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No need to temper chocolate? from Santa Barbara

Started this discussion. Last reply by cheebs Feb 15. 8 Replies

Hello,Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingredient can acheive that?What are the draw back?Although I…Continue

Tags: chococlate, couverture, cooking, barbara, santa

 

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Alek Dabo replied to Sandy Phillips's discussion Santha 11 for sale in the group Classifieds - For Sale or Wanted
"Hello, I am interested but have 3 questions : What year model is your Santha 11? Is it 110 Volts ? Where are you located ?  Thank you very much, Alek@cacaoauthority.com"
11 hours ago
Alek Dabo joined Clay Gordon's group
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Chocolate In India

Along with Australia and Hawaii, a very large number of ChocolateLife members are in India. ChocolateLife member Subhashini Rajasekaran asked me to put together this group as a place to gather and discuss.See More
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International Chocolate Awards

The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More
Feb 21
Alek Dabo replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"The non-existence of the $100 chocolate bar tells a lot abou the level of development of the chocolate business. It is true that marketing/ranking/the press are sometimes the only justification for a wine to sell for several hundred dollar, but I…"
Feb 18
cheebs replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Sorry but the description is pretty clear in the very first line:  Brazil Dark Dipping Chocolate (in the chocolate industry also known as Melting Chocolate or Confectioner's Coating) 25 lbs"
Feb 15
Alek Dabo replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Hello Justin, Thank you very much for these details. However, I cannot see on your product presentation page at…"
Feb 15
Justin Sullivan replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Hi Alek, My name is Justin and I work at Santa Barbara Chocolate Company, and we clearly state that this is a compound coating in our write-up, also known as confectioner's coating. In no way have we omitted the truth or tried to be dishonest.…"
Feb 14
Justin Sullivan replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Hi Alek, My name is Justin and I work at Santa Barbara Chocolate Company, and we clearly state that this is a compound coating in our write-up, also known as confectioner's coating. In no way have we omitted the truth or tried to be dishonest.…"
Feb 14
Justin Sullivan replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Hi Alek, My name is Justin and I work at Santa Barbara Chocolate. Pleasure to meet you. The Santa Barbara Chocolate product known as Brazilian Dipping Chocolate is not a cocoa butter based couverture chocolate. It is technically known as…"
Feb 14
Alek Dabo replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"Thank you very much Sebastian and Larry. I understand very well.  So, this is closer to lying that advertising since they do not mention "compound" or the fact that this is not a 100% cacao product. At $139 for 25 Pounds I should have…"
Feb 14
Larry replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"The difference between "Chocolate" and "Compound Coating" is the fat used. Chocolate is made with Cocoa Butter which is why it must be tempered. - to get the proper crystal form of the cocoa butter. Some other fats i.e. coconut…"
Feb 13
Sebastian replied to Alek Dabo's discussion No need to temper chocolate? from Santa Barbara
"The link doesn't go anywhere with information on it, however if they're claiming it's chocolate that doesn't need to be tempered, either: 1) it's compound, and they're calling it the wrong thing 2) It's a bar…"
Feb 13
Alek Dabo posted a discussion

No need to temper chocolate? from Santa Barbara

Hello,Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingredient can acheive that?What are the draw back?Although I occassionally fail the tempering process, I do find it that complex. Thank you.…See More
Feb 13
Alek Dabo replied to PHLChocolate's discussion Overcrystallized Chocolate in the group The Science of Chocolate
"Hi Thomas, Did you get an answer on how long the chocolate coudl be kept? Or how often the big "Chocolatiers" empty their tank? Thanks. Alek"
Dec 5, 2013
Alek Dabo joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Dec 5, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Grinding beans from a plantation in Madagascar to make my first chocolate (not a great success, though..)
My favorite chocolate is:
Amano Dos Rios

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