Ning-Geng Ong's Discussions (18)

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Discussions Replied To (13)	Replies	Latest Activity
"Hi Beth, I had also made chocolate using coconut sugar instead of table sugar. The h…" Ning-Geng Ong replied May 16 to melanger necessary?	14	on Monday Reply by beth campbell
"Thanks for sharing, Clay. If that's a 100% cocoa content bar, does it feel slightly…" Ning-Geng Ong replied Nov 9, 2012 to That One Bar of Chocolate	9	Nov 12, 2012 Reply by Roxanne Browning
"Good question. I will attempt a wet fermentation (fully soaked in liquid) and report…" Ning-Geng Ong replied Apr 12, 2012 to Fermenting Cacao Seeds: To Drain or Not to Drain?	4	Apr 13, 2012 Reply by Sebastian
"Thanks for the tip." Ning-Geng Ong replied Apr 12, 2012 to Drain Frame for wet grinder.	4	Apr 14, 2012 Reply by Ernesto Bugarin Pantua Jr.
"I am using cocoatown's but I had to modify the equipment and reduce the pressure on…" Ning-Geng Ong replied Apr 6, 2012 to Sugar crystal not breaking down in Melanguer after 24 hrs	2	Apr 6, 2012 Reply by Ning-Geng Ong
"Without any heat application, the fermenting bean pile will exceed 114F (temp taken…" Ning-Geng Ong replied Mar 25, 2012 to Fermented cacao beans-bar	30	May 6, 2012 Reply by rene
"I would be happy to ship to you fresh / dried cocoa pods in any sizes, cut, uncut, a…" Ning-Geng Ong replied Feb 15, 2012 to Cocoa pods	9	Mar 23 Reply by Sebastian
"Thanks Richard and Nat,I initially tried fermenting without active inoculation but t…" Ning-Geng Ong replied Apr 25, 2011 to Fermentation Troubleshooting	8	Apr 25, 2011 Reply by Ning-Geng Ong
"Salam. Lactobacter is fine but I am not sure where I can obtain live acetobacter, or…" Ning-Geng Ong replied Apr 19, 2011 to Fermentation Troubleshooting	8	Apr 25, 2011 Reply by Ning-Geng Ong
"Thank you Nat, The pods are ripe and not black when picked. The pulps are thick, moi…" Ning-Geng Ong replied Apr 19, 2011 to Fermentation Troubleshooting	8	Apr 25, 2011 Reply by Ning-Geng Ong

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Ning-Geng Ong's Discussions (18)

"Hi Beth, I had also made chocolate using coconut sugar instead of table sugar. The h…"

"Thanks for sharing, Clay. If that's a 100% cocoa content bar, does it feel slightly…"

"Good question. I will attempt a wet fermentation (fully soaked in liquid) and report…"

"Thanks for the tip."

"I am using cocoatown's but I had to modify the equipment and reduce the pressure on…"

"Without any heat application, the fermenting bean pile will exceed 114F (temp taken…"

"I would be happy to ship to you fresh / dried cocoa pods in any sizes, cut, uncut, a…"

"Thanks Richard and Nat,I initially tried fermenting without active inoculation but t…"

"Salam. Lactobacter is fine but I am not sure where I can obtain live acetobacter, or…"

"Thank you Nat, The pods are ripe and not black when picked. The pulps are thick, moi…"

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Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.