Forum Activity for @Andre Costa

ICE - Institute Of Culinary Education (New York City)

Posted in: Travels & Adventures

I started my first chocolate class yesterday at ICE in Manhattan. It is going to be an intensive one week program, from 5pm to 11pm every day! phew!I just wanted to share my good news with you guys and ask whether there is anyone in this group that is also taking that class?Has anyone taken the class as an introduction to chocolate?Thanks,Andre
updated by @Andre Costa: 04/10/15 03:06:49

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi!

Dou you also have small scale cocoa butter presses?

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

hello! patrick,

are you still looking for small scale equipment? you can email me.

thanks!

cesar

l_cezar@ymail.com

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

good day stephen,

are you still interested in a small scale processing equipment? if yes pls. contact me may email add.

l_cezar@ymail.com i can help you. thanks!

cezar lim

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Mohiddin:

1000 MT of beans will result in something around 750-800 MT of liquor which will then be pressed into butter and powder. That means processing something like 3.4-3.6 MT of liquor per day (assuming 220 working days per year).

This is industrial-scale production and cannot be done (let alone be done cost effectively) using small scale equipment. I would be really surprised if you could purchase the equipment for less than US$500,000 before shipping, import duties, and installation costs. It might be closer to US$1 million. You might be able to save money by buying used equipment, but I would be extremely careful about making sure that everything actually worked. I have heard too many horror stories.

As much as anything, this is a materials-handling problem. Storing, cleaning, and moving around that quantity of beans, liquor, butter, press cake, and powder is non-trivial. You are going to want professional assistance from a company that specializes in producing equipment that operates at this scale.

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Langdon:

Any idea what the total cost of the system is likely to be in USD? How many of the production steps below will the system you're building handle?

Clean
Roast
Crack/Winnow
Grind/Refine

cocoa butter pressing

cocoa powder

We aretargetingto process cocoa beans for 1000 mt per year.

Reallyappreciate details of your plant and the costs involved.

It isratherurgent..Can you send details to ghouse8@gmail.com?

Regards

Ghouse Mohiddin

Hyderabad

India

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Bent,

that's a cool bunch of toys!!! i like the roaster and i find the grinder very interesting!

Together with cocoaTown melanger it would make the perfect chocolte lab or a chocolate factory for the Smurfs!!!

An amazing tool for educational use as well!

What is the price of both? can you send me a quote to antonino@cocoafair.com

updated by @antonino allegra: 09/07/15 15:08:24

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi, Am from Uganda, Africa and growing cocoa however i want to add bean to bar in my business and i have a budget of 40,000 USD. Any one who can link me to a smal scale processing equipment? send me pictures too.

Regards, Stephen

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Langdon,This is Juan Pablo Bchert, we are a small Farm in Costa Rica (40.000 Kg of beans/year). I wonder if your system is already complete. We are interested in developing a small scale industrial process (liquor, butter and powder, for chocolate we shall see).Best Regards (juanbuchert@gmail.com)

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

hi langdon,since this is an old thread I hope you'll know about my little comment here;)I stumbled upon this conversation while looking for just the type of chocolate producing machinery you describe -small scale, starting from the bean, yet complete to get a really nice result.so, if you still can offer this kind of machinery, I would love to know more about it and receive some detalled information, prices, etc.hope to hear from you soon~sibylle

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

It is a handmade laboratory roaster for 100-300 grams, made entirely of stainless steel.

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Holy Moly......How many lbs does it roast at one time again?

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Kerry,the roaster is US$5,650 ex Works, Lima, Peru. If you are interested in a formal quote with including cost of transport to you, please let me know, stating destination?Regards,Bent

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

So cute - everyone needs a toy like that! Wonder what they cost?

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

that is one cute roaster

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi all, Peru produces excellent cocoa machinery. Mainly large scale from drying process on, however, we have just developed a Cocoa Lab equipment consisting of sample dryer, size sorter, sample roaster (100-300 grams/batch), grinder/refiner to 18-22micron in one pass. We are also working on presses and we have a very cost effective pulverizer for cocoa cake. Any questions welcome at ventasrpd@imsacafe.comalso look at LAB CACAO.wmv

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

HI,great forum everybody. We are a Chocolate based Cafe in ISrael, and we are very happy there is a place where ideas can be shared. www.chocolatte.co.il

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Langdon,Can you contact us with information about you equipment. We are located in Solomon Islands and looking for small scale equipment and potential business partnersYou can contact us at www.soltrad.net

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi ErnestoThanks for your interest. Sorry for my lack of clarity. Yes, we are aiming for under USD $1000 per kg per week. We expect that whole system should allow two people to produce at least 50kg of finished chocolate from a weeks labour, however, it may be possible (with more labour) to produce more. The cocoa butter press for instance could consume up to 150kgs of cocoa liquor per day, capacities can be very hard to match. So the complete system should cost somewhere round USD $50,000. How much product you can squeeze through is then up to you and how much energy you put into it Note that this system is not currently complete, it is in development. So a final price and specification is still some months away.Regards,Langdon

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Ernesto:If you have not already, you might want to look into Kiva.org. They provide microfinancing to businesses all over the world.:: Clay

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Langdon,Wow this is great! First is the 50 to 150kg per week in raw beans per week? We are currently roasting at 65kg raw beans per day. Do I get it right that you have a system for the process Clay described that would cost us about 65,000 USD for a 65 kg per day capacity? Please clarify.And also we are very much interested on your microfinance or leasing scheme. Could you give us a complete proposal so we can think over it? Would you consider barter system of payment where we could supply you of our finished products?Im looking forward to reading your reply.Jun

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Clay,No final figure yet, but, I think that US$1,000 per kilogram is likely.The system will be covering all of the steps listed above (as well as pressing cocoa butter), but capable of being deployed in segments as well. Some of the applications in the South Pacific will only require the first four steps.Langdon

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Langdon:Any idea what the total cost of the system is likely to be in AUD? How many of the production steps below will the system you're building handle?CleanRoastCrack/WinnowGrind/RefineConcheTemperDeposit/MoldThanks,:: Clay

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

PS - I note in the Hershey thread that you mentioned extracting cocoa butter, we are currently prototyping a micro hydraulic press for cocoa butter extraction (processing up to 150kgs of liquor per day) as part of our system.

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Ernesto,This sounds like a really exciting project. Love to hear more details about your farm and your plans.I am working with another company here in Australia to put together a complete set of machinery for small scale production (approximately 50 to 150kg per week capacity). The aim is to operate these plants in various South Pacific nations, so this might be suited to your situation. There are a few questions to ask though, probably the most important (as Duffy alluded to) is what is your budget?The company that I am working with are considering various micro-finance and leasing arrangements to help make this system affordable to small groups, so perhaps we can offer some options to you.Do you have a market in mind for your finished product? It may be possible to tie you in with our partners trading system.Regards,Langdon

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi Ernesto,Once you have a list of equipment that will be suitable (regarding size, capacity and so on) keep an eye on the auction sites and you may find things turn up for you. There is an argument for buying new so that the equipment is less likely to let you down - your call I guess.Maybe you could trade beans for equipment if cash flow is a problem? That might appeal to companies/people that are upgrading.Rgds,Duffy

Source of Small Scale Cacao Processing Equipments

Posted in: Classifieds ARCHIVE

Hi every one we are a small farm in southern Philippines who are very much interested in purchasing small scale processing equipments for making chocolates any body interested in supplying us?
updated by @Ernesto B. Pantua Jr.: 04/07/25 13:00:14

Askinosie Davao: The first cacao from the Philippines in over 25 years - and a mea culpa

Posted in: Opinion

Stick with it, Clay - your efforts are appreciated. We can all get cross and want to take our ball home and not play anymore sometimes but few of us have to be so consistent in public.Duffy

Askinosie Davao: The first cacao from the Philippines in over 25 years - and a mea culpa

Posted in: Opinion

On Friday, January 30th, Askinosie Chocolate officially introduced their newest origin bar - Davao 77% made with beans from the Philippines. ( Official press release . Article in Philippine Star newspaper. Article in Manila Standard . Review on ChocolateNote by ChocolateLife member Casey. Zingerman's February Newsletter (scroll down).)Come again? Wasn't there already a forum thread on this? Where did it go?I am re-posting the news of the release on the bar because the original poster ("B") decided to leave TheChocolateLife and when he did all of the content he contributed was deleted automatically by Ning (whose software I use for this site) including any comments to forum threads and blogs he started. Those of you who read the previous thread might have noticed that I posted a very strong reply to one of the comments "B" made in followup to his original post. Yesterday, after about an hour on the phone and after several thousand words of e-mail back and forth over the past week, "B" decided he no longer wanted to be a member of TheChocolateLife.I am sad that he decided to leave, and so I decided to use this as a learning opportunity for the entire community.I did come down hard on "B" because I was privy to information none of the rest of you had. I wrote what I did because I received a complaint from Shawn. In hindsight it was unfair to "B" to respond as I did in public - in essence violating my own rule against flaming by appearing to over-react. Normally, my approach is to deal with issues like this one completely and totally privately and I also sent a private communication to "B". Without going into any detail about why Shawn complained, I will say that I was very angry that TheChocolateLife was being used to publicly air a grievance "B" felt he had against Askinosie.Even after an hour on the phone and a half-dozen e-mails back and forth with "B", I still have no idea why he felt he was entitled to feel the way he did and why that entitled him to act the way he did.I know why I responded the way I did, but that does not excuse my response, so I am apologizing to "B" and to everyone else here on TheChocolateLife for doing exactly what "B" did - which was to air a private disagreement publicly.Moderating TheChocolateLife is a delicate balance. Those of you who have been members for any length of time know that I only engage in removing content from or revoking membership to TheChocolateLife as a very last resort, and never without trying to engage all of the parties involved in an attempt to mediate the issues privately - even when content clearly goes against the spirit of the "Golden Rules for Posting." At the same time, I work diligently to ensure that the site is not used for SPAM purposes - to promote products and businesses that have nothing to do with chocolate.That remains my commitment to TheChocolateLife community because I know that the only way for members to feel comfortable contributing is to know that their contributions are valued equally. While I may be "an" expert on some aspects of chocolate, I am not "the" expert on everything chocolate. I know what I know - and I know that it's only a small part of the delightfully wonderful world of chocolate. The success of TheChocolateLife depends on my knowing that I don't and can't know everything about chocolate and welcoming everyone who wants to share. Every day on TheChocolateLife I learn something new from members who do me the courtesy and honor of sharing their passion for chocolate with me and with the world.
updated by @Clay Gordon: 04/19/15 04:11:24

First Sign of Chocolate in Ancient U.S. Found

Posted in: News & New Product Press (Read-Only)

First Sign of Chocolate in Ancient U.S. FoundChocolate made its U.S. debut about 1,000 years ago.Posted February 2, 2009 By Jeanna Bryner, LiveScience Chocolate residues left on ancient jars mark cacao's earliest known presence north of what is now the U.S.-Mexico border.The residues, found on pottery shards excavated from a large pueblo (called Pueblo Bonito) in Chaco Canyon in northwestern New Mexico, suggest the practice of drinking chocolate had traveled from what is now Mexico to the American Southwest by about 1,000 years ago.People Who Read This Also ReadScientists have known about the early uses of chocolate in Mesoamerica, with evidence for rituals involving liquid drinks made from cacao beans dating back more than 1,000 years. (Mesoamerica extends from central Mexico to Honduras and Nicaragua.) Chocolate debut Now, researchers think a similar ritual may have taken place in villages in Chaco Canyon. Patricia Crown of the University of New Mexico and Jeffrey Hurst of the Hershey Center for Health and Nutrition found traces of theobromine, which is in the Theobroma cacao plant that bears beans from which chocolate is made, on the shards. (The Hershey Center was established by the Hershey Company in 2006.)And Crown and Hurst suspect the shards came from cylinder jars, which measure an average of 10 inches tall (25 cm) and 4 inches (10 cm) wide. Only 200 such cylinder jars are known in the Southwest United States, almost all of which come from Pueblo Bonito.Scientists have put forth various explanations for how the jars were used, including as containers to hold exotic items like turquoise and as drums (with a skin cover)."If it was the form specifically used for drinking cacao, that would explain why it's such a specialized form," Crown said, referring to the jars.In Mesoamerica, residents would make the drinks by grinding up roasted cacao beans and adding hot or cool water. Sometimes other ingredients, such as honey for sweetening, cornmeal and even chili peppers, were added. The researchers are not sure if any other ingredients were mixed in with the Chaco Canyon drinks. Chocolate trade Since the cacao plant is tropical and can't be grown in New Mexico and other places in the United States, the researchers think the chocolate beans came from Mesoamerica, with the closest source being about 1,240 miles (2,000 km) away from the Chaco site.Next, Crown and Hurst hope to test wooden sticks found at the site for chocolate residues. The sticks have loops at the bottom, and Crown says perhaps they were used to stir and froth the chocolate drinks."An important thing in Mesoamerica was stirring it up so it had a froth in it," Crown told LiveScience. "The froth was considered the most delicious part of the drink."The research pair also wants to analyze other material from different time periods and areas in the Southwest. "It is the first known cacao north of the Mexican border in the United States, and as far as I know the only known cacao in the United States before contact," Crown said, referring to the time before European settlement of the area. "Unfortunately it's also the only cacao residue study that anyone has done using U.S. materials, so we need to find out how widespread chocolate was prior to contact in the American Southwest."The new research is detailed this week in the journal Proceedings of the National Academy of Sciences. The research was funded by the National Science Foundation, National Geographic Society, University of New Mexico and Hershey's Technical Center, among others.
updated by @Casey: 12/13/24 12:16:07

Chocolate more prominent in other media recently

Posted in: News & New Product Press (Read-Only)

My 4 yr old son loves all the Chocolatier games (Chocolatier, Chocolatier 2: Secret Ingredient, Chocolatier with a Twist). It's a blast to hear him talk about bars, squares, sauces, infusions, truffles, exotics and try to find the ingredients and recipes. One of his favorite chocolate combinations at home is dark chocolate with candied orange peel. So when he was able to "make" it on the Chocolatier games he was so excited. The games have also been a great learning tool for him because of the world travel involved in sourcing ingredients, setting up factories, and selling chocolates (he talks about the new places he wants to visit). Those games do have an educational component (certain characters mention some chocolate "facts" about growing conditions, history of chocolate, different flavors of different beans, etc.). Fun games.

Chocolate more prominent in other media recently

Posted in: News & New Product Press (Read-Only)

First, chocolate: the game? I've run across a couple of games recently which feature chocolate as the main goal. Here's Chocolate Shop Frenzy for the iPhone: http://www.digitalchocolate.com/games/mobile/chocolate-shop-frenzy.html This game has you running a chocolates shop. This game appears to fall under the sim/action puzzle genre.There's also, Chocolatier, which requires you to build a chocolate empire from scratch: http://www.playfirst.com/game/chocolatier This game also appears to be a sim type game, but more adventure education/learning.Next, did anyone else see the new Kashi commercial, which heavily featured cacao processing?
updated by @James Cary: 12/13/24 12:16:07

Cultivars and Related Species

Posted in: Tech Help, Tips, Tricks, Techniques

The paper is titled 'Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Wild ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potential to generate chocolate-like aroma' bit of a mouth full. This was published in the Journal of the Science of Food and Agriculture in 2004 pg693, the corresponding author is Christoph Reisdorff of the Institute of Applied Botany, University of Hamburg.

Cultivars and Related Species

Posted in: Tech Help, Tips, Tricks, Techniques

That would be great, tomorrow at noon I am going on the Garden Show on Kauai Community Radio, KKCR, www.kkcr.org to talk about various cultivars and related species of Theobroma Cacao. I have been a regular on the show in recent months promoting the growing of cacao, educating the public that cacao can grow on Kauai and that it can be sustainable viable agricultural industry.

Cultivars and Related Species

Posted in: Tech Help, Tips, Tricks, Techniques

There is an interesting fermentation paper regarding that of bicolor and grandiflorum I'll try and dig up the ref.

Cultivars and Related Species

Posted in: Tech Help, Tips, Tricks, Techniques

There are approximately 22 Theobroma species, and about 15 are utilized for their edible pulp or seeds. Cocoa, Theobroma cacao, is the most important species. Theobroma gileri (mountain cocoa), T. bicolor (macambo) and T. subincanum (wild cocoa) are other species utilized for their sweet, edible pulp and edible seeds.On Kauai we have started propagating Theobroma grandiflorum (Sterculiaceae) commonly called Cupuassu. The pulp is thick, somwhat fibrous, and very aromatic. It is also very acid, with a pH of 3.3. It is eaten fresh, and used in the preparation of drinks, ice cream, baked goods, candies and jams. The seeds contain a white, aromatic fat, similar to that of cocoa, that is used to make a type of white chocolate called cupulate. A portion of 100 g of seeds contains 15 g carbohydrate, 51 g fat and 20 g protein.Has any chocolate maker on the chocolate life every made cupulate? We are going to experiment with added cupulate to chocolate. We are also going to be cross pollinating different cultivars to find a more wind resistant strain. Is is possible to cross a T. bicolor (macambo) with a criollo? Does microbial fermentation of cupuassu seeds bring out the flavor or increase alkaloids? What are the levels of theobromine, phenelethamaine, and other chemicals in the various cultivars of theobroma? We hope to answer these and many more questions in the next few years.
updated by @Koa Kahili: 04/11/25 09:27:36

chocolate lovers!!

Posted in: Tasting Notes

hey guys,for all the choco lovers out there i have a sweet treat for ur guys...come and visit my website and write some comments about the blogs and other stuff :) http://www.chocolatefreakk.webs.com/
updated by @Chocolate Freakk: 05/21/15 05:14:06

Chocolate on TV- lots to watch on Food Network this week!!

Posted in: News & New Product Press (Read-Only)

Amano Chocolate will be on the Food Network tonight on the show unwrapped. Lots of good shows this month. It's been fun so far.

Chocolate on TV- lots to watch on Food Network this week!!

Posted in: News & New Product Press (Read-Only)

Ok here are 2 more shows to look out for, both on the History Channel:Feb 12, 8-9pm, Modern Marvels: The history of Candy -includes the Hershey co. and See's Candy Co.....Feb 13, 8-9pm, Modern Marvels: The history of Chocolate- includes the making of M&Ms and much more going back to the Aztecs....I think these have been shown before but still fun to watch....Enjoy!

Chocolate on TV- lots to watch on Food Network this week!!

Posted in: News & New Product Press (Read-Only)

February is really the month for chocolate shows on TV - Im sure due to Valentine's Day coming up. There are a lot of Chocolate themed shows on Food Network starting this week and more to come...ck your TV Guide or Food Network listings online for complete schedules (please post and share what you find so we can all set our DVRs!).What I know of so far:Sat 2/7 8pm-11pm is 3 hours of Food Network Challenge and Iron Chef all with highly renowned chefs competing with chocolate, then again more competitions on Sun 2/8 from 8-11pm. One of these is the Choc Evening Gowns competition from the NYC Choc Show, and another is creating major city landmarks entirely of chocolate.....enjoy and please share what else you find!
updated by @Chocoflyer: 12/13/24 12:16:07

Demise of Joseph Schmidt Brand?!!

Posted in: News & New Product Press (Read-Only)

Everyone:I started a discussion on this topic a couple of days ago here. I am closing this topic to replies, so please share your comments there.

Demise of Joseph Schmidt Brand?!!

Posted in: News & New Product Press (Read-Only)

I saw the news that Hershey's was closing the San Francisco chocolate manufacturing of Scharffen Berger and Joseph Schmidt chocolates.Scharffen Berger manufacturing is being moved to Hershey's revamped Illinois plant. But no news on what's happening with Joseph Schmidt.I just spoke with a wholesale customer service representative at Joseph Schmidt and she said that the employees were just told today that the Joseph Schmidt brand was being discontinued by Hershey's and all production will stop by summer 2009.I'm so sad about this news. Joseph Schmidt is a strong brand name and made good truffles at a reasonable price point. Yes, there are other artisan chocolatiers and truffles that are superior, but Joseph Schmidt was really good for the price.Why would Hershey's kill off the brand?
updated by @Truffles: 12/13/24 12:16:07