Chocky and processing it

[Dennis]

Re: Chocky and processing it

Hi Anthony

Andy offered some great cocoa nibs a while back, and when I ran out, I found an AU supplier called "tava", though note that their online shop seems to be off-line and has been for some time now. Maybe if you email them you might be able to get your hands on some.

If you do, I recommend that once you give them a light roast and have gone through the arduous task of winnowing, you liquefy them in a food processor before adding any extra ingredients, like icing sugar, vanilla, coconut, almond slithers, etc. By doing so, the cocoa will liquefy properly and will be less gritty.

IMO its worthwhile doing...at least once! Youll be rewarded with an incredible sensation of what true, rustic chocolate tastes like, and as a little bonus, youll discover what is/should be described when coffee is said to have chocolate tones.

If that all seems too hard, cuppacoffee (me) sell a couple of varieties of genuine, Mayan Xocolat.

[Ant]

Re: Chocky and processing it

I have emailed them and will let you know how I go. I had found this site previously and had another look yesterday but found it closed as you mentioned. They say online that they only sell raw beans at present but there was no way of ordering them. Should I be buying raw beans or raw nibs? I assume buying nibs takes out some of the hard work but not sure if that is cheating a little?

Incidentally, a friend of mine is working in Vanuatu at present and is going to try bring in some cocoa beans or nibs in June but I am not sure customs will allow it?

[Dennis]

Re: Chocky and processing it

Anthony, I think youll find that the beans are in fact nibs. You can use them raw, thereby preserving more of the antioxidants, though roasting at around 180* for about 10mins will make most of them crack, intensify the flavour, and leave your home smelling like a chocolate factory. Dont go past this point though - they burn fairly easily!

[edit]Oh, and re the importing - Im guessing customs may have a well-founded issue with importing these, unless they go through the same rigours as coffee beans[/edit]

[Ant]

Re: Chocky and processing it

Dont you just love eBay.... I did a search and bought 2kg of Raw Cocoa Beans (Tava) for $45 delivered. I am not sure how the price stacks up against what you paid but it will get me started. I will read back through your notes above and see how I go. I cant wait to get started!

[Dennis]

Re: Chocky and processing it

Dont you just love eBay.... I did a search and bought 2kg of Raw Cocoa Beans (Tava) for $45 delivered. I am not sure how the price stacks up against what you paid but it will get me started. I will read back through your notes above and see how I go. I cant wait to get started!

Ha! It also originally comes from the same people I had referred to earlier who are based in Kandos. Maybe the person selling them bought a wholesale quantity as the price is fair, though surprised by the short best before date ...Jun 08. Should be fine to keep for much longer.

[Ant]

Re: Chocky and processing it

I did notice the short best before date but figured Id use it all by then.

Not to get too ahead of myself, I am looking at a 2L Santha grinder. They are US$177 in India but not sure of delivery costs or power conversion. I am investigating...

[philipmach]

Re: Chocky and processing it

For the lazy, heres a page that summarizes some of the others: http://www.wikihow.com/Make-Chocolate ...

[Dennis]

Re: Chocky and processing it

For the lazy, heres a page that summarizes some of the others: http://www.wikihow.com/Make-Chocolate ...

I like the bit that says, "You can crack the beans with a hammer".

Follow that advice and youll be sorry!

[Ant]

Re: Chocky and processing it

Well I made my first batch of chocolate. I dont think Cadbury’s will see me as much of a threat just yet but the taste was very nice. I am not in a mad rush to do it all again but at least I can say that I made my own chocolate from scratch. I am considering buying a santha grinder and perhaps a champion juicer because frankly without such tools there is an awful lot of work!!!

[Dennis]

Re: Chocky and processing it

Well I made my first batch of chocolate. I dont think Cadbury’s will see me as much of a threat just yet but the taste was very nice. I am not in a mad rush to do it all again but at least I can say that I made my own chocolate from scratch. I am considering buying a santha grinder and perhaps a champion juicer because frankly without such tools there is an awful lot of work!!!

Onya Anthony!!!

Perhaps together, we could build a "Chocolate Snobs" empire...NOT! ;D

[Remy]

Re: Chocky and processing it

For the lazy, heres a page that summarizes some of the others: http://www.wikihow.com/Make-Chocolate ...

While reading this,.. I had a virtual experience of how much work it takes and how much mess Id make to create chocolate from scratch without actually doing all that work and without making all that mess,.. thankyou... Im sick of making chocolate now and will never make it again. ;D

[Ant]

Re: Chocky and processing it

A few days have passed... I am strangely compelled to make another batch of chocolate. Someone please help!!! Remind me of how much work is involved and how much mess I made!

[Dennis]

Re: Chocky and processing it

A few days have passed... I am strangely compelled to make another batch of chocolate. Someone please help!!! Remind me of how much work is involved and how much mess I made!

;D ;D ;D

Too late...your hooked!

Just think, your next batch could be better than the first - if you havent tried some of the additions Ive mentioned previously, theyre well worthwhile...toasted coconut, almond slithers, or if you want even more work, candied orange peel is fantastic!

[Pavoniboy]

Re: Chocky and processing it

Okay, I know some of you have been buying those cocoa beans...fess up, who has roasted some?

I roasted my first batch of Mexican yesterday in my corretto. A resounding success! I needed to updose to 700g to stop the beans from being spat over the side of the bowl (usually roast 500 - 600g green coffee). I followed advice on chocolate alchemy to go in with high heat early and then coast on through to the crack taking at least 12 mins I think I read? Anyway, got into a good rolling crack at around 15-16mins and pulled them shortly after once cracking had stopped, dumped into cooler. Cracked and winnowed them to nibs.

They taste amazing - could compare the experience to eating Lindt 85% block, but much better flavour! Im not kidding.

I have splurged on the equipment to make chocolate, however due to stuff up in order, am still awaiting my melangeur to be sent...so probably still two weeks for that, and two weeks before I can make proper chocolate.

So, who has suggestions on using nibs in the meantime?

Also, please put up your experiences with your cocoa beans as they happen...I and others will be appreciative. Thanks.

[Thundergod]

Re: Chocky and processing it

am still awaiting my melangeur

A little while ago, sponsor Omaras auctioned off the contents of a chocolate factory.
You might have been able to pick up a melangeur there big enough to do your whole stash at once.