The Chocolate Life

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benjamin bulik
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  • San Jose, CA
  • United States
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Benjamin bulik's Friends

  • Celeste Hill
  • Eric Durtschi
  • Sarah Gross

benjamin bulik's Discussions

Stainless steel parts for santha 10 lb melanger

Started this discussion. Last reply by Brad Churchill Feb 23, 2010. 1 Reply

Does anyone have any connections to stainless steel parts for the small santha melanger?  Continue

Looking for raw cacao suppliers for my bean to bar company.

Started this discussion. Last reply by Pixie Feb 19, 2011. 1 Reply

Hello everyone, I'm looking for cacao suppliers for longterm relationships.  I'm also sending out chocolate for tasting and testing if anyone wants to jump in on that.  Its an extremely small scale…Continue

 

benjamin bulik's Page

Latest Activity

Eric Durtschi and benjamin bulik are now friends
Apr 15, 2011
Pixie replied to benjamin bulik's discussion Looking for raw cacao suppliers for my bean to bar company.
"Kia ora Ben I have just found your messages and wondering if you are making raw chocolate?  If so are you using a spectra 10 and do you know anything about making raw chocolate with the larger spectra 40.  We are in NZ and finding it a bit…"
Feb 19, 2011
benjamin bulik and Celeste Hill are now friends
Apr 14, 2010
Brad Churchill replied to benjamin bulik's discussion Stainless steel parts for santha 10 lb melanger
"Contact John Nanci at www.ChocolateAlchemy.com He sells the Santhas and various "OEM" parts."
Feb 23, 2010
benjamin bulik posted a discussion

Stainless steel parts for santha 10 lb melanger

Does anyone have any connections to stainless steel parts for the small santha melanger?  See More
Feb 23, 2010
benjamin bulik and Sarah Gross are now friends
Feb 19, 2010
benjamin bulik left a comment for Jim
"Hi Jim. Fully fermented and dried is fine. Some suppliers often do a light roast/toast at about 175 for around five hours claiming it preserves the flavor. From experience it tends to really flatten the flavor profile. So that is not what I'm…"
Feb 18, 2010
Jim left a comment for benjamin bulik
"I'm not sure what you want. You used the term "raw". Is that intended to mean "un-fermented"? Maximum temperature applications in fermentation??? I'm a producer but all of our beans are fully fermented and dried. Jim"
Feb 18, 2010
benjamin bulik posted a discussion

Looking for raw cacao suppliers for my bean to bar company.

Hello everyone, I'm looking for cacao suppliers for longterm relationships.  I'm also sending out chocolate for tasting and testing if anyone wants to jump in on that.  Its an extremely small scale set-up specializing in a few origins at a time.  Right now its Ivory Coast(fair trade) and Madagascar. 
Feb 18, 2010
benjamin bulik is now a member of The Chocolate Life
Feb 18, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
trying sao tome for the first time.
My favorite chocolate is:
sao tome

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At 6:59pm on February 18, 2010, Jim said…
I'm not sure what you want. You used the term "raw". Is that intended to mean "un-fermented"? Maximum temperature applications in fermentation???

I'm a producer but all of our beans are fully fermented and dried.

Jim
 
 
 

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