The Chocolate Life

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Ning-Geng Ong's Discussions (18)

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, 2013 to melanger necessary?

28 yesterday
Reply by Danny Michlewicz

"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, 2013
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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