Michael -
Welcome to TheChocolateLife!
Where in Peru are you doing this work?
:: Clay
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@DiscoverChoc
Greetings fellow chocolate lovers!
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@DiscoverChoc
Welcome!
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.
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@kapil-jain
• 8 years ago
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
@colorchocolate
• 8 years ago
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
@clay
• 8 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 8 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.