I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled…Continue
" I've got a Santha 20 which I've been using for 6 months and been quite happy with it. The only problem was that the cap over the tension nut does not fit well and we had to put in plastic straps to hold it on properly. I did…"
" Hi Flotina - we live at Vaitele but are taking a break in NZat the moment and hoping to get back to the warmnth of Samoa around the end of June. Tom tells me you've inherited a cocoa plantation - lucky you. Please keep in touch - we;ve…"
"Hi Polly, good to hear from you and looking forward to meeting you and your husband in June or July - a good time to visit and we should be well established with our passionfruit liqueur filled chocolate production by then. Our Santha arrives Nov 11…"
"Hi Clay. I don't think you have a member from American Samoa. You do have me however from Samoa which is close to American Samoa but which has been an independent state since 1962 and was previously called Western Samoa. Don't worry…"
"Thanks Hanna. I'll try the ganache too and see how it goes just dipping it into the chocolate. Looks easy when you read about it! I'll let you know how it goes in a couple of weeks hopefully - Bob Rankin"
"Hi Bob, my liquor usage is in ganaches - which might not be your choice for a hot Samoan weather (the cream lowers shelf life). I have seen in my Hungarian school making liquor fillings. They create a chocolate layer in a cone shaped mould, then…"
"Hi Hanna. I'm a mature age too -almost 85 but still keen to try sxomething new, Expecting my Santha to arrive from India next week and have been roasting beans and expelling cocoa butter for a couple of months waiting to get into production.…"
"Great idea Clay. As a beginner in making chocolate for local beans in Samoa I'm glad to be a part of a more closely connected community of chocolate makers in our area. I've learnt plenty from Chocolate Life already and thanks for that.…"
Yes you are correct my lasy name is Samoan.
My Husbands family are samoan.
We are planning a vist there next june/july.
I would love to stay in contact with you, I see you
have plans to make liquor choclates...
My liquor usage is also in ganache. Sorry not much help with what you are looking to produce.
Sounds great keep me posted on your progress.
Yes you are very luck to have raw produce at your feet...
Hi Bob, my liquor usage is in ganaches - which might not be your choice for a hot Samoan weather (the cream lowers shelf life). I have seen in my Hungarian school making liquor fillings. They create a chocolate layer in a cone shaped mould, then pour the liquor into the mould cavities. then they spray with a spray gun a a thin chocolate layer on top of the liquor filling, before finishing up as usual the mould with a normal chocolate layer. Not my cookie. As Clay said, lot of practice to do these things. I do prefer to use passionfruit, but never tried adding passion liquor to the ganache. I do not use liquors, rather grappa type, high alcohol (45 %) and no sugar content schnapps. It extends chocolate shelf life. Cheers, Hanna
No worries Bob, I sent you a message to your inbox but incase you don't check it my email address is firstname.lastname@example.org if you send me an email I can send you some docs and files you might find useful.
I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled chocolate but my knowledge of chocolate making from beans is restricted to what I've picked up scouring the net. Any advice on where to pick up cheap but reliable equipment and about how you insert the filling would be appreciated