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Post by Alan on Feb 12, 2006 21:32:29 GMT -5
Dear all, I just found this PDF file that gives a basic run down of Grenada Chocolate company and how they run their small cooperative: www.grenadachocolate.com/homepower_article.pdfThey use a refurbished melangeur for mixing and refining and don't seem to have a separate conch. I found it interesting to see how they do things on a relatively small scale (300 lbs of chocolate and cocoa per week). Sincerely, Alan
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Post by sugaralchemy on Feb 25, 2006 19:21:22 GMT -5
Wow, I'm new to this forum, but wow, so much of the posting is right in tune with what I'm interested in...
This is yet another great example. I actually read that article when it was new, right in the original magazine!
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Post by seneca on Aug 15, 2006 16:33:34 GMT -5
We posted about the Grenada 71% recently on our blog, and theres a link in the comments to a cool short video about the Grenada Chocolate Company: <a href="http://bittersweetcafe.blogspot.com/2006/07/grenada-chocolate-company-organic-71.html">bittersweetcafe.blogspot.com</a>
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Post by seneca on Aug 15, 2006 16:34:16 GMT -5
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Post by aguynamedrobert on Nov 30, 2006 1:00:34 GMT -5
Hello, Well I just did an interview with Grenada Chocolate Company's owner, Mott Green. It is on my site www.chocolateguild.com ...actually they do have a refiner/conch too...they break down the chocolate with their melanguer and then have a small laboratory refiner/conch to take care of that part of it...they got a great thing going their in Grenada. Mott a good guy too... -Robert www.chocolateguild.com
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