The Chocolate Life

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david castellan
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david castellan's Discussions

Dried Cocoa Pods

Started this discussion. Last reply by Jeff Stern Apr 14, 2011. 5 Replies

 

david castellan's Page

Latest Activity

mariano garcia replied to david castellan's discussion Chocolate equipment for sale in the group Classifieds - For Sale or Wanted
"Interested in the copper pan if it's still available."
Oct 12
Mr. L replied to david castellan's discussion Chocolate equipment for sale in the group Classifieds - For Sale or Wanted
"Interested in the copper pan if it's still available."
Oct 9
Mr. Brian Wallace replied to david castellan's discussion Chocolate equipment for sale in the group Classifieds - For Sale or Wanted
"What's the capacity of the C&M machine?"
Oct 9
Bryan Graham replied to david castellan's discussion Chocolate equipment for sale in the group Classifieds - For Sale or Wanted
"We'll take that copper pan!"
Oct 8
Mike replied to david castellan's discussion Chocolate equipment for sale in the group Classifieds - For Sale or Wanted
"Hi, can you email me at oka-road-mail@-yahoo.c-om (remove dashes)?  I have a few questions about a few things you're selling. Thanks"
Oct 8
david castellan added a discussion to the group Classifieds - For Sale or Wanted
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Chocolate equipment for sale

i'll be listing stuff here every so often that i no longer needSoma ChocolateCheck it out !Http://usedamos.tumblr.comSee More
Oct 8
david castellan left a comment for Clay Gordon
"Thanks Clay It points to a whole other way of infusing flavors. The nibs were very moist with the lees/wine sediment before processing and had an incredible aroma.  Will be experimenting with other origins too. David"
Nov 11, 2013
Clay Gordon left a comment for david castellan
"David -  Went to The Meadow on Saturday on other business and picked up the Stratus bar to share with the export director of Guido Gobino who was with me. There is a lot to like about that bar. Complex flavors with lots of raisin and dried fig,…"
Nov 11, 2013

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
the discovery of Manjari 1989
My favorite chocolate is:
soma!

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At 10:23am on November 11, 2013, Clay Gordon said…

David - 

Went to The Meadow on Saturday on other business and picked up the Stratus bar to share with the export director of Guido Gobino who was with me. There is a lot to like about that bar. Complex flavors with lots of raisin and dried fig, some of the character of wine in the bar, but at the end the clean clear note of the oak and oak tannins. Nice.

At 1:12pm on September 24, 2010, Volker Lehmann said…
Hi David:
Thanks for considering our wild beni bean selection. I recommend to roast as slow as possible and not higher than 110 degrees celcious. Send me a bar one day. Cheers, Volker
 
 
 

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