The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tom's Discussions (353)

Discussions Replied To (182) Replies Latest Activity

"Perhaps rarity is the key, you could grow two or three trees in a green house in an…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

79 on Saturday
Reply by ChocoFiles

"I think that is a very interesting idea. As someone who may potentially buy one i wo…"

Tom replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

79 on Saturday
Reply by ChocoFiles

"I have attached an exel calculator that I use a lot basically because I make chocola…"

Tom replied Oct 23, 2012 to Identifying couverture chocolate

4 Oct 24, 2012
Reply by Gap

"Conching would be better for removing acidity while maintaining the body and soul of…"

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"No i didnt request them washed. Yes acidity was reduced but so was the body and soul…"

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Ha ha yeah, I would recommend it in that case, but as you say why would you."

Tom replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Since it has come up again, I have had the opportunity now to work with beans washed…"

Tom replied Oct 16, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Try adding a little salt, salt makes nuts taste nuttier. You don't need much but the…"

Tom replied Sep 9, 2012 to Best hazelnut flavor

10 Sep 10, 2012
Reply by Katie Perry

"Thanks for the refs Steve, i will have a read"

Tom replied Jul 23, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"How long do you freeze dry for? The custom dryers here specialise in wedding bouquet…"

Tom replied Jul 9, 2012 to Fresh cacao pods hooray, but what to do?

17 Jul 12
Reply by Adeir Boida de Andrade

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