"Cocoa" in Forum Topics

White Cocoa Butter Color - Better Tasting Alternatives

05/17/17 12:25:24, by Joshua Neubauer

Howdy, I am looking for a white cocoa butter color without that Titanium Dioxide kick to the palate. I currently use the Chef Rubber Alabaster. It seems we've been getting more and more complaints about the off-putting flavor. Any suggestions?  We have CLC licencing for our local university's logos, which happen to be Maroon and White, so using the white is a necessary evil. Thank you!  Josh

Organic/Fair trade Cocoa butter Supplies

03/04/11 03:45:34, by Matthew Wetton

Hello there, i am in search of Organic/Fair Trade cocoa butter.Does anyone on this site have any contacts who would be able to supply me with around 150-200 kilos of Organic/Fair trade butter ?I live in the UK, so shipping rates would befor the UK.Any help would be much appreciated :)

Cocoa Beans For Sale in large and small quantities .

01/09/14 13:40:07, by kumba cocoa

Kumba Cocoa Cooperative is a group of Kumba Cocoafarmers , we have available more than 2000 tonnes ofcocoa beans ready for sale , our cocoa is raw and welldreid ready to be shipped out by express shipment orthrough cargo shipment you can give me a call at0023793239874 or send us an e-mail at kumbacocoa.co@gmail.com . We welcome small and bulk buyers to send us their inquiries so that we can build a long termbusiness relationship .

Supporting cocoa buyers and seller, investing in the future

03/02/10 14:18:05, by Dirke Botsford

This is how I support cocoa growers/buyers and sellers and thought you may like this route?I support entrepreneurs by investing in there business temporarily by helping to provide them with capital for investment. In my opinion it's a great way to sustain and create new ventures in cocoa.If you are not familiar with it please check it out - http://www.kiva.org Look under fundraising and then food. I am in no way affiliated with this organization, I just think it's good.

High Grade Sundried Raw Cocoa Beans for sale.

08/14/14 16:54:57, by Jonathan Harrison

Specifications1.Type:Cocoa Bean2.Processing Type:Sun Dried3.Maturity:Mature4.Beans count:91 to 99 beans/kg5.Place of Origin:Cameroon.High Grade Sun Dried Raw Cocoa Beans for SaleHigh quality Cocoa beans producing beans with the strongest flavourRaw Sun-dried Cocoa BeansA) Moisture: 5.5% - 6.2% maximumb) Foreign Matters: 1.29% maximumc) Beans count: 91 to 99 beans/kgd) Broken beans / Defective: 0.7% - 0.8% maximum

Good Quality Cocoa for chocolate fudge centers

07/04/11 09:55:05, by Magrietha Hendrika du Plessis

Hi, can anyone tell me where I can buy really good quality cocoa in South Africa? I feel as if I am on a different planet and I do not even know what a good quality cocoa would be. I want to use it to make a soft fudge centers. I find that using chocolate with my recipe makes the centers hard and I think that if I replace some of my flour with cocoa I will get a softer center.It may also be possible that some of you have a better idea for making a soft chocolate fudge center. I have a client...

Upgrade from Champion Juicer for making cocoa liquor

09/27/13 15:10:09, by Madeleine Siegel

Hello fellow chocolate-lovers.I'm wondering if anyone could offer guidance on which machine/ system to use as a step up from grinding clean cocoa nibs into cocoa liquor with a Champion Juicer.I have a (very) small from-the-bean choco business and my current system for getting from nibs to liquor seems like it would be untenable on a larger scale.Thanks!Madeleine

Bean to Bar Cocoa Commercial Nib Grinder Cacao Cucina

01/17/17 20:52:52, by Jean-Marie Auboine

A manually fed impact mill for processing cocoa nib into coarse liquor in a three-stage grinding process. Includes:Three interchangeable grinding screens.Hardened grinding screens and impact hammers.Control panel on separate stand.Variable speed drive.Emergency Stop.Guarded product infeed for safety. Specifications:Capacity: Approximately 15kgs/30lbs per hour of winnowed nib through all 3 screens, depending on bean characteristics (finished liquor +/- 100 microns average)Footprint: 36 in. x...

Cracking cocoa beans using a Brazilian coffee sheller

09/07/11 09:10:00, by Clay Gordon

A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.One of the things that makes this device interesting (apart from the fact that it should be inexpensive) is that the gap is adjustable. If so, this could address one of the issues that many people have with the Crankandstein, which is that because the gap is fixed (and narrow) it results in over-cracking...

Chocolate Enthusiast and a Supporter of Indian Cocoa Farmer.

02/05/15 07:04:36, by Nabil Chunawala

As a chocolate enthusiast I recently began to wonder why Indian grown Cocoa is not as widely used to make fine chocolate .I am currently working to promote the use of Indian cocoa beans in the international Artisanal Chocolate industry. I am working directly with the Farmers to procure good quality Cocoa Beans by paying them a higher price than what they are currently receiving. I would like to ask all of you fantastic Chocolate Makers out there if you would be willing to try using Indian...

Cocoa Import on small quantities for Bean to Bar manufacturing

03/04/15 05:05:37, by Frederick Hartsuiker

Hi All! We are cocoa enthusiast and need help from the experienced. We roast coffee and now want to roast cocoa and planning to start a small shop selling Bean to bar single origin chocolates.We are situated in South Africa, and finding it very hard to break into the cocoa import market on small quantities that are cost effective to produce single origin bars. Can anybody recommend who can supply me with cocoa beans,in small quantities (ie.100 kg. approximately)?We would like to do this...

how do i get rid of astringency of Alkalised cocoa powder in cookies making?

05/12/10 01:09:12, by abhijeet raut

Hi, Just loved to go through your topic I liked your depth what you have put in that.Just I want to ask you regarding Alkalised cocoa powder how will we get rid or mask astringency of alkalised cocoa podwer in cookies making can you please advise on it.Thanks & RegardsAbhijeet