Kia ora Kat,
I just came accross your letter in the forum and was wondering how you got on with your business. I also make raw choc in Nz (using butter and powder) but in the process of changing from bean to bar. Did you do further reshearch on the risk of using 'unroasted' beans? Any feedback would be most appriated..........love pixie
Kia ora Nat
Thanks for the feedback, we were so close to buying a Santha but hesitated because of the cost for us to import into Aotearoa. I knew further reshearch needed to be done. I have been in touch with Cocao Town about there machines. Thanks again.
Love
pixie
Kia ora Jade,
Yey, nothing as yet but would love to keep in touch as we are on the same path. Do you have a website so we can see a bit more of your beautiful raw chocolate. I will email John (see below) and let you know if he comes back with anything of interest.
Arohanui
Pixie
Kia ora Koutou!
We have a small business in Aoteaora (NZ) hand making raw chocolate. I would like to buy a stone grinder so I can start to work with the beans and also make a range of nut butters. Can anyone give us some advice on which machine would be best, as I read that the Spectra 40 was not good for raw chocolate due to the temp it goes to as the conch time is longer for raw......Can anyone shed some light our way, Mauri Ora!
Kia ora Ben
I have just found your messages and wondering if you are making raw chocolate? If so are you using a spectra 10 and do you know anything about making raw chocolate with the larger spectra 40. We are in NZ and finding it a bit hard to get infomation on the usage of these machines, Thanks Pixie
Kia ora Debra,
We are in Aotearoa (New Zealand)making Raw Chocolate and we also do not buy seed chocolate. I am interested to find how you got on with your search for a tempering machine. They are expensive to import over here and want to make sure we are getting the best machine for the job, would appriate your findings if you had any.....
Nga mihi
Pixie
