hey folks,
im a raw chocolate maker, raw foods chef. id like to learn some of the practical techniques used in traditional chocolate making, but Im not sure where to look for instruction. Are there chocolate making classes in the SF bay area or any chocolatiers who want to share some knowledge with an eager student? Thanks for all your help, stay sweet!
lovejkp
917.697.7616
im a raw chocolate maker, raw foods chef. id like to learn some of the practical techniques used in traditional chocolate making, but Im not sure where to look for instruction. Are there chocolate making classes in the SF bay area or any chocolatiers who want to share some knowledge with an eager student? Thanks for all your help, stay sweet!
lovejkp
917.697.7616
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SF Bay Area
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Re: chocolate making classes?
Thu, March 22, 2007 - 7:02 AMand by raw chocolate maker, you mean you are roasting, grinding, conching (sp), etc., the chocolate. not just a "chocoliteer" who makes chocolates, i'm assuming.
I've never heard of any classes per say, but some of the people who do make chocolate, including the larger companies, will take people on as "interns" for a fee. -
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Re: chocolate making classes?
Fri, March 23, 2007 - 5:33 AMactually, by raw chocolate i mean that i dont roast my beans (in order to preserve some of the nutritional integrity of the cacao). have you heard of any specific companies that may take on interns?
jkp -
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Re: chocolate making classes?
Fri, March 23, 2007 - 1:23 PMisn't chocolate - by the very nature of it being chocolate, necessarily a rosted product? otherwise, it's more like peanut butter, as teh sugers have not had time to caralmaize. -
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Re: chocolate making classes?
Thu, March 29, 2007 - 12:36 PMaccording to wikipedia... "Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree..."
also: "Different flavours can be obtained by varying the time and temperature when roasting the beans, and by varying the relative quantities of the cocoa solids and cocoa fat, and of course by adding non-chocolate ingredients."
from what i've read, the roasting process is part of what brings out the flavor. kinda like with coffee beans, raw coffee beans are no good for making coffee (but over roasted coffee beans are bad too, and coffee that's not fresh roasted will lose its flavors too). the wikipedia article has a lot of great info on chocolate making though...
en.wikipedia.org/wiki/Chocolate -
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Re: chocolate making classes?
Thu, March 29, 2007 - 1:35 PMYeah, this intrigued me too, so I did a little googling on raw cacao. Mostly what I found is the incredible nutritional value of unheated cacao. I also found a cookbook on Amazon: www.amazon.com/gp/product...873-3367210
I was intrigued enough to put it in my shopping cart. Then I came across this: www.amazon.com/gp/product...873-3367210
and now I'm totally confused... -
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Re: chocolate making classes?
Thu, March 29, 2007 - 1:36 PMoops! second link should be www.welikeitraw.com/rawfood/..._raw.html -
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Re: chocolate making classes?
Thu, March 29, 2007 - 2:16 PMchocolate is not made to be consumed raw ;-) unless you want to eat non-chocolate flavord paste, like raw bean paste.
chocolate is fine for you. so many people seem to go so overboard in the world of "hyper exageration" and "over reaction" it gets crazy.
first chocolate is bad, then good, then bad, now good again - then gerat if raw, now bad yadda yadda.
i do't care. it is food of the gods, and as such, i shall continue making it. (not raw. bleah -- i mean real dark chocolates, made from real dark chocolate) -
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Re: chocolate making classes?
Mon, April 2, 2007 - 9:49 AMchocolate is plenty good for you, but it DOES have calories. they're just not empty calories (of course, the sugar and milk that they add to the chocolate is a different story...). all i really care is that it tastes DAMN good. i'm also very happy that my mom just graduated from baking school, because now she knows how to make chocolate from scratch, and has 3 or 4 books on it.
truffles, here i come :)
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Re: chocolate making classes?
Tue, April 3, 2007 - 6:20 AMOut of curiosity I got a little package of sun-dried nibs with raisins and coconut from the health food store, just to try out the raw chocolate thing. It was SO good that it was a real struggle not to eat the entire 2 oz package, which was supposedly 6 .35 oz servings (likely for at least some of the reasons explained in the article). I did not, however, have a speeded-out aneyurism. Nor, it seems, did I wake up invincible today. As they say, the truth lies somewhere in the middle. Thanks for injecting a little common sense, Kip. -
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This is the maximum depth. Additional responses will not be threaded.
Re: chocolate making classes?
Tue, April 3, 2007 - 1:51 PMhanks for injecting a little common sense, Kip.
--
I read teh other day, that coffee is good for you.
Smoking, to those with extreme issues of hemroids, can actually help the pain.
Pot not only makes you feel good, it makes your pain go away.
spinach is loaded with e-coli.
"low fat" chicken breast is usually injected with hormones while still on the chicken, to make it bigger.
We were meant to eat, and we were meant to enjoy what we eat. within reason, isn't EVERYTHING likely to be "good for you" and conversly, too much of a good thing, BAD for you?
just my philo on life -- well, cept for chocolate. there aint no such thing as too much chocolate.
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