Forum Activity for @Clement Olando Bobb

Clement Olando Bobb
@Clement Olando Bobb
08/09/14 03:24:34PM
9 posts

Box sizes for fermenting cocoa beans


Posted in: Tech Help, Tips, Tricks, & Techniques

With small amounts, I remove about half of the 'mass' by pouring into an empty bucket. The 'mass' left in the box is placed in another.

The 1st portion is now replaced and the second placed on top.

Similar to cascading into another box.

I have used this many times with very small amounts, especially for experimenting with single varieties.

Clement Olando Bobb
@Clement Olando Bobb
08/09/14 01:20:20AM
9 posts

Box sizes for fermenting cocoa beans


Posted in: Tech Help, Tips, Tricks, & Techniques

Hello Cameron. In Trinidad and Tobago we ferment in 3' cubed boxes 3' High x3' wide x 3' high. We stack boxes 3 high in a 'cascade' system.

Although you may have a 'critical mass', [just the minimum to begin fermentation], the 'mass' needs to be stacked a little higher. At about 24'' [twenty four inches]. Maybe you can build a smaller box for smaller amounts.

A box with 'holes' may not suffice the 'runoff' of water etc. Try for 1 inch slats at a 1/4 inch spacing.

Fermenting for us takes place over 7 days, 1 day in box one, three in box two and three.

Take a look at Tobago Cocoa Farmers Association on facebook, I think there are pictures of us building boxes on the wall.

Good luck.

Clement Olando Bobb
@Clement Olando Bobb
07/18/14 10:34:57PM
9 posts

Wrapping Solutions


Posted in: Tech Help, Tips, Tricks, & Techniques

Mark,

There was a response to this earlier. I think the site mentioned was www.gleurp.com.

I think Shaun mentioned he bought packaging from the company. The artwork is 'hot stamped' and is an option offered.

Clement

Clement Olando Bobb
@Clement Olando Bobb
06/14/14 07:02:13AM
9 posts

Melange time/ Mold Questions


Posted in: Tasting Notes

Grinding for a long time is just that. To conche you need to apply heat. A heat gun at 65-70 degrees for about 8 hours removes any volatiles and so improves flavor. I think there is video of this on this site. You may want to think about the end result ie. what is your desired outcome ? Then choose the right variations of temperature and time as well the actions you would need to get the right flavor and texture [mouthfeel] you desire.

Using a fridge to cool is a not advised as the temperature is too low, try a wine cooler. Maybe try to cool for a longer period.

Clement

Clement Olando Bobb
@Clement Olando Bobb
04/18/14 07:37:42PM
9 posts

Cocoatown Melanger Chocolate tastes like burnt rubber


Posted in: Tech Help, Tips, Tricks, & Techniques

Not too familiar with Cocoatown machines, but you may need to tighten the belt. Ben Rasmusen of Ptomac Chocolate recommends changing rubber belts to fiberglass. Take a look at his site or DIY on this blog. Good luck !!!

Clement Olando Bobb
@Clement Olando Bobb
04/18/14 07:15:27PM
9 posts

I just wanted to show my new website and get some feedback!


Posted in: Allow Me to Introduce Myself

I see no flaws. I like the site very much. Kinda jumps at you, and gets to the point: 'We are real good at what we do'!

Congratulations !!!

Clement Olando Bobb
@Clement Olando Bobb
09/15/13 05:54:46PM
9 posts



Take a look at Ptomac chocolate. A nice picture is on the timeline.


updated by @Clement Olando Bobb: 11/22/15 09:33:41PM
Clement Olando Bobb
@Clement Olando Bobb
09/21/11 02:45:14PM
9 posts

MaraƱon Chocolate - Cacao Thought to Be Extinct Found in Peru


Posted in: Chocolate Education

This article was awsome. Loved the level of detail. i did sample the chocolate though, I did like it.

I agree that it was buttery but the flavors were fruity, spicy with a nice cool finish, enjoyable but not WOW1

Clement Olando Bobb
@Clement Olando Bobb
09/21/11 02:38:48PM
9 posts

Question about chocolate molds


Posted in: Classifieds

I know homechoclatefactory.com offers this service. i have not tried them. They offer custom made molds of different grades.