Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Hi Chocovore!I am not sure about the ORAC scores on those different types that you suggest. I have not seen any lab reports on those yet.Hearts!Sacred Steve
Forum Activity for @Sacred Steve
Posted in: Make Mine Raw ... (Read-Only)
Hi Chocovore!I am not sure about the ORAC scores on those different types that you suggest. I have not seen any lab reports on those yet.Hearts!Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
I've been following this interesting thread was well into it when S. S. disclosed the Sacred Raw was made with low-temp fermented cacao. I mistakenly assumed raw/unroasted/unfermented cacao. What is the ORAC score for dried but unfermented cacao and dried, roasted unfermented cacao?Thanks,Chocovore
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
I would also like to add that everybody's chocolate palatte is totally unique, and what somebody considers great tasting, another considers disgusting. It is also possible to monitor fermentation temperatures, and control them, if one so desires. Also, I never use cacao powder in my chocolate. We slowly stone grind the beans at low temperature.Hearts!Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Thanks for this clarification! This is great!Hearts!Sacred Steve
updated by @Sacred Steve: 09/08/15 20:09:14
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Is Chocolate "Raw"?Chocolate is a fermented food.A lot of people have been asking if Garden Island Chocolate is Raw. My answer is, "there is no such thing as Raw chocolate", leads to only more questions, hence this simple blog. The white pulp that surrounds the beans in the pod is most definatley raw and a delicious refreshing treat. The beans eaten straight from the pod are raw but rather bitter and astringent, the health benefits from choking down some wet viable cacao seeds is yet to be investigated. Raw food is all food cooked below 48 degrees Celsius (118 degrees Fahrenheit), as defined by Wikipedia. The fermentation process in cacao generates temperatures as high as 125 degrees Fahrenheit. A lot of foods are fermented, so can you eat fermented food and still be a raw foodest? That all depends on who you ask. In actuallity the cacao seeds are not fermented, its the white mucilaginous pulp that surrounds the beans that are fermented. The pulp disappears completely, leaving only the dead heated seeds. The seeds are then dried and become known as 'beans', ready for the chocolate factory. Poor fermentation can have serious concequences. If fermentation stops completely, the beans will be 'slaty' and unable to produce quality chocolate. Short fermentation prevents flavor precursors developing and bitterness and astringency reducing. Too much fermentation develops undesirable flavor characteristics, or 'off-flavors', when the beans are roasted. A pure criollo only requires a 3 day ferment reaching 50 degrees Celsius (122 degrees Fahrenheit) for only about an hour after each days oxygenation or turning of the beans. Cacao beans can have flavor development if not fermented, but usually these beans are roasted to bring out some flavor. The unfermented, unroasted beans usually have an off sour taste that when made into chocolate are quite bad. As for "Raw" cacao powder, the Broma process uses less heat and pressure then the hydraulic press. Cocoa liquor pressing if definitely not "Raw". The chocolate used in this process generally comes from moldy beans that are roasted at a high temperature. The liquid cocoa liquor is stored in large storage tanks where it is kept at a temperature of about 70C to ensure that the liquor remains liquid. From there the liquor is pumped to the liquor conditioning tanks mounted on each press, where the product is prepared to achieve optimum conditions when it is pressed into cocoa butter and cocoa cake.The liquor is heated to the required temperature in the tank, while high-speed stirring gear ensures quick heat transfer and homogenization of the product as well as reducing the viscosity. This gives the product a relatively thin-fluid consistency, and improves its flow and pressing properties. Industrial presses use as much as 6000 psi, requiring over a hundred tons of hydraulic pressure pushing on a press cylinder. "Raw" foodests should also be suspec of dutch processed chocolate. Dutched chocolate, is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder flavor. Dutched chocolate forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.The Dutch process accomplishes several things: Lowers acidity; Increases solubility; Enhances color;Lowers flavor. The Dutch process destroys flavonols (antioxidants).In conclusion, if "Raw" chocolate tastes like chocolate, chances are its not "Raw". Most of us eat chocolate because it taste good, it makes us feel good and satisfied so the preoccupation with "Raw" should be left to our tastes buds not a label.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
It should also be mentioned that blueberries are surprisingly low in ORAC value. I have seen scores ranging anywhere from 30 to about 50 depending on how they are grown.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Thanks for the clarification Eric! I don't speak Spanish.What type of product do you make? I would love to see the report!Hearts,Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
It is true that over roasting cacao beans can bring down the nutritional benefits. However, I make a product that has extremely dark roasted cacao, probably more so than any other cacao product, and we even brew the product and it still had an ORAC score twice that of blueberries. It also still had large amounts of magnesium and PEA. Also, to clear up the naming of the bean from Ecuador. The reason for the misunderstanding of the bean name is that they are trying to literally translate it. It should be "Aroma Nacional desde Rio Arriba" The bean classification is Nacional, they call it Aroma because of its unique aroma and it was classically grown near the Arriba river.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Forgot to also mention that Tryptophan is present in Raw Cacao.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
I forgot to mention that one of the main reasons behind the raw cacao trend, besides flavor and nutrition, is the fact that the complex and delicate chemistry that is inherent in raw cacao, is left intact for the most part. Therefore, the chemistry that is known to get us feeling "buzzed" or "high" from chocolate is even more present and thus the effects from it, more accentuated. This is something that a person in a fasting state just has to experience for him or herself, mainly because everybody's body chemistry is different, and I honestly can only speak of my own experience and the experiences of others as they have been related to me. Some of the main chemicals that are present and responsible besides theobromine of course are anandamide and phenylethylamine (PEA). PEA also shows up in large quantities in blue green algae.Check out the known list of chemistry in raw cacao... http://www.naturaw.com/raw-chocolate.html Due to its complexity, there are also components in raw cacao that are still unknown, sort of like Royal Jelly.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Taste is a matter of opinion. Some people are of the opininon that raw foods in general taste better than cooked foods. Most people will agree it depends on the particular food. The reason humanity started cooking food was to preserve it (destroy bacteria/molds) and effectively eat animal products. Taste could also be a reason, but originally not the primary reason.Suggested Reading:Naked Chocolate by David Wolfe and ShazzieConscious Eating by Dr. Gabriel CousensThe Sunfood Diet Success System by David WolfeEnzyme Nutrition by Howell
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Sarah:What you might consider taking away from this discussion is that there is a group of people who are dedicated to eating "raw" foods because they consider them to be healthier than cooked foods. Not necessarily better tasting, but healthier. There are other groups of people who don't think it's necessary to be so strict about the temperatures at which their food is processed.As near as I have been able to discover, there is no legal scientifically-accepted temperature below which foods are raw and above which foods are no longer raw. The raw food "movement" has settled around a temperature of 115F as the threshold.As several people have pointed out, the temperature of fermentation piles routinely exceeds 120F, at which point the beans should no longer be considered raw. So, to be truly raw, the beans must be either unfermented or only partially fermented. Steve says he uses only partially fermented beans and I can empirically accept that partial fermentation is possible, though there is a difference between farming and fermentation so his explanation on this point is a little unclear, but I think not deliberately misleading.Steve is right, roasting temperatures always exceed 115F, so raw cacao is never roasted. Also, it is technically possible to grind beans and keep the temperature below 115F as cocoa butter is liquid around 96F so if Steve says he has built special grinders then we should be able to accept him at his word.There is some ambiguity in the raw food and organic food world about "purity" in its most literal sense. Legally in the US, manufacturers of organic foods can call them organic even if they contain small quantities (I think the max is 5%) of not-organic ingredients. Steve appears to be saying that the same thing is true in the raw food world - there are just some ingredients that somewhere in the process the temperature has to rise above 115F. He cites vanilla: "we use things like organic maple sugar, essential oils, and vanilla beans, which are all not technically raw (Vanilla Bean has to be "cured" at non-raw temperatures to bring out any vanilla flavor.)" Steve very clearly states that "only our 100% cacao bar is technically truly 100% raw." The maple sugar Steve says he uses is also not raw but has the "best vibe." However, a 57% cacao bar contains over 40% sugar which is way over the 5% max for organic foods so I personally think that calling a bar "raw" when it contains such a high percentage of "not-raw" ingredients - no matter what the vibe is - a stretch.In the case of cacao, cocoa, and chocolate, it is pretty easy to demonstrate that the more you process it, the lower the residual levels of the chemicals that contribute to wellness. However, in one of Nature's perversely common surprises, the more you process cacao the better it tastes - at least to most people.The point that I keep coming back to is, how far do you have to go to get the benefits of cacao into your diet? For me, and for many people, it is not necessary to go to extreme of raw chocolate in order to do so. For others, it is. In the end, it is really a matter of lifestyle choice as well as a matter of taste - even if the definition is a little hazy.In the end, the FDA/USDA are not likely to get involved and regulate the meaning of the word "raw" unless a lot of people start dying because they ate raw food that wasn't safe, or unless there's a huge amount of money in it for someone.Personally, there are very few raw chocolate "products" that I have liked well enough to want to eat every day. But that's me. I find that a combination of "natural" cocoa powder, nibs, and really good processed chocolate each day provides me with all the wellness benefits of cacao as well as providing me with the sensual pleasures I find lacking in most raw chocolate products.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
You have to actually get into it for a while and study and sit with it and it gets more clear after a while! Chocolate is really both an art and a science! A true alchemy!Hearts!Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Woah! I wish I had read the xocai thread before I started us down this road again. Apologies about that. I still don't feel that much more enlightened on the subject. I mean, I have a lot more information but it is a little hard to sort through.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Finally, one reason there is a great variation in ORAC value in finished chocolate is because each chocolatier has his/her own way of roasting...some roast minimally while some roast a lot! 15 to 45 minutes is typical at anywhere from 250 to 400 degrees F !
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Also, forgot to mention that most commercial dark chocolate at 70% cacao content does test out at about 90. Our Gingeroo at only 57% cacao content tests out at 343!
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Forgot to answer your other question! The beans we have are being farmed in a very special unique fashion to ensure that fermentation temperatures do not exceed what is considered raw. The beans are only lightly fermented!Also, the reason that I can guarantee that Sacred Chocolate never exceeds 114 degrees F is because I designed and built the machines that grinds the cacao beans! yay!Hearts!Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Dear Samantha, I don't have a lot of confidence in that report only because they are reporting such a huge swing in the min and max values (202 to over 1000) for a 100% cacao bar (the 1000 level was probably gotten from a bar where the beans were not roasted and the 202 value was probably from a bar where the beans were minimally roasted; The more you roast, the more you blow out the antioxidants--this is a repeatable experimental fact.) Even the cocoa (cacao) powder which is devoid of about 80% of the cocoa (cacao) butter is reported to be in the 600 range on average with a much smaller range in min and max values probably because they do much of the pressing in the industry before the beans are roasted. On a per weight basis since it is much more concentrated, it should be much higher than the bar.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
I am not an organic chemist. What I do know is that that is the units by which they are measuring the antioxidants present in our Lab report. People in the health industry loosely use the term ORAC score to refer to any method used to measure antioxidant levels. This should shed some light on the matter! http://www.clinchem.org/cgi/content/full/50/5/952
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Steve:Sorry if it seems like I am belaboring the point, but while some of us may know what "micromole of trolox equivalents per gram" means, other members of TheChocolateLife probably do not.:: Clay
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Thanks Clay for that added clarification!
The unit notation umoleTE/g means micromole of trolox equivalents per gram. That is a mistake actually!
Thanks for pointing that out! The bean we use is officially called "Arriba Nacional Aromica". It is sourced from Ecuador.
Hearts!!
Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
In the article you reference on agave nectar, you start out talking about maple sugar and mention that you use "Criollo Aromica Ecuadorian" beans to make your chocolate. I have never heard of this kind of bean. Can you let us know more?
Also, could you please explain for everyone what "600 umoleTE/g" means, not just spell out the technical terms.
ORAC stands for Oxygen Radical Absorption Capacity but people may not know what that means.
Thanks,
:: Clay
updated by @Clay Gordon: 07/01/17 10:34:50
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Hi Sarah,Thanks for your question! I am the maker of Sacred Chocolate http://www.SacredChocolate.com , which is considered in the "RAW" world to be the gold standard by which all raw chocolate is compared!Technically, what makes Raw Chocolate RAW is the following:1) Beans are never roasted and always stored and processed at temperatures below about 115 degrees F.2) All or most of the other ingredients used also follow the rule in 1).Most sweeteners are not considered truly raw. It is VERY difficult to use a really raw sweetener to make traditional chocolate. Look at my research on "raw" agave nectar here: http://www.naturaw.com/sacred-chocolate/newsletter-2.html Sacred Chocolate makes 19 flavors and only our 100% cacao bar is technically truly 100% raw, since we use things like organic maple sugar, essential oils, and vanilla beans, which are all not technically raw (Vanilla Bean has to be "cured" at non-raw temperatures to bring out any vanilla flavor; some flavors such as coffee and caramel can only be obtained by the cooking process). What I can guarantee you though is that the cacao itself in Sacred Chocolate never exceeds temperatures above 114 degrees F ! Why do we do this?1) Raw cacao has an antioxidant rating (ORAC SCORE) of 600 umoleTE/g !!!! Acai is about 150 as a comparison !!!! Roasting or processing at high temperature destroys about 80 to 90% of those antioxidants!2) Roasting or Processing at high temperature also can create trans fatty acids, of which Sacred Chocolate has none.3) Check out the lab report done on our Ginger Flavor. The Ginger is only 57% cacao content, so if 100% cacao is at 600, then the Ginger should show up at 342 if we have done our job right! Check out this report (Scroll to the bottom to see the TOTAL ORAC score): http://www.naturaw.com/sacred-chocolate/Sacred_Chocolate_Nutritional_Analysis_GINGER.pdf You will see that it is listed at 343 !FYI, Sacred Chocolate is Certified Organic, Vegan, Kosher, and Halal, and is sold above fair trade standards. (For the most part the cane sugar industry used BONE CHAR as a processing/filtering agent!)Hope that clarifies things...Hearts!!Sacred Steve
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
So, I have noticed a recent upsurge in "raw" chocolate products. A couple I have tried have been tasty. But I don't understand what makes raw chocolate raw. Are the beans just not roasted? And if not what is done with them. Why would leaving chocolate "raw" be advantageous? Is it healthier and why? Inquiring minds want to know....
updated by @Sarah Hart: 12/13/24 12:16:49
Wholesale Fair Trade Organic chocolate
Posted in: Tasting Notes
Bruce, you make some very good points here. One thing that most people don't know about "Fair" Trade is that they don't certify farmers, they only certify co-ops. I think the reasons are financial - it's not cost-effective for them to work farm-by-farm and individual farmers don't generate enough income from their cacao to pay the certification fees. Organic certification is also beyond the reach of most individual cacao farmers.There are some instances where a business corporation (as opposed to a co-operative corporation) owns enough farms to be able to afford to pay for certification and in this case it's possible for a single plantation, if large enough, to be certified or to attain multiple certifications. In which case it is up to the owners to decide if the cost of certifications is balanced by the increase in markets they serve not the increase in the price they can charge. Bruce is right that farmers can earn well more than the minimums offered by "Fair" Trade and other certifications simply by focusing on quality and that all of the truly good cacao in the world commands substantial premiums over the price of commodity cacao.I have long contented that "Fair" Trade can, in some situations, exert negative (downward) pricing pressure, creating a de-facto ceiling for the price of cacao. Several people have argued that the Fair Trade price sets a de-facto floor, but I believe that it depends on the motivations and intentions of the buyer/broker. Very large companies will tend to look at it as a ceiling, smaller and artisan companies who are interested in the welfare of the farmers and who prefer to buy interesting and unusual beans tend to see it as a floor.I know that when I was with Shawn Askinosie on his first bean-buying trips we used the Fair Trade pricing model as the starting point for negotiations. On top of that Shawn added profit sharing as well as paying for options contracts on future crops and investing in necessary improvements to infrastructure (e.g., paying to improve fermentation and facilities) in advance of the harvest. In hte latter case, even though Shawn was not buying 100% of their crop the farmers were able to improve the quality of everything they harvested which meant that they could charge more for all of their beans.
Wholesale Fair Trade Organic chocolate
Posted in: Tasting Notes
Coppeneur creates couverture from a single organic plantation in Ecuador and a single organic plantation in Madagascar. Their couverture is not "Fair Trade". Correct me if I'm wrong but it's my understanding that "Fair Trade" chocolate and coffee must be sourced from a farmers co-op. In other words chocolate or coffee from a single plantation can never be labeled as fair trade.Fair trade chocolate or coffee can sometimes be a marketing ploy to sell sub-standard beans. Certain consumers will only purchase fair trade chocolate or coffee because it makes them feel good, not because it tastes good.Outstanding cocoa and coffee beans are nearly always sold at prices above fair trade.
Wholesale Fair Trade Organic chocolate
Posted in: Tasting Notes
Can somebody please help me? I run a small gourmet toffee business in Dayton OH. I have 4 different flavors of toffee and currently use belgian milk, dark (72%) and bittersweet (65%) chocolates which are available in 1lb 1oz bars. I am very interested in switching to a high quality fair trade organic chocolate. I have tried Dagoba but wasn't very impressed.I am a chocolate novice--I can appreciate really good chocolate more than the average Joe but get a little intimidated when I start reading this site, although I definitely appreciate the wealth of information. I am especially interested in finding a chocolatier who might be interested in working with me to create chocolate specifically for the toffee.Can anyone point me in the right direction, give me some leads, give me your opinions on the fair trade organic chocolate that's out there, or in any other way help me out?Thank you very much and I look forward to hearing back.
updated by @Sarah Thieben: 04/19/15 03:50:54
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
A search for "wire" at the Grainger site turns up the following: Grainger wire search (3 pages of results) .If anyone has more info about wire thickness, we could go from there.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
No, there is no difference in cutting ganache vs. pate de fruit vs. caramel, they all cut very clean. However, our caramels are pretty soft, so it's never really an issue. We also use the guitar to cut praline and other bon-bons that contain chopped nuts and we will occasionally break a string, but not often.About 80% of our products are cut on the guitar, as we mostly do enrobed pieces v. molded. It really is an indispensible tool, I couldn't function w/o it....
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I'm impressed that you can cut caramel without breaking wires - is there any difference with the larger gauge wire cutting ganches or Pates de Fruit?
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I searched for Grainger online - and found a site that carries s/s wire but it's for a musical instrument. Is that the same wire?
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
Can't remember (and i threw away the box it came in). Basically, I took in a piece of the wire that came with the guitar and they measured the gauge at the Grainger store. I then bumped it up a bit for a slightly thicker wire. It's nice because we can use the guitar to cut caramels without breaking any strings.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I just joined this forum and was reading throught this thread. I bought my guitar directly from Prefamac (in Belgium) back in 2001. Paid about $1000 (US) incl shipping for a guitar w/ 3 frames. It is all stainless steel (no plastic base) I am sure it is more expensive now with the exchange rate and all, but maybe worth a shot.Also, in regards to replacement wire, I recommend checking out Grainger. We bought a spool of stainless steel wire for about $50.00. They have a bunch of different thicknesses we ended up buying a slightly thicker and more durable wire than what had come with the guitar. I don't think I have broken a string in like 4-6 months...Good luck.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
TCF Sales (aka The Chocolate Fountain) also provides chocolate guitar stainless steel wire, and distributes Design & Realisation products, as well as other popular chocolate equipment in the U.S. and abroad. --DR used to mfg. a chocolate guitar but currently they do not. -- Regards.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, the Dedy is a high quality chocolate guitar, and in my opinion the best out there. Save yourself the hassel of dealing with Customs, required bonds, etc. We do this for you and provide product support as well -- plus, offer it at a better price. You can't go wrong! -- For additonal information, see www.tcfsales.com or call toll free: 877-777-6982 or 316.636.4443.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I also recently bought a Dedy with four frames directly for the producer and I LOVE it!Corresponded via email. Wired the money to a German bank account. Had to pick it up at the U.S. customs office at the airport. I wasn't expecting that. Found out because the cutter cost was over $500 I SHOULD have gotten a "bond". Not sure what that was about but customs was nice about it and let me take the cutter without a bond (as long as I promised to get one NEXT time). Cost $2500 US ($1680 EUR) in Sept. 2008. It's a big investment but the accuracy and efficiency is immeasurable. Really makes a difference in a professional look. Funny, the pictures I have posted on The Chocolate Life are of truffles I made before I bought the cutter.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I love the new cutter. It's going to make my work faster and improve precision - can't ask for more than that! The snow definitely impacted my business, too. Had to delay (or even cancel) getting out some last orders but what can you do when it's not even possible to get the car out of the driveway.
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
Wow, Thanks. Yes, the chefrubber thing nearly gave me a heart attack. I like a lot of their products but agree that they are costly. I will check out D & R. That is more in the price range I was thinking, that is for sure!THanks for the info. Are you having fun with your new cutter? Did you survive the holidays intact? I loved the snow but it did put a bit of a crimp on business at the shop...Happy new year,s
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
I can't believe the site just ate my reply...First of all, I think that any hobby store e.g. Michaels, will probably carry s/s wire that you could use to fix your guitar.Places that sell guitars, e.g. bakedeco.com, must also sell it but I wasn't able to locate it on their site after a quick search.Chef Rubber's claim that "This wire is better then [sic] what came on your cutter originally" must be true because HOLY COW! 200' for $500! You could probably build another guitar for $500...Check out Design and Realization . Their site is a bit clunky, you can't search and you can't link to a particular page, but select ' Guitar for Chocolate and Candies ' on the left-side navigation bar and scroll down until you see 'Wire for guitar.' US$37.35 for 295' will fill the bill nicely.
updated by @John DePaula: 09/14/15 20:35:32
Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Sarah,'Inox' just means 'stainless-steel.' I will check around to see who might have some replacement wire. I'd shop more at Chef Rubber but WOW their prices are super-high...Cheers,J