The Chocolate Life

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deedee devi
  • Female
  • Princeville, HI
  • United States
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deedee devi's Discussions

what cacao butter should/should NOT look like ...

Started this discussion. Last reply by Patrick Pineda May 11, 2010. 3 Replies

can those experts who KNOW their cacao butter explain what this cacao butter looks like ... why it looks like this > how it may have been proccessed properly or not?  i have posted the pics of…Continue

Tags: butter, cacao

alternative sweeteners ...

Started this discussion. Last reply by Mark Heim Feb 19, 2010. 1 Reply

a l o h a  dear ONES ~ is there a comprehensive discussion on this site or elsewhere regarding the usage of alternative sweeteners for making tempered chocolate?  i have sucessfully made RAW tempered…Continue

Tags: crystals, xylitol, syrup, maple, sweeteners

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

Started this discussion. Last reply by Brad Churchill Feb 19, 2010. 5 Replies

a l o h a  dear ONES ~ I AM excited to learn how home chocolate makers are turning their nibs into cacao liquid that is ready to go into the melanger ... is there a better/easier process than the…Continue

Tags: exchange, tempering, love, liquid, equipment

 

deedee devi's Page

Latest Activity

Hector Velásquez liked deedee devi's profile
Apr 13, 2013
Hector Velásquez left a comment for deedee devi
"Dear Dee, Thank you very much for your message is happy to answer your concern, I tell him I have no scientifically proven these theories yet the experience with the groups with which I have been working, and taste the ears, and feel, the high…"
Oct 28, 2010
deedee devi left a comment for Hector Velásquez
"héctor dear ~ can you please tell me the difference between cacao growing in low/mountainous regions and what this means in terms of flavor/quality etc? where does your cacao come from? love love love ... deedee"
Oct 26, 2010
Hector Velásquez left a comment for deedee devi
"Hello Deedee thank you very much for your comment, I am delighted to know that existane many people who also have a passion for cocoa, cocoa criollo Upstairs, health, and opening our minds, cocoa is a tolerable product mixed with herbs, fruits, or…"
Oct 26, 2010
deedee devi left a comment for Hector Velásquez
"aum ~ aloha hector ... I AM excited to KNOW someONE so intimate with cacao production ... namaste ~ deedee"
Oct 23, 2010
deedee devi and Hector Velásquez are now friends
Oct 23, 2010
deedee devi replied to Clay Gordon's discussion Informal Directory of Cacao Farmers in Hawaii in the group Hawaii Cacao
"YES then you may INjoy the eat RAW chocolate / drink the fresh made reishi tea and BE the BLISS scenario :) I AM making raw reishi chocolate so i can skip the tea only if I AM on the flow go ... hmmmmmm"
Aug 9, 2010
deedee devi replied to Clay Gordon's discussion Informal Directory of Cacao Farmers in Hawaii in the group Hawaii Cacao
"LOVE it ... feel it ... observe it ... grow it ... make it ... share it ... and u dear ONE?"
Aug 9, 2010
deedee devi left a comment for Chad Settlemier
"warm waves of ALOHA!"
Aug 9, 2010
deedee devi replied to Clay Gordon's discussion Informal Directory of Cacao Farmers in Hawaii in the group Hawaii Cacao
"sharkey's work phone number is 808-964-5708 > http://www.konasharkscoffee.com/pages/contact_sharks_coffee.html INjoy!"
Aug 9, 2010
deedee devi replied to Clay Gordon's discussion Informal Directory of Cacao Farmers in Hawaii in the group Hawaii Cacao
"chad dear ... you can talk to tom sharkey ... he'll share some ideas with you :) as for processing, you might look into big tree farms in bali as they have a large processing facility for RAW cacao beans :) aloha!"
Aug 9, 2010
deedee devi commented on Clay Gordon's group Hawaii Cacao
"from BEAN to BAR > KAUAI cacao ... http://www.facebook.com/deedeelaxmidevi#!/album.php?aid=2080468&id=1244869327"
Jul 23, 2010
deedee devi commented on Clay Gordon's blog post Hotel Chocolat – Not Your Average Chocolate Company
"i GRATEFULLY embrace this gracious sponsor and I AM excited to say that i saw their YOUTUBE video some time back and their operation looks AMazing ... from bean to bar with such LOVE (and major style! > LOVE their chocolate bar mould shape :)…"
Jul 16, 2010
deedee devi joined Clay Gordon's group
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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.
Jul 16, 2010
deedee devi left a comment for Lourdes Paez
"lourdes dear ~ re: After years working with economic development projects in the area of cacao in Ecuador, I would love to build a business distributing, marketing and developing creative chocolate products. > what do you have in mind? ~ aloha ~"
Jul 9, 2010
deedee devi posted a blog post
Jul 8, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
LOVE ...
My favorite chocolate is:
consciously infused with the LOVE of GOD ...

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Deedee devi's Blog

the chocolate song ...

Posted on July 8, 2010 at 6:16am 0 Comments

my friend just posted this: http://www.youtube.com/watch?v=vBOK9r8ciD4&feature=player_embedded funny song indeed!

cacao farming in hawaii ...

Posted on April 12, 2010 at 7:05pm 1 Comment

I AM excited to share my photo journal of cacao farming on big island ... http://www.facebook.com/profile.php?id=100000300272243#!/album.php?aid=2063356&id=1244869327

~ aloha ~

Comment Wall (6 comments)

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At 5:59pm on October 28, 2010, Hector Velásquez said…
Dear Dee,
Thank you very much for your message is happy to answer your concern, I tell him I have no scientifically proven these theories yet the experience with the groups with which I have been working, and taste the ears, and feel, the high content of beneficial substances the body is a feeling of happiness and good mental state we have some theories that are the beginning of the cocoa from the ancient civilizations such as the Mayas, Aztecs, The Faces, Jama Coaque, among others.
The plantations are located in mountainous areas are plantations that are exposed to extreme conditions, which makes the plant resistant cells generated in the mountains plantations only receive rain water from being contaminated by preventing groundwater or being contaminated by irrigation with water from streams polluted with contaminated waste.
To be in mountainous areas are more exposed to the sun it makes decrease the amounts of mucilage inside the ear, there is a natural drying process, concentrating the sugars, antioxidants, and flavonoids in the cotyledon or meat from cocoa beans , increasing its flavor, and the morning air is used by the plant to perform an overall process of photosynthesis eliminating 100% of toxins in the plant by having such climatic conditions the cocoa plantation ejects any absorb toxic the root.
There are other benefits of cocoa Mountain I think it's a passion that must be lived intensely and fully, to understand it.
I hope I have cleared some of their concerns, just as I'll be glad you can share your experience, activity and some criterion pertaining to my email hecdave123@yahoo.com'll be happy to have a prompt response from you do not speak English, however I hope you understand me explain.
Sincerely,

HECTOR VELASQUEZ
At 8:25am on October 26, 2010, Hector Velásquez said…
Hello Deedee thank you very much for your comment, I am delighted to know that existane many people who also have a passion for cocoa, cocoa criollo Upstairs, health, and opening our minds, cocoa is a tolerable product mixed with herbs, fruits, or nuts.
It is important to know the traceability of the cocoa, exsite a big difference between low as cocoa areas in mountainous areas.
I wish you much success,

Sincerely,

HECTOR VELASQUEZ
hecdave123@yahoo.com
Guayaquil - Ecuador
At 11:45am on June 9, 2010, Dusty Thomas said…
Hi Dee Dee- I was trying to contact you with a private message but I cant do that until you accept my friend invite...
At 11:51pm on May 11, 2010, Fernando Crespo said…
Hello Deedee yes I export cacao beans to USA, but my buyers are most of them the factories, like Mars, Blommer and also a broker General cocoa. My oders buyers are small chocolate producers they produce raw chocolate but really I havent tray that chocolate. How much cacao you buy for year, where are you front?

saludos abrazos
Fernando
At 11:26pm on March 26, 2010, John Hepler said…
yes, the only name they have for it is white cacao jsh
At 9:45am on March 26, 2010, John Hepler said…
Hi DeeDee, nice to hear from you
Names tend to be very local, CUPUACU sounds Brazilian but maybe hawaiian. Not in Nicaragua. The way to tell this one is it is the only one whose new leaves are pale green. Most new cacao leaves are reddish.
By the way, I'm very unhip to the tech of groups like this. Can't find where my letter was posted. It was sent to the Chocolate Science group
 
 
 

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