"Cocoa" in Forum Topics

Dodgy Samoan cocoa dealer....

06/19/13 15:44:40, by thibault fregoni2

Hello Everyone!!Thought I would share some issues I have had with a cocoa dealer called Richard david (actually a member of CL) from Samoa Or New zealand representing:My PARADISE FOODS or PREMIUM COCOA ENTERPRISE.Once the money was sent... no more news andcertainly no cocoa....and I am not the only one to have been ripped off by this fellow (Cravve from Queensland also) .Must be more out there who have had bad experiences and would like to share names of dodgy dealers?Cheers!

Working with colored cocoa butter

10/01/11 21:29:08, by Jonathan Doherty

I have been having some problems getting a consistent shine when attempting to make my own transfer sheets with colored cocoa butter. The cocoa butter I use appears to be in temper. I am usually dripping the cocoa butter on a sheet of clean acetate and ten brushing it out. When I place the sheets on chocolate, and after I let the chocolate set overnight, and then remove the acetate, I find parts that are shiny and spots that are dull. Any suggestions?

Grinding Cocoa Solids Into Powder

06/21/14 09:32:14, by Mark Allan

I might have a rare problem in that I extract my own cocoa butter using a screw press. The machine serves the purpose of making chocolate. The problem I am left with is doing something with the cocoa solids it removes.The solids crumble into flakes, which I can grind down a bit using the wet grinder. I just add about two cups at a time to the grinder and run it about 20 minutes. At that point it is fine enough to bake with or use in making chocolate syrup, but not fine enough to mix into...

The First Ever Global Cocoa Forum -- Who is attending???

09/24/12 08:50:30, by Conrad Miller

This November 19-23 in Cote d'Ivoire, Mars, Callebaut, Kraft and others are holding the World Cocoa Forum. At this forum they plan to adopt a "Global Agenda for a Sustainable Cocoa Economy" and have delegates sign a "Commitment of Stakeholders".Is anyone else attending? I'm very concerned that the artisan and craft movement that is happening in America may not be fully represented.Regardless of anyone's attendance, let's please all pay close attention to this to be able to help guide the...

cocoa bean cut test, need help and your advice

03/26/15 09:04:05, 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 town and Chocolate 70% and below Question

07/25/13 14:21:07, by Steven Shipler

So I have been running chocolate in my Cocoa town, and we do a few 60% bars and a couple 70% bars. I have noticed that at a certain point the chocolate+sugar will get thick enough that the wheels will stop at these lower percentages. The drum keeps spinning and stays hot, but I thought this was odd. Anyone have any input?

How to get venues for my organic cocoa farm

06/03/13 08:06:27, by Emilio Perez

How can I export my organic cacao to any interested .

Effect of Cocoa Butter on tempering

08/30/14 16:19:46, by Francis Murchison

Hello chocolatiers!I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful hand tempering.Here are the variables:Southern california summer weather. Right now this means heat wave, often we have temperatures in the mid 90'sI have tried to mitigate this by tempering in the morning and tempering in an airconditioned lab. Both corrections have been unsuccessful.Change in...

Grada A Raw Cocoa Beans for sale.

08/13/14 14:52:08, by Jonathan Harrison

Grada A Raw Cocoa Beans for sale.We have a supply ability of 1000mt per year and we have good references.

Sources for (natural) cocoa powder

12/08/08 14:27:13, by rockvillage

If this has been discussed, please direct me. I've searched a few different ways, but it's pretty easy to miss things.I love to drink my hot cocoa. I have my own recipe, because I dislike any versions you can buy. I use 1 teaspoon sugar, 2 teaspoons instant non-fat dry milk, and 3 teaspoons natural cocoa powder per mug. I prefer the natural to the dutched powder, although I have to use one of those little aerolatte mixers to get it to blend nicely.Hershey's cocoa powder is certainly...

Box sizes for fermenting cocoa beans

08/07/14 18:37:33, by Jim Cameron

OK, I am a newby FNG you might say. I am almost done fermenting my first approximately 15 kilos of beans. They did not reach the 45 degrees C suggested (Highest temp so far 34.6 degrees C). I just whipped up a fermentation box with holes in the bottom, banana leaves perf on bottom and on all sides. I had a web sight with the correct size to make the fermentation boxes (a manual from Viet Nam on cocoa processing) but it is off the internet now. Does anyone know the correct size to make boxes...

Roasted cocoa nibs packaging

11/01/11 10:16:42, by Maria6

Hello,I would like to offer to my clients roasted cocoa nibs, and I have some questions about packagind solutions. I know that some chocolate makers use jars, but it's more expensive that paper. But can I use simple kraft paper bags for food ? What about the conservation ?Thank you in advance for your help; sorry for my english which is not always very good ;-)Maria