Hi....
My name is Orson V. Galvo. I live in Ilhus, Bahia, Brazil and as a member of APCFE - Associao dos Profissionais do Cacau Fino Especial (that means: Professional Association of the Special and Fine Cocoa), I make my own chocolat, from 100% to 60% of liquor. By now I am just a melter, using a mix of pure fine cocoa liquor and bitter industrial chocolat. This last one is from where I "kidnap" sugar, and since it has 35 percent of cocoa mass its easy, with some math, to know how much liquor and (some times) cocoa butter I must add to reach the desired final cocoa grade of my chocolat.
But now I am trying to develope small scale cocoa processing machinery, using old fashioned equipmente blueprints. I will start with a coffee ball roaster and end with a Rodolphe Lindt conche replica like this one:
My name is Orson V. Galvo. I live in Ilhus, Bahia, Brazil and as a member of APCFE - Associao dos Profissionais do Cacau Fino Especial (that means: Professional Association of the Special and Fine Cocoa), I make my own chocolat, from 100% to 60% of liquor. By now I am just a melter, using a mix of pure fine cocoa liquor and bitter industrial chocolat. This last one is from where I "kidnap" sugar, and since it has 35 percent of cocoa mass its easy, with some math, to know how much liquor and (some times) cocoa butter I must add to reach the desired final cocoa grade of my chocolat.
But now I am trying to develope small scale cocoa processing machinery, using old fashioned equipmente blueprints. I will start with a coffee ball roaster and end with a Rodolphe Lindt conche replica like this one:
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