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Clement Olando Bobb
  • Male
  • Scarborough
  • Trinidad and Tobago
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TalamancaOrganicaCacao&Chocolate commented on Clement Olando Bobb's photo
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Criollo Lanse Fourmi

"I have these growing on my farm in Costa Rica. Note the color of the mucus, I find in these pods it can be yellow or pink. Have you ever seen that before?"
Friday
TalamancaOrganicaCacao&Chocolate liked Clement Olando Bobb's photo
Friday
TalamancaOrganicaCacao&Chocolate commented on Clement Olando Bobb's album
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Relic cocoa types in Tobago

"I love this and I have some of these trees too. A question, please post a photo of the inside (the beans,) and do you notice that the mucus around the beans from these criollo pods can be yellow or pink? I would love to talk more about this. Thanks"
Friday
Clement Olando Bobb replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"With small amounts, I remove about half of the 'mass' by pouring into an empty bucket. The 'mass' left in the box is placed in another. The 1st portion is now replaced and the second placed on top. Similar to cascading into…"
Aug 9
Clement Olando Bobb replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"Hello Cameron. In Trinidad and Tobago we ferment in 3' cubed boxes 3' High x3' wide x 3' high. We stack boxes 3 high in a 'cascade' system. Although you may have a 'critical mass', [just the minimum to begin…"
Aug 9
Clement Olando Bobb replied to Mark Allan's discussion Wrapping Solutions
"Mark, There was a response to this earlier. I think the site mentioned was www.gleurp.com. I think Shaun mentioned he bought packaging from the company. The artwork is 'hot stamped' and is an option offered. Clement"
Jul 18
Clement Olando Bobb replied to Evan Langendorf's discussion Melange time/ Mold Questions
"Grinding for a long time is just that. To conche you need to apply heat. A heat gun at 65-70 degrees for about 8 hours removes any volatiles and so improves flavor. I think there is video of this on this site. You may want to think about the end…"
Jun 14
José Crespo liked Clement Olando Bobb's photo
May 17
Clement Olando Bobb posted photos
May 3
José Crespo commented on Clement Olando Bobb's photo
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SAM_0049 Trap deployed in field

"What do you use as bait? How do you avoid killing beneficial insects?"
Apr 29
Clement Olando Bobb posted photos
Apr 19
Clement Olando Bobb posted photos
Apr 19
Clement Olando Bobb commented on Clement Olando Bobb's album
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Fermenting and drying fine cocoa beans in Tobago

"The Louis d'Or single estate 'mini'; Raisins, rich basal cocoa notes and sweet wild fruit flavours end it off."
Apr 19
Clement Olando Bobb posted photos
Apr 19
Clement Olando Bobb replied to Jessica Osterday's discussion Cocoatown Melanger Chocolate tastes like burnt rubber
"Not too familiar with Cocoatown machines, but you may need to tighten the belt. Ben Rasmusen of Ptomac Chocolate recommends changing rubber belts to fiberglass. Take a look at his site or DIY on this blog. Good luck !!!"
Apr 18
Clement Olando Bobb shared Victor Kudryavtsev's video on Facebook
Apr 18

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
The House of Olando's Gran Couva
My favorite chocolate is:
The House of Oland's Gran Couva

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