Forum Activity for @bongaan

fermentation - the light came on?

Posted in: Make Mine Raw ... (Read-Only)

Thank you Sebastian. I think I'm narrowing down the reasons why chocoloate is an issue for people with histaminosis.

1. Biogenic amine formation during thermogenic changes, mostly during drying, roasting and grinding.

2. Milk powder in milk chocolated; biogenic amine formation during the production of milk powder

3. Cocoa is potentially a monoamine oxidase inhibitor (MAO Inhibitor); thus effecting neurotransmitter levels which ain't a good thing for some histaminosis sufferers as biogenic amines already tend to mess with neurotransmitters.

4. Cocoa seems to be a histamine liberator (causing mast cells to release histamine)for some unknown reason (to me)

So the best I can do is use raw cocoa which have the least amount of biogenic amines butwith a possible high microbiological count. And to avoid milk chocolate. Any other suggestions?

fermentation - the light came on?

Posted in: Make Mine Raw ... (Read-Only)

This may be a stupid/newbie question, but how do I know if my raw cacao powder has been fermented or not?

Without repeating myself too much, in the introduce yourself section you can read that I get ill from chocolate. People with histaminosis get ill from most fermented foods/ingredients. This is because during fermentation enzymes break down some of the protein into various amines which we can't tolerate. Amines are not destroyed by heat.

So I believe the light came on, on why I get ill from chocolate, to do with the fermentation. Do I understand correctly that most commercial chocolate are made from fermented beans? Because if fermentation is indeed my issue and if 'my people' do tolerate raw better due to no fermentation, then my answer is in using unfermented beans/cacao but yet roast it to kill the bugs (and obviously increase the flavor)?

If I can just figure out on whether it is indeed the case that my raw cacao is also unfermented? Please help with that.

And how do youroast cacao powder? Sorry for all the questions...

updated by @bongaan: 12/13/24 12:16:49

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Regarding the issuethat raw is potentially dangerous, the guys I bought it from states this:

Raw, Organic: This is a 100% raw product that is certified organic by BCS Oko Garantie.

Low Microbe Count: Because of the exceptional quality and standards under which these beans are processed, any foreign microbe/bacteria activity is virtually nonexistent on the skin and inner nib.Due to the high level of quality control our cacao beans may eaten without peeling.

Now do I call it BS or isn't it also a fact that the danger of raw is because of how they handle the beans and surely if done properly it could be safe?

get ill from chocolate

Posted in: Allow Me to Introduce Myself

You guys can always be so kind as to jump to my new post and rather help me out there?

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Thank you Sebastian, apology accepted and you are forgiven.

You see the problem I face is while chocolate making are a passion for most of you here, I just wish to eat chocolate once in a while, and to be quite frank, I actually just want to buy it in the store. But due to the fact that I become ill of chocolate and many other foods, chocolate making came to mind. So now I have to way up all the effort of making it against missing out on it. Between, work, family and trying to manage my illness (I have severe histaminosis, which almost killed me several times and where close to becoming disabled) I now need to see if I can just get the basics down of chocolate making and whether it will grow on me or not. Making it from the bean is something I don't think I'll ever do, currently the effort doesn't match my perception of the reward. So I willbe looking into making chocolate with cacao powder or paste. Maybe I should try and buy the really expensive chocolates in the store and see whether they make me ill or not as I had to fork out quite a bit for cacao butter and raw cacao, so I'm definitely not saving any money, and just add effort in trying to do it myself. All and all, that is why I tried to short way first and hoped some of you would direct me to the basics.

And as for raw cacao, please just know I'm not one of those people who are infactuated with eating everything raw. The logic behind me buying raw cacao wasthat many others with my illness tolerate raw cacao better and I decided to try it. It was eating no chocolae vs possibly being able to tolerate some. Unfortunately didn't know about the possible contamination.

Thank you for your input.

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Thank you for recommending Chocolate Alchemy's site. Their first FAQ is all I was asking for in my post here...and just look at where it turned!

Q: How do I make chocolate?

A: Well, that is THE question isnt it? From the main page, on the right hand side, the is a list of steps; Cocoa beans, Roasting Just follow those links in order and it will walk you through the process from Raw Cocoa Beans to Finished Chocolate

get ill from chocolate

Posted in: Allow Me to Introduce Myself

All of you who is giving me the mouthful on the negatives of raw cacao. First of all, at least be glad for me that I'm at last able to enjoy some chocolate without getting ill!If it's a time bomb ticking, well Sebastian made sure that he gave me that info with the least people skills and tact that I have seen in a while, so let's leave Sebastian and the raw cacao issue. I would dearly like to learn how to makechocolate, something you all had to do some stage of your life. If anyone has a link or two or a post or two to recommend, then please do so it will be much appreciated. Everyone already spend considerable time talking about whether it is possible for me to get ill or not and whether I should thank Sebastian or not, BUT PLEASE, rather help me to make chocolate!

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Thank you for pointing out that there is no such thing as a Chocolate 101 section here.

I don't know if I will be able to tolerate normal commercial cocoa paste, I will have to experiment and see. First need to source it and that will take somesearching. All I know is that people with the similar illness than what I have don't seem to tolerate normal store bought cocoa powder, so I don't know if high quality cocoa paste will be better tolerated.

Please tell Sebastian to work on his tact and people skills then he will be a very highly respected member in everyones eyes.

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Thank you Larry, but the course is way too expensive for someone like me. I will try the search function. Thanks

get ill from chocolate

Posted in: Allow Me to Introduce Myself

The only question I asked was for some help on how to make chocolate, you didn't answer that. I'm not unwilling to browse, I don't have much time, but you probably don't grasp the difference.

Anybody else than Sebastian who actually have some kindness to show to me? As I don't find a section on this forum (like on other forums) which are dedicated to newbies and giving them direction on where to begin. Or am I just missing it?

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Bongaan: "Hello my name is Bongaan, I get ill from commercial chocolate."

Sebastian: "Hi, my name is Sebastian, I don't even know your face but I'm telling you that it is highly unlikely that commercial chocolate is making you ill."

Bongaan: "Oh wow Sebastian, I don't think we are going to become friends."

get ill from chocolate

Posted in: Allow Me to Introduce Myself

Hi all, I unfortunately get ill if I eat normal store bought chocolate, something to do with the cacao, however it seems as if I can tolerated raw cacao much better. So I decided to make my own small batch of chocolate recently: melted cocoa butter, coconut oil, honey and some vanilla and mixed in the raw cacao. Poured into moulds & into the fridge. Didn't came out bad, but also not great taking into consideration the amount of moneyI had to fork out for raw cacao and cocoa butter.

So now I am here and I hope some of you will be so kind as to direct me to "chocolate making 101". All I need is probably on this site, but I dearly hope some of you will recommend a post or two or paste a link or two. I unfortunately do not have much time to browse and do R&D so I'm relying on your kindness to help me.

Kind regards!

[ Moderator's note: Member Bongaan is located in South Africa. It might be helpful to take that fact into account when you reply to his question. ]

updated by @bongaan: 04/15/15 22:41:01