Hi! You may get in contact with the guys from Dandelion. They seem to be quite open with their processes. They must have it figured out I think. Also, if you have a chance to visit the Northwest Chocolate Festival UnConference you can personally get input from many chocolate makers, small, medium and large.
Regards,
José
Great! Thanks for sharing!
You could add an informational note to the finished product, something like :
"Rithmically molded bubble free using Skrillex™ @ 50Hz" :P
Oh, understood.
I thought that maybe the chocolate starts to cool and solidify in the 10 hours and somehow the grinder is unable to start. (don't know its capacity/power)
Also thought you were referring to some other separate heating appliance.
You can use something like this or commission/build a custom micro controller (arduino/Rpi) with temperature sensors to trigger on/off events on a relay board automatically or remotely.
I'm curious that you mention taking the temperature of a grinder first but then you state that you leave the chocolate to cool and the "turn on" something to heat it back up?
Is it the grinder or other device/appliance?
I'm looking for a package with similar form factor to the newest one from Manoa. Do you know who makes it?
Thanks Larry!
No specs on grams per mold/cavity at the website link. Do you have an approximate figure? Thanks for your quick answer!
Do you still have the molds for sale?
Email sent.
If you need high quality seeds :
https://cacao.farm/product/cacao-seeds-theobroma-cacao-amelonado/
We accept only bitcoin at our web store. (Just as cacao beans at some point were used as currency)
If interested you can use Circle or Coinbase to purchase.
Good luck!
The Cocoa Research Center in Trinidad and Tobago has some courses. I don't know if that's what you're looking for but here's the link :
https://sta.uwi.edu/cru/training.asp
Regards,
José
Thank you!
That's some impresive photographic and descriptive work! Could you share the camera equipment/lens used?
Hello!
We've made a new campaign available at Antrocket.com , a local crowdfunding service, and is live today.
You can reach it at : http://www.antrocket.com/yabisikakaw
If you have any suggestion, or want to include areward, feel welcome to post it on the comment section or post to the discussion.
Have a great weekend!
-Yabisi Kakaw Team
Hi,
I would try to differentiate a bit from the candy store. I would remove or relocate those superman and the beatles frames and add some chocolate/cacao ambientation. I would add an expresso machine and serve consistently great (fair trade) coffee. If that's a freezer... I would also make fruit shakes from frozen fruits sprinkled with cacao nibs, dark chocolate or white chocolate. You may do "frappucinos" also... Just some ideas... good luck to you!
Luis,
Saludos! Me encantara tener la oportunidad de conocerlo! Gracias! Ac a tus rdenes!
Jos
Hello everyone,
For quite some time now, Ive been in love and fascinated with theobroma cacao, the plant. Whose seed was once used as currency in pre-columbian civilizations in South America I live in Puerto Rico, one of the places the Spanish conquistadors brought seeds and and started commercial production in the 17th century. Historical records show that along with ginger, cacao was the main agricultural crop at that time.
In that same century, the archipelago was hit by a hurricane that affected the crops. Because of food shortages, farmers had to abandon cacao. Almost three centuries later, generations of those original trees, (some people speculate that some naturalized varieties are related to Venezuelas porcelanas), remain hidden at old farms.
It is a fascinating story, but not the one we would like to read on history books and remember with nostalgia. Together with other initiatives, we would like to be part of the resurgence of cacao production in Puerto Rico.
Not any cacao, but one of the finest, social and environmentally responsible in the world.
Ive setup a kickstarter campaign to help us accelerate the plans to bring back Puerto Ricos cacao heritage and reboot commercial production. In addition to the traditional ways of helping us we also are accepting the most popular cryptocurrencies.
We've set up a series of rewards for different pledge levels, including final artisan bars, dehydrated cacao pods (for souvenir or educational purposes) , adopt-a-tree program, and other items that you may find of your liking.
Were open to suggestions and any questions you may have.
You can find more details of the story and our plan at the official campaign clicking the image below :
That's great! The information and resources available and already found here are invaluable!Thanks!
Hello,
I'm from Puerto Rico and started with the Theobroma Cacao fascination some time last year when I was recovering from an sports injury. In our family farm, there is an adult cacao tree that was planted some time ago but the pods were never collected for other than indulging with the sweet pulp covering the seeds and spitting them out.
Having all the time in the world to read and learn while recovering, I started researching about the tree and why, although having a perfect weather, Puerto Rico does not produce cacao as a main commercial crop.
I read a lot and learned a lot about agroforestry cultivating methods and all about varieties and history of this amazing tree.
Fast forward to this day, I started a small nursery (growing!) at the family farm where I planted some trees using high yield clonal material provided by the TARS and some other naturalized varieties introduced by Spanish colonization in the 1,600's, among them some "criollo" jbaro.
I plan to acquire another farm to establish a new agroforestry project with theobroma cacao as the main crop with other tropical fruits as cash crops and possible ingredients for a future bean to bar venture.
I'm here to keep learning and make some friends with the same passion.
You can find some brief details here .
Observing a tree at our farm during an partially immobilizinginjury and reading all about theobroma cacao got me hooked on it... now I propagate high yield clones and naturalized trees at my own nursery/farm. I do micro batches for my own consumption as roasted nibs. No chocolate yet. 
Looks great! Love the rolling hi-res pictures. You should consider accepting bitcoin as payment. Bitcoin payments can be done a processor like Bitpay ( https://bitpay.com ). You actually never touch the digital currency, the processor deposits next day in your local currency. A lot cheaper that Paypal or any other CC processor and no chargebacks. You just insert your business to a new and flourishing economy, with, quite possibly, zero risk.
