David Wolfe Visits Big Tree Farms Raw Cacao Facility in Bali.
by admin on Friday, April 30th, 2010 | 25 Comments
David Wolfe Superfood authority and author of “Naked Chocolate” Visits Big Tree Farm’s cacao processing in Bali and verifies the temperatures and quality of a truly Raw cacao Butter and Powder.
Duration : 0:10:0
Thanks for your …
Thanks for your authenticy and truly beatiful cacao!
Do might have a video of the processing of your Raw Cashew? I would much appreciate to see your different products processes.
- Love
Thank you its great …
Thank you its great to see how the whole thing works etc…
I have one question since its a video and of course its not like being there…is the paint on the pressing machine peeling? I see darker areas like scratches but of course I do not know what I am looking at unless I was there.
Thank you!
This is awesome to …
This is awesome to see. As someone who sells these products to our loyal customers, it is great to see how and where they are made. I get these products in bulk and repackage them so I am very familiar with the smell, taste and feel for them and now I have a better understanding of their origins. I am grateful for this. Also funny to see David wearing the same shirt he wore when I hung out with him in Australia recently! LOL
are you sure? has …
are you sure? has big tree said how much theobromine is in their raw cacao?
Who cares if it’s …
Who cares if it’s raw or not? It’s still chocolate and it still has theobromine.
@RawSangha Much …
@RawSangha Much gratitude for your comment! I look forward to talking with you and bringing the light!!!
???AWESOME??? I …
???AWESOME??? I love the transparency, thanks for keeping the public informed! Namaste, -Brother Echo Roberson
Love the Oompa …
Love the Oompa Loompas too…!!! (smile)
Blulite… More …
Blulite… More again!
Cacao Butter has a very low melt point…Its about 90-95F or around 34C…Our butter actually starts dripping out of the press around 31-33C but this is probably because the paste that goes into the machine is warmer….but you are right…pressing the butter without heat is not efficient…We have come a long way for sure but still have a long ways to come!
Thanks for your important comments!
OK more… So the …
OK more… So the machinery has no heating elements at all…vessel and cake are monitored on the way in and during pressing by checking the butter.
As for the sample size…thats the scale of our machinery…and believe me we have tried to do this on larger scale for efficiency but the temps always get over the accepted 118F mark…The size batches we run now are the most efficient we have been able to create with the temp parameters in the raw community.
Does that answer it??
U RAWK, with the …
U RAWK, with the quick responses. that means you are confident that you have nothing to hide. I’m bummed I didn’t have a chance to meet Ben at ELF last month. Keep up the good work.
I can certainly try …
I can certainly try to answer this
A)The ambient temp of the room was warm…we were sweating, but it was way below 115 Farenheit…I have lived in Bali for a long time (12 years) and the ambient temp is no where near 115F…Thats pretty easy to show so perhaps we’ll video a thermometer in the room next time.
B) The vessel that the butter was pressed into has no heating element…in fact there are no heating elements on the machine anywhere and this was checked by David.. (more coming)
COMMENTS IN REVERSE …
COMMENTS IN REVERSE!
Not that I think that the measurements are wrong or doctored in any way, but 31-32C is far below the melt point of cocoa butter. It explains, to some extent, why yields are so low.
Again, I am in no way implying that the measurements are wrong, but they are unscientific and do not – properly- account for all of the variables involved. Because the high end of the raw temp spectrum is a little over 47C, it would be hard to believe that the temp comes anywhere close to this.
There are flaws in …
There are flaws in what David was doing. There’s no actual measurement of what the ambient temperature was (just “I am sweating”), no measure of the temperature of the vessel the butter was pressed into, and the sample size was so small the temperature could have been affected by the size of the vessel. Pointing the infrared thermometer into the vessel as the butter is coming out of the press is no good either, the sample size is too small.
Hi Ben, I’m …
Hi Ben, I’m Belive’s roommate, I just got back from Belize, working on a choc doc with the Discovery Channel, one of our “cacao expert” interviewees (i won’t mention his name) wrote me this, after seeing the video (your thoughts please) :
wet panties clip
fuck inside my dick video
free nasty amateur home videos
absoultly free sex videos
free bd porn
lesbian vintage tube
xxx videos kenosha
fat people fucking video
husband wife sex tape
video pompini a cavalli
porn app for itouch
home made chinies porn videos
Alec – Thank you …
Alec – Thank you for letting me know your concerns. As soon as I get back to Bali I will address this for you with video! In the meantime please know that butter is super easy to maintain in an oil state because of its very low melt-point (low 90’s farenheit)…No big heat is needed to allow for the separation of solids so this is pretty much the lowest risk aspect of making raw butter and powder.
B
The separation tank.
The separation tank.
Aloha Friends! I …
Aloha Friends! I just wanted to send out a massive THANK YOU to all the souls that came and blessed us with their support at the Natural Products Expo this weekend. We are building an incredible space for TRUTH and TRANSPARENCY in the Raw Foods Community!!!!
We are succeeding in showing solidarity of intent that WE WANT TRULY RAW FOODS…Not just foods with a fake Raw stamp!
So Much Gratitude!!!
-Ripple
BeLIVE!!!
Thank you …
BeLIVE!!!
Thank you for your support! Your Mole Kale Chips are the Bomb Diggety!! I will dream of them in Bali!!!
Love what you’re …
Love what you’re doing Ben and Fredirick. You have my total support!! Do you understand people, they have an open door policy for you to go there personally and check it out for yourselves. NOW THAT’S TRANSPARENT!
~BeLive
But of course!
But of course!
love it! so cool
…
love it! so cool
love how you turned the disposable cap into a beret slash runway accessory
Alec- Please let me …
Alec- Please let me know which machine you are referring to and I will shoot it and upload it…Our aim is to deliver a totally transparent product and we’ll keep working on this till we get it right!
Also…as we tell everyone…our doors are always open
Gratitude,
Ben Ripple
Its pretty funny …
Its pretty funny David didn’t use the temperature gun on the one machine that actually uses a heating element!
Thanks for your …
Thanks for your support Veganpea! We just launched a raw cacao paste as well so we’re going to be showing that process too! If you want to try out the bounty for your chocolate please contact either Essential Living Foods or Earth Circle Organics!