Forum Activity for @Seneca Klassen

The Malting Process as it Relates to Cacao Fermentation

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

It may be that I'm misunderstanding, but I wanted to clarify that germinated cotyledons should *not* be included in ferments...these will inevitably result in faulty outcomes, and should be discarded. Jim's comments make sense to me--it's useful to experiment with holding pods (or wet seed, for that matter) before beginning a ferment, but germinants are a sign of substantial overripeness, and definitely not a positive.

As far as the issue of malting, I think there are substantial enough botanical differences between seeds and cotyledons that there's probably no useful parallel. See Wood & Lass, Hardy and Knapp for solid analysis of the various processes occurring during fermentation and their effect on flavor precursors.

i need to buy frozen pulp of cacao fruit

Posted in: Classifieds F/S or Wanted

In San Francisco I used to buy it at Mercado Brazil:

http://www.yelp.com/biz/mercado-brasil-san-francisco

No info on southern CA, but with the large Brazilian communities in LA and SD I'm sure it's around.

i need to buy frozen pulp of cacao fruit

Posted in: Classifieds F/S or Wanted

I've found frozen Cacao and Cupuacu(T. Grandiflorum) juices at Brazilian groceries in California and Hawaii, and I'm sure from there you could find a distributor. Or, if your Portuguese is decent, try this site:

http://bit.ly/iEsyod

Immersion blenders

Posted in: Geek Gear - Cool Tools

We've used a Robot Coupe MMP240 for years and I'd certainly recommend it.

Slow-food

Posted in: Opinion

I think it does bear considering that the first thing chocolate makers do with the commodity they just shipped is discard about 30% of its mass after roasting and winnowing. Certainly not the most efficient use of a pretty long supply chain :-)

However, it certainly is true that bringing the value-added component of finished chocolate closer to the agricultural supplier has many more powerful economic effects for local communities than some global reduction in transport cost to the environment. For the purposes of thinking about how chocolate fits in the slow food movement, that's probably a more topical area of inquiry.

Land use is central for emissions concerns, as you rightly point out. If anyone's interested, here's a link to a blog post on part of what we're up to in this area, including some good reference links:

http://kokachocolate.wordpress.com/2009/10/16/cacao-agriforestry-an...

Slow-food

Posted in: Opinion

To the extent that the slow food ethic embraces local foods, chocolate manufactured at or near the site of cacao production seems to fit well. There are an ever-increasing number of such efforts in such diverse locations as Madagascar, Ecuador, Grenada, Central America, and of course here in Hawaii.

I think the twin topics of carbon loading and the colonial production system in chocolate are vital issues for all of us to consider as the fine chocolate marketplace continues to develop...

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Posted in: Chocolate Education

Certainly looks and sounds like Bicolor...a separate species in the Theobroma family:

http://bit.ly/fGLrjy

Commonly referred to as Pataxte in central America. Also worth a read:

http://chocolateincontext.blogspot.com/2008/08/great-guatemalan-pataxte-experiment.html

FCIA meeting Jan 15th in San Francisco

Posted in: Opinion

Haven't heard from too many chocolate folks, but I'll be there this year :-)

Post-harvest methods and guidelines.

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

Same author, and also worth a read, but not the book. Try looking it up on Alibris or abe's books online. Copies do show up from time to time.

I would also recommend checking out more general texts on cacao like Wood & Lass' Cocoa:

http://www.amazon.com/Cocoa-Tropical-Agriculture-Wood-DTA/dp/063206398X

There are some very good reading lists in other threads around the site, so spend some time poking around older discussions as well...

Post-harvest methods and guidelines.

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

Do your best to find Arthur Knapp's Cacao Fermentation. I know I've mentioned it elsewhere, but although it's out of print and old, it remains one of the very best resources on the subject.

Be prepared...fermentation and drying together are a truly massive subject, and anybody serious about post harvest processing of cacao is likely to spend an inordinate amount of their time (and probably their entire career) thinking about and refining fermentation and drying processes.

Sahagun Coffee Bar

Posted in: Tasting Notes

Speaking of other non-chocolate things to do with cocoa butter: http://newyork.seriouseats.com/2010/01/dave-arnold-makes-chocolate-ketchup.html

Where can I find a Guillotine?

Posted in: Classifieds F/S or Wanted

Check here: http://www.thechocolatelife.com/group/startupcentral/forum/topics/where-to-find-a-cacao

"Cocoa and Chocolate Their History from Plantation to Consumer"

Posted in: Chocolate Education

Knapp's book on fermentation is especially worthwhile...I've haven't seen it digitized (yet), but you can sometimes find copies on abebooks or alibris.

Dont shoot the messenger

Posted in: News & New Product Press

Don't know if this is the best place to mention it, but it seems topical (from the most recent FCIA email):The NCA is offering a webinar course (one to two hour sessions on April 13-15th) covering the safety aspects of working with raw chocolate. One of our very own founding members Gary Guittard will be on the speaker panel. It is designed for micro-to-medium size manufacturers and you do not have to be an NCA member to attend. If you currently work with raw chocolate, or are thinking about it, this course is for you. For more information click on this link to get the document: http://finechocolateindustry.org/Content/Documents/Document.ashx?DocId=114002

New test improves control of chocolate origins

Posted in: News & New Product Press

Similar techniques have been in use with coffee for some time, and they do help discipline the marketplace by providing third-party confirmation of origin. In the case of coffee I know they're able to get very discreet data (even down to identifying an individual farm's chemical signature), so it'll be interesting to see how this methodology gets applied to cacao and chocolate.

Reclassification of cacao varieties?

Posted in: Opinion

Absolutely! Something I want to work on the minute I get my head out of the weeds :-)

Reclassification of cacao varieties?

Posted in: Opinion

Couldn't agree more that tackling geography (at least in the short-medium term) is both more meaningful and more achievable than marketing based on genetics. As a tool for market discipline and clarity, I think the AOC/DOP/AVA model will bring more value for growers, makers, marketers and consumers.