Juan Pablo Buchert

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Juan Pablo Buchert

Costa Rican Cacao (Upala)


Dear Bean-to-Bar chocolate makers,we...
@Juan Pablo Buchert 5 years ago - Comments: 0

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Juan Pablo Buchert
 
@juan-pablo-buchert • 3 years ago
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
" Hello Peter, I found this information from the Codex Alimentarium, which supports Sebastian´s warning:  CODE OF PRACTICE FOR THE PREVENTION AND..."
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
" @sebastian  Would you consider that after roasting at, let say, 120ºC/250ºF for 35-45 minutes the micotoxins are still present?"
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
"The James Cooper PLC is turning the shells of cocoa beans into..."
Juan Pablo Buchert
 
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago
@juan-pablo-buchert is now following @dan-bieser
Juan Pablo Buchert
 
@juan-pablo-buchert • 4 years ago
@juan-pablo-buchert is now following @clay

Latest Images   All

Costa Rica Cacao Tree Nursery 2
Costa Rica Cacao Tree B1clon
Costa Rica Cacao Tree Nursery 1
Nahua Costa Rica Cacao Tree 3
Nahua Costa Rica Cacao Tree 2
Costa Rica Braking Cacao Pods 2
Nahua Costa Rica Cacao Tree 1
Nahua Costa Rica Braking Cacao Pods 1
Cacao Fermentation
Cacao Fermentation
Cacao Fermentation
Cacao Fermentation

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Vercruysse Geert
10/13/11 03:09:10AM @vercruysse-geert:
Love the Grand Cru Bolivia 68% 40H & 60H but how about the Centenario Crudo 70% and the Centenario concha 48H 70%.
Vercruysse Geert
10/13/11 02:23:52AM @vercruysse-geert:

info@patisserievercruysse.be

best regards Geert


Vercruysse Geert
03/15/11 02:45:20PM @vercruysse-geert:

Thanks for your respons,

If you looking for a chocolatier who want to make bonbons or trufflers out of you chocolate I'm the man.

Its my passion to work with chocolate from small planters, organic, with respect for environment and people. I do work with Pacari, Bouga Cacao, El Ceibo, Amano, etc... Also I have nice friends such as Chlo Douttre, Martin Christie and maybe they can help with tasting the chocolate samples.

Thanks for your respect and I wish you and friends a lot of succes.

Geert

www.patisserievercruysse.be


Vercruysse Geert
03/14/11 09:35:22AM @vercruysse-geert:

I like your pictures a lot they are sublime, thanks for sharing.

Who is making chocolate with them and where to buy?

Geert