"Yes we have cacao beans that are raw dried using the sun only. Would you be interested to buy?
We are in Southern Philippines."
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Jessi Taylor
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Ernesto Bugarin Pantua Jr. commented on Jessi Taylor's blog post Desperately Seeking truly raw Cacao...
Paul John Kearins commented on Jessi Taylor's blog post Desperately Seeking truly raw Cacao..."I get the request for RAW is a growing one, but as brian says the temperatures at fermentation can get pretty intense... and THAT'S a natural process. ...... i think in that respect it can never be classes truly RAW.
I ferment and dry my beans…"
Brad Churchill commented on Jessi Taylor's blog post Desperately Seeking truly raw Cacao..."As someone who actively posts online, follows industry information, and has been making chocolate now for several years, I'm incessantly curious why people would really want "raw" chocolate for any reason.
It tastes like…"
brian horsley commented on Jessi Taylor's blog post Desperately Seeking truly raw Cacao..."i do post-harvest processing for a living and can tell you that i doubt any beans make it through fermentation and sun-drying at less than 45C, definitely not at 40C. good thorough fermentation typically takes place at 46 to 52C. it may…"
Jessi Taylor joined Clay Gordon's group
Hawaii Cacao
Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
Tom Neuhaus left a comment for Jessi Taylor"Hi Jesse. See www.cocoafarmingpix.blogspot.com and scroll down to Broguhe. You will find three pictures at the end of the disaster. We are rebuilding the sewing room this week, and I plan on updating www.projecthopeandfairness.org as soon as I get…"
Jessi Taylor posted a blog postDesperately Seeking truly raw Cacao...
So far I can surmise or suspect that only Big Tree Farms may be producing chocolate that is truly raw. Since there are currently no industry standards in place, what is the best way to be assured that you are buying truly raw cacao nibs, butter or powder? I would like to market my confections online but I want to be sure it is truly a raw product I am offering. Raw in this sense does not refer to raw materials, but to the fact that the cacao was never heated above 40 to 45 C at any time…See More
Jessi Taylor commented on Tom Neuhaus's blog post Disaster in Broguhe, Côte d'Ivoire"This is fascinating - I'm new so maybe you've already told everyone all about your group but I'd love to know more about what you are doing to help this area. Thanks for sharing."
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- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- All chocolate is memorable.
- My favorite chocolate is:
- Raw
Jessi Taylor's Blog
Desperately Seeking truly raw Cacao...
Posted on February 16, 2012 at 12:32am 4 Comments 0 Likes
So far I can surmise or suspect that only Big Tree Farms may be producing chocolate that is truly raw. Since there are currently no industry standards in place, what is the best way to be assured that you are buying truly raw cacao nibs, butter or powder? I would like to market my confections online but I want to be sure it is truly a raw product I am offering. Raw in this sense does not refer to raw materials, but to the fact that the cacao was never heated above 40 to 45 C at any time…
ContinueComment Wall (1 comment)
- At 12:35am on February 16, 2012, Tom Neuhaus said…
- Hi Jesse. See www.cocoafarmingpix.blogspot.com and scroll down to Broguhe. You will find three pictures at the end of the disaster. We are rebuilding the sewing room this week, and I plan on updating www.projecthopeandfairness.org as soon as I get the pictures. I am always looking for people who want to get involved. I travel to over 20 villages in Cote d'Ivoire, Ghana, and Cameroon every summer. You can read about my past travels at www.sweetearthchocolates.blogspot.com. My cellphone number is 805-441-6727. Always looking for people who care.... Tom Neuhaus
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