The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

brian horsley
  • Male
  • cajamarca
  • Peru
Share on Facebook
Share Twitter

Brian horsley's Friends

  • Mark Gerrits
  • Marieke Wijne-Slop
  • Robert Quilter
  • Jessica Conrad
  • Glenn Knowles
  • Solis Lujan
  • SteveB
  • Anthony Lange
  • Sebastian
  • Laura Marion
  • Danielle
  • Sunita de Tourreil
  • Vercruysse Geert
  • Vera Hofman
  • Fernando Crespo

brian horsley's Discussions

Highest altitude cacao in the world

Started this discussion. Last reply by Sebastian Nov 6, 2013. 1 Reply

I think I might have found the highest altitude cacao in the world.  Nobody can know for sure, but we do know that almost all cacao grows below 1,000 feet above sea level.  This tree and a few others…Continue

2012 cacao and chocolate salon - Lima, Peru

Started this discussion. Last reply by brian horsley Jun 22, 2013. 8 Replies

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 Jessica Osterday Dec 9, 2013. 3 Replies

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

 

brian horsley's Page

Latest Activity

brian horsley replied to Tom's discussion Heavy Metals
"Speaking from the South American perspective, no individual grower I've ever heard of has the capacity or resources to do this testing.  and its not necessary as they sell mostly to middlemen who in turn sell to aggregators who turn bulk…"
Sep 4
brian horsley and Marieke Wijne-Slop are now friends
Jul 19
brian horsley replied to Ash Maki's discussion More bugs in wild beans?
"its nothing inherent in the beans, its a warehouse or transport issue.  you're probably talking about polilla moths, they can have strong or weak years depending on weather and humidity patterns.  polilla levels are also affected by…"
Jun 11
brian horsley replied to Melanie Boudar's discussion Moisture meter
"Hi from Peru Melanie!  I use a Farmex (now rebranded as Agratronix) Mt-Pro and it works well.  It doesn't have a native cacao setting so i use the spanish peanuts setting and calibrate it for my beans.  its small and portable,…"
Mar 31
brian horsley replied to Scott's discussion "Whole Bean Chocolate"
""ADDED NUTRITION"?!?!?!?!?! I guess he means dog, cat and chicken feces, human urine, vehicle exhaust, dust, salmonella, etc.??    For his customer's sake I sincerely hope he gets his cacao from a known source with elevated…"
Mar 31
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
Ggirl Bldr liked brian horsley's discussion Highest altitude cacao in the world
Jan 25
Ggirl Bldr liked brian horsley's profile
Jan 22
Ggirl Bldr left a comment for brian horsley
"Thank you so much, Brian.  Oh wow. That bar is AMAZING! It is my favorite by far, and I have to admit, I'm a little bit obsessed. The nibs are what make the bar exceptional, though the chocolate itself is outstanding.  :)"
Jan 22
brian horsley left a comment for Ggirl Bldr
"Hi Ggirl, I'm the guy that does the beans for the Good and Evil bar here in Peru.  I'm thrilled that you loved it. Your entry rang true -- I can't count how many times I've had to yell at the Lady down here for cleaning out…"
Jan 22
brian horsley and Vera Hofman are now friends
Jan 22
brian horsley replied to Clay Gordon's discussion Group Review - Fortunato #4
"Very decent of you to be so considerate Choco, I think it speaks to your integrity.  I didn't feel like you went anywhere near out of bounds in your comment, but thank you for not simply trolling. Saludos,  Brian"
Jan 21
brian horsley replied to Domantas Uzpalis's discussion COCOA butter press - really necessary?
"Hi Clay, I just wanted to mention that per the wishes of a client I have made chocolate using our pure nacional beans and the only thing available here at the moment - non deodorized cocoa butter from a domestic peru source.  You must know as…"
Jan 20
brian horsley replied to Clay Gordon's discussion Group Review - Fortunato #4
"Hi Gap, this Brian Horsley, the bean guy for Marañon Chocolate, writing from Peru.  I posted this already but now i don't see it so reposting, please forgive me if it appears twice.  House of Anvers is the retail representative…"
Jan 20
brian horsley replied to Clay Gordon's discussion Group Review - Fortunato #4
"Hi Vera, this Brian Horsley, the bean guy for Marañon Chocolate, writing from Peru.  I'm so glad you enjoyed the chocolate, i really love the swiss style and slow conch too.  when I visited the Felchlin factory in Schwyz last…"
Jan 20

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

brian horsley's Photos

Loading…
  • Add Photos
  • View All

Comment Wall (5 comments)

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

At 12:28pm on January 22, 2014, Ggirl Bldr said…

Thank you so much, Brian. 

Oh wow. That bar is AMAZING! It is my favorite by far, and I have to admit, I'm a little bit obsessed. The nibs are what make the bar exceptional, though the chocolate itself is outstanding.  :)

At 8:58am on September 14, 2013, Volker Lehmann said…

Hi Brian,check out my page and you find the link to the article from Rowan Jacobsen in Outside magazine. I am sure you enjoy it. Cheers

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.
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service