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Post by benvt on Nov 18, 2008 14:31:51 GMT -5
Anyone know anything about the Broma Process? All I can find online is that it was discovered by Ghirardelli by hanging a bag of ground beans in a warm room. The butter drips out. So I'm thinking cocoa liquor placed in a fine mesh bag and heated. Maybe adding some pressure also. Anyone try anything like this?
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Post by jamescary on Nov 18, 2008 17:29:17 GMT -5
The small searching I did came up with that it would be hard to find a decent mesh bag and would be a slow process. A couple of other ideas for butter extraction are: 1) As mentioned in another thread, boil the chocolate, let the fat rise to the surface, cool it, and skim the cocoa butter chunk off the top. 2) Similarly, use some seed cocoa butter and attempt to 'clarify' the chocolate. Just like clarifying butter, keep the butter/chocolate at a low temp to caramelize the solids and let them sink to the bottom of the pan. Then slowly pour off the butter. I've been meaning to try these ideas, but haven't had the time.
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Post by jamescary on Nov 21, 2008 19:07:28 GMT -5
I failed my first attempt at #1. I threw in a couple of ounces of cheap 55% chocolate into a couple of ounces of boiling water and let it dissolve. I cooled it in the refrigerator and ended up with build up on the sides of the pot and a very thin layer of something on the surface.
I'm going to grab some cheap 100% chocolate and try again. The other trouble is trying to break the fat from the solids. I thought the heat and water might do it, but the separation was not so apparent. Maybe I'm just barking up the wrong tree on this one.
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Post by FeralOne on Nov 22, 2008 4:07:27 GMT -5
Jamescary~ After I made a post about it a while back I experimented with it. My conclusion was that it can be boiled out but takes a LONG time to do it. I just used 4 oz. of Dominican Republic liquor and put it in a saucepan with water, turned it on to simmer and watched it 'cook' for a few hours (about 8?). Turned it off and let it cool, put it in the fridge to harden and picked the piece of cocoa butter off and weighed it= .75 oz. Repeated the next day, and the next day.....for 5 days! I ended up with 1.25 oz cocoa butter, but it was not clarified. The cocoa powder left would probably be considered fat reduced cocoa powder I'm assuming. So from what I saw, it can be done, if you have a lot of patience and time, but I'm not interested in doing it again. I did notice, however, that if you allow it to boil it makes the butter get very foamy, so avoid allowing it to boil.
Benvt~ Sorry to take over your thread with a different answer than what you are asking, but I never tried the Broma process.
Andrea
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Post by jamescary on Nov 22, 2008 11:51:10 GMT -5
Andrea, I setup a pot with about 4 oz of chocolate in simmering water before I checked the board I agree 8+ hours is kind of a pain.. Thanks for saving me the time! But, I got to thinking yesterday about rouxes and how they can eventually separate and how chocolate is sort of a solid roux. It seems if you could hold the chocolate in a liquid state long enough the fat would just rise to the top. In any case, I'm sorry too, benvt, for hijacking your thread. Maybe someone recently has tried the broma process?
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