does anyone have any experience of tempering raw chocolate?
Posted in: Make Mine Raw ...
Thanks for the info, very appreciated. I have found that my extra dark flavor which is 90% cacao and 10% honey tends to have the best luck while my other flavors are around 15% honey and I have lots of problems. I'm guessing the 90% may be under the threshold of moisture which is why it works better. I did the last batch without coconut oil but still used the honey and I had problems again but remelted and retempered and lowered the temperature of the room I was working in and had better luck. I'm going to try a batch without the honey and use cane sugar and see if that completely solves the problem. My packaging is labelled as using honey though and I still have a lot of packaging to go through so may have to make a sticker to go over the ingredient list.
As far as the issues with raw, I realize that technically the fermentation process almost always goes over the proper temperatures however I do find a distinct difference in raw vs roasted chocolate. For one raw chocolate is highly stimulating and gives you a euphoric feeling due to the theobromine, serotonin, anandamide, and PEA. There is debate over theobromine and whether its good or bad. It is a stimulant so I'd categorize it the same as caffeine and say it's ok in moderation. I have tried tons of the raw chocolate bars on the market and most of them don't give me those same feelings so I'm guessing the ones that don't are using cacao that has gone over the temperatures that have destroyed some of these properties but I'm not sure. I used to be all about raw however after reading much I'm indifferent about it. I'd say its definitely not the healthy food that it's claimed to be however I'd say it's definitely not any worse than regular chocolate. I never get the euphoric feeling from a regular chocolate bar either.
With using honey I was trying to create something that was a little better than whats available as I do believe honey is a healthier sweetener in moderation than most others out there. My bars are dark with the highest percentage of honey being 15% and I also add hemp to my bars as an added bonus. It's rare to find chocolate sweetened with honey and now I realize why. I found one company based in the US that does and I sent them an email asking about how they get away with it. They haven't replied yet but hopefully they don't feel threatened as I'm in Canada and offer no competition to them and just want to know how they get a nice temper on their product.
Again, thanks for the info.