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Costa Rican Cacao (Upala)
Dear Bean-to-Bar chocolate makers,we...
@Juan Pablo Buchert 9 years ago - Comments: 0
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@juan-pablo-buchert
• 8 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
• 8 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
• 8 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 paper..."
Latest Images All
Love the Grand Cru Bolivia 68% 40H & 60H but how about the Centenario Crudo 70% and the Centenario concha 48H 70%.
info@patisserievercruysse.be
best regards 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
I like your pictures a lot they are sublime, thanks for sharing.
Who is making chocolate with them and where to buy?
Geert