I have a dream of creating a raw bean-to-bar business. I am very curious in learning more about the process. I know there are a lot of postings on this forum surrounding the issue of "raw." I have gleaned a lot of pertinent information from previous forums.
At this point, I would love to hear from someone who is actually doing it. It seems that there is a lot of concern about the safety of unroasted beans, which is a very valid concern. How do raw chocolate makers deal with this issue. Clay mentioned that UV lights could be utilized to sterilize the beans. Has anyone used this system?
Another question I have is about the winnowing and grinding. It seems that roasting loosens the hull. In a post on this site from Big Tree Farms, he mentions that he winnows the bean and then removes the rest of the hull by hand. I have also heard that you can use a champion juicer, which will remove the hull. Has anyone employed these methods? Or somehow increased the efficiency?
To be honest, I am far less interested in the "Raw" temperature standards and enzymatic activity, than I am in using the unroasted cacao. Call me crazy, but I really like the gentle flavors I get. I do not intend to market my product as "raw", simply as using unroasted beans. I am disinterested in arguing the validity of the "RAW" label, as there is plenty of forum information on that topic already. I am merely exploring whether this is a functional route. Any help is hugely appreciated.
updated by @jessica-osterday: 04/09/15 10:22:46AM