Discover Chocolate and Live La Vida Cocoa!
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Patrick Pineda
- Male
- San Francisco, CA
- United States
- Blog Posts (1)
- Discussions (4)
- Events
- Groups (2)
- Photos (112)
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- Videos!
Patrick Pineda's Groups
Patrick Pineda's Page
Latest Activity
Dragan left a comment for Patrick Pineda"Zdravo Patrick,
Bio bih ti zahvalan ukoliko znas nekoga malog proizvodjaca pretzel rods u USA (manja, porodicna, zanatska radnja)?
Hvala unapred
Dragan"
Dragan left a comment for Patrick Pineda"Hi Patrick,
Thank you for your reply. I live in a small town (Ruma) which is 50km northeast from Belgrade. I would like to start small-scale production of chocolate dipped pretzel rods (and pretzels). I need to organize production of pretzel…"
Patrick Pineda commented on Clay Gordon's group Startup Central"Dragan kako si brate... mismo ovde u kaliforniu, bas mi se svidja tvoija idea. posalime message da vidim ako mogo ta te pomognem. jeli si u beogradu?"
Patrick Pineda replied to Sunita de Tourreil's discussion What relationship do high quality, non-artisanal chocolate makers have with the cacao farmers/plantations?"Jim, i have been reading your post and i thank you for sharing your insights and experience. I am particualary interested in hearing more about you experiences production.
I went through your numbers and had a question :
you say you have
Area 10…"
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…"
Patrick Pineda replied to deedee 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…"
Patrick Pineda replied to deedee 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"
Patrick Pineda joined Clay Gordon's group
HomeBrew 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
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…"
Comment Wall (7 comments)
- At 3:20pm on August 17, 2011, Dragan said…
Zdravo Patrick,
Bio bih ti zahvalan ukoliko znas nekoga malog proizvodjaca pretzel rods u USA (manja, porodicna, zanatska radnja)?
Hvala unapred
Dragan
- At 4:47am on July 28, 2011, Dragan said…
Hi Patrick,
Thank you for your reply. I live in a small town (Ruma) which is 50km northeast from Belgrade. I would like to start small-scale production of chocolate dipped pretzel rods (and pretzels). I need to organize production of pretzel rods (dough mixing, extruding, baking..) as well as dipping in chocolate. I would appreciate any suggestion concerning small-scale/homemade production this type. For example, I've seen on the net that some producers use portable a/c for making homemade cooling tunnels. Similar ideas about chocolate tempering, melting, dipping, cooling would be more than welcome. I have limited resources for this plan so I have to improvise for the beginning.
I didn't write in Serbian because I wasn't sure you would understand. Sorry i was wrong.
I deleted my comment at the Start Up Central by mistake. I am going to post it again.
Thank you in advance
Dragan
- At 8:46am on September 16, 2010,
Alan McClure said… - Looking forward to those samples!
- 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)
Patrick Pineda's Blog
Homage to our Chocolate Bretheren
Posted on February 27, 2012 at 2:48pm 0 Comments 0 Likes
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