Pacari: Ecuador Raw100%cacao

Comment

Comment by Anthony Lange on November 11, 2010 at 1:42am

I was having a discussion with my sister and realized that in fact Bean to Bar is part EGO. yes one can say that in roasting you have control, and that is true. but like you, there are easier ways to make chocolate than having to deal with suppliers of bean, exporters, forwarding agents, customs, and all the other problems that go with from 'bean 2 bar'.....

Comment by Vercruysse Geert on October 24, 2010 at 2:23pm

Hello Anthony, nice to have you as friend. I'm a chocolatier/patissier in Belgium, I do not make chocolate and I admire the people like you, I work with the chocolates from Pacari, Amano, Valrhona etc...
To gif you all the information you ask, there is a very good Blog posts by Koa Kahili,
look at this adres and be a follower of his blog:
http://www.thechocolatelife.com/profiles/blogs/is-chocolate-raw
Thanks for the friendship,
Geert
PS can I use your 2 pictures (from Madagascar) on my facebook?

Comment by Anthony Lange on October 23, 2010 at 4:06pm

So no roasting? How do you deal with Salmonella and winnowing? Im interested cause Im spending a ton on a roaster. What do you do? Tony

Comment by Vercruysse Geert on October 23, 2010 at 11:43am

Raw Chocolate bars are made of raw ("raw" = not heated above 118 degrees F), organic, healthful ingredients and without refined sugars or genetically modified organisms (GMOs). From the raw, unheated, unprocessed and unadulterated cacao (chocolate).
Raw cacao has many nutritional benefits and is generally considered one of the most complete foods on the planet.
Geert

Comment by Anthony Lange on October 23, 2010 at 6:26am

When you say 'Raw'. What exactly do you mean? T