"Wow...
They tried selling me some too. I'm glad I didn't bite."
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Patricia D. posted a discussionStrawberries and pepper truffles
I a want to make different ganache using strawberries and black pepper. Does anyone have a recipe? Any other flavors & combinations that go well besides the classic ones? I have read the thread about flavors and odd inclusions but I need a recipe to follow, please.Thanks for your help!See More
Ruth Atkinson Kendrick replied to Jo-Ellen Fairbanks's discussion Airbrushing - problem with texture"At what pressure are you running?"
Heather Johnston replied to Donny Gagliardi's discussion Seeding with cacao butter"Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious."
thibault fregoni replied to thibault fregoni's discussion Dodgy Samoan cocoa dealer...."Hi Tom,
I Actually met with the group and bought some beans at the time you are talking about. there was a lot of excitement indeed!
I didn't have any problem getting the beans then.... only with Steve Brown who is a real nut! (not bean:)
The…"
Tom replied to thibault fregoni's discussion Dodgy Samoan cocoa dealer...."I met David about a year ago when he came out to Australia (actually I think he is Sydney based, but originally from Samoa) with Steve Brown (ex Adelaide boy but 20 years in Samoa) to promote and sell Samoan cacao. they seemed pretty…"
thibault fregoni replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate"Dear all,
During my chocolate classes, I always stress to the "students" about the amount of work involved in making chocolate. From the Plantation to the final couverture, bonbon, bar...
Gordon is making a lot of sense here!
$10…"
Alison Holland replied to thibault fregoni's discussion Dodgy Samoan cocoa dealer...."Thank you for sharing this info Thibault - much appreciated."
Jo-Ellen Fairbanks posted a discussionAirbrushing - problem with texture
When airbrushing I consistently get a splatter pattern not a thin layer of continuous color. When I adjust the nozzle the splatter gets bigger or smaller but again a splatter. I use a paasche HO311. Does anyone have any tips or tricks for obtaining a smooth looking, even layer of color when airbrushing?
thibault fregoni posted a discussionDodgy Samoan cocoa dealer....
Hello Everyone!!Thought I would share some issues I have had with a cocoa dealer called Richard david (actually a member of CL) from Samoa Or New zealand representing: My PARADISE FOODS or PREMIUM COCOA ENTERPRISE.Once the money was sent... no more news and certainly no cocoa.... and I am not the only one to have been ripped off by this fellow (Cravve from Queensland also) .Must be more out there who have had bad experiences and would like to share names of dodgy dealers?Cheers!See More
Maggie Calpin replied to Maggie Calpin's discussion Hilliard vs. Chocovision - Newby Here ;)"Thank you Karen for the information :) It is much appreciated!"
Karen Blueberry replied to Maggie Calpin's discussion Hilliard vs. Chocovision - Newby Here ;)"I've had a Revolation Delta machine for about 4 years now and can highly recommend it. If you have any questions on it at all contact Joe Crevino, he can be reached throught he Chocovision website. He's a great source of information on the…"
Clay Gordon commented on Clay Gordon's video
Introducing Kleego - A Melter and Conche for bean-to-bar chocolate makers
"Anish -
Yes, the Kleego is for conching so you put liquid chocolate (liquor or with added ingredients) into the machine. It is not a refiner. However, because of the way it's constructed, Kleego does the texture development done during conching…"
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Forum
Dodgy Samoan cocoa dealer....
Started by thibault fregoni in Opinion. Last reply by Brad Churchill 1 hour ago. 4 Replies 0 Likes
Hello Everyone!!Thought I would share some issues I have had with a cocoa dealer called Richard david (actually a member of CL) from Samoa Or New zealand representing: My PARADISE FOODS or PREMIUM COCOA ENTERPRISE.Once the money was sent... no more…Continue
Tags: share informatio, dodgy dealer, samoa
Strawberries and pepper truffles
Started by Patricia D. in Tasting Notes 2 hours ago. 0 Replies 0 Likes
I a want to make different ganache using strawberries and black pepper. Does anyone have a recipe? Any other flavors & combinations that go well besides the classic ones? I have read the thread about flavors and odd inclusions but I need a…Continue
Airbrushing - problem with texture
Started by Jo-Ellen Fairbanks in Tips, Tricks, and Techniques. Last reply by Ruth Atkinson Kendrick 2 hours ago. 1 Reply 0 Likes
When airbrushing I consistently get a splatter pattern not a thin layer of continuous color. When I adjust the nozzle the splatter gets bigger or smaller but again a splatter. I use a paasche HO311. Does anyone have any tips or tricks for obtaining…Continue
Seeding with cacao butter
Started by Donny Gagliardi in Tips, Tricks, and Techniques. Last reply by Heather Johnston 2 hours ago. 8 Replies 1 Like
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Started by Clay Gordon in Opinion. Last reply by thibault fregoni 4 hours ago. 61 Replies 2 Likes
When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue
Hilliard vs. Chocovision - Newby Here ;)
Started by Maggie Calpin in Opinion. Last reply by Maggie Calpin 17 hours ago. 2 Replies 0 Likes
Hi All!I would love any advice on what tempering machine I should purchase for my business. I currently own a gourmet gift basket store for over 5 years now, and really enjoy working with my vendors with chocolate and creating attractive and tasty…Continue
transfer sheet printing system
Started by Nadia in Tech Help. Last reply by Nadia 20 hours ago. 4 Replies 0 Likes
Hi i am in India and i want to setup a transfer sheets printing setup.Anybody kind enough to help me with what type of printer ? what type of colors should i get and where in india can i find them.Continue
Looking for small quantities of organic & fairtrade cocoa beans
Started by Michelle Goode in Uncategorized 22 hours ago. 0 Replies 0 Likes
Hi, I wonder if anyone can help? We are a small start-up chocolate maker based in the UK. We're looking to source organic and fairtrade cocoa beans - but in small quantities to start with. Can anyone recommend a supplier that ships to the UK…Continue
melanger necessary?
Started by beth campbell in Tech Help. Last reply by beth campbell yesterday. 16 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
Marking the Passing of an Inspiration: Mott Green
Started by Clay Gordon in News. Last reply by Alan Golub yesterday. 8 Replies 6 Likes
The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.Apparently, he working outside in the rain on something electrical and the unexpected happened.It is easy to underestimate what Mott did for the…Continue
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Blog Posts
Science Fiction Movie
Posted by Emay Wang on June 8, 2013 at 7:31pm 1 Comment 1 Like
I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.
But I have changed my point of view lately. With the help of great…
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Food & Wine's Best Chocolate in the U.S.
Posted by ChocoFiles on May 23, 2013 at 12:48am 0 Comments 1 Like
Food & Wine's Best Chocolate in the U.S.
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…
Continue
Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 1 Like
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
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