Hi boys and girls, i'm Ronny, the distiller and chocolate maker from Belgium. Maybee some people dissapoint, but i have a werkpermit, yes, and i have license for this, yes, and the governement check the distillery every month. But i invite everybody that not sure about the taste, the quality come to taste, no, i will come by you so you can change your mind. And i distill real Gin, not fake gin from i was 17, with the best juniper berries, my distiller stay on the top from distillers in the world, a ''Muller'' from Oberkirchen Swartzwald Germany. I come from a country with the best chocolats of the world, and i come from the village where stay the biggest Chocolate factory off the world, where they make more than 1000 diffrent chocolats for many marks in EU. And here, i get advice from an Belgium ingeneer expat that works there many years in the production by Barry Callebaut, yes, Swiss Belgium company. Him say before also, nobody can make chocolate in Thailand, but him see, taste, check and change his mind... ???? ???? ???? ???? So my chocolats that i produce melt here quicker than the import, becous i go for quality, use only cacaobutter in place the palmfat what give a higher melt point, but i go for full taste in everything i produce. Ps... Palmfat cost 50 baht/kg cacaobutter 600 baht/kg.
And yes, i controle the yeasting from the beans and use not bananaleaves as yeast culture like the thai do... ???? ???? ???? But the quality and taste from the cacaobeans here are very very good.... if, the right yeadtculture and correctly roosting. I want only say... come to visit me www.jrtoppi.com, you not need to buy, only look. ????
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