"Div,
You are absolutely correct. Most chocolatiers use compound chocolates. Hence, you were not off the mark when you used the term `recycling.'
Cheers & Sunshine,
Sanjay
"
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Div L replied to ramya's discussion Trees, pods, fermentation in the group Chocolate In India"Thanks for that Anish,
I've been planning on travelling around the country and learn a bit more about Indian beans..
I'd love to get in touch with you sometime, and perhaps organise an event for other chocolatiers too.
You…"
ramya replied to ramya's discussion Trees, pods, fermentation in the group Chocolate In India"Halo DIV,
These Trees are from eastern coatal area of India. Forastro, like usual asian beans acidic , fruity, Ph- 4, 4.5. need a pronounced roast. not great. I am…"
Div L replied to ramya's discussion Trees, pods, fermentation in the group Chocolate In India"Hi Ramya,
They look lovely... Where are these trees located?
Also, how is their pH level? How long is their roast? I remember meeting a food-scientist who was told me that some beans don't need roasting altogether. How do you rate Indian…"
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- when i first accomplished ALKALAISATION
- My favorite chocolate is:
- dark
Comment Wall (2 comments)
- At 9:49am on April 15, 2013,
Sanjay Sett said… Hi Ramya,
Thanks a million for the invite. Hope to talk with you in the future and then, God willing, meet you as well.
With Chocolate-laced Greetings,
Sanjay
- At 11:36am on January 5, 2013, Sanjay Sett said…
@Ramya: Thanks a lot for the warm greetings. :)
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