David Lollia commented on Samantha Madell's blog post 'Introduction to Enzymes in Cacao'
David Lollia commented on Samantha Madell's blog post 'Introduction to Enzymes in Cacao'Thank you Samantha for your very interesting and well documented blog. In term of raw or cold-processed cacao I was wondering if there are studies about the effect of temperature on the main antioxidants f

David Lollia, alana reyes and kenneth mensah joined The Chocolate Life
David Lollia, alana reyes and kenneth mensah joined The Chocolate Life

Robert Shea replied to Jonathan Walpole's discussion 'Nibs'
Robert Shea replied to Jonathan Walpole's discussion 'Nibs'Cluizel's nibs are single plantation, from Los Ancones on Santo Domingo,,, however they do not offer nibs from other plantations, so the origin of them seems more incidental than part of a larger nib origin plan. I do believe that As

Samantha Madell replied to Byron Prior's discussion 'Criollo fermentation'
Samantha Madell replied to Byron Prior's discussion 'Criollo fermentation'Hi Byron, Criollo beans are traditionally fermented for a shorter period of time than other varieties because, with Criollo, a relatively short fermentation produces a relatively good result. This is (as you suggest) large

Valerie added a photo
Valerie added a photo Raspberry truffles with nibs