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angenieux drupa
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freezing cacao seeds after fermentation

Started this discussion. Last reply by angenieux drupa Jan 30. 9 Replies

hello,I am back to say that my last try of tempering my cacao liquor was the best (according to the people who taste it here), the bars were shinning, "croquant" and a so nice cacao flavor "en…Continue

hello from french guiana

Started this discussion. Last reply by angenieux drupa Dec 17, 2013. 12 Replies

I am happy to find a site with people sharing my passion of making chocolate. I feel somehow lonely coming from south america and not have already seen any discussion of any south american…Continue

 

angenieux drupa's Page

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angenieux drupa replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Hi Brian, near to 100% humidity here, the rain season is up to july with a little sunchine in march. There is no supplier here of that sort of plastic so will try with the "plexiglass"."
Jan 30
angenieux drupa posted a status
"Hi Brian, thank you for your answer the humidity here (french guiana) is almost 90% now (rain season until july! with a little sunshine in "
Jan 29
brian horsley replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Hi angenieux, I don't know your weather conditions, but I slow air/sun dry my beans naturally on elevated mesh beds under a transparent plastic roof (here is a link to the plastic sheets I use - I don't use their design I have my own dryer…"
Jan 29
brian horsley replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"volker lehman has the slickest air dryer I've seen at his flor de cacao installation in Palos Blancos (alto Beni) bolivia.  uses wood for heat (which costs basically nothing where he is) but no smoke flavor, the heat is transfered through…"
Jan 29
Sebastian replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"We had a very thorough talk about focal distances to ensure my house didn't burn down 8-)  she made sure to design it such that the focal point of the lens was 2" 'below' the bottom - that way it was still a pretty…"
Jan 29
Clay Gordon replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Sebastian - I've thought of several ways to transfer heat to a thermal mass inexpensively and then use that heat to reduce drying time but using Fresnels never occurred to me. It's a very good idea.  One reason I did not think…"
Jan 27
Sebastian replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"my daughter actually just did her science project on improved solar dryers, incorporating inexpensive fresnel lens' as a way to inexpensively increase throughput.  she saw a 42.8% increase in throughput as a result.  she's…"
Jan 27
angenieux drupa replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Gordon, Thank you for your propositions I have a project to construct a dryer with plexiglas (don't know the term exact in english, a kind of transparent solid plastic), walls and roof in the same material with a passage of air one end to the…"
Jan 26
Clay Gordon replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Angenieux - I wonder if there is a way to construct an inexpensive dryer. This would probably use less energy than freezing the beans, especially if you have many sacks of…"
Jan 26
Sebastian replied to angenieux drupa's discussion freezing cacao seeds after fermentation
"Sounds like an expensive proposition if you're doing in bulk.  Much more so than air conditioning.  I've frozen them in liquid nitrogen, and they were fine.  as long as you can keep the freezer from minimal defrost cycles…"
Jan 26
angenieux drupa posted a discussion

freezing cacao seeds after fermentation

hello,I am back to say that my last try of tempering my cacao liquor was the best (according to the people who taste it here), the bars were shinning, "croquant" and a so nice cacao flavor "en bouche"...even in a place with no air conditionner, always "au bain marie".As the season of the cacao is started here, i am planning to harvest soon. The problem is that the rain season is also here and it is a real challenge to dry the pods in this humidity. A friend of mine adviced me to freeze  the…See More
Jan 25
angenieux drupa replied to angenieux drupa's discussion hello from french guiana
"I will try to find a way.Thank u Kerry for your advices.I will temper some liquor today and will observ better how it is going."
Dec 17, 2013
Kerry replied to angenieux drupa's discussion hello from french guiana
"Do you have a way of checking the temperature of your thermometer or perhaps using another to compare? "
Dec 16, 2013
angenieux drupa replied to angenieux drupa's discussion hello from french guiana
"The mixture is thick and without stirring it it woult stay (solidified) on the edge of the recipient. my thermometer is electric with a probe (sonde in french)."
Dec 16, 2013
Kerry replied to angenieux drupa's discussion hello from french guiana
"Sounds on the surface like it should work.  When you get down to 27 C - how thick is the mixture?  Also how certain are you of the calibration of your thermometer?"
Dec 16, 2013
angenieux drupa replied to angenieux drupa's discussion hello from french guiana
"Sorry, i ate the end of the discussion:-). So after i put the recipient with the hot liquor in another with cool water until the liquor reaches 27°C and put it back to hot until 31°C in the tajin.Then I mould the chocolate. I keep stirring…"
Dec 16, 2013

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