Hi , no I don't believe the shop has that. Hugs, joey

I am interested in the pulp off of the beans. Do you have that?

Hi Steve, The shop I used to get the solid cocoa liquor stopped selling it for a long time and then suddenly, there it was again. I am in Australia of course but if you want, I am happy to get you some and send it to you. The price the shop charges is $ 11.00 for quite a large cone shaped block. i have no idea what the postage would be. It is bitter to taste. I grate it over truffels.Hugs, joey
updated by @georgina-joey-ledlie: 09/17/15 15:31:34

Hey Eric,I would LOVE to try that! Where do I get it?Steve

Hiya, I wonder why that is happening ! ledliana@gil.com.au .... is the address. try again OK ?How are you ?hugs, joey

Joey I have tried to answer your e-mail but my mail gets returned Uncle Patrickbritishstuff@aul.com

hello... Ok... I am going to be bold and ask...Please forgive me if you think I am too bold. I am a newcomer to all of this and to this site. Perhaps I am over stepping the mark. If I am please tell me.I want to try to make raw chocolate with the cocao liquor that I bought. I also have a small amount of cacao butter.I need a recipe with amounts of each item please, so that I can give it a try.. I would appreciate any help you give me very much. Thank you in advance.Blessings, joey

Thanks Joey, I have sent you an email so you have mine now.

The agave nectar says its liquid. Is this more of a ganache? Although, the amount of nectar is quite a bit smaller 1/4 cup to 2 3/4 cup cocoa + carob (albeit, 2 cups are added butter. mmm butter). Are there troubles with seizing?

Hi Tom, I shall find out all I can for you. if you want I can buy for you and post it to you too.Blessings, joey .........my email... ledliana@gil.com.au

Thanks that'd be great if you could get a number or something and some more info on the beans. My folks live in Brisbane but I am in Adelaide so I'd probably be able to convince them or my brother that it would be a good idea to do a road trip. I'll get you my email via a more direct method through your page.Cheers

Hello Tom, this shop is in Goodna, Queensland Australia....Where are you ?I am going there either today or tomorrow and I can get a contact number from them for you... whats' your e.mail addie please...? am I allowed to ask that ? I have no idea where the beans come from....It might be on the packet... I'll take a look. I was so surprised to see it in the shop.Blessings, joey

Do you have the contact details for the shop? I am always interested in trying new bean origins.

Thank you Erik, I shall do that then. Blessings, joey

I didn't follow an exact recipe. I just started mixing until I thought it was good. Yes, you can leave out the calcium.

Thank you Eric. So whats the % of each item then please ? That is , of course, if you don't mind sharing. Can I leave the angstrom calcium out altogether ?Thanks so much, joey

Angstrom is a size definition. It is a very small particle size that is typical for sub lingual use. It is more readily absorbed in the body in this really small size. By the way, I have made this before and it is pretty good.

I saw this on the following website. Wish i knew the amounts of each... http://www.detoxyourworld.com/acatalog/cacao_liquor.html Blend the following raw ingredients together: melted cacao liquor, agave nectar, carob powder, maca, coconut oil, cacao butter, angstrom calcium, and cashews. Pour into a mould and freeze. Eat cold and experience the truth about the food of the gods! I don't know what angstrom calcium is... anyone ?Sounds wonderful ! Joey

I think there's a liquor made from Cacao called, "Mette." Does anyone know more about it?

I have a company that pulls the pulp off the beans that are to be just sun dried and not fermented and he freezes it and sends it to me in little packets. It makes a wonderful juice drink with a little sugar. UUmmm!!

Hello Samantha and thank you. I have learned a little bit more. I have really been wanting to get hold of that cocoa liquor and play with it but didn't know how. Since I can't afford to buy a machine that would grind the nibs, I thought I might play with this first to get a feel for it. Then later on, down the track, invest in a machine.Again, thank you.Blessings, joey

There are many places where the pulp is separated from the beans and fermented to make what they call cocoa wine. It's lightly sparkling with no hint of a chocolate taste - it tastes a lot like a fermentation pile smells (which is not a bad thing but it is an acquired taste). You could also distill the cocoa wine into a spirit. Claudio Corallo in Sao Tome does that.


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@DiscoverChoc

hello, I have another question please. In a local shop, I have found what the man said was solid cocao liquor ? Can this be used to make chocolate from scratch ? he is also selling raw cocao beans at Aus $ 9.00 for a large bag. I didn't see the weight of the bag, but it was large. He told me his Polynesian customers use the cocao liquor to make an alcoholic drink.Thanks a bunch, joey
updated by @georgina-joey-ledlie: 12/13/24 12:16:07