The Chocolate Life

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Keith Ayoob
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  • New Rochelle, NY
  • United States
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  • Jessie Dardar
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Keith Ayoob's Discussions

How much chocolate do you eat per day, on average?

Started this discussion. Last reply by Irina Mateescu Feb 17, 2012. 26 Replies

When I read that Chloe Doutre-Roussel in The Chocolate Connoisseur wrote that she ate something like a pound of chocolate a day, I didn't believe it and I still don't.  I just wondered how much…Continue

 

Keith Ayoob's Page

Latest Activity

Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"100 bars?  I feel better now.  Most I've had is about 20-25, max, and I get heat about that.  Part of me would like to compare the To'ak bar to one of my favorite single origin varietals or something similar and see how each…"
Monday
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Good for them.  There might come a day when I buy one but today isn't it.  There is a certain niche population that will love being part of an elite group of purchasers (or maybe they're just curious).  I'm…"
Monday
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"The only camel's milk chocolate I've tried is Al Nassma.  Ironically, I brought a bar to work today.  Only 2% camel milk powder, so not sure if what I'm tasting is camel milk or the honey they also add to it, but it's…"
May 5
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"These sound great.  I must admit -- not sure if anyone else feels the same -- but when I pay high-end prices for good chocolate, interesting flavors are awesome to have, but I'd prefer not to have a lot of groceries mixed in.  Paying…"
Feb 26
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"You're probably right.  One thing that would tip the scales (and this is unlikely to happen, but...) is if a particular varietal chocolate was found to have unique benefits.  It would have to be something special, such as lowering…"
Feb 22
Keith Ayoob replied to Clay Gordon's discussion Group Review - Fortunato #4
"Given that chocolate nuances can be many, I'd suggest a more granular scale of 1-100.  You could stay with 1-10 and allow decimal points, but decimal points smack of a lot of math and that freaks people.  People are used to the…"
Jan 6
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"I often tell people who wince at what I pay for an 80 gm bar that it will last me longer than the bottle of wine they bought and will drink within a few hours.  That said, I can agree with both Tom and Paul: it needs to be a…"
Oct 28, 2013
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I have to butt in regarding camel milk.  If the company actually says is has less lactose, fine, it may.  If they say it has more insulin, then they're big-time confused or just misleading you.  No milk has insulin. …"
Sep 19, 2013
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"This combo actually makes sense to me.  The ouzo is kind of licorice-fennel flavor and the hot chili.  I've occasionally eaten a bar from Vice chocolates in California that's 65% cocoa and is topped with dried figs and fennel…"
Sep 19, 2013
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I  also happen to like the taste of smokey cocoa beans, at least those I've tasted.  I'm sure there is "good smokey" and not-so-good smokey.  I'd probably take such a bar as you described over one that was…"
Jun 10, 2013
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I think I tried chocolate covered bees when I was in high school, about a hundred years ago.  Friends actually held me down on the floor and forced it on me.  They're dried and granulated, so you could not detect any bees per se or…"
May 9, 2013
Keith Ayoob replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"OK, please tell me they dry it out and compost it first.  Please.  Of course, if it's composted and dried out, and they only add a tiny bit, it  may be relatively harmless (although I still wouldn't recommend eating…"
May 8, 2013
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Have you seen Valhrona's El Pedregal Porcelana?  It's also dark.  They even say it's all "estate-grown".  If they're saying it's Porcelana but it's actually a blend, isn't that…"
Dec 12, 2012
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Interesting point.  As I see it, to get to the $100 bar, the quality would have to be exceptional.  It would for wine, and people are already used to paying big for wine.  They're not used to paying that much for chocolate…"
Dec 5, 2012
Keith Ayoob replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"OK, so it would appear that Clay's $100 bar is perhaps closer than we think.  My opinioin on this is from that of the consumer, not as an industry insider and is thus: "Have you lost your minds?  Expensive chocolate, I'm…"
Dec 4, 2012
ChocoFiles and Keith Ayoob are now friends
Mar 2, 2012

Profile Information

Dark, Milk, White?
Dark, White
Most memorable chocolate experience:
A self-guided walking tour of artisanal chocolatiers in Paris.
My favorite chocolate is:
Dark -- very dark if it's good.

Keith Ayoob's Blog

OK, enough already with price gouging

Posted on February 14, 2012 at 3:14pm 2 Comments

I just received an offer, as I'm sure many others did, for "beta testing" of a new chocolate from a particular company.  Cool.  Get to sample 3 different types, provide feedback, yada, yada.  Then I saw the price.  For 3 "shipments", each containing two 25-gm samples (total of 150 gm, or about 5 oz.)  it was about $50.  That figures to be about $160 on a pound-for-pound basis.  To me, that's really pushing it, especially given that the stuff is totally untested.  For a "beta test" the price…

Continue

Artisanal chocolatiers in Paris: Clay Gordon's recommendations

Posted on January 8, 2012 at 7:06am 0 Comments

First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended  spots back in late October, but I have to give him credit for what was an absolutely awesome 3 days.  Clays' recommendations greatly expanded the list we had and he helped make it one of the nicest trips we'd ever been on.  We got to nearly all his recommended spots, and here are my own throughts about the places we visited:

  • Pralus: Loved it.  Love their little…
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2011 NY Chocolate Show

Posted on November 14, 2011 at 12:20pm 0 Comments

I'd never been to one of these gigs, so it was interesting.  The first aroma I encountered was that of tons of spices.  I thought they'd be related to some variety of chocolate bing made or sampled, but they were just spices being sold by a spice vendor.  A little odd, especially at the entrance.

I actually thought there would be more vendors, but perhaps I had more grandiose expectations.  Favorite was the Praus booth.  They were sampling every bar they had and they'd really speak at…

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At 8:06am on August 7, 2011, Jessie Dardar said…

Thanks Keith,

For the moment, I only do caterering and supply a few restaurants in New Jerey with desserts. My goal is to be in a least one store in New York by the end of the year.

cheers,

Jessie

lepetittemptation.com



 
 
 

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