Blog

60 kg in the drum

Today Marsha and Christoph will roast 60 kg of the cocoa beans together with Martin Stiegler from FrankenGenuss.

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Let's go to the "Schokoladengourmet Festival"

Today, Marsha and Christoph are going to Hannover for the "Chocolate Gourmet Festival".

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Too much shade in some sectors

Jorge reports from Guatemala and writes that in some sectors on Finca Virginia is too much shade for the cocoa trees.

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Liqueur „Indio Rojo“

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.

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New compositions of chocolate

Today Marsha and Christoph are making chocolate again.

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New machines for the craft production of chocolate

It rings at the door: The postman is here! With a very large package from Switzerland.

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Fridge in Weikersheim

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.

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The Champion Juicer as a cracker

Today, the CJ has to prove itself in constant use.

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Champion Juicer - the VW beetle among kitchen machines

After we have roasted 20 kg of the cocoa with Martin Stiegler, we now have to process it further.

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Damage assessment in the area

Today is Sunday and Marsha and Christoph make a 2-hours tour in the surroundings of Cadolzburg.

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Clean up after the storm

Today is great tidying announced after the storm.

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A devastating storm hits the region of Cadolzburg

This day starts very snug and delicious with a crunchy muesli with yoghurt, fruit and cocoa nibs.

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1st roasting at FrankenGenuss

Today we roasted for the first time with Martin Stiegler of FrankenGenuss.

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In't Veld tasting

Once again post from Berlin: Holger has produced the first chocolate from the cocoa, which we delivered to Berlin.

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In Kuhn's experimental kitchen

Today it is time again to experiment in Kuhn's kitchen.

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KAKAO at the Brandenburger Tor

Marsha and Christoph start after a very good breakfast in the direction of Cantianstrasse.

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Berlin, Berlin, we are going to Berlin!!

A great day joins the next one - Marsha and Christoph are going to Berlin.

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The KAKAOmobil is loaded

Today, Marsha and Christoph are loading the KAKAOmobil.

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The cocoa arrives in Gonnersdorf

Again a great day (of which there have already been some ...)

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Flight fermentation

On July 17th, 2017, Jeffrey launched a package with DHL Express, which contained vacuumed fresh beans and dried cocoa beans.

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Voller's bean analysis arrived

Mrs. Dammann from the company Vollers sends us today the result of the bean analysis.

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Back to Middle Franconia

Today we are going from the world city of Hamburg back to the peaceful and provincial Middle Franconia.

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Marsha and Christoph receive the container

Marsha and Christoph leave at 5:00 a.m. from Cadolzburg to be in the port of Hamburg at the latest at 13:00.

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The container arrived in Hamburg

After 23 days at sea the container with our cocoa finally arrived in Hamburg.

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Original documents in Germany

Today the original documents arrived at Marshas and Christophs home in Germany.

 

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Ice, Ice – Baby...

What is more beautiful on a warm summer evening than a homemade ice cream for dessert?

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Bill of Lading

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.

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Dried cocoa beans from Guatemala

Jeffrey says today that he has dried 1.6 kg of cocoa beans.

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Chocolate with fermentation flavor

Marsha and Christoph have inserted the cocoa nibs, which they have dried on 26th of June 2017, into a chocolate.

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Cast off!!!

Now it becomes really exciting: The "Rio Thelon" will take over our container and bring it across the Atlantic Ocean.

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Loading the container

The hot phase of our import & export business begins: Finally the cocoa is loaded into a container.

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Strawberries

There are no limits to the fantasy in the production of chocolate.

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Experiments in Kuhn's kitchen

Further experiments take place in Kuhn's kitchen.

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„Hops of Deliverance“ III

News from „Hops of Deliverance“

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Kakaomobil

Marsha and Christoph have a new company vehicle, a Nissan Pathfinder.

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„Hops of Deliverance“ II

News from „Hops of Deliverance“

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New time shifting of the shipment date

Today, the news from Guatemala reaches us that the departure on June 24th 2017 does not work either.

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„Hops of Deliverance“ I

„Hops of Deliverance“ is today on Sweden's second largest lake, the Vättern.

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Baltic Sea Circle Rallye

Today starts the Baltic Sea Circle Rallye in Hamburg. In 16 days 7,500 km through 10 countries around the Baltic Sea.

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Ship is full

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.

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Shipping of cocoa

We plan to ship the cocoa for 17.06.2017.

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New moisture meter

Carla has bought a new moisture meter.

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Cocoa caramel

The kakaonibs, which lay 6 weeks in the alcohol, of course want to be also further processed.

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Schokohol - Xocolatl & Kakaoatl

Further experiments at the start: In cooperation with Yvonne's family, Marsha and Christoph make a trial production of liqueurs.

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Guatemala meets Gonnersdorf

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.

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...sur le pont d'avignon...

Today Marsha and Christoph have sent a sample of cocoa beans each to the chocolatiers Michel Cluizel in Normandy and A. Morin near Avignon.

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Samples II

Surprising post from Berlin: Holger in't Veld has sent us a tasting of the chocolates from Guatemala and Nicaragua.

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Water supply assured

Message from the finca "Don Peter": The water supply no longer works.

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Handcraft here and there

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.

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Miscellaneous from all over the world

Today Marsha and Christoph send cocoa mass from Felchlin to selected chocolatiers.

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Samples

Post from Switzerland: Felchlin has sent us six 80 gr plates of cocoa mass, with three different roasting profiles.

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Holger in't Veld

Christoph has contacted Holger in't Veld of theobro.ma during his research activities.

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Organic cultivation

Another step towards organic cultivation of our cocoa.

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Finally fixed again!

The whole thing was now covered with concrete, in order to achieve a higher stability.

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Stones vs water

New photos of the construction site at the embankment.

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What a sight of cocoa

Christoph has transformed the local kitchen into a provisional photostudio to take a few still lifes.

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Jewel on 4 wheels

Next marketing project: We want to use our Opel Corsa as advertising space and beautify it at the same time.

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Our cocoa in master's hand

Georg Bernardini - the author of the book "Chocolate - The Reference Standard - The chocolate tester 2015" has produced a chocolate from our cocoa.

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Quality confirmed!

Today we had a long phone call with Felchlin. They confirmed us once again how well the cocoa beans were received at their examiners.

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At finca Don Peter

The drying of the beans runs on the Finca "Don Peter" on full tours thanks to the good weather in Izabal.

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Business Cards

Today is marketing day - we craft a little on the topic "business cards" and buy the domains Kakaofino.com and kakao-fino.com

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Felchlin's cocoa bean type test

The next highlight: Today we got the result of Felchlin's cocoa bean type test.

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With Michael Beck in Munich

Today, another customer visit is being held: Marsha and Christoph are going to Munich for Michael Beck.

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2dn attempt

Marsha and Christoph are starting a second attempt to produce chocolate.

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First chocolate

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.

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Homework

Marsha und Christoph wollen ihre erste Schokolade in Heimarbeit herstellen.

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2.184

Today's harvest at the finca "Virginia" looks very promising - 2,184 pods!

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Animal assistance

Since today we have a 4-legged worker in the team - the anteater "Trompita".

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Dangerous encounter

Today our men killed a Barba Amarilla (Terciopelo Lanceter). Colleague Elmer was already bitten by a barba and was then hospitalized for 4 months.

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Samples for Max Felchlin AG

Today, Marsha and Christoph complete the samples for Max Felchlin AG.

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Research and tree nurturing on two continents

Intensive customer research in Germany - intensive tree nurturing in Guatemala.

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The first cocoa of our own!

From Guatemala arrives the news that we have so far 3.2 tons of cocoa from both fincas, which are packed ready in the warehouse - HURRAH!

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Eberhard Laepple very interested

Marsha and Christoph are at their third customer visit, at the Lagerhaus an der Lauter in Gomadingen-Dapfen on the Swabian Alb.

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New blood!

There is new blood on finca "Don Peter": A foal is born!

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Fermentation is running

News from Jorge from Guatemala regarding the state of fermentation and drying.

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Chocolate Boom in NBC News

An interesting article in the NBC News about the new chocolate boom in Guatemala.

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Chocolate Manufactory Schell

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.

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Practice makes perfect

Second roasting in self-experimentation. Mr. Storath gave us some tips on how to roast the cocoa beans.

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At the Confectionery Storath

First visit to recover new customers for our cocoa at Confectionery Storath in Scheßlitz-Stübig close to Bamberg.

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All beginnings are difficult

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.

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Home Again

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.

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