Akbar Kaliwala's Page

"ramon@arribanoir.com "

"Too many replies back and forth ;) Can you send me your email id? I have a few more queries. Arriba too has added a questions to the mix. Btw, my id is akaliwala@gmail.com"

"It took me over two years, back and forth trips to Ecuador, to develop my "bean to bar" process... I wanted constant quality of Arriba cacao for my chocolate, with the least possible interference of other ingredients.   But…"

"Thank you Peter and also Steve. Steve, I will get in touch with you. Akbar Kaliwala."

"Thanks Ramon. You're right.  In my exploratory stage, I came across this terms - cocoa mass. And I couldnt find a great answer. BTW, do you only process cocoa mass for making chocolate or do you do bean-to-bar as well? Akbar Kaliwala."

"Akbar,We only use Fino Arriba cacao... But your question should rather come after you decide what origin chocolate you prefer? I would try an taste a variety from different origins, with the least "other ingredients" possible.…"

"What was the origin of the cocoa mass you have used? Can you suggest me a good supplier to try it out?"

"Cocoa Mass or Cocoa Liquor is the normal way for chocolatemakers to safely store their production materials for extended periods of time.  So yes, I use cocoa mass almost every time I make chocolate. (The exception would be when we start from…"

"Thank you for your reply. 1. Did you ever try using cocoa mass to make your chocolate?  2. How was it? "

"1.  Cocoa mass is simply roasted, winnowed and coarsely ground cacao 2.  It is the first stage of the grinding process 3. Yes 4.  None basically... just don't expose to extreme conditions 5. Yes"

"Did you get my mail? If you haven't received it, please send me a test mail on akaliwala@gmail.com "

"Just sent you an email. Please check and revert. Akbar Kaliwala."