I have become addicted to your videos Dylan. You have inspired me so much that i traveled from California to Peru, my motherland, to visit and explore different places where illegal coca plantations have been long replaced by big cacao plantations. It was fascinating to interact with the farmers and learn all about the cacao growing, fermenting and drying processes. I have brought several organic cacao samples from different cooperatives and plan to start an importing business. I am 64 years old and have been retired for more than 10 years now, but you are bringing me out of retirement! I feel alive again. Thank you !
Hi Dylan, maybe one day you will source some St Lucian cocoa, looking to try and win a Cocoa Excellence medal. Would what would be the market price for first class cocoa beans now? In this episode you talk about beans costing between 3-8 dollars a kilo depending on quality.
Just getting started at home (refiner got here yesterday) and buying already-roasted nibs from Chocolate Alchemy (got here today 😃). But this was super informative 🙏
Where can I get that stone grinder from that you showed. Also how long do you think the drying/fermentation should be? or dose it depend on the species of it.
Hi Dylan, thanks so much for your videos. They're super useful. How often do you change your bean supply? I'd imagine it would be pretty costly to keep changing as that would affect your packaging, etc. How long do you normally stick with one type of bean for until you decide to explore other beans?
No, we receive the samples as raw beans after they've been fermented and dried, but chocolate makers will want to do their own roast profiles to test the beans.
It will be killed off in the roasting process, HOWEVER, mold can be an indicator of a poorly fermented bean and problems with post-harvest, so you'll want to do a thorough assessment and be sure you want to make chocolate with the beans.
Audio too soft. right click -> stats for nerds -> volume: -7.0 dB. Ideally it should be between -2 to 0 dB. Turn up the mic gain and move it closer to your face first, if still not loud enough then amplify digitally. Audacity is a free audio editing software that you can use
What is the best permanent intercrop for cacao? I have 50 hectares land and I am planning to plant on them cacao tree but I know nothing about farming sir
I have become addicted to your videos Dylan. You have inspired me so much that i traveled from California to Peru, my motherland, to visit and explore different places where illegal coca plantations have been long replaced by big cacao plantations. It was fascinating to interact with the farmers and learn all about the cacao growing, fermenting and drying processes. I have brought several organic cacao samples from different cooperatives and plan to start an importing business. I am 64 years old and have been retired for more than 10 years now, but you are bringing me out of retirement! I feel alive again. Thank you !
Oh, would love to try that Vietnamese stuff one day! Such a great video, thank you!
We'll get some Vietnamese chocolate from Marou at the next festival!
Love all your videos man, especially among Covid times
Hi Dylan, maybe one day you will source some St Lucian cocoa, looking to try and win a Cocoa Excellence medal.
Would what would be the market price for first class cocoa beans now?
In this episode you talk about beans costing between 3-8 dollars a kilo depending on quality.
Fantastic! Thank you!
Just getting started at home (refiner got here yesterday) and buying already-roasted nibs from Chocolate Alchemy (got here today 😃). But this was super informative 🙏
How’s it going after a year?
Where can I get that stone grinder from that you showed. Also how long do you think the drying/fermentation should be? or dose it depend on the species of it.
Great videos thanks
I am very interested to have more knowledge about chocolate craft. Please can you guide me where to start my education (training books)?
Hi Dylan, thanks so much for your videos. They're super useful. How often do you change your bean supply? I'd imagine it would be pretty costly to keep changing as that would affect your packaging, etc. How long do you normally stick with one type of bean for until you decide to explore other beans?
Quick question; are those beans samples already roasted by farmers before sent you or those raw beans?
No, we receive the samples as raw beans after they've been fermented and dried, but chocolate makers will want to do their own roast profiles to test the beans.
@@CraftChocolateTV Thank you💋
What are the risks eating unroasted cacao from a food safety standpoint?
have you tried fermented criollo beans from the Philippines?
Just wondering if you ever purchase raw material in the form of cocoa powder?
Hi Dylan I have samples of cocoa beans, how should I send a sample
Hi this beans are roasted when you taste it?
Hi Dylan, I wish to get in touch with you. I am a Cocoa farmer from Papua New Guinea
Ty
U can use beans with surface mold!?!?!?
It will be killed off in the roasting process, HOWEVER, mold can be an indicator of a poorly fermented bean and problems with post-harvest, so you'll want to do a thorough assessment and be sure you want to make chocolate with the beans.
Audio too soft. right click -> stats for nerds -> volume: -7.0 dB. Ideally it should be between -2 to 0 dB. Turn up the mic gain and move it closer to your face first, if still not loud enough then amplify digitally. Audacity is a free audio editing software that you can use
is that roasted beans?
Tq
What is the best permanent intercrop for cacao? I have 50 hectares land and I am planning to plant on them cacao tree but I know nothing about farming sir
bro the basic is the tropical climat , second of all , it's waiting nature doing its job x)
Is this just a sun-dried bean or they were roasted?
I’m curious about this also.
Dried beans based on his reactions regarding the aroma of the beans
Not yet roasted
How to make cocoa butter.
Could I send you chocolate or beans to taste?
I just bought some cacao beans, they smell like dirty socks.