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Chocky and processing it

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  • Re: Chocky and processing it

    Thankyou for the compliment Dennis.

    This was my third batch and I am already having great results. I passed some along to my sister and she phoned me tonight saying she wants a regular supply.

    If you can get something to grind down those particles, it certainly can be done and is not that hard at all given my success on only the third batch.

    Theres an entire world to explore now, with different spices, oils and then dipping as well. Then there is getting onto the Balinese cocoa as well. Possibly blending the mexican with balinese? I have years of fun ahead

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    • Re: Chocky and processing it

      [split] [link=http://coffeesnobs.com.au/YaBB.pl?num=1249900769/4#4][splithere][/link][splithere_end]

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      • Zombie revival...

        I got thinking about home chocolate making after tasting a local Canberra made 100% chocolate bar last week.

        john marshall makes 100 per cent chocolate|Frujii ice cream

        Chatting to "Mr Frugii" aka John Marshall at his "Wonka Party", he revealed that he uses a Behmor for roasting his trinitario cocoa beans

        The only part of this process that seems to undo-able with available domestic appliances is the refining/conching process. A quick google, shows that the Spectra 11 wet grinder is US$700 for a 220v volt model including worldwide postage - around the same price as an entry level espresso machine like a Silvia.

        Are any other snobs still giving chocolate a go?
        Any plans to carry green cocoa beans again in beanbay?

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