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Ning-Geng Ong

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Ning-Geng Ong
 
Ning-Geng Ong
 
@ning-geng-ong • 8 years ago • comments: 0
Posted a response to "Which cocoa bean roaster to consider?"
"Thanks for spelling it out nicely, Clay."
Ning-Geng Ong
 
@ning-geng-ong • 8 years ago • comments: 0
Posted a response to "Which cocoa bean roaster to consider?"
"Sebastian, who's this person?! I'm so looking forward for some literature on cocoa roasting, although there is a wealth of data from coffee..."
Ning-Geng Ong
 
@ning-geng-ong • 8 years ago • comments: 0
Posted a response to "Which cocoa bean roaster to consider?"
"Clay, thanks! Your comments are invaluable. Will have to digest that over later. Daniel, beans are moving vigorously in the fluid bed roaster, so..."
Ning-Geng Ong
 
@ning-geng-ong • 8 years ago • comments: 0
Posted a response to "Which cocoa bean roaster to consider?"
"Beautifully answered, Sebastian & Clay. Here goes: not interested with alkalizationmild to mid roast but would like the flexibility of temp..."
Ning-Geng Ong
 
@ning-geng-ong • 8 years ago • comments: 0
Created a new forum topic:
Which cocoa bean roaster to consider?
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 0
Posted a response to "How Stupid do the Mast Bros Think We Are?"
"I've watched the water makers parody, and shared that link out, some colleagues actually thought the product was credible... Anyway, the parallels..."
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 0
Created a new forum topic:
Edible flower inclusions in chocolate bars
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 0
Posted a response to "What to do about To'ak Chocolate?"
"Was doing some much-delayed reading on To'ak and finally took a look at the website. Not having faced the bar or tasted it I do have to give..."
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 0
Posted a response to "Raw chocolate-- what is it really?"
"Following this logic of prioritising antioxidants, would consuming fresh cocoa bean be superior to raw chocolate? I'm asking because the..."
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 1
Posted a new Comment on Using salted water to help tasting, Yes or No?:
"I'm a pragmatist so if your aim is to bring out the sweet notes then a little salt in the water will achieve that.One can also sweeten the water used in wine..."
Ning-Geng Ong
 
@ning-geng-ong • 9 years ago • comments: 0
Posted a response to "What the Chocolate Industry Needs is A $100 Bar of Chocolate"
"My take on the feasibility of a $100 bar is from the perspective of the market. More people need to geek out (be educated) on chocolate like they..."
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