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Lucy bennetto
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  • New Zealand
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Raw cacao Satipo Peru

Started Aug 2, 2010 0 Replies

Hello, I am wondering if anyone knows of any contacts in Satipo for sourcing raw cacao directly from the producers and possibly a farm that I am able to visit in November when I am in Peru. 

 

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Dario M. Agesilao replied to Lucy bennetto's discussion Off notes in hand-tempered chocolate. in the group Home Brew Chocolate
"I don´t know much about the process of refining and conching... but tempering, you know as soon as you unmold it.. if it´s shiny and crunchy, tempering went fine.. if it´s soft and matte like, or even if it sticks to the mold,…"
Dec 11, 2013
Lucy bennetto replied to Lucy bennetto's discussion Off notes in hand-tempered chocolate. in the group Home Brew Chocolate
"Just to clarify that is cocoa butter I use not butter from cows!"
Dec 11, 2013
Lucy bennetto added a discussion to the group Home Brew Chocolate
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Off notes in hand-tempered chocolate.

Im making some chocolate in a small santha grinder using cocoa powder and butter. Grinding for about 12 hours. I know this is a bit wrong but I wanted to use an alkalised cocoa so I could make it and store it later for baking and using it to make drinking chocolate out of. -(I do not think alkalised cocoa is available in liquor) Unfortunately it is producing an off flavour coming I think from the fat. It hits the top of the pallet! It is not evident until about a week or two after it is made…See More
Dec 11, 2013
Lucy bennetto joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Dec 11, 2013
Adeir Boida de Andrade and Lucy bennetto are now friends
May 27, 2012
Adeir Boida de Andrade left a comment for Lucy bennetto
"Hi Lucy, If you have interest, we are cacao farm in Bahia/Brasil. Small part of our total production we prepared a raw cocoa of high quality (gourmet) with temperature always keep below 42 degrees Celsius. We also processed and sold raw cacao nibs…"
Aug 5, 2010
Lucy bennetto posted a discussion

Raw cacao Satipo Peru

Hello, I am wondering if anyone knows of any contacts in Satipo for sourcing raw cacao directly from the producers and possibly a farm that I am able to visit in November when I am in Peru. 
Aug 2, 2010
Lucy bennetto replied to Choc Heart's discussion Sourcing raw cacao from Peru - Satipo?
"Hi Emma, I am wondering if you found out how to source cacao directly from Satipo as I would also be very interested to find out."
Aug 2, 2010
Lucy bennetto is now a member of The Chocolate Life
May 25, 2010

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
x
My favorite chocolate is:
Galaxy Milk Chocolate -sadly I cant eat it (migraines!)

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At 10:08am on August 5, 2010, Adeir Boida de Andrade said…
Hi Lucy,

If you have interest, we are cacao farm in Bahia/Brasil. Small part of our total production we prepared a raw cocoa of high quality (gourmet) with temperature always keep below 42 degrees Celsius. We also processed and sold raw cacao nibs from this raw cocoa beans.
You can see this in our site: www.planetacacau.com.br
If you wants more information, order an e-mail for adeir@planetacacau.com.br
 
 
 

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