what cacao butter should/should NOT look like ...
Posted in: Chocolate Education
mahalo brad ... love love love
can those experts who KNOW their cacao butter explain what this cacao butter looks like ... why it looks like this > how it may have been proccessed properly or not? i have posted the pics of thebutter whole / chopped and bag it comes in ( along with what the bag looks like after taking the butter out) for hopes of understanding why it looks this way.
i have received butter from other sources that look solid white/smooth with shine and this is definitely not looking that way ... does it mean something is not right or???
mahalo in advance for the guidance!
a l o h a dear ONES ~
is there a comprehensive discussion on this site or elsewhere regarding the usage of alternative sweeteners for making tempered chocolate?
i have sucessfully made RAW tempered chocolate with both maple syrup crystals and xylitol but want to explore other options...
anyONE else use these and would like to share their opinions on how they feel the taste/texture etc differed from using what sweetener?
the maple syrup crystal chocolate was made quite some time ago so i can only comment and say that all who ate it LOVED it but the recent batches of cacao nib/ cacao butter/ xylitol tempered chocolate has differed in texture by means of time ... meaning it seems to change texture after keeping in storage after some days ... yet as i do not know enough about this whole process, it does get warm here so after reading about staying at/below i think it was 70 degrees or so, well this could play into the texture change.
any thoughts by other alternative sweetener users? love love love ...
a l o h a dearONES ~
I AM excited to learn how home chocolate makers are turning their nibs into cacao liquid that is ready to go into the melanger ... is there a better/easier process than the greenstar?
some sites recommend the champion juicer ... is this proven more effective than the greenstar or are they about the same in performance?
I AM excited to find a machine that grinds the nib into liquid for my melanger ...
is there such a machine or better tool for the task? I AM open to simplifying and making my chocolate making process easy and effortless ...
also, is there already a forum on this site where people are discussing model performance and possibly selling their excellent working equipment (tempering machines for example) to fellow site members?
is there also a section on this site where we can share/exchange (raw or other) chocolate recipes to better perfect them ... I AM open to sharing and would LOVE to meetand exchange ideas/experience with those who share this interest so as to better perfect the recipe for all to indulge ") YES ~ yummy chocolate is exciting indeed and to BE shared by all!
mahalo ~ namaste
in LOVE and LIGHT I AM ...