Out of Stock – TEMPORARILY

This is the kind of announcement that I just loathe making, but here is it. We are temporarily out off ALL cocoa beans. We have both the main crop Ghana Forastero and Organic Ocumare on order. They should well have been here by now (they were ordered before we ever ran out last month) but FedEx lost the shipment of Ghanans. How do lose that much cocoa? You tell me and we will both know! The Ocumare has hit problem after problem – bad quality that my importer turned down, floods in Venezuela, and more shipping problems. No excuses, just the facts. A good crop is on the way.

So this is how I guess it will have to go. I will tentatively take orders for the Ocumare and Ghana, give quotes for shipping amounts, and put you on a list to notify when they come in. I can not take any payments now for just cocoa beans as I do not know how much the beans will finally be until they actually arrive. I can and will accept orders on the Kits and Cocoa Mill as they are a set price regardless of the cocoa beans included, but of course the kits will not ship until the new stock is in.

Thank you for your understanding, and patience, and as my supplier said to me “hang in there, I will take care of you”.

I apologize for the inconvenience folks.

11 Responses to “Out of Stock – TEMPORARILY”

  1. I just returned from the Caribbean island of Dominica with several “logs” of chocolate(one dozen cigar-sized logs cost $3), which I believe is basically coco. They process their beans with very little equipment, short of an old fashioned meat grinder. How do I convert these logs of coco into milk chocolate?

  2. Sorry this is a bit of a non-sequitor to the ablove threads, but I am considering having a bowl-and-wheels style conch made in a local shop. Can anyone recommend how I should determine the best rate of travel of the wheels around the bottom of the bowl. In other words, if I have a bowl that’s about 12 inches in diameter, How many RPM should the wheels be going around? Cheers.

  3. Mike, check out the recipe section. There is a milk chocolate there. What you basically have is cocoa liquer – but be aware, it is going to be more coarse than if you put it through the Champion.

    Greg. Within reason, go for high speed. You want to develope some shear. That said, you of course don’t want it to splash out. I would love to see pictures when you are done and find out how it works. What are you planning for the wheels to be made of?

  4. I suppose it’s all going to boil down splash out and to whether the motor can handle the load. I think I may brainstorm a bit with my engineer friend and see if there isn’t some way we can figure out the load that will be created by pushing the wheels through the chocolate. Do you have any ideas about viscosity values for chocolate liquer? I imagine some way to regulate the speed of the motor would be nice but those add ons get costly fast (so do gear boxes)– I’ve been looking around– so I’d want to try my best to get it right the first time out of the starting blocks. Cheers, G.

  5. I just found this good site that explains the concept of viscosity and gives some examples of viscosities of choclate in standard as well as industry specific units– http://xtronics.com/reference/viscosity.htm

    I emailed the site author and asked if he knew how to convert between the industry units and standard units. I’ll let you know if I hear anything usefull from him.

  6. Very few folks use McM readings anymore for chocolate – the industry standard is % torque on a Brookfield viscometer. The 20 RPM reading on this equipment, multiplied by 250, will give you cP, which will be more meaningful to your engineer friend. Chocolate liquor at 40.5C will probably be in the range of 3000-5000 cPs.

  7. I didn’t know this site existed until today. I hope I can find an opportunity to try some of this out.

  8. How do i make chocolate bars at home from cocco powder?

  9. Thanks Scott. You mention that “Chocolate liquor at 40.5C will probably be in the range of 3000-5000 cPs.” Which direction would you expect that change by adding sugar or cocoa butter to the liquor? I’m guessing more viscous with sugar and less viscous with butter… Is that correct?

  10. yup. John, it may be time to add a discussion board section 😎

  11. WOW, don’t visit my own site for a day or two and it goes on without me :0

    The discussion board is in the works as I type this – it is coming integrated with the new shopping cart and product handling software. Within a couple of weeks I hope.

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