I have a question pertaining to being a fondeur (love that word!) and mixing different percentages...can someone tell me if there is a mathematical equation to figure out the final amount of cacao…Continue
"I'm from the Island of Samoa in the South pacific and you are most welcomed to visit our farms. Not sure if we are under the Fair Trade agreement status, but we sell our own cocoa beans as well as buy from local farmers on the Island. We are a…"
"Me too! My dream is to travel to the source of the cacao used in my creations. Any single source importers out there wanting to share their source? And are there any other farmers other than Ancel who can provide organically grown and processed…"
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
"It's part of the bigger picture where any organisation can get only so big before it doesn't 'serve' it's original intended purpose anymore...we have to trust in the power of the people to organise themselves (like the…"
"Thanks, Dale...o.k so Camino gets their dark Peruvian chocolate from Ciranda... they also have dark and milk couverture from Europe. I'd love to know who their supplier is for it... It's sounding like Camino's European…"
I'm from the Island of Samoa in the South pacific and you are most welcomed to visit our farms. Not sure if we are under the Fair Trade agreement status, but we sell our own cocoa beans as well as buy from local farmers on the Island. We are a new established exporting business and currently looking at exporting our beans to Australia and New Zealand. We can send you samples of dried cocoa beans from Samoa if you want. My email is premiumcocoaenterprise@gmail if you want more info on us.