Hello! I am looking for someone who has the capabilities to separate the bean into butter and powder for our company. Thank you!
updated by @kat: 06/29/23 16:49:02
Kat -
Just to be clear. You are currently making chocolate from the bean and want to find a way to make cocoa butter and cocoa powder from it? Is that correct?
What kinds of quantities are you talking about? A couple of kilos at a time? A couple of hundred kilos at a time? Tons?
Hi Clay,
I am currently buying powder and butter and making my bars with it. I am in the process of going down to Belize to source some beans. They will be fermented already, and when I get them I would need to separate the powder and the butter to make my bars. I do not have the equipment to do this, though I would love some resources on how to purchase them myself. In the meantime, I would love if someone had the capabilities to do this. Right now, it is only about 200lb/month.
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
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.