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Hi,I want to buy a lot of moulds and on aliexpress.com it a great price.I just wonder about the size of each piece - it is 2.8*2.8*1.5cm, and 13gr in weight.Is it a good size for a piece or is it too small?Here is the link to the product:…Continue
I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about because some makers maybe get a bag or two in from obscure sources and heavy metal testing may not be something…Continue
Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose. Has anyone here tried using beet sugar in their chocolate? Or have you tried coconut sugar as well?…Continue
Hi everyone,have been using my premier 2ltr wet stone grinder but have run into a potential disaster.I have only used it 3 times so far and its been brilliant, however on my last run on it some sickly looking dark green/black liquid was coming out…Continue
I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is…Continue
Hello everyone! I'm working on a specialty cordial recipe and have a couple questions. Has anyone used from scratch brandied cherries in their cordials vs jarred maraschinos? Have you had any trouble with additional water content? Also, is there any…Continue
Hi everyone,We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars. We have a few stores who have improvised displays of our bars - in baskets, or in tea type boxes, or on risers, but now some new stores…Continue
Hi, About 6 weeks ago I opened up a chocolate kiosk within a very popular candy store, now what I taught would be smooth sailing has proven to be a real challenge.. I am restricted to 160sq/ft production and retail space.I am offering a bit of…Continue
Hi All,just thought I would share a recent idea I had for conching in my wet grinder. Conching is often done at temperatures higher than that reached by a wet grinder. So I borrowed my father-in-law's sous vide temperature control unit and came up…Continue
June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.
I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.
$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.
Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…Continue
Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.
Here's some extract from the document :
"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…
Dear chocolate makers and chocolate lovers,
I wanted to share my blog, where I'm writing about my chocolate-making endeavors and experiences. Please feel free to comment. If you'd like me to highlight your business or your ideas, shoot me a private message and I'll reach out to do an informational interview.
Thanks for being such a great community!
When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.
Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)
On my …Continue
Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.Continue