The Chocolate Life

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Hallot Parson
  • Male
  • Raleigh
  • United States
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Hallot Parson's Discussions

Free Bean to Bar chocolate in exchange for critique

Started this discussion. Last reply by ChocoFiles May 6, 2008. 8 Replies

 

Hallot Parson's Page

Latest Activity

Louwegi left a comment for Hallot Parson
"Hi Hallot,  My girlfriend and myself visited your chocolate factory in Raleigh a few months ago and were extremely impressed! Really love the whole building and the chocolate was phenemenal. You mentioned somewhere in the forums that you hand…"
yesterday
Hallot Parson is now friends with Andy Ciordia and Dave Elliott
Nov 19, 2011
Hallot Parson is now friends with Dana Rebarchick and Elaine Hsieh
Mar 2, 2011
Hallot Parson and Patti Humbert are now friends
Nov 21, 2010
Hallot Parson and Matt Caputo are now friends
Jun 24, 2010
Hallot Parson and Hector Velásquez are now friends
Jun 11, 2010
Hallot Parson and Paul Mosca are now friends
May 2, 2010
Lane Wigley left a comment for Hallot Parson
"Saw the article in N&O about Raleigh factory, I'm very excited about having a full operation in town and can't wait for a tour. Let me know if you need the factory photographed for your marketing collateral."
Nov 12, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
yesterday
My favorite chocolate is:
amedei

Comment Wall (11 comments)

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At 8:16pm on October 19, 2014, Louwegi said…

Hi Hallot, 

My girlfriend and myself visited your chocolate factory in Raleigh a few months ago and were extremely impressed! Really love the whole building and the chocolate was phenemenal.

You mentioned somewhere in the forums that you hand poured some of your bars because of larger inclusions wouldn't fit into a deposited. Our company is in the same boat. Grinding inclusions small enough to fit into a depositor takes away from the texture of the inclusion.   

My question is, have you ever had white spots(fat bloom) appear over the inclusions within 24hrs of setting up. We are experiencing a localized detempering (at least that is what we think) and have yet to figure out what is going on. 

All the best

At 8:07pm on November 12, 2009, Lane Wigley said…
Saw the article in N&O about Raleigh factory, I'm very excited about having a full operation in town and can't wait for a tour. Let me know if you need the factory photographed for your marketing collateral.
At 2:19am on September 25, 2009, Jim said…
Hallot,
I was reading your comments in the "Startup" section and very much impressed with your systems approach. I would like to have a brief history regarding your business. A general time line for when you began the process and how long before you were up and running.

I am a cacau producer in Brazil and like most producers are slowly growing old and poorer. We have received proposals from a chain of huge shopping centers in Sao Paulo Brazil (20 million)to mount a series of bean to bar operations. This would solve a great deal of my problems as the primary problem with our cacau production is getting it to N. American and European markets. Although our superior quality bean prices are acceptable to bean to bar operations, the shipping cost and hassle of exporting are monumental.

You may also want to take a look at our beans the next time you head out on a bean shopping spree. Although our annual production is only on the order of 60 metric tons, it is rated Superior+ and very well managed.

Your story would be very much appreciated in helping us conclude whether to "bar" or not.
At 7:03pm on March 20, 2009, Robert Shea said…
Hmm... would I would love to be added to your mailing list about when the transition happens. I'm not a huge fan of El Rey and your bar seemed night and day different in structure from what I've had by El Rey.
At 2:11pm on March 20, 2009, Robert Shea said…
Yeah, I figured it was something like, hence the comment about what makes sense. As your comments in the Re-melter thread, I too really understand the joys of limited start-up capital. Sacrafices must be made, though I am excited to hear that you are moving toward phasing out extrenal couverture.

I am curious, which coucerture do you currently use? Your chocolate seem quite discrete from any bulk chocolate that I've tried. (At the same time, I think you have one of my favorite melts that I've found in a small batch bar.)
At 2:46am on March 20, 2009, Robert Shea said…
I was able to try your 78% Carenero the other day during an expensive trip to Fog City. I've never had your product before so I have no idea how this compares to past... but if this was any indication, I'm a big fan.

I was disappointed to read that you typically buy couverture for your other products. This is a shame when you have such a great and unique product on hand, but I guess you gotta do what makes sense to do.
At 10:26pm on August 22, 2008, Brady said…
Hal: Glad to hear the bar I have is bean-to-bar! Another TCL member (Jay Olins) picked it up for me at Fog City News. I have yet to try it though. I plan to fit it in a comparitive tasting with some friends once I decide on the theme. Hopefully soon, as I'm looking forward to trying it. Regardless of what my perceptions of your bar may be when I try it, I will wish you success in your bean-to-bar venture. Brady
At 10:49pm on August 21, 2008, Brady said…
Hal: I recently read your reply to Olorin back in May about early batches of your bars being made from couverture. I have a bar of your Occumare from Batch #4. The label indicates bean-to-bar. Please verify this for me. Thanks, Brady
At 2:02pm on May 3, 2008, ChocoFiles said…
I also have a question, on the American bean to bar thread you said, "When our made from the bean bar comes out next month, it will be available in the shop and through our website only". I'm wondering about the bars you currently offer. Are they also bean to bar too?
At 1:56pm on May 3, 2008, ChocoFiles said…
Hi, would you please send me an email to LyrhNC (at) gmail.com ? I'd like to talk to you about tasting more of your chocolates. I live in Garner, so I'm only about 15 min from your store.
 
 
 

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