The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jo Zander

Latest Activity

Maroun Milan and holycacao are now friends
Sep 17
holycacao commented on holycacao's video

Joy of Israel Episode 3 - Holy Hebron and Sweet Hebron Hills

"Holy Cacao Chocolate is featured in the second half of the episode.  Get a peak at our factory"
Dec 19, 2013
holycacao posted a video

Joy of Israel Episode 3 - Holy Hebron and Sweet Hebron Hills

Jamie Geller's food and travel show takes you to Hebron. Visit MaArat HaMachpela, The Tomb of the Patriarchs and the ancient Avraham Avinu Synagogue. Then ta...
Dec 19, 2013
stephen sembuya commented on holycacao's album

Photo day at Holy Cacao

"Hello, thanks for the great work. i have 640 acres of cocoa but am interested in making chocolate. can you please recommend small equipment for bean to bar. and what prices. thanks "
Nov 30, 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
holycacao commented on Giuseppe's video

Continous tempering machine for bars molds

"What attachment are you using on the temperer?"
Jul 30, 2012
holycacao replied to Brent Davis's discussion Wholesale Bean Suppliers in the US? in the group Startup Central
"I'm also interested in cacao from Belize/Honduras . Thanks Jo"
May 20, 2012
holycacao replied to Kat's discussion Fermented cacao beans-bar
"I only recently heard my first explanation of how  raw chocolate is made without posing contamination risks that actually seemed "logical/possible". It seems that the raw community(at least in Israel) prefer unfermented, dehydrated…"
May 4, 2012

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Tasting Peruvian cacao from our little piece of the Amazon,
And drinking fresh sugar cane juice on the side.
My favorite chocolate is:
Seasonal - right now 91% Peru

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Holycacao's Blog

Great in Pears

Posted on April 28, 2009 at 11:45am 5 Comments

I’m sure that most of the planet is aware of the great combination of pears and blue cheese (roquefort, stilton, gorgonzola). What is it about this pairing works so well?

In describing the flavors associated with “the blue” flavors of these cheeses, common descriptors are “sweet caramel, spicy, peppery, nutty, fruity”. Detecting these flavors in a cheese is the joy of eating it. Missing that element of taste would defeat the purpose of buying blue cheese! With these flavors in mind,… Continue

Comment Wall (10 comments)

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At 8:34am on March 15, 2011, Jorge Valverde said…
Hybris, but with a very nice profile. What kind of volume are you interested?
At 8:57am on September 1, 2009, Limor Drucker said…
Sorry for the delay...I bought the trees at a nursery near hadera...He only had a few and we bought them all. How is your chocolate making getting along. I would love to taste it sometime
All the best
At 9:26am on June 3, 2009, Tom Bauweraerts said…
Sorry Jo,
I did not realise that you are in Israel. I will get in contact with you by e-mail, I'm sure I have a good and very very flexibel solution for you.
At 8:59am on June 3, 2009, Tom Bauweraerts said…
I forwarded this request to our importers in the USA. They will give you information and a quote, but if you have questions, I'm always at your disposal. The line they will quote is very nice as I have tested it myself and was able to make with 100 moulds 1200 tablets in one hour and the machine can be bought so you can work continuously. You can also start small and upgrade bit by bit.
Hope to hear from you again soon. you can always visit
At 12:40pm on May 31, 2009, Tom Bauweraerts said…
Hello, thanks for your question. Currently we have one very nice and flexibel line installed in our factory. With this line you need 100 moulds and you can work continuously. 300 moulds per hour... 1200 tablets of 50 gram per hour and this all with only one person. Same quantity of moulds for 100 gram bars, but you need a little more cooling.
The cooling tunnel we use on this installation is 8 meters, but we use him double so this is 16 meters. On this line you can very easy change to enrobing, this is besides liability one of our best points and this is flexibility.
If questions, please let me know. Tom
At 7:45am on January 11, 2009, Jim said…
It would be my pleasure to work with you in providing cacau beans. What are you thinking in terms of quantity. Obviously, shipping and customs are the primary considerations at this stage. You will need to advise me regards the import regulations for Israel and any special packing requirements.

Best regards
Jim Lucas
At 12:29pm on December 14, 2008, Alan McClure said…

Good to know that you got a chance to try the chocolate. Did you order it directly from me, or did you find a retailer that carried it--just out of interest?

Sounds like your own chocolate experiments are coming along nicely. I wish you the very best, and please keep in touch!

At 9:46am on October 26, 2008, Ilana said…
Shalom!! Nice coming across you here!! Lucky you to taste DeVries!! I am jealous!!
Ilana Bar-Hai
At 1:31am on October 13, 2008, Anna Castle said…
Aloha...your factory sounds like a good thing, blessings on that journey. We have at least 7 different varietals of Theobroma cacao on Kauai...on the North Shore there is a practically genetically pure white Criollo...we operate as a cooperative, propagating cacao, planting orchards...then we buy the pods from the farmers with an option to receive half in finished chocolate which we process here on Kauai...we are mostly bringing up 5 year old and ten month old boys!...we are so lucky to live in paradise, but I sure do miss Middle Eastern grub...a hui ho
At 3:10am on October 12, 2008, Anna Castle said…
Aloha...I just joined TheChocolateLife (my hubby invited me!). As a mama of two, I was inspired by how lovely your family is. We are growing cacao and making chocolate on the Garden Island of Kauai...what are you folks up to in Israel?

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