Anthony Lange

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Melanie Boudar
11/14/10 02:28:07AM @melanie-boudar:
The pod pic is nice. Thanks!
Jay2
10/24/10 06:43:51PM @jay2:
Sorry, only one bag for now. If this quantity is too small, a connection to some kind of distributor here in the US would be great. Someday, hopefully, I'll need pallets or tons. I'm considering doing a bean-to-bar chocolate shop. So I purchased a convection oven, melanger, grinder, made a winnower, and am now practicing making chocolate and confections. Finding repeatable bean connections is proving difficult.Thanks,Jay
Mike Flynn
10/12/10 06:39:43PM @mike-flynn:
Keylink in the UK seem to be good. My contact there is Elaine Morris (Elaine@keylink.org)One other option for you would be to go to a Supplier like Barry Callebaut in the UK and ask them about becoming a distributor. I was on a course recently in Dublin with a girl from Gibralta who was looking into this. My contact there is Debbie Osborne (debbie_osborne@barry-callebaut.com) and she may be able to help you.Let me know how you get on.
Mike Flynn
06/25/10 03:16:33PM @mike-flynn:
Hi Tony. I didn't do the Bean to Bar course - just the choclatier one - maybe in a few years i'll go back and do it. I must say i enjoyed the rest of the course though. let me know how you get on with it