The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Paul Johnson
  • Male
  • Puerto Viejo, Limon
  • Costa Rica
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Paul Johnson's Friends

  • Dennis Howard
  • Akbar Kaliwala
  • Ancel Mitchell
  • Ernesto Bugarin Pantua Jr.
  • Juan Pablo Buchert
  • Krysia
  • ChocoFiles

Paul Johnson's Discussions

Refining/conching temperatures.

Started this discussion. Last reply by Duffy Sheardown Jun 6, 2012. 1 Reply

I am making chocolate in Costa Rica from tree to bar.  We recently received the Melager from CocoaTown which has speed control to better manage the refining and conching temperatures.  Does anyone…Continue

Tags: processing, refining, conching

 

Paul Johnson's Page

Latest Activity

Juan Pablo Buchert and Paul Johnson are now friends
Apr 6
Paul Johnson joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Oct 27, 2013
Paul Johnson and Dennis Howard are now friends
Oct 27, 2013
Paul Johnson replied to John Duxbury's discussion Sorry, another Shelf Life question
"A lot depends on the humidity and temperature of your shelf space and or storage space.  Also some chocolates with inclusions may be more likely to cause potential health dangers.  We store our chocolate in a "choclador" which is…"
Oct 27, 2013
Paul Johnson replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Love this topic...not sure if anyone is still following but we have a tree to bar single estate chocolate business in Costa Rica.  It seems to me that if there is to be a true path to the wine model...the chocolate would need to be made at the…"
Oct 27, 2013
Paul Johnson commented on Raul A. Lacayo's blog post In the Middle of the Western World
"Where is this?"
Oct 3, 2012
Paul Johnson commented on Clay Gordon's group Tastings, Travel, & Adventure
"My tree-to-bar cacao farm and factory is located in Costa Rica. Any cocolate lovers who want to travel and get in depth experience with the whole process are welcome to visit us! We have amazing lodging with ocean views of the whole Caribbean coast…"
Sep 21, 2012
Paul Johnson joined Clay Gordon's group
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Tastings, Travel, & Adventure

This group is for people interested in organizing tasting events and travel programs and adventures. Group members can cross-post events in the Events calendar and manage RSVP lists.
Sep 21, 2012
Paul Johnson replied to Lisa N's discussion Recommendations for travel to a cocoa farm
"October-n November is called the Caribbean summer in Costa Rica. Noemally rainy in the rest of the country but dry and sunny where Caribeans is located!"
Sep 21, 2012
Raul A. Lacayo liked Paul Johnson's blog post Shifting in to a new chocolate paradigm.
Jul 31, 2012
Ernesto Bugarin Pantua Jr. commented on Paul Johnson's blog post Shifting in to a new chocolate paradigm.
"Wow this is very good.  Yes indeed the chocolate making is an art and the taste of chocolates really vary from place to place.  We are glad that this paradigm shift is gaining ground in the world and we are contributing our share here in…"
Jul 12, 2012
Ernesto Bugarin Pantua Jr. liked Paul Johnson's blog post Shifting in to a new chocolate paradigm.
Jul 12, 2012
Paul Johnson posted a blog post

Shifting in to a new chocolate paradigm.

1879 marks a significant shift in the world of chocolate. If you define chocolate as a solid substance that is eaten (not drinking chocolate) that melts in your mouth with a creamy smooth deliciousness, then this is the birth year of chocolate. It was the conching of the chocolate to break down particle sizes and sugar crystals to a fine liquid as well as to reduce the sour flavors, that defined chocolate from that moment on.Ever since that moment ,it was the chocolate maker who was in the…See More
Jun 19, 2012
Paul Johnson and Akbar Kaliwala are now friends
Jun 13, 2012
Paul Johnson posted a blog post

Cacao Restoration in Puert Viejo, Limon Costa Rica

The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to prevent the Panama disease from reaching the banana plantations in the Caribbean Costa of Costa Rica. Once the fruit was coming, the harvest was plentiful and the cacao was good quality. Sadly, about 40 years ago a mold called monilla infected the fruit and many cacao trees were chopped down and replaced with banana. Some cacao was simply…See More
Jun 7, 2012
Duffy Sheardown replied to Paul Johnson's discussion Refining/conching temperatures.
"Hi Paul, You need to experiment! Can I suggest that you aim to start off at around 60C and gradually raise it to perhaps 65 to 68C over the first day or however long you are conching at. As usual there probably isn't a "right" and…"
Jun 6, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
The first bean to bar we made at Caribeans Coffee & Chocolate.
My favorite chocolate is:
Caribeans

Paul Johnson's Blog

Shifting in to a new chocolate paradigm.

Posted on June 19, 2012 at 8:40am 1 Comment

1879 marks a significant shift in the world of chocolate. If you define chocolate as a solid substance that is eaten (not drinking chocolate) that melts in your mouth with a creamy smooth deliciousness, then this is the birth year of chocolate. It was the conching of the chocolate to break down particle sizes and sugar crystals to a fine liquid as well as to reduce the sour flavors, that defined chocolate from that moment on.

Ever since that moment ,it was the chocolate maker…

Continue

Cacao Restoration in Puert Viejo, Limon Costa Rica

Posted on June 7, 2012 at 9:57am 0 Comments

The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to prevent the Panama disease from reaching the banana plantations in the Caribbean Costa of Costa Rica. Once the fruit was coming, the harvest was plentiful and the cacao was good quality.



Sadly, about 40 years ago a mold called monilla infected the fruit and many cacao trees were chopped down and replaced with banana. Some…

Continue

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