Forum Activity for @John Benton

New to Raw Chocolate

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

Interesting. I didn't realized that was what Dutched meant.

Thanks Ice

New to Raw Chocolate

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

Kerry

This is a brilliant explanation and addresses the specific taste. The first test I will do is to change the Cacao powder!

Thank you, I'll keep you posted.

John

New to Raw Chocolate

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

That's a great plan, Clay.

Will let you know how it goes...

New to Raw Chocolate

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

'Morning Clay,

It's hard to describe. Not moldy, but soapy tasting, almost like it's heading towards rancid...

It has been suggested that maybe it's the water content in the Agave.

Any suggestions are appreciated

Thanks

John

New to Raw Chocolate

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

Hello
I am making raw chocolate, but having difficulty making it last more than a week or 10 days

I've read through these posts looking for advice. But I am not making it from the bean

I mostly use Sunfoods Raw Cacao Powder/ Mesquite/ Soy Lecithin / Vanilla... sometimes Spirulina
Mix it up and add Cacao Butter / Coconut Oil / Agave until I get a paste
I set it in the fridge and it gets hard (more like a brownie consistency left out)
but after a week it starts going a little off...

I have read the water content in Agave ma make it go bad...?

So i have even done experiments with coconut crystals to sweeten it, so the only binding liquid is the butter, but then the chocolate is too brittle. I like the slightly maleable (almosy brownie like consistency.

How would I go about making this last longer?
Should I use more cacao butter ?
Is there some trick to making it shelf stable?

Thanks so much, in advance
John

updated by @John Benton: 04/12/15 17:47:31