Ask Rov: How’s the Chocolate Factory doing? held up and should i rely on them Cashuras?
To rabbi Chime Hillel Ruskin – Rob of Anash from Petah Tikva
Chocolate production involves blending cocoa liquor with sugar and other ingredients while heating.Many chocolate factories produce both Parève and milhihi We use the same equipment for both products.This can cause one of the following issues Charaf Akum in a non-kosher facility, or milhihi All kosher stuff (albeit “”)nut bar nut” should not be eaten with meat).1
Many companies are reluctant to allow Cashiering Use hot water, as water in the chocolate can ruin the product. One alternative is to kasher with: Riven (Fire) However, this is often impractical due to the multiple layers inaccessible to the machine and the thick walls.
What to do? Hagara in the execution of Parève Chocolate (not edible)? Can other liquids remove absorbed flavors like water?2
Chazal says wine shouldn’t be used like this Kasher Absorbed tableware corbanos.3 Several Lishonim Please understand this as a strictness for the following points corbanoson the other hand, some find it totally invalid.Four Rama and Alter Lebbe dictate: chachira maybe not Kasher Such a method, but effective dead.Five
Halacha often prescribes (Shas Hachak), allow whatever you want dead.6 teeth Cashiering A chocolate factory that produces chocolate that is considered much needed? Some people consider chocolate to be something special, while others consider it a staple.
But even if you think chocolate is really necessary, is chocolate the same as wine? . Cashiering because they are not considered “liquids”.7 according to, Cashiering Cocoa butter hardens at room temperature, so questions may remain. For this reason, some Kashuras distributors focus on using liquid oils. (Another issue to consider is if the machine held up below the boiling point (212 degrees Fahrenheit)
In fact, some Cashuras agency is very Macpid Some rely on a more lenient approach to these issues. It is pertinent to check which Kashuras institutions follow the standards you choose to follow.
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from Weekly Far Brengen By Mercaz Anash
