Jim's Discussions (53)

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Discussions Replied To (46)	Replies	Latest Activity
"Sebastian, You should be able to see photos of some of the process we use in Fazenda…" Jim replied Apr 12 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"Sebastian, I'll put together a few shots and post as requested. I'll try to get it d…" Jim replied Apr 10 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"Kalibri Anne, The answer depends on how you frame your question. Single Origin is an…" Jim replied Apr 9 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"I've followed this discussion with some interest. To date, there seems to be no comp…" Jim replied Oct 16, 2012 to Washing Beans after Ferment	13	Oct 17, 2012 Reply by Tom
"Tom, We have a standard practice of cutting pods and leaving them in a collected loc…" Jim replied May 29, 2012 to The Malting Process as it Relates to Cacao Fermentation	10	Jun 19, 2012 Reply by Robert Graham Erdman
"Thomas, i was addressing the worker...worker, not farm owner. I don't ubderstand…" Jim replied Oct 25, 2011 to What does "Sustainable" mean to you, when it comes to cocoa?	11	Oct 25, 2011 Reply by Thomas Forbes
"Clay, I am reluctant to use the term sustainability when referring to cacau. I am mo…" Jim replied Oct 25, 2011 to What does "Sustainable" mean to you, when it comes to cocoa?	11	Oct 25, 2011 Reply by Thomas Forbes
"Tom, Thanks for the comments. You suggestion is well taken and I will add captions d…" Jim replied Oct 14, 2011 to Check Out My Newly (Revised) Web Site	5	Oct 14, 2011 Reply by Jim
"Clay, Good to hear from you. In 2012 Brazil will host a Salon du Chocolat in Salvado…" Jim replied Oct 10, 2011 to Check Out My Newly (Revised) Web Site	5	Oct 14, 2011 Reply by Jim
"Tom, I think you have just solved my cocoa bean marketing problem. I am going to off…" Jim replied Sep 27, 2011 to Raw chocolate.....again	4	Oct 3, 2011 Reply by Ice Blocks!

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Jim's Discussions (53)

"Sebastian, You should be able to see photos of some of the process we use in Fazenda…"

"Sebastian, I'll put together a few shots and post as requested. I'll try to get it d…"

"Kalibri Anne, The answer depends on how you frame your question. Single Origin is an…"

"I've followed this discussion with some interest. To date, there seems to be no comp…"

"Tom, We have a standard practice of cutting pods and leaving them in a collected loc…"

"Thomas, i was addressing the worker...worker, not farm owner. I don't ubderstand…"

"Clay, I am reluctant to use the term sustainability when referring to cacau. I am mo…"

"Tom, Thanks for the comments. You suggestion is well taken and I will add captions d…"

"Clay, Good to hear from you. In 2012 Brazil will host a Salon du Chocolat in Salvado…"

"Tom, I think you have just solved my cocoa bean marketing problem. I am going to off…"

Member Marketplace

Promote TheChocolateLife

Badge

Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Choosing the right chocolate?