway lesson to be learned is don't use raw chocolate to make hot chocolate unless you want to start making chocolate cheese. Actually that is an interesting idea.
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Post by seneca on Nov 13, 2007 16:19:55 GMT -5
One more thing...also mentioned briefly in that other thread. The pyrazines that are activated during roasting are the compounds most highly correlated with the flavor and aroma that most folks describe as 'chocolate'. It seems to me that any truly raw cacao will be pretty un-chocolatey in flavor, and that's something you may want to keep in mind as you test formulations.
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