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Topic: A ? about chocolate (9 msgs / 117 lines)
1) From: sschurman
Tom roasted some cocoa beans, with poor results.  He even wrote it up:http://www.sweetmarias.com/cocoa.htmlSteve Schurman
Whirley-Pop
Rocky
Europiccola/Santos/ChambordReply Separator
Subject:    + A ? about chocolate 
Author: 
Date:       05/30/2000 4:39 PM
Hi,
This may be a bit off-topic, but as so many of the members are DYI'ers, you
might be able to help me...
I've been given a chocolate pod. I cut it open and inside were these beans
about the size of fava beans..they were brown and covered with a pulpy
mass...I took the mass off of them and now have these brown beans.
Question: what do I do next? I was told I should dry them out and roast them
as i do my coffee..the person who told me said that in her country(Grenada)
they roast them on the stove. I was wondering if anyone has roasted them in
a popper?
I know one of you out there has an answer...or at least, an opinion  :-)
TIA,
Angelo

2) From: Angelo
Hi,
This may be a bit off-topic, but as so many of the members are DYI'ers, you
might be able to help me...
I've been given a chocolate pod. I cut it open and inside were these beans
about the size of fava beans..they were brown and covered with a pulpy
mass...I took the mass off of them and now have these brown beans.
Question: what do I do next? I was told I should dry them out and roast them
as i do my coffee..the person who told me said that in her country(Grenada)
they roast them on the stove. I was wondering if anyone has roasted them in
a popper?
I know one of you out there has an answer...or at least, an opinion  :-)
TIA,
Angelo

3) From: Chris Schaefer
I must imagine that cocoa seeds are as dense, at least, as soy beans.  And if so, while youmay still be abel to pull it off, you'll prolly have some difficulties roasting them.  (ie. you'll get the outside burnt before thoroughly cooking in the inside)
But, hey, it's your liability.
Let us know what happens. 
gonz
ps- can you just mill and crush them, extract the cocoa oil?

4) From: Michael Vanecek
Dude, I will buy some of those beans from you if you don't mind... I've
been hunting down viable and fresh seeds forever!
Mike
Angelo wrote:
<Snip>

5) From: Bearhair
"Angelo" wrote:
<Snip>
   These should get you started on your research path!http://www.icco.org/questions/choco1.htmhttp://www.icco.org/questions/choco.htmhttp://nbc.vet.upenn.edu/~klide/webchocolate/file21.htmlhttp://www.chocolatelovers.com/history.htmhttp://www.orst.edu/food-resource/a/cocoa.html   Bearhair">http://www.safefood.org/process_chocolate.htmlhttp://www.hhhh.org/cloister/chocolate/history.htmlhttp://www.icco.org/questions/choco1.htmhttp://www.icco.org/questions/choco.htmhttp://nbc.vet.upenn.edu/~klide/webchocolate/file21.htmlhttp://www.chocolatelovers.com/history.htmhttp://www.orst.edu/food-resource/a/cocoa.html   Bearhair

6) From: Scott
on 5/30/00 4:39 PM, Angelo at angelo wrote:
<Snip>
There's a little about it here:

7) From: Gary Zimmerman
 
<Snip>
Try these links:http://grenadachocolate.com/tour/process1.htmlhttp://www.scharffen-berger.com/tour/tour.htm
Tells a little bit about chocolate, and you can see a chocolate bean 
roaster which looks a lot like a commercial coffee bean roaster.
-- garyZ
Whirly-drip(paper)-black
        & vacuum

8) From: Bryce Decker
Message text written by INTERNET:homeroast
<Snip>
been hunting down viable and fresh seeds forever!
Mike<
Mike;
        If you have had difficulty finding cacao seeds, I might be able to
help.   It remains a minor specialty crop in Hawaii, but neither the trees
nor the pods are scarce here.  Since this is offthread, reply to
deckerbands  -Bryce

9) From: peggykozy
One of the issues here is that you are dealing with the raw product,
cocoa bean rather then the finished product of chocolate.  In America we
tend to like a Sweet Chocolate and that adds another process to the
finished product.  I remember using unsweetened chocolate in baking.
My son could not tolerate chocolate because of the high sugar content
but carob (another kind of bean) went down well.
I have a friend who is a long time Blommers employee and will see if she
can fill me in.


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