Forum Activity for @angenieux drupa

Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more

Posted in: Chocolate Education

Hello mark,

Can you tell me more about that course? where does it take place?

Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more

Posted in: Chocolate Education

Hello,

EZtemper

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

Thank your for your nformations kerry. I am using 10 % of cacao butter in my chocolate.

EZtemper

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

Hello kerry,

I have just receive my eztemper, i was looking for some infos before using it. Actually i was using "mycryo" cocoa butter to do my tempering before and i supposed that the eztemper will avoid me buying that (i am living in french guiana and have to order all my stuff to make chocolate abroad). I have a little experience about tempering wich i do with "bain marie". Now i am aiming to make more chocolate (i have a little scale of artisanale chocolate from tree to bar). I was thinking about buying an automatic temperer but don't really know what kind of the two methods (eztemper or automatic temperer) will be suitable for me.Any advice? Hope i made myself understood as my english is limited.

updated by @angenieux drupa: 09/13/15 04:39:39

freezing cacao seeds after fermentation

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

Hi Brian,

near to 100% humidity here, the rain season is up to july with a little sunchine in march. There is no supplier here of that sort of plastic so will try with the "plexiglass".

freezing cacao seeds after fermentation

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

Gordon,

Thank you for your propositions

I have a project to construct a dryer with plexiglas (don't know the term exact in english, a kind of transparent solid plastic), walls and roof in the same material with a passage of air one end to the other.Sure that i prefer to use less energy but before i can construct the dryer i was researching a solution meanwhile to keep the quality of the beans.

freezing cacao seeds after fermentation

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

hello,

I am back to say that my last try of tempering my cacao liquor was the best (according to the people who taste it here), the bars were shinning, "croquant" and a so nice cacao flavor "en bouche"...even in a place with no air conditionner, always "au bain marie".

As the season of the cacao is started here, i am planning to harvest soon. The problem is that the rain season is also here and it is a real challenge to dry the pods in this humidity. A friend of mine adviced me to freeze the cacao seeds after fermentation??? To dry them after when there is a little sun

Does anyone has ever experienced that?

updated by @angenieux drupa: 04/12/15 22:45:18

hello from french guiana

Posted in: Allow Me to Introduce Myself

I will try to find a way.Thank u Kerry for your advices.I will temper some liquor today and will observ better how it is going.

hello from french guiana

Posted in: Allow Me to Introduce Myself

The mixture is thick and without stirring it it woult stay (solidified) on the edge of the recipient. my thermometer is electric with a probe (sonde in french).

hello from french guiana

Posted in: Allow Me to Introduce Myself

Sorry, i ate the end of the discussion:-). So after i put the recipient with the hot liquor in another with cool water until the liquor reaches 27C and put it back to hot until 31C in the tajin.Then I mould the chocolate. I keep stirring the liquor all along this process.

So?

hello from french guiana

Posted in: Allow Me to Introduce Myself

Hi Kerry I agree with you. Here is the way i do the tempering" au bain marie". I use an electris tajin to do it. I put the recipient with the chocolate liquor in it. I control the temperature until 48 C (dark chocolate) after i

hello from french guiana

Posted in: Allow Me to Introduce Myself

hello Adrienne,

I will be happy to send you a bar but i am wondering in what form it will reach to you. I have no idea yet how to do the package to travel towards you without the chocolate melt.Especially because of the problems i have mentionned in my last reply. Can someone help?

hello from french guiana

Posted in: Allow Me to Introduce Myself

Nice to meet you olivier, I wanted to share chocolate making with members who deal with the heat and the humidity of their country, I supposed that the tempering is done in a air conditionning room, i don't have that privilege for the moment, so i tried to do the temper in the evening but my chocolate..."trs bons..." is melting too fast when i took it out of the fridge (15 min after). Obviously i miss something in the tempering process (i make only dark chocolate). I have started to plant cacao trees, do you plant also?( my name is drupa).

A bientt.

hello from french guiana

Posted in: Allow Me to Introduce Myself

I am happy to find a site with people sharing my passion of making chocolate. I feel somehow lonely coming from south america and not have already seen any discussion of any south american members...Maybe I didn't search enough.

I started to be interrested by cacao when i had the opportunity to discover that french guiana had ancient abandonned cacao plantations since the colonisation period.For almost one year and a half I tryed with a friend to make at first the traditionnal cacao"baton"(don't know how to translate). Basically it is the nibs less or more fermented,dryed , less or more torrefied and grinded manually making a pastry rolled into a stick and served for traditionnal cacao drink after grating it into boilling milk with addition of sugar and spice.At that moment we just had the equipment for doing that.

Soon after we started to aim the chocolate making. Looking after internet , trying different fermentations, discovering the type of cacao we used (though it was forasteros but...discovering according to litterature and experiences that there were a lot of hybridation since the colonial period...)

We visited another chocolate maker in the country,and in a bordering country (suriname) both artisans .

We did experimentations until we discovered the melanger of cacaotown.I went to england to buy it(double price to shipping from the usa and more to pay at the customs here)...And tempering with marble and "bain marie".

Tests of tasting with the local and europeans inhabitants...Waiting for us to sell...from tree to bar. There is a lack of a lot of things over here and it is a patient and hard labour to fulfill our aims because we are very exigeant with the product and with ourselves.

What else to say ?My company is about to be created (small skale from tree to bar) and in spite of my mediocre english expression, i hope you will understand my introduction .

updated by @angenieux drupa: 04/10/15 18:46:57

Fresh cacao pods hooray, but what to do?

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

hello Mr Adeir boida

i was wondering if there is a recipe for cupuacu jelly,as i am de pulping some now . i am actually trying since a couple of months to make cupuacu bars with the seeds proceeding like cacao nibs. lots of people here love it.

you surely know about cupulate, have you ever tryed?i am from french guiana