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Tom's Discussions
Choco Doco for Aussies
1 Reply
Started this discussion. Last reply by Clay Gordon Dec. 9, 2009.
Chocolate and wine tasting
Replied Nov. 9, 2009
Tom
Latest Activity
I use a conventional gas oven to roast, a winnower I made from an exhaust fan and PVC pipes which is posted on this site and grind in a modified Spectra 10 grinder that I bought from chocolatealchemy.com I typically make 1-3kg batches of chocolate w…
Sounds like you are sensitive to amines. Peoples thresholds for detection of different compounds differes quite a lot. Take for instance the newly described pepper aroma compound, thought to be the dominant compound but only just discovered because…
Oh, man the set up you have got there is exactly what I am dreaming of and trying to get together here. Still a few years off though - thanks for posting these pics, it is how I have pictured setting up, the two rooms the workflow etc. What brand is…
I was actually replying to Eric's post. Sorry for any confusion!
I think I misunderstood the request. When you said Hi Eric, did you mean me Paul?
Hi Eric,
I am still interested in purchasing cacao from you, if you have any interest?
Steve
Robbie,
I am a cacau farmer living in Brazil and export superior beans. When you speak of "large amounts" what does that mean? Sacks? Tons? Containers?
You can contact me direct at cacaufarmer@yahoo.com
best regards
Jim Lucas
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Making my own chocolate bean to bar
- My favorite chocolate is:
- Cluizel Venesuela - at the moment
Comment Wall (5 comments)
- At 1:45pm on August 25, 2009,
Hector Velásquez said… - Estimate (A)
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,
Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
- At 3:06pm on June 19, 2009,
Frank Schmidt said… - Tom,
Send me an e-mail to : fhsdds at tri-lakes dot net
I've got a couple of more ideas on the chocolate that I've been working on.
I'll be back on-line Monday.
Frank
- At 10:57pm on March 29, 2009,
Alison Holland said… - I am awaiting 15kg from John but will try Tava when I'm finished with those. I would like to try and age some chocolate so I may go through those quite quickly.
My sister is holidaying in Australia - I'll see if she can find some of that icing sugar for me. Thanks
- At 9:29pm on March 29, 2009,
Alison Holland said…
- Thanks Tom
I am very new to this game but I have been in contact with Tava and they said they are not yet up and running in their new premises. I am on their email list to notify when operational again but for now I have been ordering from John at Chocolate Alchemy. I have only made two batches and can't wait to make some more.
Question for you - I read somewhere that you can get icing sugar in Australia with no starch in it - is this true and would it be any good for chocolate?
- At 9:00am on February 23, 2009,
Jeff Pzena said… - Hi Tom,
I'm doing an incredibly small scale commercial operation in Belize called Cotton Tree Chocolate Company which is an off shoot of my jungle lodge called Cotton Tree Lodge. I was following your thread on winnowing but I couldn't see the pictures. Would you mind emailing me some pics? I'm at jeff@cottontreelodge.com. Thanks!
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