Post by swatts11 on Jul 2, 2022 17:39:46 GMT -5
Hello All!
I have been casually making chocolate bars for a couple years. My main interest in keeping as much of the anti-oxidants and feel good chemicals in the chocolate. I eat my daily 60 g bar and would like to get as much of the health benefits out of it (when you read the studies they are quite fascinating). And yes, I am aware that if it is not processed enough, you have high heavy metals (cadmium) and potential pathogens.
My method varies from most on this forum as I combine Cacao Butter and Cacao Power - rather than bean to bar.
- When I started this I was recommended to keep the butter under 115 deg F (45 deg C). Cant find many sources as to why, but that need seems to be floating around on the web
As I understand it the quantity of antioxidants decreases 60-90% when the beans are roasted at higher temps (190 deg C vs 100 deg C for 40 minutes)
1) "Cacao" Butter comes from the isolated fat of the chocolate liquor, i.e. the beans are already roasted.
-If the beans were roasted at 140 deg C, I am doing harm to the Cacao Butter by heating it up to 140 deg C?
-Is there still a benefit to keeping it no warmer than 115 deg?
2) Is there any difference in the Cacao Butter vs Cocoa Butter I buy online.
- How to select a brand that is the least processed? Is there a supplier that will be able to tell me the roasting temperature for the beans
3) Is there any places I can send one of my finished bars to have it analyzed for anti-oxidant, theobromine, etc.
Any help would be appreciate! I am hoping to get more educated so I when I share my creations with others I can be more knowledgeable (unlike many wellness people who make claims without any quality research to back it up)
I have been casually making chocolate bars for a couple years. My main interest in keeping as much of the anti-oxidants and feel good chemicals in the chocolate. I eat my daily 60 g bar and would like to get as much of the health benefits out of it (when you read the studies they are quite fascinating). And yes, I am aware that if it is not processed enough, you have high heavy metals (cadmium) and potential pathogens.
My method varies from most on this forum as I combine Cacao Butter and Cacao Power - rather than bean to bar.
- When I started this I was recommended to keep the butter under 115 deg F (45 deg C). Cant find many sources as to why, but that need seems to be floating around on the web
As I understand it the quantity of antioxidants decreases 60-90% when the beans are roasted at higher temps (190 deg C vs 100 deg C for 40 minutes)
1) "Cacao" Butter comes from the isolated fat of the chocolate liquor, i.e. the beans are already roasted.
-If the beans were roasted at 140 deg C, I am doing harm to the Cacao Butter by heating it up to 140 deg C?
-Is there still a benefit to keeping it no warmer than 115 deg?
2) Is there any difference in the Cacao Butter vs Cocoa Butter I buy online.
- How to select a brand that is the least processed? Is there a supplier that will be able to tell me the roasting temperature for the beans
3) Is there any places I can send one of my finished bars to have it analyzed for anti-oxidant, theobromine, etc.
Any help would be appreciate! I am hoping to get more educated so I when I share my creations with others I can be more knowledgeable (unlike many wellness people who make claims without any quality research to back it up)