Forum Activity for @El Castillo del Cacao

Cocoa butter and cocoa solids

Posted in: Tasting Notes

My whole problem with the cacao butter and cocoa powder discussion is this:If you want to make chocolate, why take out the butter at all?One might destroy all kinds of properties of the original oils. And if you dont need cacao butter for something else..there is no problem.We leave everything as is. Just mill the cacao with sugar.Its fine

Bean to bar chocolate makers

Posted in: Tasting Notes

Hello. I see you put us on the list of Bean to Bar makers.. Thank you. Yes indeed we make chocolate from the beans we buy directly from cooperatives and individual farmers here in Nicaragua. We roast and peal the cacao, then mill it with sugar ending in very full tasting chocolate bars. The nice thing about being so close to the farmers is that you get very interesting variaties. I have seen at least 25 types of cacao in our area.We have contacts with some bean to bar chocolate makers and export small quantaties of cacao (starting at 200lbs) to the USA and Europe. We also train cacao farmers how to make chocolate using their own cacao with local technology. Lets hope we get some more bean to bar makers in this world..