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Bong Willy
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- Jakarta Utara, DKI Jakarta
- Indonesia
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An Indonesian Chocophile
Started this discussion. Last reply by Bong Willy Dec 27, 2010. 8 Replies 0 Likes
Greeting everyone! My name is Bong Willy, you can call me Willy or just Will.I live with my family that work in micro scale garment industry. So, I'm a newbie to this gourmet food thing, especially…Continue
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Bong Willy replied to Bong Willy's discussion An Indonesian Chocophile"Selamat malam Nat. Oh, dan Selamat Natal juga
I see. So, if the cacao only fermented without roast, aren't they suppose to be like wine and cheese? I mean, those two products can be consume without any pathogen problems, rights? Is…"
Nat replied to Bong Willy's discussion An Indonesian Chocophile"Selamat malam Willy,
The fermentation is still done with "raw" cacao, it's just that the roasting step is left out, and some places like Big Tree try to control the fermentation process so that it never goes above 115°…"
Bong Willy replied to Bong Willy's discussion An Indonesian Chocophile"Wow! I must see the process and taste it too, I can't imagine what the taste will be like, cause the fermentation process, in my knowledge so far, that take charge for the flavor development in cacao bean. But, isn't nibs, cocoa butter and…"
Bong Willy joined Clay Gordon's group
Tastings, Travel, & Adventure
This group is for people interested in organizing tasting events and travel programs and adventures. Group members can cross-post events in the Events calendar and manage RSVP lists.
Bong Willy joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Bong Willy joined Clay Gordon's group
Giving Back
It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. The purpose of this group is to discuss ways to improve the quality of life of farm families and farm communities worldwide.
Bong Willy joined Clay Gordon's group
HomeBrew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Bong Willy replied to Casey's discussion Bean to bar chocolate makers"Hi Duffy
Yes, and I've read about you at Seventypercent.com, wanna taste yours too, but I can't order them from my country *sigh*
Someday when I can make it to Europe and UK, I will definitely go to your workshop to learn and…"
Bong Willy replied to Casey's discussion Bean to bar chocolate makers"I've updated the database with Rogue Chocolatier, from Minneapolis, MN. The founder, is the youngest chocolate maker that I know, and if I'm not mistaken, Colin Gasko is also a TCL member too. Can't wait their chocolates, that…"
Suki Zoe replied to Bong Willy's discussion An Indonesian Chocophile"Alas I'm a long way from nurturing a plantation! One day maybe.. Raw chocolate is working with the unprocessed, un-roasted bean, nibs, butter and powder. A superior health food! Big Tree farms has a revolutionary process here on Bali, currently…"
Bong Willy replied to Bong Willy's discussion An Indonesian Chocophile"Hi Suki,
Nice to know you. I've been spent my holiday at Bali in 2004, it's been a long time and I never go to Ubud though. And I just knew when I learn about chocolate recently, that Bali have cacao plantation too. Need…"
Suki Zoe replied to Bong Willy's discussion An Indonesian Chocophile"Hi Willy,
I'm new to Ubud, Bali - I'm making some raw chocolate & just starting with growing my own cacao plants.. Suki"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- When met Jeffry Lukito and Valrhona chocolate at August 2nd 2010. Since then, always browse the internet, learning about how to taste fine chocolate and chocolate industry.
- My favorite chocolate is:
- Fine chocolate of course; if it's must be the one, I'm still looking for it.
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