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  • Chocolate !

    So I finally found some 100% chocolate after searching for MONTHS.

    And I bought some cacao beans!!

    Very excited.

  • #2
    Yummy You mean a plate of chocolate? Because I can buy organic chocolate powder (100%) in the stores. I guess it's just grounded cocoa beans.
    Take a walk on the wild side.

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    • #3
      A block of chocolate, yes.
      Very curious as to how they actually bind it...

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      • #4
        Maybe they add some isolated chocolate fat to bind it together. Unless there is actually enough fat in it to begin with when they melt it...
        Take a walk on the wild side.

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        • #5
          what will you do with it? i buy unsweetened cocoa powder and am very happy with a bit of that stirred into yogurt.
          As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

          Ernest Hemingway

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          • #6
            Originally posted by Allenete View Post
            So I finally found some 100% chocolate after searching for MONTHS.

            And I bought some cacao beans!!

            Very excited.
            Where!?!

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            • #7
              100% chocolate is just too bitter in my book. I add some raw honey and it comes out as 87% and is delicious.
              Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.
              www.primaljoy.co.uk

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              • #8
                In many US stores the baking aisle has the 85~100% stuff and everything else is with the candy/gifts. I'm typically eat it with fruit so the bitterness isn't a problem. If it's cherry season I'll melt it and dip.
                37//6'3"/185

                My peculiar nutrition glossary and shopping list

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                • #9
                  Hi, someone was asking about how the chocolate is formed. Once cacao pods have ripened, they are cut off the tree and split open. The seeds are pulled from the pods (covered in a gelatinous goo) and placed in containers to ferment for about a week. The seeds change during the fermentation process, and this is where they change color and develop flavor. After they have fermented they are dried on mats in the sun for another week or so. At this point they are called raw cocoa and shipped out to chocolate manufacturers.

                  Once they get to the facilities, they are QCd and cleaned and blended with other beans (sometimes-the world of chocolate is like wine for sure, you have single origin and blended varieties). They are roasted and cooled, and then they go through machines to remove the shells. Cacao nibs are what come out of the shells (so you could also buy nibs and eat them. They are 100% cocoa). The nibs go to grinding mills and then they are pressed in between rollers that create a lot of friction. The friction causes the nibs to liquefy and thus it becomes chocolate liquor, even though no alcohol is added. All chocolate comes from the chocolate liquor, even powdered cocoa. To make cocoa powder, the liquor is poured into giant hydraulic presses that apply 6000 psi to the liquor, squeezing out the cocoa butter (which is reserved for chocolate making). The huge tablets of compressed cocoa powder then go into a pulverizing machine which turns them into cocoa powder.

                  To make the bars, cocoa butter is added back in, along with milk (for milk chocolate) and sugar for varying degrees of sweetness. Most of the time soy lecithin is added as an emulsifier. Then the chocolate goes through the conching process to develop more flavor, and poured into molds.

                  I just thought I would explain that since you guys were so helpful to me on my other thread. If it's one thing this fat cavegirl knows, it's chocolate (and pastry).

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                  • #10
                    Thanks Annie, do you make your own? I don't temper my chocolate as there is no/ next to no sugar is this ok?
                    Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.
                    www.primaljoy.co.uk

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                    • #11
                      Hi Macey, no I don't make my own. Although I have researched buying pods and growing them. I'm in a townhouse though so that would be insane. It would be more for the experimental side of things rather than having my own cacao pods, LOL.

                      You don't really need to temper chocolate unless you want it to have a snap or be shiny for candy making. You can buy organic nibs which are nice for any paleo/primal dessert. I have used nibs for other things which were not paleo or primal. They have a very slight crunch to them and pack a very powerful chocolate taste. So they are good to add some texture and a good chocolate punch if that's what you're looking for.

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                      • #12
                        Thanks for that! very informative.

                        The chocolate I have is just cocoa mass, nothing else added at all. No sugar of any form. Says it's from the Dominican Republic, Trinitario Species.

                        Someone asked where I got it: Koko Black, in Canberra. The only place in the state that sells 100%.

                        What will I do with it? Eat it! As for the cacao beans, not sure yet. I've had a few straight and I like them, but any ideas on what I could do with them would be cool...

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                        • #13
                          Originally posted by picklepete View Post
                          In many US stores the baking aisle has the 85~100% stuff and everything else is with the candy/gifts. I'm typically eat it with fruit so the bitterness isn't a problem. If it's cherry season I'll melt it and dip.
                          In the US, 100% cacao chocolate is commonly used in making cakes and other desserts. The regular (obviously non-organic) type is sold inexpensively by the names "baking chocolate" or "unsweetened chocolate". In other countries this has been hard to find in general, and ex-pats who like to make American-style desserts have it shipped from home, because recipes using eating chocolate give a different effect.

                          I like Ghiradelli chocolate in general, but Ghiradelli unsweetened chocolate has a chemical taste to me. Bakers' brand is more neutral in taste.

                          I have tempered chocolate when using it for dipping centers. I agree that it is not necessary except for fine candymaking.

                          Next week I am going on vacation, and I will be making pemmican for snacks. I have tried using cocoa butter rather than beef tallow to moisten it and glue it together, and the effect is very pleasant and stable. However, I am running low on cocoa butter and may use dark chocolate instead.
                          Last edited by eKatherine; 06-26-2013, 07:30 AM.

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                          • #14
                            Ohh just tried the chocolate. LOVE IT.

                            I was warned by the shop person it was very very bitter. Bring it on... it's perfect, great texture.

                            eKatherine, cocoa butter here is so expensive, one of these days I might ibvest in some :P

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                            • #15

                              Aware me on chocolate.

                              I have a friend who managed to nab me some 100% cocoa... it's bloody awesome. Still haven't finished it yet, making it the one bar of chocolate that's lasted me more than a day - let alone a few weeks.

                              Goes AMAZINGLY when grated over a coffee.
                              Dark chocolate and coffee, running through my veins...

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                              (Date is New Zealand Time UTC+ 12hours)

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