The Chocolate Life

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Jeff Stern's Discussions

Sourcing Ecuadorian Cacao

Started this discussion. Last reply by Panod Oct 21, 2012. 2 Replies

Lloveras Conches

Started Jun 13, 2011 0 Replies

Organic Beans Question

Started this discussion. Last reply by Jeff Stern Apr 26, 2011. 6 Replies

 

Jeff Stern's Page

Latest Activity

Jeff Stern and Jonathan Lee are now friends
Apr 26
Jeff Stern and kari mathieson are now friends
Dec 26, 2013
Jeff Stern replied to Donald Tyler's discussion Cacao Pods
"If you are looking for dried pods, I have them in the US available on www.cocoapodshop.com. Right now we are out of stock, back in early November."
Oct 12, 2013
Jeff Stern replied to Tim Williams's discussion Smoky Taint in the group The Science of Chocolate
"Could be a taint that was in your beans...do you know how they were dried or stored? It's not unheard of to dry beans over a fire, or if they were at any point around smoke they will pick up some of the flavor."
Oct 7, 2013
Jeff Stern commented on Journey Shannon's blog post Cacao Pod Purchase
"Hi, I sell dried pods on www.cocoapodshop.com"
Oct 6, 2013
Jeff Stern replied to Steve's discussion Slightly out of my depth! :-0
"A gum arabic solution is often used to seal items such as dried fruits and nuts for panning because it stops fat and moisture migration and enhances shelf life. My guess is a similar process could be used on inclusions by spraying the proper…"
Oct 1, 2013
Jeff Stern replied to John E's discussion INVERTASE Please Share Some Wisdom!
"Invertase will soften a fondant center but may not necessarily prevent crystallization or give the same result in a ganache. While cooking, you may want to add a tablespoon of glucose-or any amount in small enough proportion to your recipe that it…"
Oct 1, 2013
Jeff Stern commented on Jeff Stern's blog post Ecuador's Super Cacao
"Yes, Sacha Gold-Jeff Sheedy and George Loquavam, don't know BK Matlick. Actually, rumor has it now that this is a variety of cacao perhaps from Colombia. Have heard both positive and negative comments on the beans, and haven't yet tasted a…"
May 22, 2013

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

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Jeff Stern's Blog

Ten Thousand Plus Reasons To Save Ecuadorian Chocolate

Posted on October 24, 2011 at 11:00am 0 Comments





Ecuadorian Nacional Cacao Pod



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

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…

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Life Between Cacao Harvests

Posted on August 1, 2011 at 1:21pm 0 Comments

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…

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"Fine or Flavor" Cacao versus Bulk Cacao

Posted on July 25, 2011 at 5:20pm 8 Comments

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May 19-22 Salon de Chocolate Ecuador at the Pontificia Universidad Catolica Ecuador

Posted on May 17, 2011 at 10:15pm 0 Comments

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…

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Comment Wall (12 comments)

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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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