The Chocolate Life

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Tom

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garay more replied to Tom's discussion Heavy Metals
"i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested  Contact me soonest if interested  lopezmariam3@gmail.coma bean"
18 hours ago
Sebastian replied to Tom's discussion Heavy Metals
"no sir - rules are rules.  the question was do any plantation owners do heavy metals testing, and while there may be one out there, i've yet to meet him.  They normally don't have the technical capacity or competency to do so,…"
20 hours ago
Peter replied to Tom's discussion Heavy Metals
"The limit is not just a guide. Australian New Zealand Food Standard in Part 1.4.1 sets Maximum Level for heavy metal contaminants in food product and the maximum level for Cadmium in chocolate is 0.5mg/kg (not 0.5ppm as I have written above). This…"
yesterday
Tom replied to Tom's discussion Heavy Metals
"So is the limit just a guide? Is Haighs only playing by the rules as a way to avoid customers laying any claims against them or is it an offence in itself to exceed the limit?"
yesterday
Sebastian replied to Tom's discussion Heavy Metals
"Many exporters and brand owners will do heavy metals testing, but i've never met a grower who does.  S. and C. American soils are heavily volcanic, which in turn translates into the flesh of the bean.  Lead - which often is on the…"
Monday
Peter replied to Tom's discussion Heavy Metals
"Haigh's have to play by the rules. In Australia (unlike in many other countries) there is maximum limit of 0.5ppm for Cadmium content in chocolate. This means that beans from places like Ecuador or Venezuela (which have high Cadmium content)…"
Monday
Sebastian replied to Tom's discussion Heavy Metals
"I do not know of a single grower that routinely does heavy metal testing."
Aug 15
Tom posted a discussion

Heavy Metals

I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about because some makers maybe get a bag or two in from obscure sources and heavy metal testing may not be something that they think they need to do. I know that Haigh's here in Adelaide are very concerned about this aspect and every shipment is evaluated for heavy metals. With their import size as well Australian customs would get on their case about the levels too…See More
Aug 14

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Making my own chocolate bean to bar
My favorite chocolate is:
I am getting good enough to say my own.

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Comment Wall (20 comments)

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At 4:26am on July 23, 2013, peter mengler said…

yes, i do buy beans from Daintree and carry credits of source on my label. As you'll appreciate for commercial confidentiality reasons i can't say much more. But glad you enjoyed the bars ,Vanuatu beans have improved greatly over the last year. Currently Bougainville & Solomon the most popular alas i won't have more Bougainville Beans till Sept

At 2:34am on January 30, 2013, Nat said…

Hi Tom,

So glad you got to try and enjoy our chocolate! We've been trying to get it into Monty's in Brisbane. Any suggestions there? We've sent them samples but can't seem to get them on the phone.

Thanks,

Nat

At 5:45pm on October 10, 2012, Nat said…

Hi Tom,

Great! We look forward to hosting him. We'll definitely have at least 2 cacao farm & chocolate factory tours and a bean-to-bar chocolate making class in January, with possibly some additional mini classes. Just tell your mate to keep an eye on http://madrechocolate.com/Classes.html and we'll post classes usually 1-2 months ahead.

At 9:28am on August 27, 2012, Bea Misa said…
Thanks Tom! We're just a year into our fermentary, but it's been great. Really love cacao <3
At 2:46pm on July 15, 2012, Tupaemanaia Steve Brown said…

Tx Tom.....sharing this with fellow chocophiles..."The flavour of the chocolate is pretty good and typical of the Samoan origin, full chocolate note with hints of nuts and honey, you will also find it will start to develope some fruity notes as the chocolate ages over the next three weeks or so. Quite an edible chocolate! The raw note in there and extra bitterness from the small beans could be easily masked by formulating as a dark milk chocolate."

Since then we have fermented longer (6-7 Nights), turned the fermenting beans daily in the latter half of fermentation, sorted the beans before exporting.....peter from dprawfoods.com thought the longer fermentation was disadvantageous? We now have Joshua bahen in WA making chocolate from Tavita;s cocoa beans here in Samoa carefully fermented 4 and 6 and 7 nights (3kg of each). Monsieur Truffe is also making chocolate this week from CSL (Cocoa Samoa Limited) beans again more carefully fermented for a longer duration (5-7 nights) by Talima.

Our growers are used to just making their own Koko Samoa paste, selling it locally in 250g cups for hot chocolate drinks, but are now having to consider obtaining the best chocolate precursors for premium export purposes.

Tx Tom

At 5:06am on July 14, 2012, Tupaemanaia Steve Brown said…

Hi Tom, You were the first to make chocolate from our SAMOA GOLD beans, thanks to Howard (www.mamorchocolates.com). Can you please send me your Testimonial/results to stevebrownsamoa@gmail.com as this same grower now has 5 tonne available..we inspected them yesterday after her organic certification follow-up visit....she's asking an additional $AUD5000/tonne through our Pacific Distributor, Richard David at www.kokosamoainternational.com and this is the price increase we want our growers to receive. Then, and only then, will we be able to produce more premium beans to make some of the best chocolate thru chocolatemakers like yourself. If you know of anybody keen to purchase 10 tonnes of PREMIUM SAMOA GOLD cocoa beans, they are now available. First come first served. And let me take this opportunity to thank you Tom..can we send you another sample as we have altered the fermentation technique to improve the quality even more? Cheers, Steve

At 12:45am on February 10, 2012, Tom Ohito Zukoshi said…

Hi Tom, Yes you got one of my best beans which happen to have very less butter content but the aroma.  We are fighting again this year with too much rain and the wind.  

At 5:29pm on July 24, 2011, Vera Hofman said…

Hi Tom,

Thanks for your comment! Nice to hear from you. I would love to hear more about your chocolate making experiences. By the way: I did not taste an Australian bean-to-bar chocolate so far....

Chocolove, Vera

At 5:30am on March 5, 2011, Sonia said…

Hi Tom,

Sorry it has taken me so long to reply to you. Any tips you have for me would be excellent. I have never made chocolate before. My daughter has a rare condition and can't have dairy so i am on a mission to make dairy-free chocolate. There is more and more in the shops but i love chocolate so thought it would be a fun challenge for me. I have ordered a melanger grinder which should arrive in the next week or two. I am sure i will have to taste a lot of bad chocolate before i get good at it but i will let you know how i go :) 

At 3:50am on February 1, 2011, Ice Blocks! said…

Made a raspberry and cacao ice block and its surprisingly good. Needs a few tweaks here and there but its definitely on the correct track to be a special.

 

Try frozen banana (LadyFingers), pomegranate juice and a couple of tablespoons of cacao powder as a smoothie in the morning. I love it. Always raises the mood.

 
 
 

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