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It's all about good temper.

Cacao butter is polymorphous, it can crystallize in six different forms. Only one of these forms of raw chocolate crystals we can create is stable and provides the desired results in the finished chocolate. It is created by a process called "tempering." Have you ever had a chocolate bar that melted and when it hardened again it has white and grey marbling and a completely different texture than before? This is because the chocolate has become untempered and no longer is in the crystalline form we know and love. It's all about a good temper.

 

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Classic stone slab , for organic raw chocolate and organic roasted chocolate

This is the method I began with learning raw chocolate and I am glad I learned this very hands-on style; it is in my opinion the most difficult. It is quite fun though, there is a special magical feeling in it. In this method it is up to you to create the proper crystals and "seed" the chocolate to perfection.
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Crystal Seeding Raw Chocolate

Seeding. This is the method I switched to once I created "crystal seeds." You begin with perfectly tempered chocolate, "crystal seeds," and stir them into a new batch of chocolate that is around 100 degrees F. The seeds introduce the correct crystalline structure and the crystals reproduce, creating a perfectly tempered chocolate if you pull them out at just the right time and temperature to avoid over tempering.
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Heating and Cooling

Using a double boiler you bring the organic raw chocolate to 113 degrees F to break crystallization, never above that for raw chocolate, cool it down to 81 degrees to form type IV and type V crystals, and then reheat to around 88 degrees to eliminate the type IV, leaving only type V. I have never had the patience for this method.

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A Raw Chocolate Tempering Machine

O, the wonders of raw chocolate technology. Have a Delicious Day! Lulu
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