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Scott
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  • Dallas, TX
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"Whole Bean Chocolate"

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

 

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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
Andy Ciordia replied to Scott's discussion "Whole Bean Chocolate"
"This discussion has me rolling. Thanks for the chuckles. Ah.. /phew.."
Apr 1
brian horsley replied to Scott's discussion "Whole Bean Chocolate"
""ADDED NUTRITION"?!?!?!?!?! I guess he means dog, cat and chicken feces, human urine, vehicle exhaust, dust, salmonella, etc.??    For his customer's sake I sincerely hope he gets his cacao from a known source with elevated…"
Mar 31
Clay Gordon replied to Scott's discussion "Whole Bean Chocolate"
"No."
Mar 30
Adrian Vermette replied to Scott's discussion "Whole Bean Chocolate"
"The Paul Young site says,   “It’s the most exciting project for us at paul.a.young and it’s something we have been developing for some months. The cocoa bean is so precious and special that I didn’t want…"
Mar 27
Scott replied to Scott's discussion "Whole Bean Chocolate"
"Thanks for offering, Clay, but I'll pass.  With a novice maker using a tabletop ECGC, boasting of only 7 hours of conching (in the non-conche CocoaTown), and taking a perverse pride in including shell, I feel pretty safe in assuming this…"
Mar 24
Scott replied to Scott's discussion "Whole Bean Chocolate"
"Young euphemistically describes the texture as "characterful."  In photos, it's visibly gritty. Scott"
Mar 24

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