"If you reduce fat, you will increase the stickiness of the final product. If you decrease corn syrup or glucose the flow properties will change. Less glucose/corn syrup, less flow in the final product. The reverse is also true, more fat, less…"
Discover Chocolate and Live La Vida Cocoa!
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Jeff Stern
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Jeff Stern's Groups
Jeff Stern's Discussions
Sourcing Ecuadorian Cacao
Started this discussion. Last reply by Panod Oct 21, 2012. 2 Replies 0 Likes
Organic Beans Question
Started this discussion. Last reply by Jeff Stern Apr 26, 2011. 6 Replies 0 Likes
Jeff Stern's Page
Latest Activity
Jeff Stern replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate"And what about Emmaneul Andren Gastronomia $98 for four pralines? Jeez"
Jeff Stern's event was featuredEcuador Chocolate Tours April Tour at Various locations in Ecuador
April 6, 2013 to April 13, 2013
Join Jeffrey Stern and Ruth Kennison on an exciting chocolate-focused tour this May, or come early in April with Jeff. April and May are prime harvest months for cacao in Ecuador. While there can be some rain, it´s always warm and harvest activities are at their peak during these months.Get to know Ecuador’s chocolate and cocoa industry firsthand, while also learning about Ecuador and the splendid…See More
Jeff Stern replied to Omar Forastero's discussion long shelf life fillings"Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration which will soften your shells over time.
Butter based ganaches are good, for even less water content you might try using clarified butter (you can buy it off the…"
Jeff Stern posted an eventEcuador Chocolate Tours April Tour at Various locations in Ecuador
April 6, 2013 to April 13, 2013
Join Jeffrey Stern and Ruth Kennison on an exciting chocolate-focused tour this May, or come early in April with Jeff. April and May are prime harvest months for cacao in Ecuador. While there can be some rain, it´s always warm and harvest activities are at their peak during these months.Get to know Ecuador’s chocolate and cocoa industry firsthand, while also learning about Ecuador and the splendid…See More
Jeff Stern replied to Glenn Petriello's discussion Advice on Chef Rubber Air Compressors"Buy an Iawata, they rock. Don't get too wimpy of a compressor. The 1/3 horsepower over the 1/5, especially if you can adjust the pressure-crucial. Make sure it has a pressure chamber to hold air in reserve, keeps your flow even. Two hoses is…"
Jeff Stern replied to Clay Gordon's discussion Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru"One questions that came to mind...if pure Nacional is extinct, and Dan Pearson says the USDA gene analysis found it is identical to pure Nacional and its "marker," where did they get the marker? What is the actual reference point here?"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Learning to hand-temper in culinary school
- My favorite chocolate is:
- Single Origin Los rios
Jeff Stern's Photos
Jeff Stern's Videos
Jeff Stern's Blog
Ten Thousand Plus Reasons To Save Ecuadorian Chocolate
Posted on October 24, 2011 at 11:00am 0 Comments 1 Like
A few months ago I read a compelling dissertation by Cristian Melo on the loss of Ecuador's fine flavor cacao and the plight of Ecuador's tens of thousands of small farmers. It inspired to me to act, in some small way, to help small… Continue
The Arriba Nacional Denomination of Origin in Ecuador
Posted on September 20, 2011 at 5:00pm 2 Comments 0 Likes
As I have discussed in previous posts, a truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los Ríos and a small fraction of the Province of Bolívar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be…
Continue Life Between Cacao Harvests
Posted on August 1, 2011 at 1:21pm 0 Comments 0 Likes
In Ecuador, cocoa harvesting takes place two times per year. Harvests runs between February and April, and then again begin again between August and October. This dual harvest system means that cocoa plantations are often busy, as are chocolate makers. However, there are still seasons of the year when the cacao farms are between harvests and things are a bit slower. This naturally begs the question of what to do in the off season for chocolate?
One of the things we always recommend to…
Continue "Fine or Flavor" Cacao versus Bulk Cacao
Posted on July 25, 2011 at 5:20pm 8 Comments 0 Likes
May 19-22 Salon de Chocolate Ecuador at the Pontificia Universidad Catolica Ecuador
Posted on May 17, 2011 at 10:15pm 0 Comments 0 Likes
Just got the schedule for the Salon de Chocolate, which is held now for the third year and sponsored by the Franco-Ecuadorian Chamber of Commerce. I was invited to participate as I was last year, but had to decline since we are too busy. Also, just was not convinced that spending a couple of hundred dollars (since it's not really an invitation but a paid chance to participate), with a "successful" turnout of maybe 700 people, would be good for business. Unfortunately, there's just not that…
ContinueComment Wall (12 comments)
- At 5:52pm on June 27, 2011,
Jay said… - Jeff, I'm very interested in getting Ecuadorian cocoa beans. Please contact me directly at: W = 708-799-1988, H = 708-534-0620 or SidecarJay@sbcglobal.net
- At 12:49pm on June 15, 2011,
Kent Goodwin said… - Hi Jeff, I would like to talk to you more about the options you have for Ecuadorian cacao liquor. Sent you a friend request so that I can send you a direct message. Thanks! Kent
- At 5:51pm on January 6, 2011, Cat Ankerson said…
- Hi Jeff, I just took a look a look at your blog and it seems you closed your place down in Quito? Just when i was going to ask you when the next session of chocolate making was! Is it true?.... hope not.
- At 4:11am on November 24, 2010,
Laura Marion said… - hi jeff i am in australia and would like to get my hands on a preserver cocoa pod can you please let me know how and the details thanks laura
- At 10:35pm on March 4, 2010, CAT said…
- cat_ank2442@yahoo.co.uk
thanks
- At 10:45am on March 4, 2010, Jeff Stern said…
- The next class here is Thursday, March 18 from 2:00 to 4:30. If you follow my local brand page on Facebook, Gianduja, you can see all the info. Send me your email and I'll send you the info on how to sign up.
- At 10:42am on March 4, 2010, CAT said…
- I´m actually living in Quito at the moment and I´m very interested in taking classes. How do I go about doing that?
Thanks
- At 9:35am on March 4, 2010, CAT said…
- Hola Jeff, I was wondering if you offer any kind of work experience (unpaid) or if you hold any workshops in Quito. I would really love to witness the process from the roasted cacao bean to the final chocolate product.
Gracias
Cat
- At 5:51am on September 22, 2009,
Pablito Marmol said…
- Hola Jeff... saludos a los probadores de chocolates ;)
- At 6:40pm on September 14, 2009,
Publio Cantos said… - Hola Jeff, es un gusto conocerte. estuve leyendo tus posts esta mañana. Nos reunimos cuando vengas a Guayaquil.
Saludos,
Publio
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