The Chocolate Life

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Ian Horvath
  • Phoenix, AZ
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Ian Horvath's Discussions

Francois Pralus

Started this discussion. Last reply by Tom Oct 25. 4 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the…Continue

Dry Chocolate Feel?

Started Mar 14 0 Replies

Hello Everyone,This is my first time posting and I am very excited as I have just started my chocolate journey. I have recently made my first batch of chocolate and I am looking for some feedback on…Continue

 

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Tom replied to Ian Horvath's discussion Francois Pralus
"I would say that he has done this technique for many years and knows how the taste of his brewed tea translates into finished chocolate. I have a similar method where i taste the beans as they are roasting every 5 mins after about 15 min roasting to…"
Oct 25
Ian Horvath replied to Ian Horvath's discussion Francois Pralus
"Interesting. Just wondering what he was talking about. Much appreciated."
Oct 20
Chi Diefenbach replied to Ian Horvath's discussion Francois Pralus
"The extraction of flavor via hot or cold H2O, or with neutral spirit (via maceration) will not provide you with a good predictor of what the true flavor of the chocolate will be given a cocoa type.  Perhaps, he found a way to make it work for…"
Oct 20
Sebastian replied to Ian Horvath's discussion Francois Pralus
"It's incredibly difficult to make a tea out of something that's encapsulated with a total fat content of over 50%, as it is to reach roasting temperatures in tea, as it is to simulate process (grinding, conching).  "
Oct 20
Ian Horvath posted a discussion

Francois Pralus

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I brew the cocoa in water, rather like making herbal tea and sweeten it slightly with sugar, then I leave it to settle. This gives me a precise idea of what the flavour will be like before I launch the manufacturing process."Has anyone ever heard of…See More
Oct 20
Ian Horvath posted a discussion

Dry Chocolate Feel?

Hello Everyone,This is my first time posting and I am very excited as I have just started my chocolate journey. I have recently made my first batch of chocolate and I am looking for some feedback on ways to improve everything about my process. So here is goes...I am using a CocoaTown ECGC-12SL melanger. I have decided not to roast my beans (a discussion for later as I would like to hear people's thoughts on roasting vs non-roasting). So from the un-roasted cocoa nib (I did 400g of them) I then…See More
Mar 14
Ian Horvath is now a member of The Chocolate Life
Mar 13

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My first batch
My favorite chocolate is:
70% dark

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