Welcome Rogerio - you're right in the middle of Brazillian cocoa country! Lots of info here, i'm sure you'll find it helpful - good luck!
Hi from Brazil!
Hi all,
I am establishing a new tree to bar chocolate factory (I am a cocoa producer in Bahia), and surely am excited about the process details and machine choices.
My cocoa is basically Trinitario and Forastero breeds, with some Catumbo (white beans forastero).
From now on, I hope to solve some doubts I have, but I will also be glad if I can be of any help!
Regards,
Rogerio.
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@kapil-jain
• 7 years ago
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• 7 years ago
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• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.