The Guardian Gets it All Wrong About the Mast Brothers - it's not about the price
Posted in: Opinion
Well said Mr. Clay Gordon. Thank you for taking the cudgel for the chocolate farner.
Forum Activity for @Ernesto Bugarin Pantua Jr.
Posted in: Opinion
Alternative sugars used?
Posted in: Tech Help, Tips, Tricks, & Techniques
yeah we are producing chocolates sweetened with coconut sugar 60% & 70% Chocolate bars plain & spicy.
Ernesto
Any experience with the Gami s.r.l. T240 Tempering Machine?
Posted in: Opinion
Hi Clay,
We still are in the process of looking into different kinds of Tempering Machine. Thanks for introducing the FBM Machines. I'll be checking their website.
Regards,
Ernesto
Any experience with the Gami s.r.l. T240 Tempering Machine?
Posted in: Opinion
Thanks Marinko, it has been a big help.
Ernesto
Any experience with the Gami s.r.l. T240 Tempering Machine?
Posted in: Opinion
I am starting a bean to bar business to complement our Organic Cacao plantation in Southern Philippines. I would like to get some information on the performance of Gami s.r.l. T240 Tempering Machine from members of this blog who have experience on this equipment. Will appreciate very much any information. Thanks a lot.
Ernesto
updated by @Ernesto Bugarin Pantua Jr.: 04/13/15 04:37:59
Tempering machine needed in India
Posted in: Classifieds F/S or Wanted
Hi Lea,
Would appreciate to know what machine have you purchased and its performance? Thanks in advance for your reply.
Ernesto
chopping up a block of chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
thanks too it could not been simpler!
I'm starting up - need to buy machinery
Posted in: Allow Me to Introduce Myself
Hi Conny,
I have bought the cocoa bean breaker and winnower from cpslimited. The cocoa bean breaker is ok but the winnower has a very small capacity ( only good for laboratory purposes) 1kg of roasted beans will take 30 min at least (not recommended)
Ernesto
SUGAR FREE CHOCOLATE RECIPES
Posted in: Tasting Notes
Hi Cristine,
Have you tried using coconut sugar it has a Glycemic index of 35 has the texture and taste of raw sugar. We are now using them for our dark chocolates
Ernesto
Humidity? Too cold fridge? Problems with bloom
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks Paul, Yes im using this procedure and i am getting the condensation because we pack them right after we get them from the freezer.
Sugar Free Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi Antonino,
Have you tried coconut sugar? Its from granulated coconut nectare it is LOW GI about 35. I have tried using it in 70/30, 60/40 and 50/50 chocolates and they taste superb almost like cane sugar.
Foil wrapping machine/solution for bars
Posted in: Opinion
Hi Clay,
Thanks for your vigilance. Your chocolife pages really is a big help to us in understanding the industry and thus increasing our passion for it.
More power!
Ernesto
What's the best dark chocolate you tasted in 2011?
Posted in: Opinion
Thanks for including the Philippines in your 2011 best chocolate you have tasted. The confidence youve given us is PRICELESS!
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Sent you today via POST AIR PARCEL 4 kg of Dried Cacao Beans. Looking forward to your receipt of the beans.
Jun
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Hi Tom,
I will have my first 5 kg ready by Monday next week. Can you please email me your address. kablon.farm@gmail.com.
Regards,
Ernesto
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Hi Sebastian - We have the crop, harvest, ferment in boxes (200kg per batch) in two tier box, on the first 12 hours we let them drain then put them in a box for 3 days after which they are transfered in another box and leave it for another 2 days on the 6th day we dry them in the sun
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
Yes the criollo beans and other varieties of cacao that was originally planted in our farm was sourced from the big Island of Luzon (The cacao of the Philippines actually brought by the Spaniards from Mexico during their 400 years of occupation of our country). We now grow them in our farm in the foot of Mt. Matutum about 500m above sea level 35 km from the City of Gen. Santos, located in the Island of Mindanao about 200 km west of Davao City.
Re: Cacao Beans for Testing!
Posted in: Self Promotion / Spam
To all Bean Testers!
I would love to hear from experts in Chocolate who might be interested in testing our beans. We grow cacao beans organically and have improved our drying system. The parent stock of our cacao comes from criollo, trinatario and forastero varieties. Our volume is about 20tons of dried beans 15 tons are processed into traditional cacao liquor for chocolate drink. I could send 5kg of beans for the test and hope to hear an intelligent opinion of our bean quality.
Ernesto
updated by @Ernesto Bugarin Pantua Jr.: 04/13/15 17:44:23
Santha Melangeurs
Posted in: Geek Gear - Cool Tools (Read-Only)
Yes the machine is not reliable I have 3 of them (sigh)
Ernesto
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
Thanks again for the information Clay!
Stone Grinder for Raw Chocolate
Posted in: Make Mine Raw ... (Read-Only)
yes bravo Clay, that was enlightening. Why don't the raw foodists eat the fresh cacao pods. Does anybody export fresh cacao pods for eating?