I'd prefer to use some form of 100% powder or blocks.
My experience with couverture (e.g. Rapunzel) is that they contain soya lecithin and added sugar. The first is unacceptable to me as Soya is a common allergen and I would like to be completely in charge of additional refined sugars. I guess cocoa butter separation and recombination that seems to be a common practice is to facilitate easier grinding to the correct size?
Do any couverturs contain 100% bean i.e. is just ground conched fermented bean maybe lightly roasted to bring out flavour if necessary? Thus the ingredient would be "Ground conched fermented [roasted] country variety cocoa bean"
I've got a couple of email to hear from yet but if they don't come through I may give Zokoko a call and see if they can produce someting from their PNG beans.
Here is some notes I've collected.
http://www.oxfam.org.nz/resources/onlinereports/learning-from-experience6.pdf
Pacific Spices Ltd. PNG www.pacificspices.com.pg
Bris Kanda PNG www.briskanda.org.pg .
They are currently working with around 1500 cocoa growers and are distributing seedlings to a larger group.
Vanuatu Organic Cocoa Growers Association (VOCGA)
VOCGA was established in 1989 and is an umbrella cooperative for ten primary processing cooperatives that supply organically-certified dry cocoa beans.
VOCGA BP279 Luganvile Santo. Vanatu. Phone. 00678 36337 / (687)7747345. Fax. 00678 36337. Email pwaresul@hotmail.com
Alternative Communities Trade in Vanuatu (ACTIV) ( www.activ.com.vu );
TradeAid in New Zealand has given them a letter of intent to begin importing cocoa value-added products (cocoa butter, powder and chocolate) once they obtain the certification.
MARALUMI 64% from Markham Plantations at Lae, Papua New Guinea. Sell to Chocolaterie Michel Cluizel (Paris, France). Markham Farm
about 30km outside Lae City along the Highlands Highway. Po Box 3419 Lae 411 Morobe Province Papua New