The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

John Hepler
  • Male
  • Whitleyville, TN
  • United States
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John Hepler's Friends

  • omid
  • Alain Schneider
  • Sebastian
  • Sirius Chocolate
  • Celeste Hill
  • deedee devi
  • David Lollia
  • Mark J Sciscenti
  • Elaine Gonzalez
 

John Hepler's Page

Latest Activity

Sirius Chocolate replied to John Hepler's discussion Services; 06/21/10; Travel, Nicaraguan cacao harvest, Oct/Nov 2010 in the group Classifieds - For Sale or Wanted
"Sounds Amazing! I wish we could afford this, but trying to get our business off the ground, I dont think this is in the cards for us this year. Have a safe and enjoyable trip!   .:SiriuS:."
Feb 28, 2011
Sirius Chocolate replied to John Hepler's discussion Opportunity, a special cacao farm, southern Mexico in the group Classifieds - For Sale or Wanted
"Hi Sandy,   We are not in any position in terms of money for this, as we're just trying to get off the ground here. However, this sounds EXTREMELY interesting, and I didnt even realize this was you until I saw your name at the end. Im…"
Feb 28, 2011
Frank Homann replied to John Hepler's discussion Fermentation and old varieties in the group The Science of Chocolate
"Hi John and J Sandy, Great blog, and I am totally aligned with your quest to promote "heirloom" cacao from Nicaragua. Just to add a few facts that we in my company, Xoco (www.xocogourmet.com), have laerned over the past years: Today most…"
Nov 12, 2010
Mark Heim replied to John Hepler's discussion Aging and Concheing in the group The Science of Chocolate
"Talk about aged dark chocolate sometimes starts debates, but personally I think it does. Over time you can develope new brown or caramelized notes due to reactions of sugars and proteins in the chocolate. The sucrose you add is not a reducing sugar,…"
Jul 23, 2010
John Hepler's event was featured

Nicaragua Cacao Harvest/ Travel Adventure at Granada/Matiguas, Nicaragua

October 15, 2010 at 6pm to November 1, 2010 at 7pm
Save the Chocolate Tour, Oct 15-Dec 1, 2010(Our guests may stay from 1 to 6 weeks)The criollo types of cacao originated in Central America are known globally as the "flavor beans", generally considered the most complex, and finest in the world. Chocolates made from these beans have amazing tastes.In Nicaragua today, the very old varieties of cacao are being phased out in favor of the new high-yielding hybrids. The greatest incentive for small farmers to save their old varieties is premium…See More
Jul 20, 2010
Arun Bhargava replied to John Hepler's discussion What can be learned in a cacao harvest? in the group The Science of Chocolate
"Jim, You had quite detailed and informative writing. May be you can write another post with more such good information about cacao processing etc. Arun."
Jul 1, 2010
Jim replied to John Hepler's discussion What can be learned in a cacao harvest? in the group The Science of Chocolate
"John, I'm a bit confused with this posting. The title relates to HARVEST and the paragraph body relates to POST HARVEST. There are significant segments to each step in the process that impact the final product. ie HARVEST 1 state of fruit…"
Jul 1, 2010
Sirius Chocolate left a comment for John Hepler
"Save the Chocolate looks awesome! Id love to be a part of your project. And in the mean time, if you have stock of special criollo varients, I would love to support the farmers you are in contact with and pay premium for the old, unique…"
May 26, 2010
Arun Bhargava replied to John Hepler's discussion Fermentation and old varieties in the group The Science of Chocolate
"Great article and details Sandy. In Mumbai India, where i live, there is no opportunity to experience what you have explained. I am no botanist, but would love an opportunity to visit and learn at your mentioned places. May be, some one can design…"
Mar 27, 2010
deedee devi left a comment for John Hepler
"excellent john ... what do they call this variety of young green leaf / white cacao in nicaragua that you are importing? are you aquiring seeds to plant as well? and your original post went out as an email only ") aloha! love love love ..."
Mar 26, 2010
deedee devi left a comment for John Hepler
"john dear ~ is this white cacao you mention above called CUPUACU? aloha!"
Mar 26, 2010
Jon Ellsworth left a comment for John Hepler
"Welcome...Jon with Divine Specialties"
Mar 25, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
A recent biggie: finding White CAcao in northern Nicaragua, then realizing there will be enough to ferment, and enough for me to buy 40 or 50 lbs.
We are NOT talking about white chocolate, we are talking about a type of cacao that is indeed different, and that the local cacao growers believe is very old.
My favorite chocolate is:
Dark, made by me from Cacao coming from Mt Mombacho, southern Nicaragua

Comment Wall (7 comments)

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At 11:12am on May 26, 2010, Sirius Chocolate said…
Save the Chocolate looks awesome! Id love to be a part of your project. And in the mean time, if you have stock of special criollo varients, I would love to support the farmers you are in contact with and pay premium for the old, unique varieties.

Sirius
At 10:22am on April 20, 2010, Elaine Gonzalez said…
John, forgive me for not continuing our discussion but you've caught me at a very busy time. I'm the keynote speaker at PMCA next week and I'm swamped with prep work. I'll be in touch. Elaine
At 3:16pm on April 7, 2010, Elaine Gonzalez said…
Regarding fermentation in Mexico: some of the latest archaeological findings suggest that beans were sometimes fermented in pre-Hispanic times. Since the beans were so valuable, it is likely that they were sometimes buried in the ground where fermentation may have taken place. Today there are several commercial fermentation plants throughout the cacao zone in Tabasco but many farmers prefer to ferment their own beans themselves. There was a time when the farmers were obliged to take the beans to the cacao union's fermentation plants. Imagine the hodge podge of beans thrown together. The result? Some were under-fermented, some over-fermented. La Joya's neo-criollo beans, for example, were thrown together with beans of lesser quality.

more later....
At 3:51pm on April 5, 2010, Elaine Gonzalez said…
Hello John/Sandy,
I would like very much to talk to you about the fermentation of cacao in Tabasco. I would also like to hear more about the "white cacao" you discovered in Nicaragua. I presume it is the same as pataxle in Mexico.
At 3:19pm on March 26, 2010, deedee devi said…
excellent john ... what do they call this variety of young green leaf / white cacao in nicaragua that you are importing? are you aquiring seeds to plant as well?

and your original post went out as an email only ") aloha! love love love ...
At 3:01am on March 26, 2010, deedee devi said…
john dear ~ is this white cacao you mention above called CUPUACU? aloha!
At 9:11pm on March 25, 2010, Jon Ellsworth said…
Welcome...Jon with Divine Specialties
 
 
 

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