Jules she/herMade a slightly chaotic and improvised Easter cake for lunch with the family. The vegan mini eggs are from https://mummymeegz.com/
This was initially supposed to be one of those Easter nests with cereal in melted chocolate making up the, uh, twig component of the nest, but I used Ombar vegan chocolate and it turns out it doesn't actually melt? I'm not criticising Ombar here, vegan substitutes often don't behave quite the way you expect and honestly I'm grateful that we have so much available at all, just putting it out there as a warning for anyone else who might be tempted to try it.
Morten@afewbugs Chocolate should melt. It's one of the defining characteristics of chocolate. And certifying that the ingredients are vegan shouldn't change that. Looking at their ingredients I see coconut sugar and Bacillus coagulans. I don't *think* coconut sugar should be the problem. Maybe the bacillus coagulans? But if it doesn't melt how did they even temper the chocolate!? So many questions.
Anne Ominouswhen i look at Ombar vegan on amazon, the ingredients say it is 90% cacao (not cocoa)
so it's not exactly what we think of as chocolate?
seemingly confirmed by this melting issue.. according to the website below, 'melted cacao' = Softens into a thick, gritty paste; does not become a fluid liquid
https://www.nonfungiblemushrooms.com/blogs/news/can-cacao-nibs-be-melted
Alejandro_P@rustoleumlove @drgroftehauge @afewbugs I'm confused. I think of cacao as the plant, as in cacao beans. From there you process the white seed to make the chocolate.
I think cocoa as the powder to make Choco milk, etc..
So 90% cacao should be good I think??
Since it doesn't contain much told the fatty parts used in cheap/white chocolate
yes re: the plant & the seeds.
but cacao is not chocolate
this is the diff:
"The tree, pod, & bean/seed are typically referred to as “cacao,” while the word “cocoa” is reserved for the bean after it has been fermented, dried, and roasted."
when i took a chocolate making class, we only made it post-ferment/roast; it's pretty important.
cacao still has a chocolate flavor, but in the US., chocolate is made from cocoa mass or chocolate liquor, not cacao