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antonino allegra
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antonino allegra's Discussions

Grinding Sugar

Started this discussion. Last reply by antonino allegra Nov 16, 2012. 2 Replies

Hi Everyone, we buy organic sugar for our bean to bar chocolate.I would like to reduce the time of grinding by pre-grinding the sugar before it goes into our conching machine.anyone has any idea? is…Continue

Sugar Free Chocolate

Started this discussion. Last reply by Sebastian Oct 4, 2012. 43 Replies

Hi All, we receive a lot of request of "sugar free" chocolate, most of them they refer to "use Agave syrup/crystals", but this is not what we think as "sugar free"!  Unfortunately here,…Continue

Bean-to-cocoa butter and cocoa powder

Started this discussion. Last reply by Felipe Jaramillo F. Mar 9, 2012. 3 Replies

Hi Everyone!anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?Continue

Cocoa Beans Shells, What can you do with it?

Started this discussion. Last reply by Clay Gordon Mar 1. 8 Replies

Hi All,out of curiosisty, what can be done with cocoa beans shells?we have quite a bit (few 100kgs..) and we are looking into creative ways to use them...any idea around the chocolate globe?CiaoNinoContinue

 

antonino allegra's Page

Latest Activity

Clay Gordon replied to antonino allegra's discussion Cocoa Beans Shells, What can you do with it?
"Becca - Try getting close to one of the craft chocolate makers in the UK -- Duffy, Willie, etc., and see they will offer them to you."
Mar 1
Rebecca Warner replied to antonino allegra's discussion Cocoa Beans Shells, What can you do with it?
"Hi Nino, Sorry, I expect my response is far too late (2 years is quite late!), but after a recent trip to Peru I discovered chocolate tea which is absolutely delicious. It's also full of theobromine (no caffeine) so has wonderful properties…"
Mar 1
antonino allegra replied to Brad Churchill's discussion What Do YOU pay for chocolate?
"Hi Brad, here in South Africa (don't know how much will help you) we sell chocolate at ca $13/kg (71% dark) and ca $10/kg for a milk 38%. setting us in a medium high price range. We are a small bean to bar organic chocolate factory…"
Nov 29, 2012
antonino allegra and Clare O'Neill are now friends
Nov 24, 2012
antonino allegra replied to antonino allegra's discussion Grinding Sugar
"hi, we need to grind something between 20 and 80kg at time.  Is Hammer mill a manufacturer? Thanks a lot!!! Nino "
Nov 16, 2012
holycacao replied to antonino allegra's discussion Grinding Sugar
"what amount of sugar are you looking to grind? hammer mills are fast and grind sugar well."
Nov 16, 2012
antonino allegra posted a discussion

Grinding Sugar

Hi Everyone, we buy organic sugar for our bean to bar chocolate.I would like to reduce the time of grinding by pre-grinding the sugar before it goes into our conching machine.anyone has any idea? is there a mid size machine out there i could look into it or anything i could build by my self? (meaning locally...i am not mac gyver!)Thank a lot! NinoSee More
Nov 15, 2012
antonino allegra replied to Christina Durta's discussion Cleaning Chocolate Molds
"Hi All,  being absent for a while..busy re-locating my factory. We buy SH directly from a chemical factory in liquid for (40% concentration), the crystals are just 100% pure so you need to be careful with the amount used and take enormous…"
Nov 7, 2012
Sebastian replied to antonino allegra's discussion Sugar Free Chocolate
"Bingo bango bongo. The largest oligofructosd supplier in the world is in Belgium, and they use beet and chicory for their extraction. Corn is the source of the maltodextrin cost reducer. Oligofructose is both a prebiotic and fiber. Note there is no…"
Oct 4, 2012
Daniela Vasquez replied to antonino allegra's discussion Sugar Free Chocolate
"haha that's why I'm asking. I believe there's no substitute for sugar, but we made a batch with NutraSweet and people, that are used to consume sweeteners, liked it very much, personally I hated it, it left a horrible bitter…"
Oct 4, 2012
Brad Churchill replied to antonino allegra's discussion Sugar Free Chocolate
"I'd lay bets that it's fibre that's been infused with sucralose.  If it's 99.9% "natural" as the website claims, the 0.1% is the chemical sweetening agent, and the rest is filler.   That's what I'm…"
Oct 4, 2012
Daniela Vasquez replied to antonino allegra's discussion Sugar Free Chocolate
Oct 4, 2012
Sebastian replied to antonino allegra's discussion Sugar Free Chocolate
"Oh my what I've missed whilst traveling. Such misinformation. Some things to consider: - Splenda was never a pesticide, nor was that the original goal. Pls provide a credible reference to the contrary if you have it. There's a small, but…"
Oct 4, 2012
Sebastian replied to antonino allegra's discussion Sugar Free Chocolate
"That would be a lie."
Oct 4, 2012
Daniela Vasquez replied to antonino allegra's discussion Sugar Free Chocolate
"and what about beet sugar? there are some sweeteners beet-based that say to be zero calories"
Oct 4, 2012
antonino allegra replied to Edward J's discussion Modifying molds....
"I am curios! "
Sep 14, 2012

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
the one that will always arrive the next day
My favorite chocolate is:
Venezuelan Dark

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