One day I hope to be able to replay you for the knowledge you are sharing. In the meantime I’ll keep buying your chocolate. Thank you 🙏🏽

Fantastic!

Thank you dear. 😊🙏

Thank you Dylan for your help. I'm new at this and learning from you is a huge help.

I learned so much from you! I will be recommending your channel to our cacao farmers group😀

Nice one Dylan, all very good relevant info .Thx.

Hello!

Hi Dylan, I may have missed a video about cocoa butter, but you have mentioned you buy it separately from the coca beans and that you don't extract it with a heat-press at your factories. Could you elaborate more on cocoa butter economics and quality control. The heat-press extractors are economical and you can control the quality better plus you get coca powder for other products.

Awesome video

As coffee and other import products , make it a focus of your business plan to reach fair trade only , eliminate the middle man eliminate the exploitation , if you are making a good profit the farmer should be also ,and not compared to there already exploited poor pay scale, another well done informative video . Looks like your dialing it all in , keep at it , cheers , and ill have to order some dark chocolate at some point

Where do I buy the beans, at the

Hello. I am really curious to know why you don't source from Cote D'Ivoire and Ghana. They are world's top cocoa producers.

Hi sir,

When you are making a larger batch of chocolate and are not quite ready to mold it all at once. Can you just let it set (pretemper) and then just break off, melt and temper as needed? Awesome videos, thank you so much for all the knowledge.

do you guys separate the cocoa butter from the cocoa powder? i'm a small organic cacao grower in the philippines, and have tableya as an end product. looking into healthy dark chocolates :)

im thinking about buying raw cocoa nibs,should i roast them the same as normal beans?or they have different roasting temperatures?

I'm assuming those beans are not toasted yet? Also, I live in Ecuador and have gotten beans from El Oro and Esmereldes. I don't go through a broker. I go right to the farm. That being said I need to be sure the beans I'm getting are good, so your videos on how to determine if a bean is good or not are excellent!

Why don’t you have a sample from Ghana? Ghana is the second largest exporter of beans in the world. I’m curious...

I spoke to a food safety expert over the phone, who didn't sound too pleased about surface mould on beans. Do you know if surface mould can introduce toxins into one's chocolate, and if it isn't a problem, how does one convince the food safety inspector of that? Thanks in advance.

Hi Dylan, how safe is to eat not roasted beans, I am just thinking of salmonella that might be inside the beans due to possible damaged shell. Thank you