The Chocolate Life

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Chocolate Down Under

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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).

Location: Australasia, Worldwide
Members: 122
Latest Activity: Nov 12

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Discussion Forum

Chocolate foil wrappers

Started by Liz. Last reply by Liz Nov 5. 9 Replies

Hi all,I have been on the net for hours and I can't find an Aussie company that sells colored foil candy wrappers, most that I find are all 3x3 size and I am looking for something bigger.  there are…Continue

Kickstarter and Papua New Guinea cocoa

Started by Liz Nov 5. 0 Replies

for those that are keen to support the PNG cocoa industry, here is a great kickstarter opportunity…Continue

Source for beans

Started by Liz. Last reply by Liz Nov 3. 4 Replies

Hi All,I'm just starting out on this journey and I am trying to find a good source for beans.  I have done research but am finding the cost of shipping to Australia is quite high.I would ideally like…Continue

Tags: beans, cocoa

Starting Out...advice on machines

Started by Peter. Last reply by Marco Dabizzi Oct 19. 6 Replies

So, I wish to make my own bean to bar chocolate for the primary reason that there is no 90% chocolate to be had in Australia (I currently buy it from the UK) and becuase I would just love to do it…Continue

For sale- Chocovision Revolation Delta, plus transformer to use it in Australia

Started by Philippa. Last reply by White Chocolate Lover Oct 6. 3 Replies

Hi allI have a chocovision revolation delta temperer for sale- has only been used a couple of times.Also comes with a step down transformer etc so it can be used in Australia.Pick up or delivery is…Continue

I'm looking for a small tempering machine in New Zealand. Anyone have one lying around?

Started by Logan Simpson. Last reply by Ilya Snowdon Sep 29. 3 Replies

Hello,I am looking to get into chocolate making and I am wanting to buy a tempering machine. However, they are very difficult to come by in New Zealand, and shipping from overseas is extortionate.I…Continue

Australian Chocolate Update

Started by Tom. Last reply by Tom Aug 30. 73 Replies

Companies that specialise in Australian made single origin chocolate:Cicada ChocolateBahen and Co Chocolate MakerZokokoDaintree EstatesCheck them out and add new ones if I have missed some, i know…Continue

Tags: estates, bahen, cicada, daintree, zokoko

Chocolate World 5 x CW1495 20mm half-sphere for sale

Started by Lisa Morley Aug 4. 0 Replies

Hi allI have 5 x CW1495 20mm half-sphere moulds for sale. Used twice for a custom order, no longer needed. They're in perfect condition. I paid $30 per mould from Richard Foot. Will sell all for…Continue

ROLLER CUTTER FOR SALE

Started by Lisa Morley. Last reply by Lisa Morley May 15. 2 Replies

Hi allI'm selling a roller cutter, purchased recently and used twice. Please see link for the actual roller cuter I purchased from TCF Sales in the US. …Continue

Tags: SALE, FOR, CUTTER, ROLLER

Chocolate Enrobing in New Zealand

Started by Colin Green. Last reply by Colin Green Feb 11. 8 Replies

I am told that someone makes a chocolate enrobing system in New Zealand. I can't find them on Google - does anyone know who these people are please? Thanks! :-)Continue

Tags: new zealand, enrobing

Comment Wall

Comment

You need to be a member of Chocolate Down Under to add comments!

Comment by Romi Burks on July 8, 2011 at 2:32pm

Hi, I'm a professor at a small liberal arts college.  I teach a seminar class on chocolate that covers a number of different subjects.  I have a student currently traveling around the world.  Is there a bean to bar chocolate that one would recommend and can be purchased in melbourne?  My past student has offered to send me a bar (assuming it survives the travel and heat of TX).

Comment by Tom on May 18, 2011 at 11:57pm
That is a great site Ice Blocks, I will definitly keep it in mind.
Comment by Tom on May 18, 2011 at 7:00pm

This 'service' is basically my hobby at the moment, my day job and family keep me pretty busy. I only get to grind on the weekend which allows me to get a kg batch out allowing time to conch if needed etc so I don't have a lot of time. The FNQ growers are cranking along pretty well now with their efforts to commercialise and I am only doing a few things for them now, that is why I suggested I could do something for Florina if she wanted. I do have plans to set up a business, there is a massive opportunity I feel and like Florina and yourself mentioned there is a lot of good cacao close by. I will check that link though.

 

As for looking me up Melanie, no worries, I don't have a special set up or anything, I taught myself from www.chocolatealchemy.com and this site. I think I detail my setup in one of the threads in this Choc Downunder. group.

Comment by Ice Blocks! on May 18, 2011 at 6:02pm
Tom have you tried offering your services to Bris Kanda PNG http://www.bris-kanda.org/. Some amazing cacao comes out of PNG and I dont see much of it here.
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.
 

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