As far as I know, post-harvesting, chocolates are then fermented,dried, sorted, and then bagged. The cacaos are then shipped to factories to be roasted, crushed, conched, tempered, then made to…Continue
"Jeff - as someone noted, it's a pretty large topic to cover in a 5 minute web post on Christmas eve 8-) Mass of fermentation, length of ferment, is it co-fermented with something, the type of container used (is a container used?), the…"
"Same author, and also worth a read, but not the book. Try looking it up on Alibris or abe's books online. Copies do show up from time to time.
I would also recommend checking out more general texts on cacao like Wood & Lass'…"
"I googled the book and nothing about book came out.
Looks like it's gonna be very hard to find, but well, finger crossed. :)
Thank you for the warning.
I am currently learning about chocolate and cocoa.
One thing I've learned is…"
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.
"Do your best to find Arthur Knapp's Cacao Fermentation. I know I've mentioned it elsewhere, but although it's out of print and old, it remains one of the very best resources on the subject.
Be prepared...fermentation and drying…"
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Thank you for the reply.
You mentioned " here are a number of techniques that can be applied to the fermentation itself to direct flavor development"
Can you tell me some of these techniques or any references(books or websites)?
""So why do think there's generally higher fat content in higher percentage bars? By adding extra cocoa butter the makers are decreasing their profit margin. It doesn't seem like it's for taste because IMO extra cocoa…"
"Hi Ben, my name is Jeffry, and I live in Surabaya, Indonesia.
I love chocolate and I occasionally held tastings(so far in Jakarta and Surabaya).
I don't know if he has told you about this, a while back Frederick contacted me by Facebook and…"
"So, as you're aware in Indonesia - there's not a huge ingrained culture of heavily fermenting beans - in fact, most of Indonesians don't ferment their beans at all (at least not intentional fermentation, there may be some incidental…"
As far as I know, post-harvesting, chocolates are then fermented,dried, sorted, and then bagged. The cacaos are then shipped to factories to be roasted, crushed, conched, tempered, then made to bars.(Correct me if I'm wrong)What I'm about to ask is the post-harves methods(not the factory processing). I live in Indonesia, where these things are often neglected or done incorrectly so that the crops are usually bad(not that they're all bad, but most of the bulks are far lower qualities than West…See More
I experimented with palates a while back while trying to introduce Fine Chocolate Tasting to my country*.(Wines are starting to boom, but no tastings nor appreciation for fine chocolates and cheeses in my country)After experimenting with several things, I was intrigued how Saltine crackers can neutralize the tongue and using salted chocolates in dessert can clear the "fed-up" feeling in the tongue while eating a dessert. I came to realization that saltiness are the "enemies" of bitterness.I…See More
The first time I held a gathering at Jakarta, Indonesia.
The Collection Grand Crus by Valrhona was tasted and reviewed.
The tastings results and reviews wasn't very good, we are newbs, but I am sure as hell it was fun and exciting!
My favorite chocolate is:
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I am not really familiar with the geography of Indonesia, but you should consider yourself as lucky :)
The cover of great chocolate, made by Fekchlin, Switzerland, says "origin - East Highland, Jember plantation, Jawa". And it it a great criollo!!!
And you will enjoy, TCL, for sure!