After 4 weeks we have now removed the flight-fermented DHL beans from the liqueur preparation and filtered the liquid very finely. The result is a very clear and red liqueur. Now he has only to be "dimmed" from 96% to a potable grade. We'll do that later.
Since Marsha and Christoph are planning not only to sell the raw cocoa, but also to produce chocolate themselves in collaboration with Martin Stiegler, we need additional equipment.
It is necessary to have the original so-called "Bill of Lading" (BL), so we or better the company Vollers can take over the container in the port of Hamburg.
Again a chocolate test production in the domestic kitchen of the Kuhn family. This time Marsha and Christoph produce a chocolate with hazelnuts from Gonnersdorf.
Once a week, the bags in the warehouse are checked for the condition of the cocoa and reversed. And Yvonne is an exceptionally gifted and inventive craftswoman.
Today is a great day: Marsha and Christoph make their first chocolate - quite rudimentary. The roasted beans are ground in a hand mill, which is normally used to grind malt.
Second customer visit at Chocolate Manufactory Schell in Gundelsheim / Rhineland Palatinate. Mr. Schell is also very enthusiastic about our cocoa and the story we have to tell.
First attempt to roast the cocoa with a manual roaster. The result is a very strong roast flavor – truth be told, the cocoa beans were some kind of burned.
Marsha and Christoph are back in Nuernberg, after a very exciting and inspirative half year in Guatemala – together with 7 suitcases and 120 pounds of raw cocoa in their luggage.