The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Patrick Pineda
  • Male
  • Newport Beach, CA
  • United States
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what cacao butter should/should NOT look like ...

cacao butter is extracted by pressing the cacao mass/liquor/paste. Either in an expeller press or hydraulic press to 'squeeze' the vegetable oil (cacao butter) from the cacao bean. Once it comes out…

Tagged: butter, cacao

Replied May 11

Source of Organic Cocoa Nibs?

Hello. I am currently in Venezuela sourcing the new origins for the next harvest. And came across your post. Thanks clay for the support. If the shell is roasted it is 'should' not be harmful or dan…

Replied May 11

cacao butter bulk sought

Thanks clay. glad you liked our products. will send you samples of our beans that just got in. if anyone is interested in cacao derivative products or beans feel free to reach out to us. we are here…

Replied Apr 28

 

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Latest Activity

Adeir Boida de Andrade and Patrick Pineda are now friends
on Monday
Patrick Pineda commented on Adeir Boida de Andrade's blog post 'Best cacao beans of Brazil'
congratulations. I am very interested in learning more about cacao in brazil. Eu trabalho com os cacaus venezolanos. Minha empresa importa cacao do alta calidade do venezuela para os estadus unidos. Vendemos muito a os fabricantes artesenal do choco…
on Monday
Patrick Pineda replied to I AM > deedee laxmi devi's discussion 'what cacao butter should/should NOT look like ...'
cacao butter is extracted by pressing the cacao mass/liquor/paste. Either in an expeller press or hydraulic press to 'squeeze' the vegetable oil (cacao butter) from the cacao bean. Once it comes out it can either be deodorized or non-deoderized. d…
May 11
Patrick Pineda replied to I AM > deedee laxmi devi's discussion 'weight translation from NIB to CACAO LIQUOR' in the group HomeBrew Chocolate
the bean looses roughly 12% of weight in shell and aditional 8-10% in moisture and loss when it comes out as liquor. From the bean expect 78-80% yield on liquor. hope this helps
May 11
Patrick Pineda joined Clay Gordon's group
HomeBrew Chocolate
This group is for Chocolate Life members who either make chocolate (not chocolates/confections) at home or are interested in learning how to make chocolate at home - bean to bar.
May 11
Patrick Pineda replied to Lana's discussion 'Source of Organic Cocoa Nibs?'
Hello. I am currently in Venezuela sourcing the new origins for the next harvest. And came across your post. Thanks clay for the support. If the shell is roasted it is 'should' not be harmful or dangerous as long as the bean does not have heavy met…
May 11
Patrick Pineda replied to Mimi Wheeler's discussion 'cacao butter bulk sought'
Thanks clay. glad you liked our products. will send you samples of our beans that just got in. if anyone is interested in cacao derivative products or beans feel free to reach out to us. we are here to service the new generation or small to mid size…
April 28
Patrick Pineda commented on Patrick Pineda's photo 'album014'
my brother francisco learning to hack open the pods after we spent the early morning gathering the ripe pods
April 28
Patrick Pineda commented on Patrick Pineda's album 'Venezuela 2009'
the colorful world of ocumare harvest
April 28
Patrick Pineda added 40 photos
36 more…
April 27

Comment Wall (4 comments)

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At 5:36pm on April 23, 2010, mhdi driss said…
hi patrick how are you ? what are you doing good luck my msn mhdi7066@hotmail.com
At 1:04am on March 28, 2010, Erin said…
I am also interested in buying beans on an intermittent basis and growing it into more regular transactions in the future. Please contact me.

Thank you,

Erin Andrews
EanBean@gmail.com
At 11:56am on March 22, 2010, Matt Caputo said…
Patrick,

I am looking to buy bags of cacao beans starting on an intermittent basis and hopefully turning into a regular thing. Clay Gordon said I should contact you. I do import many foods, but I don't want to import the beans myself, but I do have trucks in various parts of the country I can pick up with. Please contact me.

Matt Caputo
801-531-8669 (office) I will be out of the office until tomorrow
e mail matt at caputosdeli dot com
At 9:12am on March 7, 2010, mhdi driss said…
hi

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Riding in the back of a WWII jeep along the Venezuelan Colombian border in search of the rarest Porcelana, the only known example of Porclena grown at high altitude 1,500 MT above sea level.

Meeting the farmer and his family and sharing homegrown coffee with them and their pet parrot.

I Love my job, not just for the adventure but because of the cool people i get to meet and work with.
My favorite chocolate is:
Amedei, Gearhart, Sacred Steve, Mast, Safeway Select (white with blueberry sugar crystals)

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