Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Jim, thanks for this - great info. M
Forum Activity for @Suki Zoe
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
No sorry I do not have a source of seeds but have seen them online from time to time. Problem is, they have no dormancy, so its pretty difficult. They are restricted for importation into the US so to do it legally you need a phytosanitary permit from the country of origin and an import permit you can get from USDA APHIS.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
That's great Mark! Many thanks!!Would you be able to advice where I can find the pods to grow them? If you can point to me any websites or can you sell me a couple? :)
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
I have grown cacao plants indoors and they can adapt to low humidity just fine. I have produced pods in the elevator lobby outside my office! Check out the attached pdf with instructions how to grow a cacao plant indoors, complete with pictures of our elevator plant complete with pods. Sorry the pics are a little fuzzy had to reduce them to make the file size small.Enjoy!
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Heidi,May I know where to get the pods from?Many thanks!Carolyn
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Just my two cents worth on this. Remember that cacao grows in the humid high temperature tropics. 80% to 90% humidity, between 70F and 100f in temperatures at all times. If the temperature goes below 60F (roughly) the trees will die. They love water but don't like their roots standing in water - good drainage is optimal. A greenhouse is best. Most North American conservatories (Bronx, Brooklyn, Chicago and many others) have cacao trees that flower and produce pods! It is true that in some areas where cacao grows there is a dry season, but there is always water available. 30% shade is good but don't go below 10% otherwise the cacao leaves will get burned.I tried to grow cacao from seedlings that I bought from a place in FL, but without a greenhouse and in the climate I live in they did very poorly and almost died due to the lack humidity (no matter what I did) and to the cold in winter. I gave them to someone with a greenhouse who grows orchids. I live in Santa Fe, New Mexico.Good luck!
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Here are some pictures of my happy little tree at home:
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
My little tree now has three new leaves. They are all very delicate, a fresh brown, almost red color and translucent (!) though the older two are almost as big as their older siblings. So lovely:
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Whoohoo! Keep it warm and moist and it will keep you company for a long time...
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
My little plant has two new leaves!
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks so much for this article, Jim. I was glad to see the slow-release fertilizer I gave my new tree was the right stuff - and I'll try not to be too disappointed if it doesn't grow. A colleague of Tom's at Cal Poly germinated a lot more, and I've asked for half a dozen or so.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,Here is a guide I put together to take some of the mystery out of growing cacao. It might help you with your trees.Jim
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Sadly, my trees are no more. I started with 60. It was a tough winter. Don't over feed the trees. I killed them when I switched to a very high nitrogen. Stay with liquid seaweed.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
For those that are interested growing cacao from a seed, I will be posting a segment in the homebrew section in the next few days. I have not completed it yet, but I will post it soon.Cacao plants like water, but they don't like to stand in it. They also, do not like it too breezy and must be shielded from wind. The main thing is indicated by Chris, keep up the moisture and temperature level around the plant. Orchid growers will place their plants on a gravel bed with water in the rocks to keep the moisture around the plants at a higher level. This is nothing more then a shallow pan with pea gravel filled to the top and then adding some water to it. They will also place their plants in a bathroom to take advantage of the higher humidity.To learn how I germinate cacao and make it grow, please see the post in the Home Brew section. It is a reflection of my journey into growing cacao and what works for me. My plans are to have a step-by-step with photos to keep the process simple. Here are a couple of photos from the segment.Heidi, please PM for specific instructions. If you have pods, you cannot wait too long before you start the germination process, or you will have a very poor germination rate. If it is a fresh pod, the germination rate will be almost 100%.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Wow, it's a slow grower! But everything seems to grow faster in California; we'll see if this is an exception.Here's my little tree now. I figure it will enjoy the same filtered sunlight as the African violet and the orchid.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
I've had a cacao plant growing in my house in Connecticut for about 3 years. I started it from seed. I had 2 plants originally, but one succumbed to low humidity in the house during the first winter. The surviving one is about 2 feet tall now. It does well in the summer outside (we have lots of humidity), but the rest of the year I really struggle to keep the humidity high enough for it. I also wait to put it outside until any danger of temperatures going below 50F at night has past. The best solution that I have found to keep the humidity up is to keep it in a clear plastic bag when it's in the house! The humidity is just way too low for it inside. When inside, the plant is in a south facing window. The plant barely grows over the winter (temperatures in the house are in the upper 60s F), but every summer it grows at least a couple of inches. I don't expect to ever get any pods, but it's a novelty.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
I'm interested in this too. I just got a cacao baby, about 6 inches high. I live in coastal California where it's probably marginally warm enough for it but definitely too dry.Since it came home yesterday, it drank all the water I put in its saucer twice. I've been spraying it too, and I gave it a little slow-release fertilizer.Any advice is welcome.
Growing trees from Cocoa Seeds.
Posted in: Tech Help, Tips, Tricks, Techniques
Just got two pods and want to grow some trees. It will be a challenge as I am in Northern MN.However, I have a bright warm room with the only expectation of the beauty and joy of growing the trees. nothing else.Any help would be appreciated.Thank you,Heidi
updated by @Heidi Ash: 04/11/25 09:27:36
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Great, best of luck with your new business!
Will you produce bean to bar or become a chocolatier?
If you are into chocolatier, you can contact us, we make organic chocolate here in SA.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi antonino,
I will be setting up in Botswana.
regards
Ona
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hello Landia,
where are you going to open your chocolate business?
We do chocolate in Cape Town, we offer support to all our customers that want to know about chocolate!
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Landia,
I am so excited i somehow went to this page, I am interested in chocolate making, small production for starters as well. I am based in Botswana and would like to attend a course somewhere nearer to Botswana. Johannesburg will be ideal, kindly advice of other places one can get training.
regards
Ona
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Make sure that you watch the humidity level as well. It can ruin a good days production if there is too much water in the air.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
I would also take into account the weather in South Africa and find a space you can control the temperature year-round.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hello Landia,I wish you all the best for your business prospects. I remember the initial days of my farther 10 years ago who started to make chocolates as a hobby. We have now expanded the idea 10 fold, and have become regular suppliers for a host of chocolate related products (molds, machines, transfer sheets etc. etc.)We now act as regular suppliers for molds for a number of independent business persons in Europe, UK and have also had previous experience of dealing with a few clients in Africa.When you have a spare minute or two, please have a look at our website: http://www.ipfco.com You will find a lot of information there. I am sure we can be of much assistance.Thanks and best wishes.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Gerhard,This studio is said to be excellent: http://www.chocolatestudio.co.za/about-studio.php There is also a course in Jo'burg that's not as expensive.Shout if you need more info
Landia
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Landia, My name is Gerhard. I live in Pretoria and are interested to do a chocolate making course. Could you offer advice on who to contact. Any information would be greatly appreciated.Regards Gerhard
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Landia,Best of luck with your chocolate project. My drum teacher always said,"less is more." I'm in my second year of my chocolate project and it is difficult to follow that advice. There are a lot of people willing to sell you just about anything. My advice is to collect information and share information with other chocolate makers. A fair equal exchange can save you some money. Spend slowly and wisely.Best of luck.Cheers,Paul Mosca
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
An immersion blender is like a blender, but on a stick. The motor and control is mounted on the top, you have a rod that extends down from the motor, and at the base are the blades. You immerse it in whatever you're blending. A good commercial one starts at $150 or more. The home ones burn out too fast in my experience.If you can have a work environment with stable temps between about 60-68F, or 16-19C, it's ideal.I am based in Quito, Ecuador. Just let me know if you have any other questions!Jeff
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Susie,I need to check up on that. We're in South Africa, so I'm hoping the restrictions will be less stringent.Thanks for the advice!Cheers,Landia
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi Jeff,Thank you so much for your feedback. Very helpful indeed!What's an immersion blender and how much would one of those cost?Will we need air conditioners?Where are you based?Thanks for the help
Landia
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
Hi. You should probably investigate the health department regulations in the area you plan to work. Some states in the US (like California) do not allow commercial food production in home kitchens. This can drive up your costs because you may have to rent commercial kitchen space and/or become a certified food handler. I've worked in California and Massachusetts and found the licensing, certification and kitchen rentals generate several hundred in expenses. Good luck!!
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
There are a number of factors that can influence your startup costs. With a few thousand dollars you can definitely get a good small operation going.Small scale melters, maybe two to start, can go from $450 to about $1200 (Mol'd'art, Hilliards, or others) each depending on size and brand.You could go with hobby grade molds if you want to do bars and other shapes, you can get pretty well set up for a couple of hundred dollars with molds. For professional grade polycarbonate molds, you can easily spend several hundred, if not several thousand dollars, pretty quickly.You'll need dipping forks if you plan to hand dip, these run about $10/each.Stainless steel tables, an immersion blender, cuisinart, and several other items are handy to have around the shop. Sheet pans and a pan rack are also handy to have around, no matter how small you are. A hot plate or gas burner and some good stainless steel cookware for making caramels come in handy. Let me know if you need more detail or ideas and I'd be happy to contribute.
Set up cost of starting a small chocolate business
Posted in: Allow Me to Introduce Myself
I am trying to get together a cost estimate for starting a small chocolate making business. Nothing too fancy - basic dark and milk chocolates in low volumes for starters.I am located in South Africa and am attending a chocolate making course in June, after which I am hoping to start a chocolaterie.Any information would be greatly appreciated!Thanks, Landia
updated by @Landia: 04/13/15 08:50:00
Fermenting small batches of cacao in a controlled temperature oven
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Tom. I followed Bittenbender's fermentation procedure fairly closely. Fermentation was for 5 days at 100-105 degrees oven temperature. I suspect bean temp. was higher than the oven temp. When removed from fermentation I noticed a few black beans, about 2 percent. Any idea what causes this. I have separated the black beans on the sun-drying table.
Fermenting small batches of cacao in a controlled temperature oven
Posted in: Tech Help, Tips, Tricks, Techniques
I think this is the thread Tom is referring to.
Fermenting small batches of cacao in a controlled temperature oven
Posted in: Tech Help, Tips, Tricks, Techniques
There is a good pdf download addressing this in the thread of a similar name in the HomeBrew group.
Fermenting small batches of cacao in a controlled temperature oven
Posted in: Tech Help, Tips, Tricks, Techniques
I am currently fermenting a small batch of trinitario beans (1816 g) in an oven set at 100 deg F. Today (day two) I added some bakers yeast to the beans. How long should I ferment? The beans are draining quite a bit.Robert
updated by @Robert Osgood: 04/11/25 09:27:36
Colored Cocoa Butter
Posted in: Tech Help, Tips, Tricks, Techniques
Hello Roger!!! well working with cocoa butter could be tricky too, personally i dont temper the colored cocoa butter ( when I say "temper" I mean I dont follow temperatures like when I temper Chocolate) what I do is to melt down the cocoa butter to the point you can put your finger and feel it is hot but you dont get burn, after I work the cocoa butter over a marble (same technique we use to temper Chocolate using the marble) until it is warm-cool. After following those steps it will be ready to use with very good results.. Good Luck!!!Carlos Coronado www.therepublicofchocolate.net
Colored Cocoa Butter
Posted in: Tech Help, Tips, Tricks, Techniques
I was checking at the label for chef rubber cocoa butter and i don't understand when they said to temper the cocoa butter how do you temper something that small and also i want to buy an airbrush i was looking at kopycake but open for any recomendations.Thank youRoger Rodriguez
updated by @Roger Rodriguez: 04/11/25 09:27:36
The Origin of Chocolate
Posted in: History of Chocolate
Wow! it's awesome! i never heard or read the history of chocolate origins and i'm impressed by this article! Thanks Greg and thank you Aztecs for this wonderful product!
The Origin of Chocolate
Posted in: History of Chocolate
http://www.cocoainitiative.org/origin-of-chocolate.html Cocoa has its origins in the upper Amazon basin and many believe we can trace our love affair with chocolate as far back as 2,500 years ago. There is evidence of Mayan use as far back as the 5th Century AD and we know that the Aztecs used cocoa as a means of payment as well as the ingredient for a "drink of the gods". In fact, the Mayans allowed only societys elite to consume cocoa and as they migrated into the northern regions of South America, they established the earliest known plantations (AD 600).In 1544, Mayan nobles visited Prince Philip of Spain, bringing jars of cocoa, mixed and ready to drink where it quickly became fashionable. Spain and Portugal did not export their favourite drink to the rest of Europe for nearly a century by which time it had become traditional to add cane sugar and vanilla to make a sweeter beverage.Slowly, cocoa, as a beverage, conquered the royal courts and noble houses of Europe. The first chocolate house was opened in 1657 in London, although the proprietor was a Frenchman. Because so much of the cocoa bean consists of cocoa butter, the drink was thick and bitter bearing little, if any resemblance, to the hot chocolate we might drink today.In 1838, Conrad Van Houten invented a revolutionary new process the cocoa press. His press improved the quality of chocolate by reducing its cocoa butter content thereby producing a smoother consistency. Only 20 years later, the first chocolate bar was produced and for the remainder of the late 19th century, new and innovative chocolate products were launched to an appreciative public. From bonbons, to heart-shaped boxes for Valentines Day, to chocolate brownies, to milk chocolate our taste for chocolate is well and truly developed.In the mid-19th century, cocoa cultivation began in West Africa on the island of Principe and the neighbouring island of Sao Tome, and from there it spread to the African continent. In Ghana, the members of the Basle Mission successfully promoted its cultivation and many small and medium farmers develop this country into one of this worlds most important producers.
updated by @Greg Rice: 04/17/15 20:16:10