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Tales from Chocolate Mecca: Oaxaca
Started this discussion. Last reply by Ice Blocks! Aug 1, 2011. 6 Replies 3 Likes
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Tom left a comment for Nat"That would be awesome if you got into Montys, it really is the only specialty single origin shop i have found. So you just cant get them using the phone numbers on their website or you cant get hold of Steve?"
Nat left a comment for Tom"Hi Tom,
So glad you got to try and enjoy our chocolate! We've been trying to get it into Monty's in Brisbane. Any suggestions there? We've sent them samples but can't seem to get them on the phone.
Thanks,
Nat"
Tom left a comment for Nat"Just got a selection of your finest from my mate who visited Hawaii recently, he didn't attend any of your events as there wasn't one on while he was there. Awesome chocolate, love the straight 70% you are lucky to have such a great bean…"
Nat replied to Tom's discussion Freeze Drying Your Own Milk in the group Home Brew Chocolate"Hi Tom,
What kind of freeze dryer/lyophilizer do you have at work? Is it a lab piece or something used in the food industry? Any ideas on cost?
If you had a tall mountain, you could freeze dry naturally like the Incas do with their…"
Nat replied to PHLChocolate's discussion Sourcing in the group Startup Central"Hot Cakes in Ballard, Seattle has an amazing dairy free caramel http://www.getyourhotcakes.com/products/salted-carmel-sauce-vegan
that could work for you. Not sure if it's kosher, but some thing worth talking to their stellar head…"
Omar Forastero replied to Nat's discussion Why not heat your chocolate pouring room?"ahh yes good call Melanie. besides, you'll need a heater anyways once used the first time after the moulds go through the cooling tunnel."
Nat left a comment for Tom"Hi Tom,
Great! We look forward to hosting him. We'll definitely have at least 2 cacao farm & chocolate factory tours and a bean-to-bar chocolate making class in January, with possibly some additional mini classes. Just…"
Tom left a comment for Nat"Looking more closely at your website, it seems you have a pretty complete experience. Do you have an idea of classes / tours going in Jan. 2013. My mate will have his young son with him."
Tom left a comment for Nat"Hi Nat,
I have a mate traveling to Honolulu and he wants to eat chocolate and see plantations etc. What are some good things for him to do and check out. Obviously your shop for one.
Cheers
Tom"
Melanie Boudar replied to Nat's discussion Why not heat your chocolate pouring room?"I think energy wise its much easier to quick heat your molds with a hairdryer to warm them than heating a room 24 hrs a day to use them for 5 min. At .45 a kilowatt hour, a rate 4x the mainland for electricity, Nat no doubt started this conversation…"
Omar Forastero replied to Nat's discussion Why not heat your chocolate pouring room?"What do you guys think of a heated room for mould storage only. keep the room at 30 - 31C. whenever type X mould is needed, the moulds would get trollied to the moulding section which has a perfect room temperature of 20 C.
Thoughts?"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- making my first bars from the pod.
- My favorite chocolate is:
- Unroasted Hawai'i big island dark
Madre Chocolate
Connecting people to the history of chocolate
by making bean to bar chocolate in Mexico and Hawaii using locally sourced, organic, small holder cacao, vanilla, fruits, and spices.
madrechocolate.com
Please contact me at nat *at* madre chocolate *dot* com
Comment Wall (8 comments)
- At 4:54am on January 30, 2013, Tom said…
- That would be awesome if you got into Montys, it really is the only specialty single origin shop i have found. So you just cant get them using the phone numbers on their website or you cant get hold of Steve?
- At 9:44pm on January 29, 2013, Tom said…
Just got a selection of your finest from my mate who visited Hawaii recently, he didn't attend any of your events as there wasn't one on while he was there. Awesome chocolate, love the straight 70% you are lucky to have such a great bean to create with.
- At 4:40am on October 11, 2012, Tom said…
- Thanks Nat, will keep an eye on the website, cheers
- At 11:55pm on October 9, 2012, Tom said…
Looking more closely at your website, it seems you have a pretty complete experience. Do you have an idea of classes / tours going in Jan. 2013. My mate will have his young son with him.
- At 11:31pm on October 9, 2012, Tom said…
Hi Nat,
I have a mate traveling to Honolulu and he wants to eat chocolate and see plantations etc. What are some good things for him to do and check out. Obviously your shop for one.
Cheers
Tom
- At 12:21am on September 21, 2012,
Barbie Van Horn said… Looking forward to talking to you tomorrow if it works out!
- At 1:15pm on June 29, 2011,
Jessica Conrad said… Not too badly overall :) I'm not sure if I tasted any of the other Madre bars, as there was much nibbling and conversation about several brands, but really the triple just knocked me off my feet. Great mouthfeel and notes all over the chocolate itself, and then the pulp... omg it goes so well. I'll definitely be aiming to taste all the Madre bars after that!
Actually, now that I think of it I have a technical question about the pulp - how are you drying it? Regular dehydrators or another method?
- At 3:54am on June 28, 2011, Jessica Conrad said…
- The triple cacao bar... O.M.G it's good.
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