"Cocoa" in Forum Topics

F/S - Organic Fairtrade Cocoa Powder - Ohio

03/30/16 14:57:58, by perfectmiles

900 lbs of Organic Fairtade Cocoa Powder. Warehoused in Ohio in 50 lb bags. Natural powder. Not single origin. Selling at $2.30/ lb Shipping not included. If interested please email miles@perfectfuel.com

Small quantity of cocoa beans for sale (I want to buy)

03/19/13 06:58:03, by Roger Oppenheimer

Hi Everyone,I am looking for a source for small quantities (less than 10 pounds) of raw cocoa beans.So far the only place I found any is Chocolate Alchemy. Does any one know of another place that is fair priced?Thanks!

Adding cocoa butter to thin chocolate

08/20/13 12:47:03, by Brianna

Hi there,If I am looking to add cocoa butter to thin out and lower the viscosity of chocolate, does anyone know how much I can add before it will really begin to effect the flavor? Will a higher level of cocoa butter cause my end product to melt easier?Thanks!

Samoan Gold Standard Cocoa now available for testing

04/19/12 22:25:04, by Howard & Hanna Frederick

Hi! Im Howard Frederick, chocolatier in Australia and Samoa. Im writing to see if any master craft chocolatiers would like to have a free shipment of Samoan Gold Cocoa beans? We'd love you to evaluate them. We now have a renewed supply of Samoan cocoa beans. Our BioKoko Single-Origin Samoan Cocoa is organic, fairtrade and . . . carbon-neutral because we use only biogas energy in our production.I am not sure you know but the Samoan cocoa industry was started by German settlers before World War...

Machine to Measure Cocoa Power Fat Content

03/18/11 04:54:21, by Theobroma

Hi Everybody,I am looking for a piece of equipment that will allow me to measure the fat content of Cocoa Powder.I am working on a tight budget, any advice?Many Thanks,Rajarajadarbari@hotmail.com

Mold decorating with colored cocoa butter

05/31/10 23:17:13, by Dirke Botsford

This is probably an easy one for many of you but I'm at a loss. I colored some cocoa butter and painted it into my molds, no problem. Did all the chocolate and filling, everything went well until I un-molded. Some came out with a really great shine while others didn't?Do I need to temper the cocoa butter? did I not chill the filled mold enough prior to unmolding? This was my first attempt at this. I love the look and want to experiment more but would love know where I might have gone...

Dried and quality cocoa beans for sale

10/23/14 12:59:43, by cocoabeans.supplie

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification: Standard Grade A d.Other technical specifications: - Bean counts: 95 100 per 100 grs - Moisture grade: 4 % - Acidity: 4% Max - Moulds: 2% Max - Defective matters: 2% Max - Strange matters: 0.5% Max - Breakage: 1% Max PACKAGE : Seaworthy Jute Bags of 65...

Saplings/Seeds for growing cocoa tree

06/09/12 06:01:28, by Akbar Kaliwala

Hi all,I am from India and during a recent trip to one of the agricultural colleges, I have identified some land which might be suitable to growing cocoa.Unfortunately, the college doesnt have seeds/saplings to try it out.I was wondering if anyone could help me source maybe saplings/seeds to try it out.And while at it, I might want to try sourcing from Latin America and Ghana to see the result.If I could get all three - criollo, forastero and trinitario, it would really help in terms of...

"Cocoa and Chocolate Their History from Plantation to Consumer"

05/22/10 11:02:24, by heather andall

I just found this free online e book (Click to view)Cocoa and Chocolate Their History from Plantation to ConsumerbyArthur W. Knappand thought it may be of interest to those who have not read it before. Written in 1920, I would be interested to know how accurate this information is today. I live where there are not any books available to me on this subject. Thank you.(All thanks go to The Project Gutenberg.)Heather.

cocoa bean cut test, advice and help much needed!

03/27/15 09:00:28, by James Hull

Hi everyone, read on here that it is a good idea to do a cut test of the fermented cocoa beans when they arrive. So i took a 100g sample of the cocoa bean and started chopping them up. I have a little picture table with examples of what the colours in the beans mean/represent, and am now a bit concerned about some of the ones i have cut up. I have attached pictures and grouped them in their colours. First one (biggest group) is the partly purple-chocolately brown coloured ones which are all...

cocoa bean cut test, advice and help needed!

03/27/15 09:02:59, by James Hull

Hi everyone, read on here that it is a good idea to do a cut test of the fermented cocoa beans when they arrive. So i took a 100g sample of the cocoa bean and started chopping them up. I have a little picture table with examples of what the colours in the beans mean/represent, and am now a bit concerned about some of the ones i have cut up. I have attached pictures and grouped them in their colours. First one (biggest group) is the partly purple-chocolately brown coloured ones which are all...

White chocolate instead of cocoa butter on molds

02/09/10 19:58:44, by Thomas T

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the usual process is to paint a small amount of colored cocoa butter into the cavities. Where I live white chocolate is much more easily available than cocoa butter. Could I paint colored white chocolate into the molds instead of cocoa butter? Do I need to temper the white chocolate if I am just...