tanbun.org

Tan Bun Skrati

Tan Bun Skrati is handcrafted with love. Our cacao trees grow on fertile soil that was shaped by the rivers of Suriname. From seedling to maturity, we care for them in gardens and estates near Paramaribo. Twice a year it s harvest time. We then bring the pods to our studio in the city and through some good-old traditional processing turn the beans into micro batch chocolate. No additives, no chemicals; only time, skill and attention. Ellen and Rutger Lem Ligteringen.

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Ellen Ligteringen

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Tan Bun Skrati | tanbun.org Reviews

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Tan Bun Skrati is handcrafted with love. Our cacao trees grow on fertile soil that was shaped by the rivers of Suriname. From seedling to maturity, we care for them in gardens and estates near Paramaribo. Twice a year it s harvest time. We then bring the pods to our studio in the city and through some good-old traditional processing turn the beans into micro batch chocolate. No additives, no chemicals; only time, skill and attention. Ellen and Rutger Lem Ligteringen.

<META> KEYWORDS

1 history of skrati

2 cacao gardens

3 growing and processing

4 small scale production

5 workshop

6 coupons

7 reviews

8 scam

9 fraud

10 hoax

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history of skrati,cacao gardens,growing and processing,small scale production,workshop

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Tan Bun Skrati | tanbun.org Reviews

https://tanbun.org

Tan Bun Skrati is handcrafted with love. Our cacao trees grow on fertile soil that was shaped by the rivers of Suriname. From seedling to maturity, we care for them in gardens and estates near Paramaribo. Twice a year it s harvest time. We then bring the pods to our studio in the city and through some good-old traditional processing turn the beans into micro batch chocolate. No additives, no chemicals; only time, skill and attention. Ellen and Rutger Lem Ligteringen.

INTERNAL PAGES

tanbun.org

1

cacao gardens

http://www.tanbun.org/03cacaogardens.htm

Suriname is part of the Guyana Shield in South America and is 80% covered with rainforest. The Suriname climate is very favourable for growing cacao trees as well as for the harvesting of cacao. The soil determines the quality of the cacao. The coastal region of Suriname consists of soil types that are rich in nutrients, which benefits the taste of the cacao. Cacao trees with fine flavour beans.

2

Tan Bun Skrati

http://www.tanbun.org/index.htm

Tan Bun Skrati is handcrafted with love. Our cacao trees grow on fertile soil that was shaped by the rivers of Suriname. From seedling to maturity, we care for them in gardens and estates in Paramaribo, Wanica, Saramacca, Para and Commewijne. Twice a year it s harvest time. We then bring the pods to our studio in the city and through some good-old traditional processing turn the beans into micro batch chocolate. No additives, no chemicals; only time, skill and attention.

3

history of skrati

http://www.tanbun.org/02historyofskrati.htm

Influences of immigrants on skrati. Besides the similarities between the cacao of the region, every region and country has personalized the cacao by blending herbs and flavors and by incorporating the cacao in rituals. Beirum is added to the cacao and gives the skrati the real Surinamese taste. The influences of immigrants on skrati you find in traditions such as 'aiti dei' and 'Kabra neti'.

4

workshop

http://www.tanbun.org/07workshop.htm

Every Friday we open our studio for workshops on tree-to-bar cacao making. In 2,5 hours time you'll learn everything there is to know about the history of tree-to-bar cacao making in Suriname,. You do a blind tasting, make your own skrati and when in season even sow seeds to take a tree home! For more information and where to book, read here .

5

small scale production

http://www.tanbun.org/05smallscale.htm

Tree-to-bar chocolate chain and price. Our chocolate making for us means a decent industry, filled with love and care. This makes our bars higher priced then most other bars. When you eat our bars you are not exploiting anyone nor the environment and you can taste that! Tree-to-bar is the shortest and clearest of chains in the world wide cacao industry. Every step of the production from harvest till making chocolate bars is done by the same hands. And finally, there is the aspect of availability. Few...

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paramaribospan.blogspot.com

Paramaribo SPAN: Project: Een Lekkers, by Ellen Ligteringen

http://paramaribospan.blogspot.com/2010/03/project-een-lekkers-by-ellen.html

Monday, March 8, 2010. An unidentified visitor to the SPAN exhibition reacts to Ellen Ligteringen's chocolate. Ellen Ligteringen's Een Lekkers. Project occupies two small rooms adjacent to the kitchen in the DSB Bank gardenhouse, the main SPAN exhibition venue. In the scullery, she has set up a gedachtentafel. Or "table of thoughts", a sort of recreation in miniature of her studio. Displaying the weird objects she makes from chicken leather. Like George Struikelblok's Groei. Are you in the yes-mood?

tip-suriname.biz

TiP Suriname - About us

http://www.tip-suriname.biz/links.html

Peperpot Plantation Cacao and Wine tasting Tour:. Domburg / Lelydorp Tour:. Fine quality exotic wines. Suriname Jewish Heritage Tours op Facebook.

lmpeltier.wordpress.com

Lauren M. Peltier – Ebb & Flow

https://lmpeltier.wordpress.com/author/lmpeltier

Author: Lauren M. Peltier. Like everyone, I am many things, all at once: A writer and a literature scholar. A surfer/swimmer. A displaced Texan. An amateur watercolorist. The wife of a member of the U.S. Foreign Service. That girl you REALLY wished you hadn't asked to tell you about her recent favorite read. And, apparently, a blogger. This gorgeous, peculiar thing is the pod that holds all that cacao goodness. Chocolate tea and a chocolate cupcake. Hard for me to be a happier girl. Our baby cacao trees!

tip-suriname.com

TiP Suriname - About us

http://www.tip-suriname.com/links.html

Peperpot Plantation Cacao and Wine tasting Tour:. Domburg / Lelydorp Tour:. Fine quality exotic wines. Suriname Jewish Heritage Tours op Facebook.

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Tan Bun Skrati

Tan Bun Skrati is handcrafted with love. Our cacao trees grow on fertile soil that was shaped by the rivers of Suriname. From seedling to maturity, we care for them in gardens and estates near Paramaribo. Twice a year it s harvest time. We then bring the pods to our studio in the city and through some good-old traditional processing turn the beans into micro batch chocolate. No additives, no chemicals; only time, skill and attention. Ellen and Rutger Lem Ligteringen.

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