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Akbar Kaliwala's Discussions

Cocoa mass

Started this discussion. Last reply by Ramon Recalde Jun 12, 2012. 9 Replies

Hi all,I recently came across a supplier in Ivory Coast who was offering cocoa mass for my enquiry regarding raw materials.My questions:What exactly is cocoa mass?During which stage of extraction do…Continue

Tags: mass, cocoa

Saplings/Seeds for growing cocoa tree

Started Jun 9, 2012 0 Replies

Hi all,I am from India and during a recent trip to one of the agricultural colleges, I have identified some land which might be suitable to growing cocoa.Unfortunately, the college doesnt have…Continue

Tags: growing, sapling, seeds, farming, plantation

 

Akbar Kaliwala's Page

Latest Activity

Bhavit Bagrecha liked Akbar Kaliwala's profile
Apr 10
MEOW left a comment for Akbar Kaliwala
"@Akbar I have the info for Morde, i wanted the Barry Callebaut distributors number. Hi, i am from Mumbai."
Jan 24
Akbar Kaliwala left a comment for MEOW
"Hi X, Which one - morde or barry calebaut? I see that you are pretty new here. Will appreciate if you can introduce yourself a bit."
Jan 22
Brad Churchill and Akbar Kaliwala are now friends
Sep 5, 2013
David Belo left a comment for Akbar Kaliwala
"Hi Akbar, thank you for having a look. We are really working towards getting this work out onto the market now. Our prime focus is for sustainable, ethical practices. We are not currently looking for any extra team memebers for the time being,…"
Aug 11, 2013
Akbar Kaliwala commented on Clay Gordon's group Chocolate In India
"@Ritu Which city are you based in? Would you be interested in Barry Callebaut/Morde couvetures? If yes, I can share their distributors number."
Aug 11, 2013
Akbar Kaliwala replied to Ritu Motwani's discussion How is the quality of Indian couverture? in the group Chocolate In India
"Spot on Clive. Only a handful of people are 'qualified' to this question and Clive is one of them. :) He has summed up everything for you. Akbar."
Aug 11, 2013
Ramon Recalde replied to Akbar Kaliwala's discussion Cocoa mass
"ramon@arribanoir.com "
Jun 12, 2012
Akbar Kaliwala replied to Akbar Kaliwala's discussion Cocoa mass
"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"
Jun 12, 2012
Ramon Recalde replied to Akbar Kaliwala's discussion Cocoa mass
"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…"
Jun 12, 2012
Akbar Kaliwala replied to Dan Bieser's discussion Fermented cacao beans wanted
"Thank you Peter and also Steve. Steve, I will get in touch with you. Akbar Kaliwala."
Jun 12, 2012
Akbar Kaliwala replied to Akbar Kaliwala's discussion Cocoa mass
"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."
Jun 12, 2012
Ramon Recalde replied to Akbar Kaliwala's discussion Cocoa mass
"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.…"
Jun 12, 2012
Akbar Kaliwala replied to Akbar Kaliwala's discussion Cocoa mass
"What was the origin of the cocoa mass you have used? Can you suggest me a good supplier to try it out?"
Jun 10, 2012
cheebs replied to Akbar Kaliwala's discussion Cocoa mass
"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…"
Jun 10, 2012
Akbar Kaliwala replied to Akbar Kaliwala's discussion Cocoa mass
"Thank you for your reply. 1. Did you ever try using cocoa mass to make your chocolate?  2. How was it? "
Jun 9, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Triple scoops of chocolate ice-cream in coffee.
My favorite chocolate is:
Artisan

Comment Wall (2 comments)

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At 4:49pm on January 24, 2014, MEOW said…

@Akbar

I have the info for Morde, i wanted the Barry Callebaut distributors number.

Hi, i am from Mumbai.

At 3:25pm on August 11, 2013, David Belo said…

Hi Akbar,

thank you for having a look. We are really working towards getting this work out onto the market now. Our prime focus is for sustainable, ethical practices.

We are not currently looking for any extra team memebers for the time being, however If you need any help with starting up your business I am happy to help :)

 
 
 

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