Comments on: Artisan Chocolate Directory http://cacaolab.wordpress.com Thinking about artisan chocolate Wed, 30 Dec 2009 00:42:36 +0000 http://wordpress.com/ hourly 1 By: David http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1162 David Mon, 13 Apr 2009 02:52:39 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1162 You forgot one of the companies from Oregon on that list, <a href="http://coastalmist.com/" rel="nofollow">Coastal Mist</a> I'm still working on trying something from everyone on the list. I'll update you all when I'm finished! You forgot one of the companies from Oregon on that list, Coastal Mist

I’m still working on trying something from everyone on the list. I’ll update you all when I’m finished!

]]> By: Bruce Toy http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1119 Bruce Toy Mon, 06 Oct 2008 02:48:26 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1119 Hello, Coppeneur is one of only a handful of chocolatiers using artesian techniques to create premium single origin chocolate made with cocoa beans harvested from exclusive plantations. Their Limited Edition run of 950 presentation boxes containing one Mexican Porcelana bar and one Venezuela Porcelana bar was so successful they’ve created a new Limited Edition Porcelana bar from Peru. Each Peruvian presentation box contains three 50g bars and two smaller bars. The Peruvian Porcelana harvest was too small to use the Coppeneur winnowing machine so they peeled the beans by hand. Coppeneur is also a cocoa grower. Amid ylang ylang, lychee, mango, black pepper and vanilla, Coppeneur found a fertile piece of land shielded by trees on a small hill located on the volcanic Island of “Nosy Be” off the northwest coast of Madagascar. Coppeneur planted Criollo and Trinitario seeds from the freshest fruit of the best cocoa plantations in the Sambirano Valley. Approximately 20,000 cocoa trees and 3,000 shadow trees are planted on 20 hectares using organic cultivation techniques. Their first cocoa crop is expected in 2011. www.coppeneurchocolate.com Hello,

Coppeneur is one of only a handful of chocolatiers using artesian techniques to create premium single origin chocolate made with cocoa beans harvested from exclusive plantations.

Their Limited Edition run of 950 presentation boxes containing one Mexican Porcelana bar and one Venezuela Porcelana bar was so successful they’ve created a new Limited Edition Porcelana bar from Peru. Each Peruvian presentation box contains three 50g bars and two smaller bars. The Peruvian Porcelana harvest was too small to use the Coppeneur winnowing machine so they peeled the beans by hand.

Coppeneur is also a cocoa grower. Amid ylang ylang, lychee, mango, black pepper and vanilla, Coppeneur found a fertile piece of land shielded by trees on a small hill located on the volcanic Island of “Nosy Be” off the northwest coast of Madagascar. Coppeneur planted Criollo and Trinitario seeds from the freshest fruit of the best cocoa plantations in the Sambirano Valley. Approximately 20,000 cocoa trees and 3,000 shadow trees are planted on 20 hectares using organic cultivation techniques. Their first cocoa crop is expected in 2011.

http://www.coppeneurchocolate.com

]]> By: Paul http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1037 Paul Fri, 25 Jan 2008 21:19:07 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-1037 Hi I am just starting in the chocolate business. I make a product called chocolate seeds. I roast the whole cocoa bean and develop its flavor. But instead of completing the process for couverture I pan the bean in chocolate. I am always looking for unique chocolate and beans. Cheers, Paul Hi

I am just starting in the chocolate business. I make a product called chocolate seeds. I roast the whole cocoa bean and develop its flavor. But instead of completing the process for couverture I pan the bean in chocolate.

I am always looking for unique chocolate and beans.

Cheers,
Paul

]]> By: Andres Pastrana http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-644 Andres Pastrana Sun, 25 Nov 2007 15:25:40 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-644 Hola! to the Artisan Directory, I’m fascinated with this specialized Blog! I want to present a new unique origin “Colombia Tumaco” www.luker.com.co We would love to send samples of our dark chocolates with unique Trinitarian- Criollo flavors to have some reviews. Colombian produces the 1% of the total cacao production, but this origin its unknown in the market because Colombians have a huge tradition of drinking chocolate in breakfast. Now and in the following years Colombian has been increasing the production more and more, witch will be available to the specialized chocolate market. Colombia is considered by the ICCO as a 100% pure grower of Aromatic Fine cacao. Hola! to the Artisan Directory, I’m fascinated with this specialized Blog!

I want to present a new unique origin “Colombia Tumaco” http://www.luker.com.co

We would love to send samples of our dark chocolates with unique Trinitarian- Criollo flavors to have some reviews.

Colombian produces the 1% of the total cacao production, but this origin its unknown in the market because Colombians have a huge tradition of drinking chocolate in breakfast. Now and in the following years Colombian has been increasing the production more and more, witch will be available to the specialized chocolate market. Colombia is considered by the ICCO as a 100% pure grower of Aromatic Fine cacao.

]]> By: Tom Sharkey http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-559 Tom Sharkey Sun, 04 Nov 2007 06:46:24 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-559 Aloha ! I have been growing cacao here on the Big Island of Hawaii for about 6 years. I have a few varieties and sub-variety crosses in my orchard; so the mix is quite interesting. Been playing around with the processing and chocolate making and give most of the end result away. Would love to share some beans and get some feedback on how I'm doing. I have about 150 producing trees and have been selling and giving trees away to nieghbor farmers. I think there will be a growing amount available in a few years. I pick about 4-500 pods every 5-6 weeks. Thanks for your time. Aloha Sharkman Aloha ! I have been growing cacao here on the Big Island of Hawaii for about 6 years. I have a few varieties and sub-variety crosses in my orchard; so the mix is quite interesting. Been playing around with the processing and chocolate making and give most of the end result away. Would love to share some beans and get some feedback on how I’m doing. I have about 150 producing trees and have been selling and giving trees away to nieghbor farmers. I think there will be a growing amount available in a few years. I pick about 4-500 pods every 5-6 weeks. Thanks for your time. Aloha Sharkman

]]> By: George Taylor http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-200 George Taylor Mon, 03 Sep 2007 00:15:02 +0000 http://cacaolab.wordpress.com/directory-of-artisan-chocolate-makers/#comment-200 Over one century of Chocolate making here in Tabasco, my in laws that is. We sell artisan chocolate in Comalcalco Tabasco, try one of the tours just google Mayatabasco. Over one century of Chocolate making here in Tabasco, my in laws that is.
We sell artisan chocolate in Comalcalco Tabasco, try one of the tours just google Mayatabasco.

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