TOM'S REPORT, TRIP TO COTE D'IVOIRE 2023 - Click to See Details - JUNE 18, Teaching day the the N'Douci Education Center

SUNDAY, JUNE 18

We left the hotel at 10 AM and went to the bank, which is in a nearby town, Tiassalé.  I needed to get 640,000 CFA to pay the hotel bill, lunch, gas, and Roger and Jean Joel.  I had only 300 euros in my wallet.  To get that amount, I needed to pull out 500,000 CFA from the account.  So I tried 500,000.  Nope.  300,000 CFA.  Nope.  100,000 CFA.  Yup.  Then I did that four more times and voila!  I had the cash to finish the trip!

Then we had a quick breakfast.  I bought two roasted plantains and a bag of peanuts to go with my bottled water—through the car window.

When we arrived at the center, the mélangeurs were spinning away, although they had quit during the night during a power outage.  Fortunately, Klaus who was sleeping on the tile floor in the next room, restarted the machines.  Klaus is a real blessing.

OK, it was time for tempering and molding class.  First, I started by emptying the small mélangeur into a bowl.  Then I showed them (Klaus, Roger, and Antoine) how to take the chocolate’s temperature using the thermometer gun that we had bought.

I also showed them how to pull chocolate out of the new mélangeur—by removing the cotter pin and pulling on a lever.  We then tipped the bowl forward and removed some chocolate.  

I put some of the chocolate in the new tempering machine, but we were unable to get it to spin.  I could hear the refrigerator working, however.  I told Jean Joël that this would be his first “next” job for PH&F—contacting the manufacturer (Balu) and asking him to show us how to use the machine.  CocoaTown does not ship any literature with their products, so we have to look things up online or call them.  It being Sunday, this was not possible.

 

David and JP Bolou stopped by with their truck.  I was so busy teaching, I didn’t even notice how they managed to put the very heavy melangeur into the truck.  Anyway, it was good to see them. 
I was concerned when they asked for the papers, as these were with Mathurin, who had taken care of the customs details and therefore not immediately available.  Apparently Gagnoa is a place where officials stop you when you have something showing in the back of your truck.  But they had no troubles.  Probably because it was Sunday and the officials were at church.  

The picture is of the tail-end of the truck turning the corner, with David riding in back for 5 hours over rutted roads!

 

We could use the vibrator on the tempering machine, however.  I showed Roger, Klaus, and Antoine how it knocks air out of the chocolate and makes the top surface of the bar more attractive.

 

 

I also showed them how to tell when the chocolate is almost ready for unmolding—by turning the mold over.  

The clear parts are where the chocolate is pulling away from the plastic.  

When the bottom is 100% clear, the chocolate is ready for unmolding.

 Right, the 100-g bar mold, filled.

 

 

 

 

  The 100-g bar mold shows the chocolate beginning to pull away from the plastic.

 

 

 

Right, the teacher’s bars and the student’s bars.  I explained that just as one cannot become a lawyer after one day of study, one cannot become a chocolate maker after merely a day either. Roger also learned the importance of reheating the chocolate so it isn’t too thick when you spread it in the mold.

 

We wrapped disks and bars in foil.  

Roger will have to contact a printer to get help designing the paper sleeves.

Our tasks completed, we finished around 2 PM, ate lunch, went to the hotel, showered, and headed southeast toward Abidjan.

In Yopougon, which is northwestern Abidjan, we went to the Cosmos to buy an air conditioner for the wrapping room—where surfaces and products must be cool so the appearance of the chocolates isn’t ruined by greasy fingerprints.  Unfortunately, the fancy store wouldn’t accept credit cards.  So, we’ll have to send a bank transfer.

We arrived at the airport with plenty of time.  I spent an hour and a half in line, which was not easy.  

Once I’d checked in, I went back out into the front room and spent 45 minutes with Roger and with Dr. Brou who is the president of the Yedie cooperative.  We agreed to meet in September when perhaps I’d have some news about our project with TechnoServe.

 

Well, it was a very productive trip.  We have sown some more seeds.  

Thanks to the Board of PH&F for their support!  And thanks to Peggie for adding so much richness to the trip.  She was very much appreciated by our hosts.  

Onward and Upward! Tom