The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ramon Recalde
  • Male
  • Millstone Township, NJ
  • United States
Share on Facebook
Share Twitter

Ramon Recalde's Friends

  • Nathalie Areco
  • Amira Recalde
  • Roxanne Browning

Ramon Recalde's Discussions

The perfect paring: Chocolate with _____?

Started this discussion. Last reply by Evert-Jan De Kort (Choqoa.com) Jul 17, 2012. 4 Replies

As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and flavor perceptions are not as “mature” as an adult.…Continue

 

Ramon Recalde's Page

Latest Activity

Ramon Recalde shared their blog post on Facebook
Nov 30, 2013
Bob R replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____? in the group The Science of Chocolate
"Just one additional comment - if you have 75% or higher dark chocolate (which is usually healthier anyway), try it with port wine. Vintage port wine is very sweet so it compensates for the lack of sugar in bittersweet or even very bitter…"
Aug 25, 2013
Louis Varela replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____? in the group The Science of Chocolate
"Why, the perfect pairing with dark chocolate is ... mezcal! http://fave.co/10DGAiR"
Apr 25, 2013
Patricia Chapman replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____? in the group The Science of Chocolate
"Sorry to be unoriginal, but for me it is coconut and dark chocolate."
Dec 26, 2012
Ramon Recalde posted a blog post

There is chocolate and there is CHOCOLATE...

As consumers, we are so demanding, sometimes fixated, in knowing where our water, milk, fish, meat, cheese, fruits, spirits, etc, originate. As an example, we are willing to pay $15, 20, 25 or more for a pound of prime beef, excellent fish or cheese as long as we are told of the origin. But when it comes to “fine” chocolate, people will open up their wallets to the tune of $25, $30, $40, $50, or $60 per pound at well-known chocolate retailers; but do we ever stop a minute to question where that…See More
Oct 12, 2012
Ramon Recalde shared Clay Gordon's group on Facebook
Oct 12, 2012
Ramon Recalde joined Clay Gordon's group
Thumbnail

Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
Aug 2, 2012
Evert-Jan De Kort (Choqoa.com) replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____?
"I'm experienced in some wonderful matches to whisky. The complexities of both result in some elevating experiences. I've tried (red) wines, but often found the origine chocolate to strong, it pushed away the wine, even bold argentinian…"
Jul 17, 2012
Tom replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____?
"Last week I really enjoyed Askinosie's Davao Dark with Fuji apples, really good combo! My other fav combo is to have a hot chocolate with any meal or food that has chilli in it. I am not a big fan of putting chilli in my chocolate or in a hot…"
Jul 2, 2012
Ramon Recalde replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____?
"Dear Clay, As usual, when I read your posts, I keep on thinking "man, this guy's passion is way beyond my pay grade."   Just amazed at the level of preparation you go to entertain your guests: A HOST to the…"
Jul 1, 2012
Clay Gordon replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____?
"Ramon - This is a very interesting question and one I work on quite a lot when I put together my "Sophisticated Pairings" events. I did one last weekend and here are some of the ingredients and highlights: I used four chocolates - Felchlin…"
Jul 1, 2012
Bridget F Trice replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____? in the group The Science of Chocolate
"Wine. I used to work for a truffle master and one of the things we would do was go to wine tastings and show people how our truffles worked worked with wine. We found that most white and some milk went well with various types types of white wine.…"
Jun 29, 2012
Ramon Recalde shared their discussion on Facebook
Jun 29, 2012
Ramon Recalde shared their discussion on Facebook
Jun 29, 2012
Ramon Recalde shared their discussion on Twitter
Jun 29, 2012
Ramon Recalde replied to Colin Green's discussion Manually Enrobing
"Colin, As you know now, strawberries and raspberries...Two completely different animals! They both will break apart, at different stages due to the water content. Raspberries are made of many little "capsules" holding juices. that is why…"
Jun 29, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Freshly roasted Chocolate nibs. My father knew, traded and worked with the cacao industry in Ecuador. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan...the whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cocoa beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality cacao nibs freshly and uniquely roasted. Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on...
My favorite chocolate is:
My own...

Ramon Recalde's Photos

Loading…
  • Add Photos
  • View All

Ramon Recalde's Blog

There is chocolate and there is CHOCOLATE...

Posted on October 12, 2012 at 1:00pm 0 Comments

As consumers, we are so demanding, sometimes fixated, in knowing where our water, milk, fish, meat, cheese, fruits, spirits, etc, originate. As an example, we are willing to pay $15, 20, 25 or more for a pound of prime beef, excellent fish or cheese as long as we are told of the origin. But when it comes to “fine” chocolate, people will open up their wallets to the tune of $25, $30, $40, $50, or…

Continue

What cacao makes the best Single Origin Dark Chocolate bar? Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you cons…

Posted on June 12, 2012 at 10:00am 0 Comments

What cacao makes the best Single Origin Dark Chocolate bar?

Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you constantly hear: “make sure to use the best quality chocolate you can find.” But what is…

Continue

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service