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Topic: Chocolate anyone? (12 msgs / 224 lines)
1) From: Jeff Hayden
Fellow caffeinistas,
I've heard on occasion where some of you discuss roasting chocolate.  If you don't dabble in chocolate, you may want to skip this post.
I've come into some oban wafers (Guittard) and am looking to experiment.  Can anyone point me towards recipe?  Technique?
Thanks,
Jeff Hayden
c8h10n4o2.137trimethylxanthine 
Devoted to coffee -- looking to dabble in chocolate making. . . .
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2) From: The Boss
I looked into this about a yr ago.. if I remember right  the difficulty was
much greater than coffee for some reason & I ditched the idea.. :(
On Wed, Apr 14, 2010 at 10:40 PM, Jeff Hayden <
c8h10n4o2.137trimethylxanthine> wrote:
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3) From: Sam49
I think they are talking about roasting cacao beans and then going 
through the whole process of extracting the chocolate liquor and cacao 
butter, etc. from the roasted bean, conching that and so on until you 
have chocolate ready to put into a recipe or make into a bar for 
straight eating.  For an overview -http://www.wikihow.com/Make-Chocolate.The oban wafer is already fully processed, just sitting there in a 
convenient little form ready for bakers to use.  Really just a larger 
and flatter chocolate chip.  Can't roast it - well, can't and get good 
results.
I think what you need are baking recipes, not roasting information.
Sam
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4) From: Alchemist John
Better yet - www.ChocolateAlchmey.com  by yours truly if you want to 
go from the beans - I think the wiki is cribbed from me anyway.
At 04:48 AM 4/15/2010, you wrote:
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5) From: g paris
Jeff:
get hold of John Nancy. he is the one you will most likely get the best info
from, he has been doing chocolate for ages and he is a really nice guy!
ginny
On Wed, Apr 14, 2010 at 10:40 PM, Jeff Hayden <
c8h10n4o2.137trimethylxanthine> wrote:
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6) From: Spifi 42
Should the link be to www.ChocolateAlchemy.com ?
On Thu, Apr 15, 2010 at 7:58 AM, Alchemist John
wrote:
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7) From: miKe mcKoffee
Yeah, Alchemist is great at sourcing cacao beans and teaching the process of
roasting through finished chocolate. Typing in his url, not so good:)
miKe 
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8) From: Tom & Maria - Sweet Maria's Coffee
Yes - a long url, but it pops up under google searches quicky. Mike- 
are you going to SCAA?
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-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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9) From: raymanowen
Depending on the size of the wafers, microfoam one or two into 2 - 3 oz milk
and honey or sugar.  Toss a double shot of espresso into it.  Don't know
what it is, but it's a pleasant change.
Omit the chocolate and sub vanilla Soymilk for the moo juice for
Lactose-intolerant types. Was a tremendous Cappo several hours ago and six
hours hence.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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10) From: miKe mcKoffee
I wouldn't necessarily say taking cacao from raw beans to chocolate is more
difficult than taking coffee from raw beans to cup. But if comparing the
overall difficulty levels I'd tend to agree cacao to chocolate a bit more
difficult until including espresso brewing, but when included espresso the
overall difficulty rating I'd say about equal. And BOTH processes in their
totality from raw bean to finished product very messy, sometimes in similar
and sometimes in different ways. And both processes can be equally
rewarding, depending on your passion.
BTW, while I've had as many as 63 different coffee greens in my personal
home roasting stash weighing in at over 2keys, I am not now and have never
been a "caffeiniasta". It's always been about the taste since I first
starting drinking coffee in 1984 at age 30 after tasting fresh roasted,
fresh ground, fresh brewed coffee for the first. Coffee has always been and
will always be a culinary adventure for me. "Life's Too Short to Drink Bad
Coffee" isn't just a saying to me, it's a way of life.
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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11) From: Yakster
I looked at it too, esp since the Chocolate Alchemist recommends the Behmor
for roasting cocoa nibs, but with coffee, I'm just roasting then brewing,
with chocolate, there is a lot more processing to take on, kind of like the
processing that's done at origin is moved to after the roasting... a lot of
winnowing, etc.  Also, more expensive equipment (toys) to buy.
John's site is great, though,http://www.chocolatealchemy.com/,at
explaining the process and the forum there has some pretty good ideas, even
if your not doing the whole thing yourself (I occasionally play with
chocolate fountains, molds, and stuff for the kids).
-Chris
On Fri, Apr 16, 2010 at 3:19 PM, miKe mcKoffee  wrote:
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12) From: Ryan M. Ward
"It's always been about the taste since I first starting drinking coffee in 1984 at age 30 after tasting fresh roasted, fresh ground, fresh brewed coffee for the first. Coffee has always been and will always be a culinary adventure for me. "Life's Too Short to Drink Bad Coffee" isn't just a saying to me, it's a way of life."
Here here!! Although the caffeine is a very nice perk too! I fully admit to being a caffeine junkie.
-- 
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.
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