32 minutes ago, Tri2Cook said:Besides, I don't think any playing around I'd do will be considered actual bean to bar by the purists regardless of whether I start with whole beans or nibs because I don't have plans to produce the cocoa butter myself.
Is extra cocoa butter always added? I thought there was enough fat in the nibs already. I checked a couple of Felchlin couverture boxes, and they do have cocoa butter listed as an ingredient but I know there are other chocolate makers who make a big deal about using only two ingredients, cacao and sugar. So maybe the extra fat is only if you want couverture?
Dandelion is one of the 'we use only cacao and sugar' companies: "Even amongst our fellow New American makers, our chocolate is special because we only use two ingredients: cacao and sugar. We don’t add cocoa butter, vanilla, lecithin, or any of the other usual chocolate suspects". http://www.dandelionchocolate.com/process/#anchor Bellflower, too. I actually checked out this guy's "factory" a few months ago, they have a tiny roaster and do production in a converted 2 car garage in a residential area. It gave me hope for the commercial kitchen pipe dreams I have for my garage. http://www.bellflowerchocolate.com/bean-to-bar-chocolate/
However, I can't tell you how smooth or fluid either of those chocolates are.
