Forum Activity for @Peter Kring
There is going to be a chocolate festival on Costa Rica's Caribbean coast that falls during the harvest season. The festival begins on October 26 and runs through the 28th. During this festival there will be plenty of opportunities to visit farms, see processing, workshops, etc. in the next few days I am going to post something here on this forum and there will be a schedule of events and more information on the Facebook page. Puerto Viejo chocolate festival. This information will be coming soon. Peter
Hi Steven,I only know the Zarcero area from passing through but I have worked in the Quepos area.While the Central Pacific of CR seems to be trending to heavier rainfall Limon could be trending to drier weather. We have been recording rainfall here for more than 15 years and this last year has been the driest at a mere 120", down from an average of 160" at our farm. Logically, this trend seems to be helping the cacao growers battle the dreaded monilia. So far, so good. 120" is still enough!Saludos,Peter
Hi Peter,I should have been more specific before about the rainy season. I was speaking in general but I'm familiar with the weather on your coast. I lived in Zarcero up in the mountains of north central zone. The canton of Alfa Ruiz near Palmeria. Then I lived in Quepos for a couple of years. Both areas get most of the rain in Oct and Nov. Lots and Lots of rain. I'll have to come over to Puerto Viejo and check out your operation sometime.
Within the area of Costa Rica where most cacao is grown (the province of Limon) the driest month of the year, statistically, is September. There are two "dry" seasons which are centered on September and March and the wetter seasons are in December and July. This better distribution of rainfall favors cacao growing, as opposed to the areas that get so much rainfall during the September/October months but have a six month dry season that is a bit dry for cacao production. While there are different peaks of harvest the principal harvest is in October/November and this also corresponds to the harvest season for a plethora of fruits in the zone of Limon. Cacao has been grown traditionally in Limon since pre-colombian times and was first planted by europeans in Matina, Limon around 1650. We proudly continue to grow the heirloom Matina cacao.
Hi Lisa,To be certain some areas of Costa Rica are less rainy than others but on the whole June through December is considered to be the rainy season. The worst months being October and November. There is a small area along the Carribean Coast south of Limo and the Guanacaste Region in the northwest where very little rainfall ever really occurs. In fact water shortages are common in the Guanacaste region. This link is helpful but is representative of averages http://costa-rica-guide.com/Weather/WeatherMap.html . It's really a matter of money. It will cost you the most from December through May during the dry season and half as much during the green season (rainy) June to November.
Hi Steven,
Actually there is much to harvest and dry September through early December: cacao, durian, mangosteen, rambutan, pulusan, columbian sapote, duku, langsat, santol, various garcinias, cupuasu and pataste among others! Oh yes, and that's when the vanilla is ready too. Where it's wet during these months is the Pacific coast and the Central Valley; neither of which are major cacao areas (too high in the Central Valley). September through early December is dry on the Caribbean coast and in the Northern Zone: where the bulk of the cacao is grown. I'm not sure where you are in Costa Rica, but perhaps you should pay us a visit in October and dry out 
Hi Lisa,For Costa Rica, October through early December is the best time to come: harvest, fermenting, drying all happen in these months. Actually the cacao here is produced year round, but these months represent the main harvest and it's by far the best time to come. I don't know offhand of any tour companies offering specific chocolate tours, but I do know of several farms and co-ops which either offer tours, or would be happy to show someone around. We are based on the Caribbean side so the following suggestions are for the eastern part of the country. Rainforest Alliance farm, 'La Amistad'; Catie, a research and educational facility developing new strains of cacao, based in Turrialba; Caribeans, a local organic chocolate producer with a small demonstration farm; Sibu Chocolate, a production company which works with organic / Rainforest Alliance farms; Chocoart, a farm and production company making minimally processed bars; there are several local indigenous families making chocolate and cacao butter from their own cacao. And us, Finca la Isla, a permaculture farm just starting to produce our own bars on-site.Happy to share more if you message me(?),Ancel
updated by @Ancel Mitchell: 11/18/15 14:07:25
Avoid melting
Posted in: Tasting Notes
Hi all,
I am new to the forum, so hi! I am wondering what sort of chocolate you use when making small chocolates so they don't melt? I make chocs with peanut butter and I guess the oil in the peanut butter makes it melt quickly unless it's in the fridge. I don't like the taste of compound chocolate so was wondering if anyone has any suggestions?
Thanks
updated by @Tarah Dorling: 04/15/15 19:24:11
faux chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Hah, this brings back memories. First you can grab some small wine fridges online for about $150 and work pretty well as long as the heat differential isn't >50'.
We tried styrofoam, we tried lacquering actual truffles, none of this worked well. What did end up working well is getting clay from an art store and making the same size as our current line, then dipping, decorating, and then spraying some acrylic on that. They last for about 3 months before you need to peel the skin off and remake them. We used these during the summertime farmers markets when we needed to be able to show product w/o compromising the integrity of the coolers.
The only other option we thought of was to make custom wax molds but the cost for such small orders was really out there. You'd get the look and temperature holding 100% but unless you're getting 1000 made it just doesn't make sense.
faux chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
Depending on how warm it gets without air conditioning, you might be able to do what I have done. I have a farmer's market table and my faux chocolates survived pretty well this summer, as long as they were not getting any direct sunlight. Imelt compound chocolate (I used the Wilton dark chocolate candy melts (they also have a lighter "milk chocolate" color) with soy wax, and pour the melted combination into my molds. I use magnetic molds, so it's pretty easy to get the chocolate out, even though it doesn't crystallize and shrink like real chocolate. The compound chocolate has a higher melting point than regular and the wax is even higher, so together they hold up pretty well and I can display the transfer sheet design in a way I couldn't do with styrofoam, clay, etc.If you do enrobed chocolates, you could use some other substance (e.g. modeling clay) for the shape and dip it in the same mixture to get the real couverture appearance. Just be sure the display is out of reach of direct sunlight from windows and doors.
faux chocolates
Posted in: Tech Help, Tips, Tricks, Techniques
A local shop is interested is selling my chocolates! However, they do not have airconditioning and do not have a refrigerator case in which to display the chocolates. They asked if I could make some faux chocolates for display. I was thinking of using styrofoam, paint, real sprinkles and then perhaps a spray of clear acrylic...If anyone has any suggestions and ideas as to how to make faux ones I would really appreciate it.
updated by @Dawn-Marie Lambert: 04/11/25 09:27:36
Book Recommendations Sought
Posted in: Chocolate Education
I'm one step up from a beginner.
I make truffles on the most basic, not very polished level (no tempering, for example).
I also use chocolate in biscotti and in some cakes.
I'd like three or four books that will help take me up a notch or two.
I like good illustrated directions.
I have very little interest in the whole history of chocolate.
I have no plans to make a wide variety of candies, just better truffles, more baking choices, and more alternative chocolate deserts (such as mousse)
I also have very little interest in sculptured designs, etc.
More info on choosing chocolates and some basic chocolate making tools would also be helpful.
So please take a shot with some of your favorites, going right up ands through 2011.
Thanks.
Mark
updated by @Mark Phillips: 04/11/15 07:30:03
Fair Trade USA to split from FLO/FI
Posted in: Opinion
Hi Clay,
You're right, it is a very sad story and this should have been avoided. I think it mainly has to do with too big ego's forgetting what it was all about. Fair Trade as a movement was started to offer small scale farmers access to the international markets in order to be able to export their produce to the market, avoiding intermediation and thus obtaining a better price. A lot has changed and power-play came into it. Worker rights are in a way protected by law in many countries, espcially on those estates that are interested in the Fair Trade logo, so what is the benefit?
Would be interesting to see how this would work out for cocoa estates...
Best
Rodney Nikkels
Fair Trade USA to split from FLO/FI
Posted in: Opinion
I was substituting in a high school in NYC today and one of the classes was working on this exact issue. Each student was looking at FTUSA, FLO and other related issues. Each student had a different commodity and I didn't realize that there is fair trade rice and other products not produced for export on a small scale. I was discussing the SPO oranizations I am familiar with as at applies to coffee and cacao without even knowing it. I will share this information with the teacher. Thank you Clay.
Fair Trade USA to split from FLO/FI
Posted in: Opinion
And this from Bloomberg news today: Fair Trade Proving Anything But to Farmers With $6 Billion Sales at Stake .
And if that weren't enough, FLO CEO Rob Cameron has resigned .
Fair Trade USA to split from FLO/FI
Posted in: Opinion
In a move that has sent shockwaves of disbelief throughout the "fair trade" industry worldwide, Fair Trade USA (until recently TransFair USA), is separating from FLO (Fairtrade Licensing Organization) and the Fairtrade International movement.
The primary reason (the actual decision-making process was done behind closed doors and FTUSA does not feel "comfortable" releasing the names of those involved in the process: So much for transparency!) for the schism appears to be a disagreement over the inclusion of hired labor organizations (i.e., estates and individual farms) in the coffee industry into the fair trade souk.
At the moment, all of the producer entities who have Fairtrade certification - in coffee - are SPOs (small producer organizations). There are other products that already allow estates that use hired labor to "enjoy the benefits" of Fairtrade certification - bananas is one (cocoa is not, for now, included in FTUSA's push to embrace hired labor organizations). FLO/FI does not want to extend certification to hired labor organizations in coffee; FTUSA does. FTUSA's rubric for their new movement is "Fair Trade for All."
Who could possibly object to "Fair Trade for All?" But, of course, there are those who do. [My opinion is that the fairtrade business model is fundamentally flawed and there are better ways to achieve address systemic issues than the premium "aid" model, which, in practice, acts to extend Western economic imperialism.] There are arguments on both sides ... that are convincing to the supporters of their respective positions. In the end, no-one knows what the schism will mean in practice, either for their respective movements for consumers, or producers. But I have a sinking feeling that I know who will lose out: the very people whom "Fair" trade is supposed to help.
I have one more prediction - and I would like to hear the thoughts of members of TheChocolateLife community about the split.
My sense is that this can only be confusing to consumers who will now have to understand and recognize the differences between FTUSA certification and FLO certification. FTUSA has to come up with an entirely new logo and convince their current sub-licensees to switch to the new system. Products with the FLO symbol will continue to be imported into the US and there is every likelihood that an "official" FLO organization will arise, Phoenix-like, from the ashes of this (unfortunate but ultimately fated) implosion.
Perhaps most unfortunately is that monies that should be going to help people who need the help (growers and producers) will now be going to designers, printers, and PR and marketing firms to educate the buying public on the need for the change, to (try) to reduce the confusion in the marketplace, and to convince people that the new logo can be trusted.
Once again I ask: "How is this 'fair?'" In the end, the millions and millions of dollars that will be spent on this will be ill-spent; a testament to massive organizational hubris and naught else. Who will benefit most in the end? FTUSA and ad agency/PR executives who sit in air-conditioned offices and drive around the San Francisco Bay area in "PC/environmentally friendly" cars pulling down hefty six-figure salaries.
Not subsistence farmers who do not (and cannot) earn a living from the fruits of their labor.
updated by @Clay Gordon: 04/10/15 16:07:40
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Becca -
Try getting close to one of the craft chocolate makers in the UK -- Duffy, Willie, etc., and see they will offer them to you.
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Nino,
Sorry, I expect my response is far too late (2 years is quite late!), but after a recent trip to Peru I discovered chocolate tea which is absolutely delicious. It's also full of theobromine (no caffeine) so has wonderful properties but is calorie free.
I wondered where you sourced your cocoa bean shells? I am looking myself for a source of high quality cocoa shells suitable for consumption (ideally organic) so would really appreciate any info.
Warm regards
Becca
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Many of the nurseries near my home sell it in large bags -- 20 or 30 pounds or so -- for mulch, but Antonino is right. It can be deadly for dogs, and since I have two, it's out of the question. It does smell great however. You go by the pile of bags and it smells of cocoa. The tea thing sounds interesting.
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
very interesting ! thank you Denise. Paper is another option, we have to try.
I wish you all the best for the new year 
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
I have a friend who does pit-fire pottery. She usescacao husk from my bean-to-bar chocolate makingin the fire pit to color various kinds of bowls, vessels, etc and it gives a beautiful look to whatever is fired. Husk is good for garden mulch but not if there are dogs around - could make them ill. I keep thinking I'll try making handmade paper that includes bits of husk, but haven't gotten around to it yet.
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Do you know if it's possible to use the roasted shells to make tea, without any other special treatment ?
Thank you !
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Adam,
thanks a lot! we were looking into this option, but i have read that is very dangerous if you have a dog (theobromine poisoning)....
But making tea seems quite a cool thing!
We are also making body products!
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Amano Chocolate suggests garden mulch : " Today, cocoa bean husk is sold or even given away as garden mulch. For this, the husk is highly sought after. The husk is full of nutrients and has high concentrations of nitrogen, potassium, and phosphorousall important plant nutrients. Its strong fibers help to break up the soil, and thus it is particularly useful in soils with lots of clay. When used to cover the soil, it helps to keep the moisture in and makes a beautiful ground cover. The best part, of course, is that it makes gardens smell of chocolate. What could be better than that?"
Others are using it to create tea .
Cocoa Beans Shells, What can you do with it?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi All,
out of curiosisty, what can be done with cocoa beans shells?
we have quite a bit (few 100kgs..) and we are looking into creative ways to use them...
any idea around the chocolate globe?
Ciao
Nino
updated by @antonino allegra: 04/11/25 09:27:36
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Tom,
Is this 3-way valve something that can be added to a Selmi Plus? I have a lot of problems with dosing inaccuracies.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Oops - realize question had already been answered and for some reason I didn't see it!
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Dear All, sorry for my late in the reply, I unfortunately do not have the time to follow this great initiative of Clay every day.
Thanks for loving the Selmi machines... We are happy to build the equipment for the professionals and with new machinery and new innovations all the time we try to make a difference.
About the Selmi One you will see that the tank is rather small. Physically it is possible to put the dosing head on the Selmi One, we have several customers that do this, but the outside nozzles will drip in the corners of the vibrating table, which is not really a problem.
The only real problem is when you want to make shells and turn the mould around to let the excess of chocolate drip out of the mould, because then the chocolate from the dosing head will drip on the back of the mould because there is not enough space. It is not an option to push the pedal to stop the flow of chocolate so long, because inside the machine there is a tempering screw with around the screw cold water that turn for the tempering. If you push your pedal too long, the chocolate in the screw stops and the cold water will cool the chocoalte too much and your nozzle will block. It is also a fact that everytime you push the pedal of the machine you reduce the tempering capacity of the machine because in this way in fact you stop the tempering because for the tempering you need a flow...
For this reason we have on our bigger machines special valves. We are now introducing with Tomric the special 3 way valve with long nozzle to be able to fill spinning moulds and to dose 100% correctly. The standard machines have a dosing system, but we have to be clear that this machine is a tempering machine and not a dosing machine, so it's not 100% accurate... in fact it is but the more chocolate you use from your tank, the less pressure on the chocolate so the weight can differ during the work. With the 3 way valve this problem is solved.
Anyway, now I'm giving probably too much information, you know where to find me if you need anything.
I enclose a picture of the machinery that are ready to be shipped tomorrow in our factory, weekly pick up date of the machinery is on Friday [ Moderator Note: Photo deleted because a photo of boxes of equipment ready to ship is not relevant to the discussion. ]
All the best regards
Tom
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, the clearance does make sense. Thanks for the replies! Love the Selmi too, may be time to add a bigger one.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
I have a Selmi One and love it as an entry-level continuous automated tempering machine. The plate is physically larger than the tank so any excess will not make it back into the machine. Our nextunit will be a Selmi Plus EX and we will use the Selmi One for our lesser used chocolates. Hope this helps.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
The way it was explained to me (by people associated with Tomric, Selmi's distributor here in the US) is that there's not enough clearance (back to front and left to right) to fit the standard dosing plates. I can't see any real technical reason why it shouldn't work - but there might also be issues with the amount of pressure generated by the pump and auger (it might be insufficient to push the chocolate through the dosing plates). Personally, I think it's more likely a marketing decision.
I know the export manager from Selmi is a ChocolateLife member, so perhaps Tom can provide a more precise answer to this question.
Selmi One & Injection Plate?
Posted in: Tech Help, Tips, Tricks, Techniques
Looking at the Selmi one and the Plus and on up, there appear to be no differences in connection where the injection plate would mount for filling molds. In fact, we have a reducer attached to help with flow issues. There are even 2 sets of receptacles on the back to plug in the warmer. So, why will an injection plate not work for this model? Anyone tried it? Had one made?
updated by @Brent Peters: 04/11/25 09:27:36
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Merry Christmas Brad,Thanks for your generosity in sharing your knowledge about the chocolate industry.I have learned a great deal in the short time I've been a member of this forum.Jim
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Thanks Brad, merry Christmas to you as well. AND you have helped me a lot, even in the posts you were grilled your knowledge helped me on my way as the internet is the only place where can learn this craft.
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Merry Christmas, there have been some intersting discussions over the years, also a lot of learning.
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Thank you Brad and Happy holidays to you too!
Merry Christmas & Happy Holidays From Brad!
Posted in: Opinion
Hi Everyone;
Having been on and off this forum for a few years now, and been roasted, ridiculed, and revered (mostly roasted and ridiculed! haha), I just wanted to take a minute to wish everyone a Merry Christmas.
I hope that my contributions to this group, while sometimes not as eloquent as others would write, have helped you, as much as your posts (and flames) have also helped me become better at this craft.
Cheers, and Merry Christmas!
Brad Churchill
Choklat
updated by @Brad Churchill: 05/13/15 06:22:31