Thirty years ago I planted 1200 cacao trees on our small farm near the southern Pacific coast of Costa Rica (bought before the ridiculous present land prices!). That was 1984, but some 10 years later the Monilia fungus moved in and we were losing most of the crop. Before the monilia we were producing about 1000 kilos per year. I was back in the US working and trying to save some money, and my "caretaker/thief" abondoned it.
Returning permanently to my farm 6…Continue
I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think...
When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa…
Added by Sweet matter physicist on January 23, 2014 at 2:30pm — No Comments
Added by Lavinia on January 18, 2014 at 8:59am — No Comments
Kumba Cocoa Cooperative is a group of Kumba Cocoa farmers , we have available more than 2000 tonnes of cocoa beans ready for sale , our cocoa is raw and well dreid ready to be shipped out by express shipment or through cargo shipment you can give me a call at 0023793239874 or send us an e-mail at email@example.com . We welcome small and bulk buyers to send us their inquiries so that we can build a long term business relationship .
The Good Evil Bar Review
Added by Ggirl Bldr on January 4, 2014 at 12:00pm — No Comments
I plan on buying pre-made truffle shells for my truffles. I'm not sure which ones to get since everyone I talk to has different brands.
What do you guys think about Chocoduc truffle shells?
Also, I seen Keller, Callebaut, and Pastry 1 (Paris Gourment brand) ----> any thoughts on these as well?
Is there really a difference and does it matter which one to get? Do people typically focus just on…Continue
Added by John E on December 19, 2013 at 10:30pm — No Comments
Our Mokaya Chocolate Tempering Machine campaign just started on Indiegogo:
Added by Gabor Borjan on December 17, 2013 at 11:53am — No Comments
I tasted a lot of excellent dark bars this year!
So I'm happy!
Here’s a list of my favourites.
Depending on my mood, the order can change.
Added by Vera Hofman on December 16, 2013 at 5:08pm — No Comments
Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about…Continue
I saw an inquiry few months ago about inexpensive chocolate molds. I met Paul at FCIA in June 2013 and he was marketing Pour n' pack molds. When I replied the post in Jun / Jul I did not have his contact information. Now I got his contact information. You can contact him at firstname.lastname@example.org or at 401-369-9719. I hope this information is useful. I am not affiliated with his company nor I get any benefit by mentioning his company name. Since I could not find my original reply (I…Continue
Added by Andal Balu on November 14, 2013 at 1:27pm — No Comments
Added by Brad Churchill on November 6, 2013 at 1:00pm — No Comments
I have a website, blog, and Facebook page that is primarily about chocolate molds and making custom chocolate molds - The Chocolate Mold Factory. I started this in 2007 and have been researching chocolate molds since. I have taken CAD/CAM/CNC courses and have seen the use of 3d printers. I have also taken some professional chocolatier courses.
I am looking to connect with people who are interested in chocolatiering and using/making professional molds. I am also looking…Continue
Added by Christina Durta on October 30, 2013 at 1:00am — No Comments
Thank you for being part of my chocolate world. It has been almost four years since Exotic Chocolate Tasting was launched. Many of you have been with me since the beginning appreciating chocolate in a whole new way. Just like you, I have evolved, too. With each experience I've been blessed with new insights that I can't wait to share with you.
This year has brought many changes to Exotic Chocolate Tasting. No longer focused on public events, most of my chocolate and wine pairings…
Added by Roxanne Browning on October 28, 2013 at 2:00pm — No Comments
Vous connaissez cette chocolaterie ? Oui ? Non ?
Créée en 1906, cette chocolaterie familiale, située sur la commune de Chimilin dans l'isère (39490) s'efforce à perpétuer la tradition familiale, entre saveur et innovation. Les chocolats De Marlieu (le fameux chocolatier d'exception) ont bercés toute mon enfance, et je pense bien que je ne suis pas la seule !…Continue
Added by Alexandra Mitoine on October 25, 2013 at 9:49am — No Comments
Definitely my favourites are the Original Beans Esmeraldas-Truffles of ‘Toot Sweets’! They are not covered with chocolate, it’s just ganache and cocoa powder. So you must pick them up carefully, because they are very soft. They melt lightly and creamy, like silk on your tongue. Incredibly delicious!!…Continue
Added by Vera Hofman on October 21, 2013 at 12:14pm — No Comments
chocolate couvertures and
Cacao Fino de Aroma…Continue
Added by emmanuel hamon on October 17, 2013 at 12:24pm — No Comments
we are marketers of cocoa beans looking for interested buyers. you can contact me for further details.
skype - emigye
email - emigye @ yah0o . com
Added by Emile Agyeman on October 17, 2013 at 8:10am — No Comments
It's Thursday morning here on London, barely 48 hours after I arrived at Heathrow for the start of my Euro2013 Road Trip.
This year's trip will see me traveling to Amsterdam, Milan, and Paris after I leave London. It's chocolate festival season here in Europe. It is true, however, that I am missing some events in the US - the festivals in Chicago for example, as well as Dallas. While I would enjoy being able to attend either or both those events, the lure of being back here in Europe…Continue
Added by Clay Gordon on October 17, 2013 at 6:07am — No Comments