Chocolate Down Under

Comment

Comment by Melanie on May 18, 2011 at 3:18am

Interesting arrangement Tom. If I am ever in Adelaide can I look you up and come see what you are doing?

cheers,

Melanie

Comment by Tom on May 17, 2011 at 11:54pm

Hi Florina,

 

There are no 'testing' facilities per se in Australia and very few making chocolate. I have been involved with several farmers in Mossman in far north Queensland since 2009 doing what you would call I guess R&D. They have been sending me 5 kg lots from most ferments and I have been making chocolate from the beans, testing different roasting profiles and formulations (dark and milk choc) and providing feedback on the quality of the ferments (beans) as they pertain to the finished chocolate. Our arrangement is that I get beans and I send them back finished chocolate, that way they too can assess and compare the chocolate. I have no formal qualifications in chocolate making but have been making chocolate since 2007 from the bean. I have used many different origins and qualities of beans so I would say I have extensive experience in chocolate making especially in the beans from south pacific region (Fiji, Vanuatu, Samoa (from Bob Rankin who is a Samoan based chocolate maker who is also on this forum - you should definitly chat to him) so understand the beans from your region and what makes a good one. I am by trade a drug developement research scientist with a PhD in chemistry, and this is how I treat my chocolate making, with precision. I also previously worked as a wine scientist so understand the fermentation process very well.

 

In short I would be happy to do similar R & D on the same basis which is you send me beans, I make chocolate and send you back chocolate with a report, no money changes hands, I find the cost of sending me 5 kg of beans is probably comparable to what I spend posting back batches of chocolate with express postage. Obviously, I retain some of the chocolate for testing and aging. I make batches of about 1kg each time as it is convenient for my choc making set up.

 

If you are interested, let me know.

 

Cheers

 

Tom

Comment by Florina on May 17, 2011 at 5:39pm

Hi everyone,
By way of introduction, I have recently acquired through inheritance around 2000 Samoan cocoa trees, and am only just starting out in my own journey through the bean to bar process. I'm Australian based and raised and have a keen sense of making something out of what I've been given.

So i haves begun a journey of creating a much needed export industry for Samoa, while attempting to supply A grade quality beans to Austalia. As we are only just starting out we are in the process of understanding the different processes of getting a good quality cocoa bean and I am interested iin finding out what testing facilities there are within Australia that I could approach to get my beans tested for quality??

Thank you and I look forward to reading all about chocolate!!,

Comment by Laura Marion on January 27, 2011 at 5:44am

happy Australia day everyone hope you had a good one !!!!

Comment by Melanie on October 20, 2010 at 4:03am

@Clay....the rock just doesn't seem creative enough, I think I'd prefer a slightly more elaborate challenge... but the first thing is to get the recipe right and make it modellable.

Comment by Alexandra on October 20, 2010 at 12:27am

This really is "Sweet as".

Just wanted to introduce myself- I am a graduate student at Massey in Palmy, NZ. My research is in marketing sustainable cocoa and chocolate products though it all began with my background in restaurants. Originally from the states I have been thrilled with the small bonboneries and tablet companies that I have come across in both the wee towns and big cities of New Zealand.

Always interested in hearing from and meeting other people passionate about the industry.

Comment by Susan Van Horn on October 18, 2010 at 3:27pm

Fantastic idea, Clay. Welcome to everyone from "Australasia"! New word for me but, it works! I'm looking forward to learning from your part of the world!

Comment by Michelle-Jo Garfield on October 18, 2010 at 4:39am

Thanks everyone...you've all been very helpful. I've checked them all out and now the challenge is to decided which designs to buy first.

Comment by Georgina Joey Ledlie on October 18, 2010 at 3:57am

Hi again Michelle, making silicon moulds are easy. Go to Aldax and there you can buy a product called Silicone Putty. It's food safe except it does not have a certificate. It comes in 2 parts. You mix both parts together.... you have to work fast...and then press it to your master. Leave for 10 minutes and there you are !!! Peel the silicone off your master and you have a mould. The chocolate moulds I make, I keep for myself but I sell other ones that are used for craft etc. If you would like to see them... go here... https://www.craftumi.com.au/storecatalog.asp?userid=58 ... hugs, Joey.

Comment by Amanda White on October 18, 2010 at 3:07am

Have you also tried Savour School in Melbourne. They have an extensive range of moulds and they will ship Australia wide . They also have specialist equipment like melting tanks. We stock a lot of other supplies you might be looking for such as powder dyes, oils for flavouring chocolates, chocolate transfer sheets, textured mats, titanium dioxide, chablon mats, foil for wrapping chocolates, and we do custom orders for transfer sheets etc. Hope this helps!

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