Greetings all! By way of introduction, my name is Michael. I love flavorful, minimally processed, high percentage dark chocolate. I currently live in Peru and have been growing several T. cacao varieties for almost 5 years. Presently, I am learning how to ferment and dry cacao from my current (second year) harvest focusing on developing flavor. It is tough work, but very satisfying especially in the context of a complex agroforestry system and forest garden. I am also very interested in finding a balance between growing a high quality economically viable cacao harvest and practicing tropical rainforest/biodiversity conservation.
Greetings fellow chocolate lovers!
@michael-nickel
03/01/16 04:15:20PM
3 posts
@sebastian
03/01/16 04:40:00PM
754 posts
Welcome!
@michael-nickel
03/01/16 04:47:50PM
3 posts
@clay
03/01/16 05:25:17PM
1,680 posts
Michael -
Welcome to TheChocolateLife!
Where in Peru are you doing this work?
:: Clay
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clay - http://www.thechocolatelife.com/clay/
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@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"