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!
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.
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!
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!
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.
Thank you! So what is the deal with chocolate companies that say they are making raw chocolate?
Thank you for your response Brad.
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?
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.
Though I would much rather be using one of these machines!
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.
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?
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.
Hello! I am looking for someone who has the capabilities to separate the bean into butter and powder for our company. Thank you!
Hi! Did you find any solutions to this-I am in the same process.
