It's June 01, 2012 at 12:15AM. Do you know where your chocolate is?
Discover Chocolate and Live La Vida Cocoa!
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Tom replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"Thanks for the explanation Nat. I agree this is not part of fermentation that I have heard much about and it is interesting as it may help some of the growers I know make better chocolate."
Nat replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"I don't think we have to turn to malting as an explanation. It's basically a drying out of the pulp as Jim said, which probably reduces the anaerobic yeast stage of the fermentation with air gaps opening up in the beans faster. This…"
Rodger Lester commented on Clay Gordon's group Startup Central"Hello Start Up Central,
My start up company Sheba Spice/Trading is in the process of preparing to receive our first shipment of cocoa beans direct from grower in Tanzania. The beans will be delivered according to ICCO standard…"
The future of chocolate
Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.htmlLater she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:Suzie Hoban looks at the efforts of…See More
DiscoverChoc via TwitterThanks to RTianna for following ... Discover #Chocolate and Live La Vida Cocoa!
Tom replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"Seneca, I was meaning that during the time between cutting a perfectly ripe pod from the tree and the opening of that pod the seeds may undergo chemical changes similar to that of the malting process as they move towards germination. I am certainly…"
Tony replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"Hi Arthur,
Thanks for the information - I did buy a cheap gadget to measure the humidity - but it is too cheap, I bought a second one and they are 10% different! So I think I will buy a more accurate one.
Can you explain -cool "from 16 down to…"
Seneca Klassen replied to Tom's discussion The Malting Process as it Relates to Cacao Fermentation"It may be that I'm misunderstanding, but I wanted to clarify that germinated cotyledons should *not* be included in ferments...these will inevitably result in faulty outcomes, and should be discarded. Jim's comments make sense to…"
Arthur Zukayev replied to Tony's discussion Humidity? Too cold fridge? Problems with bloom"What creates moisture/condensation- is when you have a difference between your room temperature and fridge(if an open type one) is more than 5C.
I personally would not put chocolate in a freezer even for 5 minutes because you are…"
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/u4gRTMra ▸ Top stories today via @RoxChoco @phillipmintonmd @Lambrucia
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Chocolate Workshop: from bean to bar - PERU
April 19, 2012 at 11am to June 30, 2012 at 6pm – Cusco, Perú
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The Malting Process as it Relates to Cacao Fermentation
Started by Tom in Tips, Tricks, and Techniques. Last reply by Tom 6 hours ago. 8 Replies 1 Like
I have read now in a few places that the best chocolate is made from fermented beans that were left in the pods for about 4 days after picking before then being opened and fermented. This got me thinking about an explanation, perhaps this is akin to…Continue
Tags: cacao, process, malting, fermentation
Humidity? Too cold fridge? Problems with bloom
Started by Tony in Tech Help. Last reply by Tony 21 hours ago. 12 Replies 0 Likes
Hello!I'm new to this, so will welcome any advice.I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method.I have fairly consistent results (after buying several…Continue
What is a "Traditional Chocolate Truffle"?
Started by Bill Tice in Tasting Notes. Last reply by Bill Tice yesterday. 4 Replies 0 Likes
I have a dilemma. I entered what I thought was a "Truffle" contest and the winners were what I consider "Bonbons". I remember some time ago on the old Discover Chocolate site Clay defined several types of Truffle. I think they were: French,…Continue
Inclusion ratio in chocolate bar manufacturing
Started by Arthur Zukayev in Tech Help. Last reply by Sebastian yesterday. 1 Reply 0 Likes
Hello everyone. Interesting thing I came across- what is the ratio of inclusions(size of inclusions also) to put in a chocolate bar?Thing is- we were making bars last year and this order will repeat this year and we are trying to find some answers…Continue
a chocolatier's inventory tracking system
Started by Kalibri Anne in Tasting Notes on Tuesday. 0 Replies 0 Likes
Hello! I am looking for recommendations of a software or even a system of tracking inventory for a small but very exploratory artisan chocolate business (wholesells and direct sells product)? What are other chocolate business' using? ThanksContinue
Cocoatown Melanger Belt Change
Started by Katherine Botelho in Tech Help. Last reply by Katherine Botelho on Tuesday. 9 Replies 0 Likes
It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the motor "may" need to be removed in order to change the belt. Has anyone on this forum done this themselves? I'm a…Continue
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Started by Klassy in Tech Help. Last reply by david roberts on Sunday. 6 Replies 0 Likes
So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain.So I have been using standard chocolate transfer sheets I buy from chefrubber.com (great site). The sheets are…Continue
Tags: edible, printer, chocolates, tempering, truffles
Revolation x3210 beeping and flashing "HHH"
Started by Kai Kronfield in Tech Help May 25. 0 Replies 0 Likes
Hello,I have just purchased and unboxed a new Revolation x3210 and am anxious to use it. I have plugged it in, cleaned all the parts, alligned all the contacts, read all the directions and am ready to go. Turn it on and all it does is blink "HHH"…Continue
Tags: HHH, X3210, Revolateion, Chocovision
2012 cacao and chocolate salon - Lima, Peru
Started by brian horsley in Travels & Adventures. Last reply by Kai Kronfield May 25. 2 Replies 0 Likes
The 2012 version of Peru's cacao and chocolate salon takes place July 4-8. I'm not connected to the salon in any way, although I may give a presentation, the organizers have yet to confirm. The website is poor but the link is: …Continue
Where can I purchase wholesale chocolate in Florida?
Started by Lisa - Girasole Chocolate in Where to Buy. Last reply by ralph carnesecchi May 24. 17 Replies 0 Likes
Hi Everyone!I have a question that has probably been asked a million times but I can't locate the answer on this forum. Does anyone know where I can purchase wholesale chocolate in the TampaBay Florida area? I am also willing to have my chocolate…Continue
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Clay's Travel Blogs
Off to Bolivia: A Note from Volker Lehmann
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Off to Paris
Discover Chocolate in Paris - From Paris
Salon du Chocolat - Opening Night
Chocolate as Fashion: Défilé at the 2010 Salon du Chocolat
More Discover Chocolate in Paris 2010 / Salon du Chocolat Photos
Tentative 2012 Travel Programs
June - Salon du Chocolat, Brasil
September - Yucatan (September)
October - Chocolate Unwrapped (London)/Salon du Chocolat (Paris)
Blog Posts
The future of chocolate
Posted by Vercruysse Geert on May 31, 2012 at 2:11pm 0 Comments 0 Likes
Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:
http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.html
Later she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!
The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:…
moulded chocolate wont release after 15-20 min in refrig
Posted by ralph carnesecchi on May 28, 2012 at 9:18pm 0 Comments 0 Likes
Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded…
Moulded chocolate won
Posted by ralph carnesecchi on May 28, 2012 at 9:18pm 0 Comments 0 Likes
Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded…
Philadelphia Chocolate?
Posted by Dee on May 28, 2012 at 12:35am 3 Comments 0 Likes
Hello,
It's been a while since I've visited The Chocolate Life. When I was here last, my favorite place to eat chocolate was a small place in Philly called Naked Chocolate Cafe. From what I have heard, they aren't there anymore. Their website was never much help (and still isn't).
So, my question is, is there a cafe type of place where I can get some really nice chocolate in or around Philly?
Thanks for your suggestions!
stuff
Posted by Paul John Kearins on April 29, 2012 at 10:00am 0 Comments 1 Like
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…
ContinueLast episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate
Posted by Vercruysse Geert on April 25, 2012 at 3:12am 0 Comments 1 Like
The Innovators In Pursuit of the New for 100 Years Felchlin
Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity:
- The products – these have developed over time but…
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