My wife loves the Grand Cru Bolivia, as well. We have just received the 2011 collection of Grand Cru Truffles made by Sprüngli. I did not taste the Centenarios, so far. I have friends in Venezuela that provide me with Carenero Superior made by Chocolate Rey, which I like.
I will send you the samples to your address in Kortrijk.
Hi Geert, I can send you samples of liquor and -not tempered- couverture. Please provide me you mailing address. We are in transition to the Rainforest Alliance certification, but we might source from a local cooperative which is organic certified and fair-trade certifiable.
Just a note regarding organic certification: I have been an organic producers for 6 years, but I strongly doubt -now- that organic means sustainable, at least in cacao. Most farmers that produce in a organic way, under-fertilize their plantations thus their productivity is very low, and in consequence they cannot move from poverty. If they fertilice with organic products in the quantity that a cacao tree needs, it would be not affordable (not profitable)
On the other hand, the environmental transfers from a cacao plantation are very low, even with conventional procedures.
I am more concerned about children working with sharp tools, not going to school because they work at the plantations, fair salaries paid to workers, access to health care in rural areas, education, etc.
All the social aspects of cacao, which are not verified in any organic certificacion, is more problematic and a current issue, in my opinion.
Hi Geert, I am very proud to announce that a sample of Finca La Amistad in Costa Rica was again nominated to participate in the "Cocoa of Excellence Award - 2011". We are processing it locally into 70% couverture with great results (for local standards...)
Hi Geert, Idilio is great!! Especially No 1, 2, 3, 4. Van der Donk in Amsterdam sells them. When will you come visit A'dam? Coming Friday will Mott Green be there. And I love Danta!!! Wow! This is very special chocolate! You have to sell them in your beautiful shop! Carlos is working on export and new wrapping. I hope I can arrange a distributor :-) Yes I know Chocolate & Love, Richard and Birgitte! I ordered a few months ago Friis Holm and Bojesen. I also tasted their own chocolate with orange oil. Very good! I hope to meet them when I will be in London next time. Chocolove, Vera
Dear Geert, thank you for your comments. We are quite new in the industry, even last year we received a great & motivating result in the Cocoa Of Excellence contest at Salon du Chocolat, which I can share. Until now we sold locally, but initiating tests with Felchlin and Läderach. Our plantation is still growing as we started planting in 2005 (12 hectares/year + replanting), and we will end 2011 with 60 hectares, all trinitarium. We will produce 20.000 kg this year and up to 60-70.000 Kg in some years (dried beans). Our short term plans: We are improving our practices in order to achive a Rainforest Alliance Certification, and we will outsource to produce cocoa mass locally. I will be glad to send you samples. Best Regards, Juan.
Hi Geert! Just got your message. I am in Brazil until August 25 and then in the USA. But sure we should meet up in the Fall. Are you coming to some Fairs like Salon du Chocolat?
I would love to meet one day! I dream of coming to Belgium and France! I went to school at the French Pastry School in Chicago ( www.frenchpastryschool.com ) and learned from Chefs Jacquy Pfeiffer and Sebastian Cannone...I have also taken a class from Chef Jean-Pierre Wybauw. Do you know of these men? I loved them and I want to learn SO much more! My dream is to come to Belgium or France and actually work in a chocolate shop for a little while, for the experience and to learn from another master of this art. Your photos really caught my attention and I am so happy to speak to you! I would love to hear more about what you do. I just started a shop in Chattanooga Tennessee...ever hear of the Chattanooga ChooChoo? We are not too far from that. So happy to have another chocolate loving friend! Have a wonderful day!
hi thanks for the comment yes i love working with chocolate i mostly work with Callebaut i find it at a good price and it is what i first used when i was still new to the world of chocolate but i truly love valrhona :)
Thanks Geert, Indeed we grow cacao here, due to our wether of course.
I just came back from Paris I was at Europain- Intersuc, and while I was in the stand of Agrigourmet (agrimontana) I was introduced by Markus Dreifuss to Christian Vautier the chocolatier, he does wonderful work.
Have you ever worked with Domori Chocolates?
Which are the ones you like the best?