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Chocky and processing it

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  • #31
    Re: Chocky and processing it


    The thread is still awake, I have some beans but only a few kilo and the freight is going to be a killer to get any more.

    More details as I know them!

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    • #32
      Re: Chocky and processing it

      If we do get chocolate beans how can it be processed so its chocolate at home?

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      • #33
        Re: Chocky and processing it


        (start at page 1 of this thread for more clues)


        this is a great link:

        http://www.chocolatealchemy.com/

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        • #34
          Re: Chocky and processing it

          Oooh - are we getting a chocolate sponsor?

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          • #35
            Re: Chocky and processing it

            nup.

            where did that Q come from?

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            • #36
              Re: Chocky and processing it

              well, you said there were more clues on page 1 Andy...so I looked there and 2mcm had suggested it would be good to have a choc sponsor!

              Gee - got all excited there for a moment!

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              • #37
                Re: Chocky and processing it

                errr... that was in reply to the previous post from CK.

                "how to make chocolate at home"

                I didnt want to restart the 4 pages of thread again.

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                • #38
                  Re: Chocky and processing it

                  Originally posted by Dennis link=1174018247/30#43 date=1181050390
                  Oooh - are we getting a chocolate sponsor?

                  I hear that Willy Wonker is coming on board,

                  the business will be known either as,

                  Company Of Chocolaty Organic Antics.

                  or Chocolate Odours Create Orgasmic Attitudes,

                  Being of course C O C O A !

                  Regards ,

                  Craig.

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                  • #39
                    Re: Chocky and processing it

                    Originally posted by Andy Freeman link=1174018247/0#12 date=1174040903
                    Cadbury in Tassie have conching machines that are as big as buses and look like the mechanics of a steam train.  
                    In reality, they are really the size of a Tarago, its just that Tassie is quite small, so everything looks bigger  ;D

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                    • #40
                      Re: Chocky and processing it

                      Hey Andy, Ive been reading up on conching, refining, etc. and am beginning to think we are going to need a hell of a lot of advice - even with the links posted at the start of this thread.

                      Can you or other CSrs provide a step by step guide and include info on other ingredients eg. how long to roast for, can I use a food processor on the beans to start the process, do we use castor sugar or how about glucose(?), what type of milk powder is best, tempering methods, and the list goes on.

                      I understand its all in fun and experimentation is great, though if someone could provide some answers to these and other queries it might help everyone.

                      mmmmm........choc - o - late !!!

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                      • #41
                        Re: Chocky and processing it


                        To quote myself from earlier in the thread...

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

                        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."


                        Roasting is easy (cracks are loud)
                        Winnowing is easy (outside on a windy day).
                        Conching is a pain (RSI type pain).
                        I would avoid using the food processor as I expect it would just make a mess.
                        I used castor sugar in the mortar to get it finer (I guess icing sugar would work too)

                        The best step by step resource really is:
                        http://www.chocolatealchemy.com/roasting.php

                        Give it a read and have a play.

                        I look forward to reading how others go.

                        Comment


                        • #42
                          Re: Chocky and processing it

                          Has anyone started on their chocolate yet? So far, Ive bought a mortar and pestle, then realised I dont even know if these beans have already been roasted :-/ Although I suspect they havent, I began to doubt myself when I tried peeling a couple and found the skins slipped off easily to reveal a very dark bean inside.

                          If anyone has any "roasting notes" please share. Temp and time would be a good start. Personally, Im guessing 160* in a pre-heated, fan forced oven for oooh, say...13 minutes?

                          Comment


                          • #43
                            Re: Chocky and processing it


                            JFDI Dennis. (Just Do It!)

                            Roast in your coffee roaster, less heat than coffee, keep them moving (same as coffee beans), stop when it cracks.

                            The beans are not roasted
                            (did you read the very first line on the link http://www.chocolatealchemy.com/roasting.php )

                            Most cocoa beans that you will encounter for chocolate making are fermented, but are not roasted yet. The fermentation process does darken them up considerably and you may think they are already roasted,
                            It is really easy to get basic results.

                            Just do it!


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                            • #44
                              Re: Chocky and processing it

                              ROFL - I kept going back to that link and couldnt find much information...all about conching really. Until this morning when I noticed the "previous" and "next" links at the top of the page!

                              Ooops! :-[ ;D

                              Have now roasted them - 180* for 11 minutes. They started cracking at 7 minutes and stopped at 10. I feel like an Inca. Off to do some winnowing!

                              Comment


                              • #45
                                Re: Chocky and processing it

                                Keep us updated Dennis. I wanna see how you go. I got some cacao beans too.

                                Im envisioning me, pounding away in mortar & pestle. Then the result, me and the kitchen covered in chocolate spatters and not much left in the bowl.

                                Not that I really care what the result is, my goal is just to try it out. Got to do it at least once.

                                Juls

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