Today Marsha and Christoph will roast 60 kg of the cocoa beans together with Martin Stiegler from FrankenGenuss.
Read more … 60 kg in the drum
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.
Read more … Liqueur „Indio Rojo“
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.
Read more … Fridge in Weikersheim
Once again post from Berlin: Holger has produced the first chocolate from the cocoa, which we delivered to Berlin.
Read more … In't Veld tasting
On July 17th, 2017, Jeffrey launched a package with DHL Express, which contained vacuumed fresh beans and dried cocoa beans.
Read more … Flight fermentation
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.
Read more … Bill of Lading
Now it becomes really exciting: The "Rio Thelon" will take over our container and bring it across the Atlantic Ocean.
Read more … Cast off!!!
Message from Guatemala: The shipping company Hapag Lloyd informs us that on the ship on 17th of June 2017 there is no place for our container.
Read more … Ship is full
The kakaonibs, which lay 6 weeks in the alcohol, of course want to be also further processed.
Read more … Cocoa caramel
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.
Read more … Guatemala meets Gonnersdorf
Surprising post from Berlin: Holger in't Veld has sent us a tasting of the chocolates from Guatemala and Nicaragua.
Read more … Samples II
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.
Read more … Handcraft here and there
Post from Switzerland: Felchlin has sent us six 80 gr plates of cocoa mass, with three different roasting profiles.
Read more … Samples
Next marketing project: We want to use our Opel Corsa as advertising space and beautify it at the same time.
Read more … Jewel on 4 wheels
Georg Bernardini - the author of the book "Chocolate - The Reference Standard - The chocolate tester 2015" has produced a chocolate from our cocoa.
Read more … Our cocoa in master's hand
Today we had a long phone call with Felchlin. They confirmed us once again how well the cocoa beans were received at their examiners.
Read more … Quality confirmed!
Today is marketing day - we craft a little on the topic "business cards" and buy the domains Kakaofino.com and kakao-fino.com
Read more … Business Cards
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.
Read more … First chocolate
Marsha und Christoph wollen ihre erste Schokolade in Heimarbeit herstellen.
Read more … Homework
Today's harvest at the finca "Virginia" looks very promising - 2,184 pods!
Read more … 2.184
Today our men killed a Barba Amarilla (Terciopelo Lanceter). Colleague Elmer was already bitten by a barba and was then hospitalized for 4 months.
Read more … Dangerous encounter
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.
Read more … Chocolate Manufactory Schell
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.
Read more … All beginnings are difficult
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.
Read more … Home Again