Forum Activity for @Robert Frederick Rankin

Santha Melangeurs

Posted in: Geek Gear - Cool Tools (Read-Only)

I've got a Santha 20 which I've been using for 6 months and been quite happy with it. The only problem was that the cap over the tension nut does not fit well and we had to put in plastic straps to hold it on properly. I did find though that the Santha people could do with improving their customer service andare very lackadaisical in replying to email enquiries. But the reasonable price more than compensates any drawbacks so far - Bob Rankin

Source of single origin beans

Posted in: Classifieds F/S or Wanted

Hi David. I'm a NZ currently taking a break in Auckland but returning to Samoa in about three weeks to set up a small scale business making chocolate from the local Trinatario beans. Cocoa growing used to be a major part of Samoan agriculture with Samoan beans commanding a premium price but the industry has fallen on hard times because of fluctuating world prices, bad government policies and inefficient processing. Let me know if you'd like to try some Samoan beans and when I get back there I may be able to help you. I'd be interested in hearing about your chocolate making experiences in NZ. - Bob Rankin

liqueur filled chocolate

Posted in: News & New Product Press (Read-Only)

Thanks Matt, I'll certainly get back to you if we finish up with a quality product. I'm a NZer who first went to Samoa in 1950 and has been there most of the time ever since. My wife is Samoan and her father will supply us with beans from his village plantation so we know we'll have no problem about the quality of the fermented and sun dried beans we get from him. Up till now he's been selling his beans to local producers of cakes of cocoa for drinking - a popular beverage in Samoa but unrefined and rather fatty to my taste. Drinkers load it with sugar.- Bob Rankin

liqueur filled chocolate

Posted in: News & New Product Press (Read-Only)

Thanks Matt. Samoa has trinitario beans and twenty years or so ago commanded a premiun price on the world market. This premium price was lost through inefficient and careless drying by many growers. With the growing reliance of the Government on foreign aid and remittances from overseas Samoans, and its neglect of agriculture, the industry is only a shadow of its former self - hopefully our project may help in a small way. As with all developing countries the main problem in setting up any new venture is finding the necessary finance - no such thing as equity financing or venture capital in our place. Just pay through the nose in exhorbitant bank interest on any loan and count yourself lucky to get it. Not the way to develop the potential of a country but nobody seems to care. Once again thanks to ChocolateLife and its followers for this interesting and helpful dialogue. - Bob Rankin

liqueur filled chocolate

Posted in: News & New Product Press (Read-Only)

Thanks Brad. I've been scouring the net about making chocolate for the past few months and came upon that fascinating ChocolateAlchemy site early on. I also ordered Peter Greweling's book Chocolates and Confectionary from Amazon. It was recommended by an artisan chocolate maker from Australia contributing to my post on Chocolate Alchemy. Just got it the other day and it is a great help in understanding the process. Great to hear from people with similar interests willing to share their experience. Makes you feel good about life. - Bob Rankin

liqueur filled chocolate

Posted in: News & New Product Press (Read-Only)

Thanks for your advice Matt. I'm sure you're right. I already make tropical fruit liqueurs and have tried so many other things in my 84 years to date and made them work that this is a challenge I can't resist. I'll let you know in another 4-5 months or so how things go. All the best - Bob

liqueur filled chocolate

Posted in: News & New Product Press (Read-Only)

I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled chocolate but my knowledge of chocolate making from beans is restricted to what I've picked up scouring the net. Any advice on where to pick up cheap but reliable equipment and about how you insert the filling would be appreciated
updated by @Robert Frederick Rankin: 12/13/24 12:16:07