|
Post by trinitarioonly on Jan 12, 2007 13:12:05 GMT -5
I live in Trinidad and Tobago. The island nation where the trinitario is said to have," hybridised natrually". I manufacture a local chocolate drink , which comes in a solid ball form or a bar and is called "creole chocolate" or "cocoa tea". This is basically spiced liquer that is formed then cooled. I acquire beans from local farmers and the national co-op. To my knowing this is the only type grown on the island. The experts describe it as having a "spicy" flavour. My own findings are that it has a strong cocoa accent with spicy overtones !
|
|
|
Post by aguynamedrobert on Jan 15, 2007 15:35:39 GMT -5
How long have you been making that drink for? I think I have seen pictures of what you are describing.... Do you....roast the beans, grind then, and then form them into a ball? Robert www.chocolateguild.com
|
|
|
Post by trinitarioonly on Jan 17, 2007 9:05:10 GMT -5
Commercially , one year. Beans are roasted, winnowed ground up with nutmeg, cinnamon and bayleaf (Santha of course) then I hand roll to a ball shape then and allow to cool and harden. Lately I use a bar shaped mould , but this innovation on a traditional product has not been well accepted. Clement
|
|
|
Post by trinitarioonly on Jan 17, 2007 9:14:37 GMT -5
I am curious ! Has anyone ever used cocoa out of Trinidad and Tobago ? It is said to have the reputation for being the best fine-flavour cocoa worldwide. Does anyone agree or disagree ?
Clement
|
|
|
Post by aguynamedrobert on Jan 17, 2007 21:30:07 GMT -5
I have tried Trinidad grown chocolate before....I think it has a nice flavor but not my favorite...this of course depends on who you talk to...I do think they have some very nice flavored cocoa and many like it...I am just not a specific fan of it(this of course being my personal taste preferences). I would definitely eat some but I would choose other origins over it for my palate... Now I have not had a wide range of chocolates from Triniada...I will have to order some other chocolates and then renegotiate with my palate lol.... Robert www.chocolateguild.com
|
|
|
Post by trinitarioonly on Feb 2, 2007 12:19:14 GMT -5
I think I can assist . There is a German company that uses beans in a one bean dark chocolate called Tobago (after the name Trinidad and Tobago) . Will search for wrapper and post the details. PS. Robert your website is very well done ! Clement
|
|
|
Post by aguynamedrobert on Feb 2, 2007 19:17:33 GMT -5
Yeah I would love to see that German bar that you like...Do you remember the name of the company? Coppeneur? Thank you for the compliments on the site...I'm very glad you enjoyed it. Robert www.chocolateguild.com
|
|
|
Post by melange on Feb 7, 2007 10:30:46 GMT -5
Valrhona's "Gran Couva" is made with beans from a plantation in Trinidad and it is superb. Think molasses, caramel, malt, tobacco. Pralus also offers a bar from Trinidad.
|
|
|
Post by trinitarioonly on Jun 23, 2007 11:41:05 GMT -5
Hello everyone, Just to pick up where I left off a long time ago. Fassbender-Rausch manufactures a one-bean 70-90% dark. The cocoa comes exclusively from Tobago and is called/branded 'Tobago'. Anyone willing to taste test please post findings.
|
|
|
Post by trinitarioonly on Jun 23, 2007 12:13:52 GMT -5
Last time I was on, I was talking about the Trinitario bean. I must admit I did get some interesting responses. I am by training a Manufacturing Engineer . Food or chocolate not being one of the things I was trained to manufacture. Having being bitten by the cocoa/chocolate bug and finding this website some years ago, I have invested quite a lot into realising a cottage scale chocolate factory on the island. To do this I have acquired a property complete with antique drying houses, fermentery, and packing/weighing facilities.After some refurbishing I hope to have a chocolate shop complete with tours through the post harvest facility and factory. I will have pictures available by mid July. My factory which consists of an antique stove modified to roast small batches of beans. A grinder/winnower powered by a drivetrain made of washing machine parts also a blower scavanged from a an air-conditioning unit. (A secret to effective winnowing is to have the same size nibs and same sized husk ie. grade the ground beans ). I grind and make liquor with a santha wet grinder I imported directly from the factory in India. I manufacture a product called "Creole Choc'late" and is mixture of liquor, nutmeg, cinnamon and bay leaf. These are shaped into a bar, and packaged. I will post progress reports to keep the forum informed. P.S I had a lot of El-Rey chocolates a gift, I tried to eat it it sparingly and failed miserabely
|
|
|
Post by aguynamedrobert on Jun 30, 2007 13:44:36 GMT -5
I would love to see pictures of your factory as soon as you get them! Keep us posted on how things progress...I'm very intersted. Hope all is well, Robert www.chocolateguild.com
|
|