"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…"
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Ning-Geng Ong's Discussions
Winnowing equipment for hobbyist
Started this discussion. Last reply by Clay Gordon Dec 24, 2012. 4 Replies 0 Likes
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 0 Likes
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
Fermentation Troubleshooting
Started this discussion. Last reply by Ning-Geng Ong Apr 25, 2011. 8 Replies 0 Likes
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 0 Likes
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
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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.…"
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."
Ning-Geng Ong posted a discussionWinnowing 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
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?"
Ning-Geng Ong posted an eventChocolate 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
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."
Ning-Geng Ong replied to Frank Schmidt's discussion Drain Frame for wet grinder."Thanks for the tip."
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."
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?"
Ning-Geng Ong posted a discussionSugar 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
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."
Ning-Geng Ong replied to Dirke'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."
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.
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