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  • Chocky and processing it

    Hey Andy...Id like to be able to buy some green cocoa beans and try roasting them....heres a link for those interested and pic of the final product

    http://home.howstuffworks.com/chocolate1.htm


  • #2
    Re: Chocky and processing it

    Yes, that is on the cards for sure.

    I have done this before and the results are... fun, interesting, ummm... ummm... and something like chocolate with sand.


    The problem is conching is a huge amount of work at home.  A friend and I were making a conching machine that had some potential but we got side tracked.

    Some good reading here...
    http://www.chocolatealchemy.com/conchingrefining.php

    Keep an eye out over the coming BeanBays for some cocao beans.

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    • #3
      Re: Chocky and processing it

      Great news Andy

      Im sure it will be popular and with CS peoples ingenuity we might one day rival Lindt and Co.
      and 2mcm will be flogging conching machines before you know it!

      ps. was the sand due to sugar granules or grind?

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      • #4
        Re: Chocky and processing it

        Not a bad idea this... Have been thinking about it for a while... be cool to get some...

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        • #5
          Re: Chocky and processing it


          I dunno, Id rather see the final product, in its rough form. The gourmet 70% coco stuff of course.

          Having looked at the process for chocolate making theres a hell of lot of work involved. A lot more than just conching too. The process can take days for a good result.

          http://chocolatetalk.proboards56.com/index.cgi

          http://www.chocolatealchemy.com/


          Belinda

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          • #6
            Re: Chocky and processing it

            I wondered the same thing about making home chocolate ages ago and after reading the chocolate alchemy site placed it in the I couldnt be arsed basket. I figured home roasting coffee was much easier and much more productive and less likely to add weight ;D

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            • #7
              Re: Chocky and processing it

              Id be in for the experience. . .

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              • #8
                Re: Chocky and processing it


                Is there a Chocolate Snobs site anywhere?

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                • #9
                  Re: Chocky and processing it

                  Originally posted by Corretto link=1174018247/0#7 date=1174029699
                  Is there a Chocolate Snobs site anywhere?

                  Given that chocolate and coffee were made to be together, a chocolate sponsor would be terrific! [smiley=thumbsup.gif]

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                  • #10
                    Re: Chocky and processing it

                    and the machines Chris...dont forget the machines!

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                    • #11
                      Re: Chocky and processing it

                      Coffeesnobs incorporating Chocolatesnobs ?

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                      • #12
                        Re: Chocky and processing it

                        The "sand" that I was refering to is the texture.

                        Unless you have conched for days the texture is gritty. The taste was lindt or better but the texture is what you pay the "big boys" for. Eg: Cadbury in Tassie have conching machines that are as big as buses and look like the mechanics of a steam train.

                        Roasting the cocao is easy, turning it into chocolate is a little trickier but a whole lot of fun to do once.

                        The beans we used were from Vanuatu which is one of the worlds best origins for Cocao beans (and were priced to suit!)

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                        • #13
                          Re: Chocky and processing it

                          Watching them roast and crushing it with sugar looks soooo good. Does look like sand.

                          Single origin chocolate is amazing. Madagascar taste fruity and has a orange taste. Some rare brazilian cocao can have amazing complex notes. I use 3 single origin chocolates and also 1 african blend chocolate at the cafe.

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                          • #14
                            Re: Chocky and processing it

                            It all sounds interesting and worth a try!

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                            • #15
                              Re: Chocky and processing it

                              It would be fun to do once or twice. I doubt that chocolate processing would take over from coffee roasting though.

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