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Identifying mouldy beans


Hi, I was wondering if someone could...
@Gap 6 years ago - Comments: 3
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Glistening beans during roasting


Hi, I'm fairly new to chocolate...
@Gap 7 years ago - Comments: 3
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Australian grown Vanilla


Interesting article on efforts to...
@Gap 8 years ago - Comments: 3
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Sydney Chocolatiers


Hi All, I've got a weekend in Sydney...
@Gap 6 years ago - Comments: 4
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Australian Chocolate Masters Documentary


This was on Channel 10 on Sunday....
@Gap 6 years ago - Comments: 6
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Monsieur Truffe


I used to go to Monsieur Truffe's...
@Gap 8 years ago - Comments: 10
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C'mon Aussie - Australian chocolatier in Belgium


Inoticed when he won his first...
@Gap 7 years ago - Comments: 0
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Home roasting beans with delicate flavour notes


Hi, I've recently purchased some...
@Gap 6 years ago - Comments: 2
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Guittard in Australia


I have tried Guittard chocolate in...
@Gap 8 years ago - Comments: 0

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@gap • 2 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
"That's true Sebastian  To crackedcitrine - I would recommend trying it as a side by side comparison next time you're making a batch. When you're..."
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@gap • 2 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
"This is geared completely to dark chocolate. I use a commercially made ghee that is 99.9% fat. "
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@gap • 2 years ago • comments: 0
Posted a response to "How to make chocolate "softer""
"It's a bit intimidating after that comment from Sebastian, but . . . I would suggest adding some anhydrous milk fat (AMF). Adding 2% will start to..."
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@gap • 2 years ago • comments: 5
Posted a new Comment on @gap:
"I just used winnowed nibs"
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@gap • 2 years ago • comments: 5
Posted a new Timeline Comment: {jrCore_module_url} required parameter "module" is missing (modules/jrComment/templates/item_action.tpl) https://archive.thechocolatelife.com/gap//3478:
""
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@gap • 2 years ago • comments: 5
Posted a new Comment on @gap:
"Hi - it worked in a fashion. It did produce cocoa butter that was heavily "contaminated" with cocoa solids to the point of still being black in colour. I..."
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@gap • 3 years ago • comments: 0
Posted a response to "Maturing Chocolate Advise "
"This thread may be worth a read:..."
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@gap • 3 years ago • comments: 0
Liked a Galleries item created by @brad-churchill: Some Choklat Photos...
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@gap • 3 years ago • comments: 0
Liked a Galleries item created by @brad-churchill: Some Choklat Photos...
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@gap • 3 years ago • comments: 0
Rated a Galleries item created by @brad-churchill with a 5:
Some Choklat Photos...

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ChocolatsNobles
02/18/17 12:18:08PM @chocolatsnobles:

Hello! Wanted to ask about your previous experience with the screw press.Thanks!


Gap
02/18/17 04:22:59PM @gap:

Hi - it worked in a fashion. It did produce cocoa butter that was heavily "contaminated" with cocoa solids to the point of still being black in colour. I could use the resulting cocoa butter to make dark chocolate but obviously not white (didn't try it with milk). The process was a little messy (but what isn't with chocolate) and I found I had to keep my attention on the machine during the process. 

All up it was a cheap option to make my own ccb, but given the cost of getting beans to start with, I decided I was better off using bought ccb and using the beans I had to make cocoa liquor.


ChocolatsNobles
02/20/17 10:43:09AM @chocolatsnobles:

Thanks for the info! Were you using just heated, winnowed nibs? Did you need to add any fiber? What produced the best results? 


Gap
02/20/17 02:11:24PM @gap:
I just used winnowed nibs
ChocolatsNobles
02/21/17 11:21:58AM @chocolatsnobles:

Ok. Thanks again!