Forum Activity for @Kat

Kat
@Kat
03/15/12 09:18:03PM
15 posts

Raw Chocolate


Posted in: Opinion

Thank you everyone for these responses. I apologize that this has been hashed out so many times in this forum. It seems to be a touchy subject. I asked this question, because I am new to making chocolate, and wanting to understand better claims of how chocolate is processed. I am wanting to sift through the truth vs. marketing ploys. I am getting the picture. Thank you!

Kat
@Kat
03/11/12 12:34:10AM
15 posts

Raw Chocolate


Posted in: Opinion

Thank you for your response Nat. I did a search, and did not get a direct answer, though I may not have been looking in the right way. Also, I ask people's thoughts on this, if they do not want to respond, they do not have to, therefore not repeating themselves. Sorry if it offended you in some way, I am just wanting some thoughts on this topic.

Kat
@Kat
03/10/12 07:38:57PM
15 posts

Raw Chocolate


Posted in: Opinion

Chocolate community...what are your opinions on companies that claim they used raw chocolate in their bars? I have been hearing varied things on this topic. Does anyone know for certain if fermented beans can be used in bars without being roasted? Thank you!


updated by @Kat: 04/10/15 03:13:50AM
Kat
@Kat
04/22/12 01:58:27PM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

Yes Sebastian, it is not a belief for me. It is more about wanting to create a unique product. I believe the "whys" of the requests come from misleading of the companies selling "raw chocolate". They claim that it has more health benefits and is superior to other chocolate on the market. I am understanding that this is just not true, and that it is a marketing ploy. I went to my supplier and asked them to show me where it is just fermented beans being used, and how they are in fact considering it "raw". They showed me nothing-proof to me! Thank you again!

Kat
@Kat
04/08/12 01:07:55AM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

Sebastion..this is a good question. And now, being exposed to this forum I am asking myself the same questions. I am a business woman. I love chocolate. I started making chocolate when I owned a store, and decided to continue the process, though, quite honestly I do not know a lot about it, so I am learning. I am wondering if it is marketed this way (including how it is marketed to me to buy in bulk) as something unique and unlike any other chocolate out there. I am appreciating the insight, experience and wisdom this forum has around this topic. It is a bit jarring for me, but I am listening. Thank you.

Kat
@Kat
03/10/12 06:59:35PM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you! So what is the deal with chocolate companies that say they are making raw chocolate?

Kat
@Kat
03/09/12 10:15:30PM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you for your response Brad.

Kat
@Kat
03/09/12 01:00:40PM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

And also, is it ok to just use the fermented bean (without it being roasted)-I assume it is a special process the bean undergoes?

Kat
@Kat
03/09/12 12:58:06PM
15 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

Hello chocolate community. I am going to be purchasing bulk fermented cacao beans for my chocolate business. I have been buying the butter and powder separate, but it is not cost effective as my company grows. If I were to buy the fermented bean what exactly would I need for equipment? I would not be roasting them, we are selling "raw" chocolate- what I know is really fermented chocolate. Thank you for any advice here!

We temper the chocolate, pour into molds, and let harden. I am needing to know what equipment is needed for the bean-bar process.


updated by @Kat: 04/09/15 09:18:45PM
Kat
@Kat
03/20/12 04:57:39PM
15 posts

Chocolate pourer


Posted in: Tech Help, Tips, Tricks, & Techniques

Though I would much rather be using one of these machines!

Kat
@Kat
03/20/12 04:57:03PM
15 posts

Chocolate pourer


Posted in: Tech Help, Tips, Tricks, & Techniques

Thank you Alan! Right now, because I doing things out of my home, I am doing the old school double boiler, and then using a ladle to put it into a measuring cup to pour. I am hoping to find a pourer that will measure out exactly 2.5 oz so I do not have to eye-ball the exact amount.

Kat
@Kat
03/09/12 12:54:33PM
15 posts

Chocolate pourer


Posted in: Tech Help, Tips, Tricks, & Techniques

I hand pour my chocolates into 2.5oz bars. I use regular plastic molds. Does anyone have a source of a piece of equipment that measures oz and would make my life easier to not have to then scrape the bars after they harden? And create a more uniform bar?


updated by @Kat: 05/01/15 10:31:51PM
Kat
@Kat
03/09/12 12:15:44PM
15 posts

Cocoa Butter and cocoa powder separation


Posted in: Classifieds F/S or Wanted

Hi Clay,

I am currently buying powder and butter and making my bars with it. I am in the process of going down to Belize to source some beans. They will be fermented already, and when I get them I would need to separate the powder and the butter to make my bars. I do not have the equipment to do this, though I would love some resources on how to purchase them myself. In the meantime, I would love if someone had the capabilities to do this. Right now, it is only about 200lb/month.

Kat
@Kat
03/07/12 08:54:03AM
15 posts

Cocoa Butter and cocoa powder separation


Posted in: Classifieds F/S or Wanted

Hello! I am looking for someone who has the capabilities to separate the bean into butter and powder for our company. Thank you!


updated by @Kat: 06/29/23 06:49:02PM
Kat
@Kat
03/09/12 12:25:49PM
15 posts

Bean-to-cocoa butter and cocoa powder


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi! Did you find any solutions to this-I am in the same process.