The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

peter mengler
  • Male
  • burleigh heads, queensland
  • Australia
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Peter mengler's Friends

  • Nicholas Whebell
  • Jason Banico
  • Jade Bentley
  • Gap
  • Alison Holland
 

peter mengler's Page

Latest Activity

Tom left a comment for peter mengler
"Hi Peter, I understand. As for Vanuatu, i was using that origin a while ago and the beans we of pretty ordinary prep to say the least but very nice flavour. Glad to hear they are putting more effort into the prep because it is such a nice origin."
Jul 25, 2013
peter mengler left a comment for Tom
"yes, i do buy beans from Daintree and carry credits of source on my label. As you'll appreciate for commercial confidentiality reasons i can't say much more. But glad you enjoyed the bars ,Vanuatu beans have improved greatly over the last…"
Jul 23, 2013
Tom left a comment for peter mengler
"Hi Peter, just tried a range of your chocolate, nice work, thought the Vanuatu was nicely done. Just curious about the Australian bars you are doing, it says Daintree Estate is your source. I know Barry and he is particularly secretive and now he is…"
Jul 22, 2013
peter mengler joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
May 26, 2013
peter mengler and Gap are now friends
May 26, 2013
peter mengler and Alison Holland are now friends
Feb 22, 2013
peter mengler replied to Alison Holland's discussion cacao farms in Vanuatu in the group Chocolate Down Under
"hi Ali email me and i can give you some contacts we ship beans from in vanuatu cheers"
Feb 21, 2013
peter mengler and Nicholas Whebell are now friends
Jan 18, 2013
peter mengler replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"i have followed some of this discussion and you all make valid points on this discussion. I can talk only from an Australian point of view. My family has been in wine starting with vineyards in the Barossa Valley around 1830, though i grewup in wine…"
Nov 10, 2012
peter mengler replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"stocks are abit low but currently have vanuatu fiji samoa Madagascan 64 & 77% bean to bar the others are tweaked Cruziel, Pralus, Weiss, Chocovic depends who has the best origin that we can't get beans from. no-one in Aust has the machinery…"
Nov 7, 2012
peter mengler replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"the good thing happening is that once people try dark chocolate they don't go back to milk. as with all things people are at different points in their flavour journey whether its wine, coffee or chocolate. not to many people start by drinking…"
Nov 2, 2012
peter mengler replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"couldn't agree more but unfortunately even our top chefs& cafe's think callebaut and belcolade is as good as it gets"
Nov 1, 2012
peter mengler replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"shame on them :) though it all helps to raise the profile of origin chocolate"
Oct 27, 2012
peter mengler replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"actually Haighs do 3 origins, Ecuador, Peru and Vanuatu. Availability of single origin is slowly getting better our current offer is Solomon Is Vanauatu Samoa Fiji Madagascar organic (criollo from isle of perfume) Brazil (Bahia) Madagascar…"
Oct 27, 2012
peter mengler commented on Journey Shannon's blog post Heading to Australia
"if your still in Brisbane, i can let you know more whats happening in Qld. lots happening bean to bar + alternate raw chocolate"
Sep 15, 2012
peter mengler replied to Chris Grain's discussion Cost of couverture in Australia in the group Chocolate Down Under
"we do delicate air freight only dry in LCL . If your moving chocolate perhaps consider air for smaller shipments. could try DHL their rates on 250-500kgs do work for us on tea. Though bear in mind we deal in rare teas in the $250- $500/kg + bracket.…"
May 2, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
vanuatu cacao hot choc
My favorite chocolate is:
anything single origin

Comment Wall (3 comments)

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At 7:48am on July 25, 2013, Tom said…
Hi Peter, I understand. As for Vanuatu, i was using that origin a while ago and the beans we of pretty ordinary prep to say the least but very nice flavour. Glad to hear they are putting more effort into the prep because it is such a nice origin.
At 7:29am on July 22, 2013, Tom said…
Hi Peter, just tried a range of your chocolate, nice work, thought the Vanuatu was nicely done. Just curious about the Australian bars you are doing, it says Daintree Estate is your source. I know Barry and he is particularly secretive and now he is just selling beans? I haven't spoken with Barry in a while but i do keep in contact with some of the farmers and this was news to them.
At 1:29am on March 7, 2012, Jason Banico said…

Hi, Peter. I can send you the price for the 1kg cocoa mass block that we are currently going to import. May I know your e-mail address? Thanks.

 
 
 

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