The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ning-Geng Ong's Friends

  • Thomas
  • Catherine Failor
  • Elizabeth Lapham
  • Laura Marion
  • ramya
  • Clay Gordon

Ning-Geng Ong's Groups

Ning-Geng Ong's Discussions

Winnowing equipment for hobbyist

Started this discussion. Last reply by Clay Gordon Dec 24, 2012. 4 Replies

I can't help but drool at the vertex winnowers from Boston Cocoa. But dropping 35k into something that I'm currently not doing for profit is just not an option.I'm asking other bean to bar hobbyist…Continue

Sugar crystal not breaking down in Melanguer after 24 hrs

Started this discussion. Last reply by Ning-Geng Ong Apr 6, 2012. 2 Replies

35% sugar in my batch of chocolate has been in the melanguer for 24 hours.I used table sugar  thinking that the melanguer would take care of it after a day.But it hasn't. The chocolate feels like…Continue

Tags: to, bar, bean, gritty, grain

Fermentation Troubleshooting

Started this discussion. Last reply by Ning-Geng Ong Apr 25, 2011. 8 Replies

Cheers and sincere appreciation to the active members in this forum for all the information sharing and support.I'm a chocolate lover and have taken this passion one more step by trying to make bars…Continue

Uses for cocoa leaves and bloom.

Started this discussion. Last reply by Nat Oct 30, 2010. 1 Reply

I've been told that young leaves make for excellent salad but I also recall reading that cocoa leaves have a level of toxicity, so I'm not sure if they are safe for consumption. Please share your…Continue

 

Ning-Geng Ong's Page

Latest Activity

Clay Gordon replied to Ning-Geng Ong's discussion Winnowing equipment for hobbyist
"Ning Geng - Here's the link to a video I posted recently of a seed cleaner that should be easily adapted for winnowing. If you visit the web site there's a dimensioned drawing you can use to build one. One thing to note is that the…"
Dec 24, 2012
borncamp replied to Ning-Geng Ong's discussion Winnowing equipment for hobbyist
"I've used a fan with a tarp and had good results. Place the fan on a chair with the cracked nibs/shell pieces in a bowl. Place the bowl in front of the fan and continuously lift the materials into the air and let them fall back into the bowl.…"
Dec 21, 2012
Adam G. replied to Ning-Geng Ong's discussion Winnowing equipment for hobbyist
Dec 20, 2012
Ben Rasmussen replied to Ning-Geng Ong's discussion Winnowing equipment for hobbyist
"Hello. Most small chocolate makers that I know of use one of the various PVC winnower designs. You can find several of them by searching on this forum and on chocolate alchemy."
Dec 20, 2012
Ning-Geng Ong posted a discussion

Winnowing equipment for hobbyist

I can't help but drool at the vertex winnowers from Boston Cocoa. But dropping 35k into something that I'm currently not doing for profit is just not an option.I'm asking other bean to bar hobbyist on what are they doing for the winnowing process? I only need to winnow about 2-10kg a batch.I have tried using a blow-dryer on cracked beans to rather disappointing results.Thank you.Ning GengSee More
Dec 20, 2012
Ning-Geng Ong and ramya are now friends
Nov 25, 2012
Ning-Geng Ong replied to Clay Gordon's discussion That One Bar of Chocolate
"Thanks for sharing, Clay. If that's a 100% cocoa content bar, does it feel slightly clayish at the back of the tongue?"
Nov 9, 2012
Ning-Geng Ong is now friends with Elizabeth Lapham and Thomas
Jul 5, 2012
Ning-Geng Ong posted an event

Chocolate Tasting, Evaluation and Education at Pastry Pro, KL, Malaysia

June 5, 2012 from 6pm to 7pm
Kuala Lumpur -- Kepong. As a conclusion to a professional series seminar at KL, Chef Anil Rohira will be holding a half a day session on Chocolate Tasting, Evaluation and Application that is open to all chocolate enthusiasts. RSVP to info@pastrypro.com.myEvent details.Company website.See More
Jun 5, 2012
Ning-Geng Ong replied to Clay Gordon's discussion Fermenting Cacao Seeds: To Drain or Not to Drain?
"Good question. I will attempt a wet fermentation (fully soaked in liquid) and report on my findings. I drain the liquid from my micro-batches to separately ferment into cacao wine."
Apr 12, 2012
Ning-Geng Ong replied to Frank Schmidt's discussion Drain Frame for wet grinder.
"Thanks for the tip."
Apr 12, 2012
Ning-Geng Ong replied to Ning-Geng Ong's discussion Sugar crystal not breaking down in Melanguer after 24 hrs
"I am using cocoatown's but I had to modify the equipment and reduce the pressure on the granite rollers because it was depositing stone into the composition previously."
Apr 6, 2012
Nat replied to Ning-Geng Ong's discussion Sugar crystal not breaking down in Melanguer after 24 hrs
"In general it's best to pre-powder the sugar in a vitamix, coffee grinder, or other high powered blender. It is much harder than cacao and is therefore hard to breakdown. What melangeur do you have?"
Apr 6, 2012
Ning-Geng Ong posted a discussion

Sugar crystal not breaking down in Melanguer after 24 hrs

35% sugar in my batch of chocolate has been in the melanguer for 24 hours.I used table sugar  thinking that the melanguer would take care of it after a day.But it hasn't. The chocolate feels like eating fine sand. It is in fact sugar because it does melt in the mouth.I have another 20 hours to go till I want to stop this batch but right now Im not certain if the sugar will break down by then. I did not expect the sugar to give me more problems than the cocoa nibs.Your tips and guidance are much…See More
Apr 6, 2012
Ning-Geng Ong replied to Kat's discussion Fermented cacao beans-bar
"Without any heat application, the fermenting bean pile will exceed 114F (temp taken from middle of pile) on its own from the microbial activities."
Mar 25, 2012
Ning-Geng Ong replied to Dirke Botsford's discussion Cocoa pods
"I would be happy to ship to you fresh / dried cocoa pods in any sizes, cut, uncut, at any ripeness, subject to harvest timing. Also available are leaves, flowers, etc. I have previously shipped to Marios Skyrianides, who is another member in Cyprus."
Feb 15, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
May not qualify in a strict "chocolate" sense -- as a kid of 5-6 years old, I would take walks in the palm oil plantation where cocoa was the secondary crop. The ripe, succulent cocoa flesh is one of the delightful discoveries.
My favorite chocolate is:
Alchohol infused pralines.

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service