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Cocoa butter and cocoa solids

Replied Mar 29

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Samantha Aquim replied to John Hepler's discussion 'Fermentation and old varieties' in the group The Science of Chocolate

Hello JSandy, I just read your article and I am very curious!! I am wondering what you mean by unfermented cacao? If it is the natural seed took straight from the fruit, how do they peal it? I can not imagine how they get their flavor of the seed…

March 29

Paula Carvalho left a comment for Samantha Aquim

September 27, 2009

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Dark, Milk, White?

Dark

Most memorable chocolate experience:

Jacques Genin mint ganache and a special one I am making

My favorite chocolate is:

the one I am eating...

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At 10:50pm on September 27, 2009, Paula Carvalho said…: Olá Samantha, sou formada em gastronomia pelo senac são paulo e minha professora de pós comentou sobre seu trabalho. Nunca fui realmente ao Rio de Janeiro, mas seu trabalho parece realmente muito intressante. Você fabrica o próprio chocolate a partir de grãos da Bahia? Acho importantíssimo ter uma fabricação nacional (de origem) e decente...