"brad you once offered me your opinion on my marketing materials, and since you asked i will do you the same service.
the site seems like a bunch of pages full of small hard to read text apparently written by you in the same voice as you use here on…"
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brian horsley's Discussions
2012 cacao and chocolate salon - Lima, Peru
Started this discussion. Last reply by Kai Kronfield May 25, 2012. 2 Replies 0 Likes
The 2012 version of Peru's cacao and chocolate salon takes place July 4-8. I'm not connected to the salon in any way, although I may give a presentation, the organizers have yet to confirm. The…Continue
Any great tasting raw chocolate?
Started this discussion. Last reply by Nat Mar 15, 2012. 1 Reply 0 Likes
I'm not a raw foodie, don't care about health benefits, doesn't matter to me how raw is defined, or if its even possible. Just curious if anyone on this board has ever tried any great tasting…Continue
"fair trade is dead" - an interesting perspective
Started this discussion. Last reply by Ancel Mitchell Jan 16, 2012. 2 Replies 0 Likes
http://www.justcoffee.coop/blog/%5Buser%5D/2012/01/13/fair_trade_is_deadFULL WEBSITE TEXT AT BOTTOM OF POSTThis…Continue
brian horsley's Page
Latest Activity
brian horsley left a comment for Robert Quilter"hi robert i just saw your friend request, sorry it took so long. please feel free to ask any questions you might have
brian"
brian horsley replied to Tom's discussion Washing Beans after Ferment"Hi Tom, I've seen a setup to do this in Piura here in Peru but haven't seen any results. It was basically a large upright rectangular wood chamber that they would fill with beans and pressure wash with water from a tank. they said…"
brian horsley replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"Hi tom i was in campo and offline for some time there. sorry for the delay. I said that the 1 day rest period did NOT produce a noticeable difference, they were indistinguishable flavor-wise from beans taken out of the pods the same day as…"
brian horsley replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"Hi tom, I can only speak to my personal experience with this in one place and two varieties of cacao, and without a serious grounding in the chemistry of it which you appear to have. i've done sample lots of pure nacional (with 40% white…"
Kai Kronfield replied to brian horsley's discussion 2012 cacao and chocolate salon - Lima, Peru"Hi Brian, Thanks for this info. I will be in Lima a few days before that after climbing Machu Picchu. Not sure of my exact itinerary but if you're there, it might be nice to grab a coffee and talk chocolate.
Cheers!
Kai Kronfield
Nosh This"
Melanie Boudar replied to brian horsley's discussion 2012 cacao and chocolate salon - Lima, Peru"Hi Brian,
I think I emailed you directly. I will be in Lima on the 6th of July. Our Hawaii Chocolate & Cacao Association is active in promoting cacao farming and chocolate production in Hawaii. We'd look forward to meeting and chatting with…"
brian horsley posted a discussion2012 cacao and chocolate salon - Lima, Peru
The 2012 version of Peru's cacao and chocolate salon takes place July 4-8. I'm not connected to the salon in any way, although I may give a presentation, the organizers have yet to confirm. The website is poor but the link is: http://www.salondelcacaoychocolate.pe/index.htmlBecause I live and work with cacao farmers in the campo here in Peru, I sometimes feel disconnected with the world of chocolate, despite being directly involved…See More
brian horsley replied to Clay Gordon's discussion Fermenting Cacao Seeds: To Drain or Not to Drain?"sebastian is right based on my experience (as he should be as he is vastly more knowledgeable than me). I have run 2 trials on fermentation while not allowing as much of the "miel" or sugary liquid in the pulp to run off. you…"
brian horsley replied to Felipe Jaramillo F.'s discussion Stuffed nose when Cracking and Winnowing"Hi Felipe, without knowing what kind of beans or equipment you are using, I would say that you are guessing correctly. Cacao dust is a big problem for us when we are bagging for export for example, its a strong eye/respiratory irritant.…"
brian horsley replied to Daniel Gaal's discussion Outsourcing chocolate production"Hi Daniel, are you seeking quotes to potentially actually do this, or just to get numbers for a school project? I can ask at a factory here in Peru that does that kind of small chocolate run, but i can't waste their time on a purely…"
brian horsley left a comment for Sebastian"hi sebastian-- re your comment, you were not at all out of line. you are obviously supremely knowledgeable about cacao and genetics. what do you do?
brian"
brian horsley replied to Brad Churchill's discussion World's Rarest Chocolate? Anyone care to weigh in?"Ok Brad, many of your forays into the forums end exactly here, and now i see why in a more complete light. You're saying worlds rarest cacao and we're saying worlds rarest chocolate. we both think we're justified in using the…"
brian horsley replied to Brad Churchill's discussion World's Rarest Chocolate? Anyone care to weigh in?"Ok Brad I accept that your opinion and mine may differ on this, I wouldn't call our approach deceptive and very misleading, as its imposssible to determine exactly what is the worlds rarest. Perhaps only the beans from 1 INDIVIDUAL…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- the first time i tried our Fortunato #4 couverture
- My favorite chocolate is:
- depends on my mood
Comment Wall (3 comments)
- At 11:24am on October 1, 2011,
Vercruysse Geert said… Thank for your friendship Brian, and please call me Geert (my firstname), The Fortunato is becoming my home chocolate since two weeks now, thanks I love it ;-)
Geert
PS last Thursday I sended a sample of my creations to Felchlin (Sepp), Dan told me to be there next week.
- At 6:12am on July 30, 2011,
Jim said… Brian,
I had an opportunity to view the "you tube" video concerning your efforts with USDA. I'm very interested in the processes you used to multiply the plant population.
I was very surprised that the project has remained "uncovered" for the period of time required to multiply, mature and harvest. Congratulations...I have been battling with the issue of establishing large areas of cacau with the same genetic properties in our farms in Brazil.
I would appreciate having a direct e-mail to be able to discuss in greater detail some of the issues that have been troubling my efforts.
Best regards
Jim Lucas
- At 3:16pm on May 22, 2011,
Clay Gordon said… - Welcome back to TheChocolateLife, Brian.
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