Truly Raw Cacao Butter & Cacao Powder

Is your Organic cacao powder & butter REALLY RAW? Find out, with Ben Ripple of Big Tree Farms & Kipp Stroden of Essential Living Foods, direct from Bali, Indonesia

Category:

Education

Tags:

• raw
• chocolate
• cacao
• powder
• butter
• nibs
• paste
• cho

[benripple]

Zach - Considering that the press you mention below doesn't even look REMOTELY similar to what we use here at Big Tree...And given that you mix your comment with a HIGHLY BIASED comment on bean flavors...I think it is obvious that you are commenting as part of poor integrity campaign to discredit ELF and our incredible product.

I would be careful how blatantly you fling SLANDER at this time....

[mystictubedotcom]

The process of making cocoa is fascinating. Thanks for posting this. But can you re-do this video without hiding the press mechanisms and showing the temp just as it exits the press, not as it exits the machine. We don't know if it's been cooling for 10 seconds by the time it exits the machine. That would be "TRULY" transparent. Also, just my opinion whether or not this is truly raw or not, Indo cacao doesn't compare with colombia ecuador or africa. It's top 10 but not even top 5 for flava.

[gootubernaut]

Zach: where do you get your erroneous information? Big Tree spent years developing custom equipment for this process. Any grade-school student can google the machine you mention and see that it's not the same as the press used in this video.

Are you misinformed? Biased?

[ZachA331]

The machine being used here is the 6YL-100 screw oil press manufactured by the Zhecheng Jingxin Machinery Co., Ltd. According the manufacturer, when pressing cacao nibs into cacao butter and cake solids- the temperature (where the cacao meets steel) is at a minimum of 183F degrees due to extreme friction and pressure inside the corkscrew highpressure chamber.

[ZachA331]

Taking the temperature of the product outside once it cools or blends in with cooled butter and/or cooled pan makes absolutely no sense to quantify the extreme temperature the product was actually exposed to inside the press. The temperature being taken afterwards is completely irrelevant.

Their finished product does not have the same flavor not because it is "raw". It does not have the same flavor because cocoa from Indonesia is not very high in nutrients, flavor profile, or vitality.

[okraw]

Great Video. A Few Qs:

1. Didnt show the processing of the Cacao. If the cacao pods being put into the machine arent processed at under 118 degrees, the temps you are showing are irrevelent

2. Show the temp at the pressing screw where the cacao is pressed. It will be hotter than the oil

3. Show the holding tank temp heating element.

RAW or not, the question should be: Is Cacao healthy? I consider it a drug, since it contains theobromine, which can be fatal to dogs if they eat it.