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Fin
  • Male
  • Kilauea, HI
  • United States
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Fin's Discussions

Problems with tempering

Started this discussion. Last reply by Fin May 27, 2013. 2 Replies

Just got a tempering machine and ten mins in it just stopped rotating without the green light going on. Most of the chocolate was melted I thought it was cooling down, it didn't make any distressing…Continue

Cacao genetics

Started this discussion. Last reply by Fin Apr 10, 2013. 3 Replies

I have 5-6 different cacao sub-species, can anyone identify by pod photos.

 

Fin's Page

Latest Activity

Fin replied to Fin's discussion Problems with tempering
"chocovision revolation 1"
May 27, 2013
Clay Gordon replied to Fin's discussion Problems with tempering
"Fin: There's no way we can even begin to start thinking about helping you unless you can tell us the brand and model of tempering machine you're talking about."
May 27, 2013
Fin posted a discussion

Problems with tempering

Just got a tempering machine and ten mins in it just stopped rotating without the green light going on. Most of the chocolate was melted I thought it was cooling down, it didn't make any distressing noise. But some smoke appeared I reset it and unplugged it.
May 26, 2013
Victor Kudryavtsev liked Fin's photo
May 8, 2013
Victor Kudryavtsev liked Fin's photo
May 8, 2013
Fin replied to Fin's discussion Cacao genetics
"Totally confirms what I thought but I have pictures and I am familiar with Latin"
Apr 10, 2013
Sebastian replied to Fin's discussion Cacao genetics
"No."
Apr 10, 2013
Brad Churchill replied to Fin's discussion Cacao genetics
"Hey Fin; There is only one species, and it's called Theobroma Cocoa.  There are "varieties" though, and those varieties are primarily "Criollo" and "Forastero".  There has been a lot of talk about a…"
Apr 10, 2013
Fin posted photos
Apr 10, 2013
Fin posted a discussion

Cacao genetics

I have 5-6 different cacao sub-species, can anyone identify by pod photos.
Apr 10, 2013
Jim commented on Fin's status
"Fin, Fermentation represents one of the most demanding phases of bean to bar. There are many factors that require one's attention but the major items are: 1. The pod must be fully ripened before harvesting 2. The harvested pods should be rested…"
Mar 21, 2013
Fin posted a status
"We are having a complicated time fermenting our cacao here on Kauai. Is it benificial to add things to aid fermentation here in Kilauea"
Mar 20, 2013
Fin is now a member of The Chocolate Life
Mar 20, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Currently working on Cacao plantation
My favorite chocolate is:
Godiva

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