Forum Activity for @Jessica Osterday

I have been using an unroasted Ecuadorian Cacao Butter for my recipe and my supplier has stopped carrying it.  I need a new source.  I need an organic, unroasted/raw Ecuadorian.  I have been sourcing through Earth Circle Organics and also through Transition Nutrition (DBA Divine Organics).  I have tried Pacari, and the flavor profile didn't fit.  Does anyone have any other leads?  Northern Peruvian and/or Southern Colombian could potentially work, but I haven't found one that fits with my flavor profile so far.  

Any imput or leads would be greatly appreciated.

Clement,

As I understand it, that is true of the older machines, but they upgraded the factory belts on the Cocoatowns a while back. So, I dont not think it is the belt.

I actually sent the machine back to Cocoatown when I first received it, because it was giving off such a strong odor. They did extensive tests and said it was running fine, however it is really altering the flavor of the chocolate.

Thanks so much for your input,

Jessica

Im using the recipe that I normally use in my new Melanger. Im having serious issues. Melanger chocolate tastes like burnt rubber after a few hours in the new machine.

Has anyone experienced this? Is this just because its new?

Thank you for those resources. I have looked into getting Beckett's book Industrial Chocolate Manufacture and Use, but have shied away because of the price. I think Ill start with Youtube and The Science of Chocolate and see how far I can get with those.

That is all extremely helpful. Thank you. With my next batch I will definitely experiment with warming the molds and using a fan.

Mark,

Thank you so much for that information. I will definitely try warming the molds first before I fill them.

I would really like to expand my understanding of chocolate crystal formations. Are there any resources your could recommend?

Thanks,

Jessica

I have four sizes between 5mm and 14mm.

Larry,

Thank you for your insights.I am having problems with the bloom on the top of the chocolate bar that does not touch the mold. The outside edge seems to remain in temper, while everything else seems to come out. When I break the bar apart the inside is whitish and chalky as well, while the outside edge retains its snap.

Kerry,

Thanks for the suggestion. I actually did that with two of the batches and still had the same result as the others.

Every time I use my molds for chocolate bars, they bloom. However, If I dont use the molds and pour the chocolate on parchment paper, the chocolate is perfectly tempered, shiny and has a beautiful snap. As soon as I put the same chocolate into a molds, it blooms in the center on the top of the chocolate while the outside edge looks tempered.

This has now happened three times. the air temp is approx 64-68F, and the humidity has been about 40% with moderate air flow in the kitchen. I am using thin theroformed molds from tomric that are unheated before I pour the chocolate into them.

How can an unheated mold pull chocolate out of temper?

Has anyone experienced this before? I appreciate any advise or tips.

John,

Thank you for your insight. I respect Vanessa and Gnosis Chocolate. I will reach out to her.

Jessica

Thank you for your reply Sebastian. Im curious about the testing you have done. What brands and sources have you tested? DId you primarily test only the beans, or did you test the cacao powder and butter as well? And, because I am only minimally informed on this issue: What is your process for testing and what is a "normal" micro load on a roasted cacao bean versus the numbers you got on the unroasted products?

Please forgive the number of questions I am curious by nature and am on a mission to know.

I just found this post on chocolatealchemy about the Champion Juicer:

http://www.chocolatealchemy.com/grinding.php

I have a dream of creating a raw bean-to-bar business. I am very curious in learning more about the process. I know there are a lot of postings on this forum surrounding the issue of "raw." I have gleaned a lot of pertinent information from previous forums.

At this point, I would love to hear from someone who is actually doing it. It seems that there is a lot of concern about the safety of unroasted beans, which is a very valid concern. How do raw chocolate makers deal with this issue. Clay mentioned that UV lights could be utilized to sterilize the beans. Has anyone used this system?

Another question I have is about the winnowing and grinding. It seems that roasting loosens the hull. In a post on this site from Big Tree Farms, he mentions that he winnows the bean and then removes the rest of the hull by hand. I have also heard that you can use a champion juicer, which will remove the hull. Has anyone employed these methods? Or somehow increased the efficiency?

To be honest, I am far less interested in the "Raw" temperature standards and enzymatic activity, than I am in using the unroasted cacao. Call me crazy, but I really like the gentle flavors I get. I do not intend to market my product as "raw", simply as using unroasted beans. I am disinterested in arguing the validity of the "RAW" label, as there is plenty of forum information on that topic already. I am merely exploring whether this is a functional route. Any help is hugely appreciated.

Thank you!!!

Jessica

Also Beth,

What have you used for tempering? What are your thoughts?

Beth,

Yes! I am all ears. I am happy to learn anything that will help me save time, learning and money along the way. I am going to the Specta Page now.

I have come across a lot of you posts on chocolate life over the last few months. I have been making "raw" chocolate, which I dont even know what to think of now. Its a long road to mastery Ive appreciated your posts. I feel like they have been directed to the areas of learning that I am trying to uncover. Any insight you would like to share is absolutely welcome.

Jess

Beth,

I am just getting started. Im not sure that I can offer much. I am currently in the market for a tempering machine and cocoatown melanger.

Until this point, I have made chocolate by letting the cacao powder, butter, sugar and other ingredients sit and warm together for a half hour or so. Then I put them in my Vitamix, then temper. Its not the smoothest, but the Vitamix does help. I am hoping that the Melanger will create a better consistency. But it sounds like you are having issues with the Melanger?

My suggestion would be to put the sugar through a Vitamix. They have a special canister to turn grain into flour, which might be effective with the sugar. Its an investment, but you can buy refurbished models online that are discounted and still come with warranty. Or maybe a Champion Juicer? Or pre-grinder?

Jessica

Beth,

What dessicant cans have you found to be effective?

Brian,I am with you in that I am not a raw foodie, and am not concerned with the definition of "raw." I do, however, enjoy the flavor. It tastes lighter to me, a little fruitier, and more subtle in flavor.

My preferred raw chocolate bars include LuLu's "Maca Love" bar, LuLu's "Aztec bar," and Fearless Chocolate's "MIdnight" bar. You might also try Sacred Chocolate's "Mylk" bar. It has a much different flavor than what you might expect, but it is worth trying for the experience of it.

Cheers,

Jessica

Nat,

I would love to understand more about bean-to-bar Raw production. I am curious how you sterilize the beans without roasting. I came across a forum post where Clay talked about potentially using UV lights. What have you found to be effective?

Secondly, Im curious how easy it is to remove the husk without roasting. My understanding is that the husk is loosened through the roasting process. What is your method?

I am super curious about this process and am in the beginning steps towards creating a full picture, so basically any information you want to share, I am open to hearing.

Thanks so much,

Jessica

Erin,

I happened by this post. I know I am a few years late, but I'm curious about your process. Have you developed this idea further? Do you have anything in the works?

Jessica