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Casey
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Belgian Chocolate Makers
Replied Mar 17
The Chocolate Note
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> possible to have a cross where 50% will be white and 50% purple also. Basic Medellian >genetics.
Possible no doubt. I've never seen it but will be looking closely at a lot of cacao pretty soon.
Yes you are right, the color, indicating the presence of flavonoids, is found in most cacao, but some "rare/pure" are white/pinkish. Normally, the purple color trait segregates as a dominant trait, so yes, in a cross with a criollo, the seeds will u…
Yes, thanks we agree as to what a cotyledon is. I have seen various writers talk of the color of the "cotyledon" when the CONTEXT told me they meant SEED. That is, the inner seed inside the hull.
I find it odd that I have rarely if ever, in my rust…
Just to be clear about the photo... the wrinkled things near the bottom are the cotyledons, which are formed during embryo development and make up the bulk of the seed, after germination these stay on the plant for a week or two and all the nutrient…
John, regarding cotyledons: you should take a look at some of Koa Kahili's excellent photos on this site. For example, the photo I've linked to below illustrates beautifully how the cotyledons transition from purple to green, and from "seed" to "lea…
A fine and learned discussion here. Not sure if this matters much, but it is a piece of the puzzle: the USDA offers free testing to determine the percentage of criollo-type genes, and forastero genes. The guy I've been discussing this with at USDA i…
Hi Alex,
CCN51 is called Don Homero, for Homero Castro. :)
Thank you!
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Making my own
- My favorite chocolate is:
- Black Mountain Chocolate, Bonnat, Grenada Chocolate Company
Chocolate Note
Stop by my blog The Chocolate Note for news, views, and reviews.
Casey's Photos
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Claudio Corallo
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Casey's Blog
Black Mountain Chocolate
Cross posted from The Chocolate Note
In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate – the newest American micro batch producer.
David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an artisan and foodie comm… Continue
In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate – the newest American micro batch producer.
David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an artisan and foodie comm… Continue
Posted on January 22, 2009 at 5:00pm —
Rogue Chocolatier
Colin Gasko has released his next three origin chocolates — Jamaica, Hispaniola, and Trinidad. Like his first two releases, these chocolates are all 70%.
My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at Surdyk's. Al… Continue
My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at Surdyk's. Al… Continue
Posted on March 12, 2008 at 4:56pm —
How many Hershey bars does it take to screw chocolate?
Last November Canadian Competition Bureau began investigating Canadian divisions of Hershey, Cadbury, Nestle, and Mars on suspicion of price fixing. Last week, the German Federal Cartel office raided the offices and seized documents from the German headquarters of Nestle, Kraft, and Mars, for the same reason.
Read more on BBC and ABC News
Cross pos… Continue
Read more on BBC and ABC News
Cross pos… Continue
Posted on February 13, 2008 at 7:44pm —
Colin Gasko — Rogue new kid on the block
Rogue Chocolatier is the newest American “bean to bar” chocolate maker. Located in Minneapolis, Minnesota, this efficiency apartment sized chocolate factory was started just a few months a
Posted on February 2, 2008 at 9:03pm — 7 Comments
Comment Wall (7 comments)
- At 2:04pm on February 4, 2009,
Lars Klassen said…
- Casey,
I left a belated comment on your posting regarding Cacao Arriba, etc., just a day or so ago, after I accidentally came across your blog. Saludos from Ecuador, Lars Klassen
- At 5:00pm on February 3, 2009,
John DePaula said… - Thank you so much for posting the videos of M. Roger! I will have to go through them tonight when I have more time.
- At 11:06pm on November 21, 2008,
Brady said… - Casey- I'm really enjoying the photos you've added recently. I'm assuming you took these? Either way, great pictures!
- At 7:52pm on April 11, 2008,
Amber said…
- Hi Casey, thanks for the flickr comments :) I added the pics.
Thanks for stopping by my Choco page. I will definitely check out your blog soon..
Cheers!
- At 3:06pm on April 7, 2008,
Irma Wiese said… - Hi Casey,
I posted some pictures of the Chocolate Buffet at the Peninsula Chicago. I had a good time indulging on almost all the desserts (no room to taste them all). There were over 20 different kinds. Most of them were very good. There were a few I did not care for (was not impressed with the truffles, chocolate dipped orange peels were very hard and chewy). All in all a great experience. Chef Jimmy MacMillan did a nice job. Hope you enjoy your time in Chicago and let meknow what you think of the buffet.
Irma
- At 9:10am on January 31, 2008,
Clay Gordon said… - Casey:
Thanks for posting the videos. I found them quite interesting. I'd seen the one with Michael Recchiuti before and was thinking of posting it but you beat me to it!
- At 8:58am on January 29, 2008,
Clay Gordon said…
- Casey:
Thanks for joining The Chocolate Life. I took a brief look at The Chocolate Note and it looks very interesting. I hope that you will feel comfortable making the same or similar contribution here. Please feel free to cross post. This site is in its infancy, so please don't post the URL on your site yet. I see that you have a link to my Top Chef blog, but not DiscoverChocolate.com I look forward to learning more about chocolate in the Twin Cities and Midwest from you.
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