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Rodney Nikkels
  • Male
  • Amsterdam
  • Netherlands
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Rodney Nikkels's Page

Latest Activity

Rodney Nikkels replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Dear David,  The Conacado beans are normally well fermented but quite acidic. So you would need to roast them adequately and than grind them for the first 12 hours (we roast at 130 degrees C for around 45 minutes, using a ball roast). During…"
Tuesday
Rodney Nikkels and Jessica Conrad are now friends
Dec 9, 2013
Rodney Nikkels replied to Steve's discussion Slightly out of my depth! :-0
"Dear Steve,  We also have two Selmi's and include nibs (through the Selmi) and sometimes other inclusions (like bacon) that we mix outside the Selmi. Cleaning the Selmi is quite a task, so we prefer to keep dark and milk chocolate separate…"
Sep 30, 2013
Rodney Nikkels replied to Andy Ciordia's discussion Mold Release / Ring Formation Issue in Mold
"Dear Andy,  How do you cool the chocolate? In a fridge? Perhaps some additional airflow could make a difference? The centre is also where the last heat is concentrated and a active airflow could be of help to reduce quicker the temp of the core…"
Sep 9, 2013
Victor Kudryavtsev and Rodney Nikkels are now friends
Sep 8, 2013
Rodney Nikkels replied to Donny Gagliardi's discussion DIY Winnower
"Dear Donny,  I have made that winnower a year ago and it still works well. I assume you refer to the piece of pipe you'll need to cut out and use to create a kind of convection in the supply tube? You'll just put it in-side, place…"
Aug 19, 2013
Rodney Nikkels replied to Brad Churchill's discussion World's Rarest Chocolate? Anyone care to weigh in?
"Hi Brian,  Just for your info, I'm since some three years not involved in Original Beans anymore, and I must say the beans from Piura are to my knowlegde a true criollo, but not a true "porcelana" (what we thought initially, and…"
Mar 20, 2012
Rodney Nikkels replied to Brad Churchill's discussion World's Rarest Chocolate? Anyone care to weigh in?
"Hi Brian,  Thanks for the clarification!But how do you the cocoa is the "rarest", you haven't tested all others is it? Perhaps genetic pureness is not as rare as you might think ;).  Do I understand it right that the cocoa…"
Mar 19, 2012
Rodney Nikkels replied to Brad Churchill's discussion World's Rarest Chocolate? Anyone care to weigh in?
"Dear Brad,  I've met Mr Brian some years ago in Piura, where we were organising a workshop with the APPCacao (Asociacion Peruana de Pequenos PRoductores de Cacao) whereby all information about the criollo beans of Peru was presented. He at…"
Mar 18, 2012
Rodney Nikkels replied to Matt C's discussion Selmi tempering machine question
"To all,  Just form a side-line, this whole discussion is not really interesting to be honest. So could you please do this off line? I guess you know how to find each other?  Best regards from a remote Amsterdam Rodney Nikkels"
Mar 2, 2012
Rodney Nikkels replied to Clay Gordon's discussion Winnowers in the group Home Brew Chocolate
"Dear Felipe,  Yes, I would be very much interested. I built the one on the site from Chocolate Alchemy and obtain a 78-80%. Big industry standard would be around 83-84% I assume and technically 85% would be the max. Pictures indeed do work as…"
Feb 24, 2012
Rodney Nikkels replied to Panod's discussion A lot of Acid
"Dear Panod,  Perhaps you could try to increase the temperature upto 75 degrees Celcius during the grinding for some 12-24 hours? You could use a hair dryer or some other device for this, but be sure the temp goes up!  Best  Rodney…"
Feb 15, 2012
Rodney Nikkels replied to Clay Gordon's discussion Fair Trade USA to split from FLO/FI
"Hi Clay,  You're right, it is a very sad story and this should have been avoided. I think it mainly has to do with too big ego's forgetting what it was all about. Fair Trade as a movement was started to offer small scale farmers…"
Jan 10, 2012
Rodney Nikkels replied to Daniel Mollsen's discussion Bitterness
"Hi Brad,  Interesting to read! You mention your porcelana is so acidic, but why is it so acidic, you know? You mentioned that beans are not properly fermented, but from a porcelana you would expect proper fermentation isn't…"
Dec 18, 2011
Rodney Nikkels replied to Daniel Mollsen's discussion Bitterness
"Dear Daniel,  We tested also some DR beans (organic), did two roastings, one starting at 150 C for 8 minutes and than to 130 C for another 17 minutes (25 in total). This restulted in excellent aroma, no bitterness in the nibs. The other…"
Dec 14, 2011
Rodney Nikkels replied to Matt C's discussion Selmi tempering machine question
"Dear Matt,  Although I don't know the color ex (we have the selmi one system, the smallest). I definitely would buy a machine that can be opened and cleaned, and the Color Ex is such a system. We need to flush the machine and cocoa butter…"
Dec 4, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Development of the Peruvian criollo cocoa's
My favorite chocolate is:
still trying

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