The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Brady's Friends

  • Jessie Dardar
  • Louis Varela
  • Frank Homann
  • Brian S. Ruggles
  • Thomas Maloney
  • Adriennne Henson
  • Susana Garcia
  • Scott
  • Roxanne Browning
  • Ivica
  • Andre Costa
  • Bhuvan
  • H.C. 'Skip' Bittenbender
  • New Wave Girl
  • Zev

Brady's Discussions

Pralus packaging

Started this discussion. Last reply by Hans Jun 22, 2008. 6 Replies

notes on flavor

Started this discussion. Last reply by Eric G Jan 20, 2010. 17 Replies

 

Brady's Page

Latest Activity

Brady might attend Conrad Miller's event
Thumbnail

Chocolate Earth Grand Opening at Chocolate Earth

January 28, 2012 at 4pm to January 29, 2012 at 12am
The world's largest gourmet chocolate retailer and wholesaler, Chocolate Earth brings a new dimension to the chocolate world featuring all of the best craft and artisan makers from around the globe.  We will have drinks, music, savories, and, of course, plenty of chocolate!See you there!See More
Jan 26, 2012
Brady is now friends with Jessie Dardar and Scott
Aug 8, 2011
Brady and Louis Varela are now friends
Apr 22, 2011
Brady replied to Casey's discussion Bean to bar chocolate makers
"Hi Louis, What is the relationship between Ki Xocolatl and CACEP, a chocolate manufacturer in Tabasco?  Is Ki Xocolatl subcontracting CACEP for the manufacturing?  FYI, I live in Battery Park City, so I will try to attend the Battery…"
Mar 27, 2011
Frank Homann and Brady are now friends
Mar 17, 2011
Scott replied to Brady's discussion Mast Brothers Chocolate- bean to bar producer out of Brooklyn, NY
"For what it's worth, in a recent visit to the Mast Brothers shop in Brooklyn, I was told by Rick Mast that all chocolate used for all of their products was produced in-house from bean to bar."
Feb 22, 2011
ChocoFiles replied to Brady's discussion Mast Brothers Chocolate- bean to bar producer out of Brooklyn, NY
"Mast Brothers bars were among the most enjoyable of the bars I reviewed in 2010.  They're doing fine work! Here are my personal enjoyment ratings (on a 0-10 scale): Venezuela 9.4 Brooklyn Blend 9.4 Domican Republic 9.1 I consider any…"
Feb 21, 2011
Clay Gordon replied to Brady's discussion Reclassification of cacao varieties?
"Brady: One of the things that people don't always consider to be part of "terroir" is post-harvest processing and manufacturing techniques. Champagne is not just a defined region, it's a method of production AND the use of…"
Dec 31, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
All though I was not in a rainforest, I really enjoyed my visit to a small cacao plantation in Kona, Hawaii. Seeing the pods on the tree was very exciting to me.
My favorite chocolate is:
Amedei Toscano Black 70

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Comment Wall (19 comments)

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At 10:34pm on May 10, 2010, Susana Garcia said…
Hey!

That's a short visit, but it'll be fun for sure!

I live here in nyc, I moved around 7 years ago and for the last 3 and a half years, I've been more focused on pastry work. How about you?

By the way, your daughter is gorgeous.

Susana
At 2:56am on May 7, 2010, Susana Garcia said…
I was totally disappointed with Cacao Sampaka. When I was first browsing through the store checking out the different products, reading the list of ingredients,... I don't know, it's just one of those places where you don't need to try the stuff to know it's all about the marketing. I was not impressed at all. But things could have changed by now, so, you should check it out.

You should definitely check out Xavier Mor (www.xaviermor.com), he might be what you're looking for. I dind't know about him when I was visiting Barcelona, so I never tried his stuff. His factory is in Belgium and his research and development lab is in Barcelona. The last time I read about the chocolate he was using (this was more than 3 years ago) he said the criollo from Chuao. I think he sells chocolate all over the world, you may have tried his stuff already. I hear he's more focused on the product than on the packaging.

Sorry if this info is outdated. Let me know if I can help with anything else. Enjoy your trip!

Susana
At 2:56am on May 7, 2010, Susana Garcia said…
If you're interested at all in checking them out, I really liked Enric Rovira (www.enricrovira.com). Barcelona is a contrast of very old traditions and very modern ones. You find this in the architecture and you see it in the chocolate. So it might not necessarily be of much interest to you.

I appreciated what he was doing because he broke from the tradition of generations of Spanish chocolatiers and he is one of the few doing something different and creative (he does a lot of pan coating, some with old fashioned ingredients and some with more risky combos). His showpieces are gorgeous, very simple, modern and minimalist and he uses some interesting techniques.

He also has different single origin bars, I tried a few I liked. He's got a factory, I can't remember anymore, I think outside Barcelona and a store in the city. He's got his shop right next to his dad's (he's a second generation chocolatier) and you can see how he wasn't interested at all in the conventional stuff he grew up with. Waking into his dad's shop and then into his own is an interesting contrast, it shows you a lot about how Spain is changing. His style is really visual, so he's also pretty obsessed with packaging.
At 2:55am on May 7, 2010, Susana Garcia said…
Hi Brady,

I'm not really up to date with chocolate as I used to in the past. In any case, my work had always been more focused on moulding, enrobing, and afterwards on showpieces, rather than the bean to bar field. In Barcelona I know of a bunch of chocolatiers/pastry chefs that you might want to check out such as Oriol Balaguer (shop in Barcelona), Enric Rovira (shop in B), Ramon Morato (co-founder of Cacao Sampaka), Jordi Butron, Baixas (shop in B) and the Escriba family (several shops in B).

When I visited to check all these guys out, I have to say I was very disappointed with what I found, the level in general was pretty mediocre compared to the stuff I had done in New York. Spain is big in gastronomy, but when it comes to pastry and chocolate I feel it's pretty behind other countries such as France, Italy and many many places in the US.
At 8:08pm on January 6, 2010, Adriennne Henson said…
Hi Brady,
I was glad that you came to the store to visit and to be able to taste new chocolates. We all have our different talents in our passion for chocolates and it's always good being able to talk to you for you are a very nice person and down to earth!!!!!!!!!!!
Adrienne
At 8:14am on July 23, 2009, Ivica said…
Brady Hi, I would like to ask your permission to use one of your photos. I'm building a website about cacao and chocolate. It is going to be very visual, i.e. large photos and little text. Among your pictures are a few that are simply stunning! If you are not against it, please write to my email iiamimo@gmail.com Many thanks, Ivica
At 10:09pm on June 30, 2009, lourdes said…
No , estas confundido de Lourdes, yo vivo en Ecuador
At 10:14pm on October 5, 2008, Koa Kahili said…
yes we can make a bar without coconut or mac nuts, we have made special orders before, its not cheap. If your serious call me and we can talk. www.gardenislandchocolate.com
At 8:16pm on October 5, 2008, The Republic Of Chocolate said…
hello brady thanks a lot for acepting my request..
At 1:16pm on October 5, 2008, Koa Kahili said…
Aloha, we are a small company, this year we are only making chocolate for Kauai, we have over 4000 tree starts that will hopefully get in the ground soon, when these trees mature in 3 to 4 years will have enough chocolate for export.
 
 
 

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