Would you consider doing a video about the potential risks of eating unroasted cacao? I am getting mixed messaging on this from some of you who are leaders in the craft chocolate world. Some says it’s unsafe from a food borne illness perspective. What are the risks? Are there preindicators of dangerous unroasted cacao?
Hello Dylan, I don't know if you'll see this and respond but, I was wondering. I want to get a hang of making chocolate first, before going into branding, making moulds and all the business bit. I was thinking would it be a good idea to purchase at least 5LB of the Cocoa nibs you sell on your website, get some sugar and milk, and begin testing? I believe this way I'll skip out some tough processes like sourcing cocoa, roasting and winnowing. and just get to see first, if this is something I'd wanna do
Isn't it better you use a trained pannel? Just one person for analyze the sensory characteristics is not so reliable, many factors like your own preferences or the sensitiveness of your palete may give wrong answers sometimes. Thanks for all the information 😊
Thanks! Question, the vinegar note you get. Is that a good thing?
Gracias gracias gracias yo quiero ver subtítulos en español en todos tus vídeos por favor
Would you consider doing a video about the potential risks of eating unroasted cacao? I am getting mixed messaging on this from some of you who are leaders in the craft chocolate world. Some says it’s unsafe from a food borne illness perspective. What are the risks? Are there preindicators of dangerous unroasted cacao?
When you eat them raw is it because you're sure of the origin or just take the risk?
How type of cocoa powder plz explain this
Masg
How do I turn nibs into cocoa powder?
Hello Dylan, I don't know if you'll see this and respond but, I was wondering. I want to get a hang of making chocolate first, before going into branding, making moulds and all the business bit. I was thinking would it be a good idea to purchase at least 5LB of the Cocoa nibs you sell on your website, get some sugar and milk, and begin testing? I believe this way I'll skip out some tough processes like sourcing cocoa, roasting and winnowing. and just get to see first, if this is something I'd wanna do
Dark chocolate temperature in store cold Room temperature please explain
hello Craft Chocolate TV, how can i reach you for product sponsorship?
I’m still surprised at the sugar content. I add 20% and people find that is plenty of sweetness.
Isn't it better you use a trained pannel? Just one person for analyze the sensory characteristics is not so reliable, many factors like your own preferences or the sensitiveness of your palete may give wrong answers sometimes. Thanks for all the information 😊
Keep shining as brightly as you do. Get to know the secret > "Promosm".