Teresa Ulrich's Page

Hello,Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor? The only information I have, from a document written by Smilja Lambert of Mars, Inc. about Vietnam cocoa, states that soaking is supposed to reduce acidity, increase brown beans and improve chocolate flavor. I’m working with a farmer who is trying to improve the flavor of his beans. He currently soaks the pre-fermented beans (approx. 10kg at a time) in water for 15 minutes before…See More

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.

The Northwest Chocolate Festival is proud to be the largest gathering of true Bean-To-Bar chocolate makers in the United States. We are delighted and tastefully surprised to be the largest dessert showcase in the city of Seattle.We also host the Best of the Northwest Dessert Awards and we always have fun at the competition night celebration.This year we focus on the agriculture of cacao ~ the fruit that makes great chocolate ~ and the techniques that set fine chocolate makers apart from the…See More