The Chocolate Life

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Tibor Baan
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  • Koh Samui
  • Thailand
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Tibor Baan's Friends

  • Giuseppe
  • Sebastian
  • Ben Rasmussen
  • Adriennne Henson
  • Brad Churchill
  • Clay Gordon

Tibor Baan's Discussions

Starter cultures for fermentation

Started this discussion. Last reply by Sebastian May 14. 7 Replies

I have heard that Barry Callebaut is working with starter cultures for their fermentation that gives great and consistent results for their fermented beans.(like yoghurt, beer, wine, cheese makers)I…Continue

 

Tibor Baan's Page

Latest Activity

Sebastian replied to Tibor Baan's discussion Starter cultures for fermentation
"Interesting.  I'll be up in NYC a bit next week, and more so the week after.. I'll have to look for some."
May 14
Clay Gordon replied to Tibor Baan's discussion Starter cultures for fermentation
"Sebastian: I will check into the pH levels with our master distiller when I am in Peru in July and get back to you. Solbeso is now available in the US. We're registered for sale in New York and Florida and I think we can ship to 48 of the 50…"
May 14
Sebastian replied to Tibor Baan's discussion Starter cultures for fermentation
"One of the tricky things to manage - especially at larger fermentaries where the cacao isn't grown where it's fermented - is to be sure to manage the freshness of the beans.  The second you split open a pod - fermentation begins.…"
May 14
Clay Gordon replied to Tibor Baan's discussion Starter cultures for fermentation
"Sebastian: T0 is when the pod is opened? In our experience in fermenting juice for Solbeso, by the time it arrives at the collection center between 4 and 8 hours later, pH of the juice has dropped considerably into the range I mentioned."
May 13
Sebastian replied to Tibor Baan's discussion Starter cultures for fermentation
"The Rizeks are going to be the most advanced of the non-privatized folks to work with on this topic - they've got a very nice set up there that a member of this board helped them build in fact.  Marcello Corno would be your main technical…"
May 13
Clay Gordon replied to Tibor Baan's discussion Starter cultures for fermentation
"Tibor - Vicente Norero in Ecuador -- Camino Verde -- is offering several different fermentations from the same beans so I know that there is someone doing this on production scale and you can buy the beans and taste the differences. Also, I have…"
May 13
Sebastian replied to Tibor Baan's discussion Starter cultures for fermentation
"The three things you'll need are yeast, lactic acid bacteria, and acetobacter, very concentrated.  remember that naturally, there are dozens/hundreds of strains out there that are all competing with one another.  At the end of the…"
May 12
Tibor Baan posted a discussion

Starter cultures for fermentation

I have heard that Barry Callebaut is working with starter cultures for their fermentation that gives great and consistent results for their fermented beans.(like yoghurt, beer, wine, cheese makers)I am not so much interested in the consistency part, however the it is very exciting opportunity to create required flavour profile for the beans, like microbreweries do with their yeasts. It gives the opportunity to work with desired cultures, not just whatever "falls" and multiplies in your batch of…See More
May 12
Tibor Baan commented on Tom Neuhaus's blog post A morning at Monggo Chocolates
"Dear Paul, This is very exciting article. Do you have details on how the tempering was done? I would be very interested to learn a technique that can work in that climate. Thank you Tibor"
May 12
Adriennne Henson left a comment for Tibor Baan
"I would love to be able to try your bars and another good friend of mine Brady would also be interested.What I have learned with shipping that the cheapest way is by regular post.I also know some stores that may be interested that sell chocolate but…"
Feb 17
Adriennne Henson left a comment for Tibor Baan
"Hi Tibor, I hope that things work out and would like to hear more about your chocolate How are you learning to do this and what do you do now? I like hearing what people did before they went into chocolate and to make good bars it takes practice and…"
Feb 17
Adriennne Henson and Tibor Baan are now friends
Feb 17
Tibor Baan left a comment for Adriennne Henson
"Dear Adrienne, Thank you for your interest, I will PM you as soon as my contact is accepted. Best regards, Tibor"
Feb 17
Adriennne Henson left a comment for Tibor Baan
"I just found you on the chocolate life I am interested to know what type of bars you make for I have not seen any craft chocolate makers out of Thailand and would be interested in your bars I am emailing from New York City Do you ship to the states…"
Feb 16
Tibor Baan replied to Need beans's discussion Melangeur Victor Kudryavtsev
"Hi, How much will these machines cost?"
Jan 18
Tibor Baan and Giuseppe are now friends
Jan 18

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Home made chocolate icecream
My favorite chocolate is:
anything over 70%

Comment Wall (3 comments)

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At 7:51am on February 17, 2014, Adriennne Henson said…

I would love to be able to try your bars and another good friend of mine Brady would also be interested.What I have learned with shipping that the cheapest way is by regular post.I also know some stores that may be interested that sell chocolate but would really like to try your bars.

Check out my friend Brady website

www.flavorsofcacao.com

He and I both like chocolate,don't wish to make,we will leave that up to you chocolate makers except for fun.Both Brady and I are good at tasting and can give honest feed back.

At 7:10am on February 17, 2014, Adriennne Henson said…

Hi Tibor,

I hope that things work out and would like to hear more about your chocolate

How are you learning to do this and what do you do now?

I like hearing what people did before they went into chocolate and to make good bars it takes practice and time.

At 1:43pm on February 16, 2014, Adriennne Henson said…

I just found you on the chocolate life

I am interested to know what type of bars you make for I have not seen any craft chocolate makers out of Thailand and would be interested in your bars

I am emailing from New York City

Do you ship to the states and do you make plain single origin bars?

 
 
 

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