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Chocky and processing it

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  • #16
    Re: Chocky and processing it

    hmmm...I wonder if you could convert a good fish tank filter into a concher

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    • #17
      Re: Chocky and processing it

      Originally posted by Andy Freeman link=1174018247/0#12 date=1174040903
      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.  


      I gather you havent bean to Haighs here in Adelaide then. Living not far from the factory - and with a friend living literally around the corner I have sampled them often.

      The chocolate is to die for, cadbury just doesnt come close.

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      • #18
        Re: Chocky and processing it

        I took home an armload of Haiges with me - I am hoping to be back in Adelaide in May and I will be taking home another load then! Best Chocolate in Australia that I have found so far.

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        • #19
          Re: Chocky and processing it

          Making chocolate sounds interesting to me. I recently was given some Cocoa Farm Australian chocolate and loved the unique taste. Seems like another obsession on the way ;D

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          • #20
            Re: Chocky and processing it

            Sign me up - Can add it to the long list of thing i love making - Liquer, spirits, beer, coffee and hopefully chocolate soon :

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            • #21
              Re: Chocky and processing it

              yep, count me in for some cocoa beans too!!

              ooh this is going to be fun!!

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              • #22
                Re: Chocky and processing it

                Fun?  
                Maybe!
                tis mostly messy and hard work (mortar and pestle in front of telly for a night... most of the night!) but at the end of it you can say "Sure, I made my own chocolate once."



                Coffeesnobs incorporating Chocolatesnobs ?
                Maybe we are just a pack of "BeanSnobs"!
                 ;D

                Anyone know anything about great broad beans?  Mung beans maybe?

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                • #23
                  Re: Chocky and processing it

                  Originally posted by Andy Freeman link=1174018247/15#23 date=1174216899
                  Maybe we are just a pack of "BeanSnobs"!
                   ;D

                  Anyone know anything about great broad beans?  Mung beans maybe?
                  How about some fava beans and a nice chianti?

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                  • #24
                    Re: Chocky and processing it

                    Bean, wine and moth snobs. . .

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                    • #25
                      Re: Chocky and processing it

                      If you guys could only find a way/make a chocolate that could be put into a PF and extracted as for a coffee, then my wife [hate=coffee] would probably allow me to buy a Giotto....actually wed probably heve to get a two group machine......hmmm get onto it people!

                      A dripping 25sec chocolate pour would be just as sexy as a coffee one.

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                      • #26
                        Re: Chocky and processing it

                        Reubster, to go with either drink, I have a great recipe from the net for "triple chocolate espresso bean cookies" that are mmm, mmm!

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                        • #27
                          Re: Chocky and processing it

                          kinda off the subject, but whats the best hot choc mix to buy and where do you get it?

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                          • #28
                            Re: Chocky and processing it


                            Mmmmmm chocolate... Lindt Madagascar is well... sublime with a lovely fruity sweetness from 65% cocoa mass. I have a stash at home.

                            As for conching... this mortar and pastle sounds like hard work. Would a ball mill work for this? Ive ball milled charcoal before and after 24 hr it is the consistency of talcum powder or even finer. The ball mill was made from a Milo tin, some thick copper wires soldered in for mixing, mounted to a slow electric motor (maybe 100 rpm or less). You just bung in the stuff you want powdered, add a hand full of ball bearings, put the lid on and let it run for as long as it takes.

                            Hmmmm okay Ive read the link and it looks like pretty hard work.... but maybe the payoff is in the taste.

                            Cheers,

                            Mark.

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                            • #29
                              Re: Chocky and processing it

                              So can you treat cocoa beans the same way as coffee beans, the whole process you guys are talking about is more than I could bare, if I could stuff em in me grinda and shove some hot water thru em with me mashine it mite b worth a look at........ Ray.

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                              • #30
                                Re: Chocky and processing it

                                Just waking up the thread again

                                I really would be interested in cocoa beans, the wife loves hot chocolate especially without sugar. And my insane need to workout how to do things like make chocolate has lead me to arrange several victims to absorb the excess to my needs. And some Indian friends have a wet mill for conching the mix.

                                So my fingers are crossed

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