The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tom's Discussions (356)

Discussions Replied To (184) Replies Latest Activity

"What, roasting it?? ;)"

Tom replied Nov 28, 2013 to get ill from chocolate

19 Nov 29, 2013
Reply by Clay Gordon

"I look forward to another bean to bar chocolate in the Australian market. Just be aw…"

Tom replied Nov 25, 2013 to Cacao beans

5 Nov 25, 2013
Reply by Tom

"Also check the chocolate down under group for discussion on bean to bar chocolate ma…"

Tom replied Nov 25, 2013 to Cacao beans

5 Nov 25, 2013
Reply by Tom

"Hi Ross, where in QLD a you? You could grow the cacao yourself if you are around Inn…"

Tom replied Nov 25, 2013 to Cacao beans

5 Nov 25, 2013
Reply by Tom

"I like the term photo degradation Sebastian, it is more useful for non chemists. Oxi…"

Tom replied Nov 23, 2013 to Chocolate oxidation

10 Nov 24, 2013
Reply by Sebastian

"Oxygen can react with oxygen in two basic ways, either through triplet state or sing…"

Tom replied Nov 22, 2013 to Chocolate oxidation

10 Nov 24, 2013
Reply by Sebastian

"Reaction with oxygen is facilitated by light"

Tom replied Nov 20, 2013 to Chocolate oxidation

10 Nov 24, 2013
Reply by Sebastian

"Where is your plantation?"

Tom replied Nov 6, 2013 to Wanting help with the best type of cacao bean to start growing in the Pacific Islands?

5 Nov 6, 2013
Reply by Tiana

"Interesting take on this. However, I see one issue and that is that the majority of…"

Tom replied Oct 27, 2013 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

79 Aug 22
Reply by ChocoFiles

"This is just the germ, true it is more bitter and harder but don't bother taking the…"

Tom replied Sep 25, 2013 to I was wondering if anyone can tell me what is in this picture and how it affects bean to bar

2 Sep 26, 2013
Reply by Trimaniac

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