Discover Chocolate and Live La Vida Cocoa!
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Alan McClure
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- Columbia, MO
- United States
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IMO all of Arthur Knapp's books on cacao/cocoa and chocolate are worth reading.
I was with you until the part where you said that "some produce chocolate from the bean while others take it to the next level."
I think that there is plenty of excellent chocolate these days that doesn't need to be taken to a "next level." In such…
Sorry,
I didn't notice that you used Agave syrup. Can you give us the whole formulation? As has been mentioned, this complicates things, so before trying to trouble-shoot tempering, I'd like to see how much moisture you likely have in the mix.
What do you mean by: "tried to temper raw chocolate at 115 F today?"
Chocolate will not be tempered at 115 F. Can you explain the exact process that you used? It will then be easy to trouble shoot that way.
Sorry my link didn't attach.... they are: www.frenchbroadchocolates.com Click on their newsletter link and scroll down until you see "Seed to Bar" .
Just heard of another possible bean-to-bar in the makes. I have heard great things about this shop in Asheville, NC. Haven't been there though. They mention their plans in the newsletter link on their site. Can't wait to try!
So, is this the new tr…
Adding my company Mindo Chocolate Makers: Micro-batch, bean to bar. We buy the beans right out of the pod and control the entire process including fermenting and drying all the way to molding the bars. We also make our own cocoa butter that we add t…
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My first taste of my own chocolate after purchasing a Santha.
- My favorite chocolate is:
- I appreciate many bars made by several bean-to-bar makers, in Europe, the US, and elsewhere.
Comment Wall (16 comments)
- At 2:19pm on January 13, 2010,
Matt Caputo said… - Alan,
Good of you to email me. It is a shame but I won't be at the show. This will be the first time in years I won't be going, but I have too much to work on hear. You are welcome to call or email anytime. My cell and office phone are below. I am always ready to talk chocolate.
I hope you have a good show. You should send me a sample bar or two. It has been a couple years since I tried it. I have been meaning to carry your product, but I have SOOOOO much Madagascar and I have never gotten around to it. I would like to reevaluate. If it is not too much trouble, you can just give a couple bars to Art at the show. I seem him at least once a week.
Also, you should stop by Chocolatier Blue in Berkeley. If you do tell me and I will let him know you are coming so he will give you the grand tour. Definitely my favorite filled chocolatier in the U.S.
Best,
--
Matt Caputo
Director of Marketing
Tony Caputo's Market & Deli
www.caputosdeli.com
caputo.matt@gmail.com
Office: 801.531.8669
Fax: 801.532.2930
Cell: 801.897.9974
Twitter: @CaputosMarket
- At 2:42pm on March 12, 2009,
IslaReina said… - Hi Alan, I'm from CoMo also; I can't believe I've never been by your store. I can't wait to stop by when I return to the states.
- At 2:53pm on March 3, 2009,
Mindy Fong said… - Hi Alan,
I sent you an email through your website. Sorry to make such a fuss about this, but would love to hear your thoughts as a non-re-melter on this re-melter subject.
Mindy
- At 2:24pm on December 14, 2008,
holycacao said… - My partner in my company, Zev ordered from you directly and had it shipped to my parents house in America. I just got back from the states and am working on a roaster made from an old gas maytag clothes dryer and some kind of winnower.
I really want to make some madagascar but it is very difficult to find someone to ship small quantities here at a reasonable price. I found in European warehouses but I'm having trouble figuring out the export ing. It seems that I need to have beans checked by an equivalent of the usda (don't know the eu one) in order to get a phyto since the phyto does not apply to beans in warehouse.
Anyway I appreciate what you have done with your chocolate and also the advice and help you have been for me. I wish you the best of luck.
- At 6:42pm on December 13, 2008,
holycacao said…
- Hi Alan,
I just wanted to let you know that I tried your three Madagascar bars next to many Madagascar bars. I loved the 75, a lot! It really reminded me of a 77% that I made not so long ago (except yours was roasted perfectly- not too high - I think in my batch roasting of these beans I may have gone a little high on some roasts since the roast flavor is a little more pronounced than I would like- and I noticed how well roasted yours was.
- At 1:03am on December 5, 2008,
Madame Cocoa said… - Alan, pleased to meet you. Looking forward to more interaction. I just did a great holiday collection of craft American makers that was a real hit and included Patric of course. PS - thought the "personal note" on your last newsletter hit the mark - thanks for your expression of pride. - Mme C.
- At 8:23pm on October 5, 2008,
The Republic Of Chocolate said… - hello alan thanks a lot for acepting my request!!...
- At 7:57pm on September 26, 2008,
Tracey Downey said… - Hi Alan,
I got the bars you sent yesterday! Wow, what a difference. I love the new one!!! Great Job! Are you happy with the quality? They turned out very nice!!
Hope to meet you in person some day,
Tracey
- At 7:58am on September 13, 2008,
Curtis Vreeland said… - That was a very nice chocolate tasting area at Slow Food Nation. You are making some great bars. Will contact you later.
- At 12:21pm on September 9, 2008,
Tracey Downey said…
- Hi Alan,
How are your molds? I spoke with the manufacturer and am interested in seeing your results and getting your feedback. Hope you are well!
Take Care,
Tracey Downey
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