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Scott
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  • Dallas, TX
  • United States
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Scott's Discussions

Toak Chocolate - $260 per 50 gram bar

Started this discussion. Last reply by Clay Gordon 2 hours ago. 3 Replies

"Whole Bean Chocolate"

Started this discussion. Last reply by Scott Apr 10. 23 Replies

 

Scott's Page

Latest Activity

Clay Gordon replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The front of the box says 50gr in one of the pictures on the site, which is beautiful and may be one of the best produced and illustrative sites of its kind I have seen. I may have tasted this while I was in Perú in July. I base this solely…"
2 hours ago
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"Answered my own question. The photo on the Toak website at the bottom of this page says 50g http://toakchocolate.com/tasting/the-wine-analogy/ "
Tuesday
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The (second) article you link to says a 50 ounce bar but it looks a little small for that in the photos. Undeniably expensive either way, but I was wondering if you had tracked down something else which indicated to you the bar was 50g?"
Tuesday
Scott posted a discussion

Toak Chocolate - $260 per 50 gram bar

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle it with tweezers made of Spanish elm to avoid commingling its aroma with that of the oils from one's skin. ScottSee More
Tuesday
Scott replied to Martin Christy's discussion Americas Semi-final 2014 open for the entries – World's largest bean to bar competition! in the group International Chocolate Awards
"The Americas round winners list for the International Chocolate Awards is released. "
Monday
Scott replied to Jacob Royer's discussion Dallas Chocolate Conference/Festival
"The structure doesn't seem different this year from those in years past (i.e., educational sessions, tastings, and a mix of mostly local chocolatiers and out-of-town chocolate makers).  I've always found it to be a pretty solid value…"
Sep 2
Scott replied to Scott's discussion "Whole Bean Chocolate"
"Thanks for sharing your thoughts on it, Clay. Another point with regard to sweetness.  He's probably counting shell (erroneously) as a cocoa solid.  Assuming 13% shell content, that means that the actual cocoa solids from mass are…"
Apr 10
Brad Churchill replied to Scott's discussion "Whole Bean Chocolate"
"Wow Clay.    That's the harshest I've yet to see you write (except in private emails to me!  haha!).   Thanks for keeping it real.   Brad"
Apr 9
Clay Gordon replied to Scott's discussion "Whole Bean Chocolate"
"I was in London last week and picked up two bars of Paul A Young's whole bean chocolate. I brought it back to NY and tasted one of the two bars (the 64%) with a number of friends and colleagues who are professional and semi-professional/trained…"
Apr 9
Tom replied to Scott's discussion "Whole Bean Chocolate"
"Don't forget the Pralus choc coated cocoa beans, they have the shell on them. I was taken quite by surprise when i had some a few years ago, for the above stated reasons."
Apr 6
Clay Gordon replied to Scott's discussion "Whole Bean Chocolate"
"From the article in Confectionery News referenced above: The cocoa shells need to then be washed to remove sand, off-flavor notes and undesired components such as mycotoxins or pesticides. The shell fractions may be washed by aqueous buffer…"
Apr 4
Jonathan Edelson replied to Scott's discussion "Whole Bean Chocolate"
"Barry-Callebaut has been working this from the industrial end, apparently processing the husk separately. There are some nutritional benefits if you are looking for things such as fiber.   Apparently the husk also has abundant catechins…"
Apr 4
Scott replied to Scott's discussion "Whole Bean Chocolate"
"You're more likely to get noticeably sick from raw chocolate, due to survival of microbial contaminants.  But, unless you're in a fragile state, a case of salmonellosis will pass in a day or two and you'll be back to normal. Hug…"
Apr 3
Naomi Prasad replied to Scott's discussion "Whole Bean Chocolate"
"Hmm interesting. "
Apr 3
Clay Gordon replied to Scott's discussion "Whole Bean Chocolate"
"I went by the Wardour Street store in SoHo yesterday and picked up samples of both the 63% and 74% whole bean chocolates - both made with Madagascan beans. I have never faced the opening of a bar of chocolate with more trepidation than I feel with…"
Apr 3
Scott replied to Scott's discussion "Whole Bean Chocolate"
"Another rave review out of the UK for Young's "whole bean chocolate," referring to it as "bloody brilliant" and "a more wholesome way" of making chocolate. Scott"
Apr 2

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