Bean-to-Bar or Making Chocolate from Scratch
42. Can you tell me how to make chocolate from cocoa beans?
Making chocolate from cocoa beans is a complex process. If this is something you really want to do then I suggest you do a search on Google and you will find groups that can help you find your way through this process. You might start by visiting www.ecolechocolat.com/en/faculty.html
43. How can I keep white chocolate (after the conching process) in liquid form to store for further processing?
I think that is a question better answered by someone in the chocolate manufacturing business. I know that companies such as Callebaut and Belcolade ship chocolate to some of their customers in tankers in a liquid form - it might be worth contacting one of those companies.
44. I'm trying to make raw chocolate that's stable at room temperature. I'm using raw cacao butter, cacao powder and agave syrup. Because I'm using agave to sweeten it instead of using pre-made chocolate which contains sugar, is the tempering process different? Does the sugar in chocolate help create the hard, shiny qualities that traditional chocolate has?
I'd be concerned that the agave syrup - being liquid - would cause the cocoa liquor to seize and would therefore not give you a product that can be tempered.
45. I am trying to make chocolate using 100 g of cocoa butter, 2 tablespoons of cocoa powder and 2 tablespoons of honey. But the honey will not mix into the melted cocoa butter with the cocoa powder, it gets thick, and will not unmold. What can I do to fix this?
When we make real chocolate we conch the cocoa nibs with the sugar. This turns the sugar into an amorphous form. This is almost impossible to duplicate by simply adding sugars to cocoa powder and cocoa butter.
Making chocolate from cocoa beans is a complex process. If this is something you really want to do then I suggest you do a search on Google and you will find groups that can help you find your way through this process. You might start by visiting www.ecolechocolat.com/en/faculty.html
43. How can I keep white chocolate (after the conching process) in liquid form to store for further processing?
I think that is a question better answered by someone in the chocolate manufacturing business. I know that companies such as Callebaut and Belcolade ship chocolate to some of their customers in tankers in a liquid form - it might be worth contacting one of those companies.
44. I'm trying to make raw chocolate that's stable at room temperature. I'm using raw cacao butter, cacao powder and agave syrup. Because I'm using agave to sweeten it instead of using pre-made chocolate which contains sugar, is the tempering process different? Does the sugar in chocolate help create the hard, shiny qualities that traditional chocolate has?
I'd be concerned that the agave syrup - being liquid - would cause the cocoa liquor to seize and would therefore not give you a product that can be tempered.
45. I am trying to make chocolate using 100 g of cocoa butter, 2 tablespoons of cocoa powder and 2 tablespoons of honey. But the honey will not mix into the melted cocoa butter with the cocoa powder, it gets thick, and will not unmold. What can I do to fix this?
When we make real chocolate we conch the cocoa nibs with the sugar. This turns the sugar into an amorphous form. This is almost impossible to duplicate by simply adding sugars to cocoa powder and cocoa butter.