Posted in: Tech Help, Tips, Tricks, & Techniques
what amount of sugar are you looking to grind? hammer mills are fast and grind sugar well.
I only recently heard my first explanation of how raw chocolate is made without posing contamination risks that actually seemed "logical/possible". It seems that the raw community(at least in Israel) prefer unfermented, dehydrated cacao.
The beans are harvested/ washed and dried immediately- at least that is the claim. I've tasted Sanchez cacao from DR that wasn't fermented- didn't care for it but was told its used for butter. They get packaged in the country and then shipped. I guess that without fermentation, it's possible to hygenically possible to process, as now there are several manufacturers offering (I've seen one in Peru, and Costa Rica).
I would like to know what if any difference there is nutritionally.
There seem to be several Hawaian chocololate makers on this forum. It's hard for me to imagine you couldn't convince someone to make a small amount of sweeter chocolate for you. Remember, cocoa is also very bitter, fat and sugar are the ingredients that counter the sweetness. You probably just need to get the right balance of sugar.
I would recommend using a chocolate that you like the way it tastes. I don't know what type of bitter taste the kava root has, but you probably need plenty of sweetness to cover it. Try using a chocolate that is semisweet (50% cacao -60%) instead of bitter, maybe that would balance the kava. I don't know because I've never used the product.
The macadamia nuts will "sweeten" the chocolate a little as well with a similar creamy feeling as milk. If you want a paste and not a bar than use a larger % of nuts to chocolate so it can spread.
All the best,
Try grinding nuts (macademia maybe) with sugar into a paste and working 10-20% sweetened nut paste into the 73% chocolate. Adding water to the chocolate is going to shorten its shelf life and seize the chocolate making it difficult to melt. Sugar does not dissolve into chocolate so I would recommend starting with a sweeter chocolate if you don't have any grinding machinery.
Nut paste will soften your chocolate (Gianduja) and cut the bitterness of the kava.
Hope that helps.
All the best,