"With no milk products, safety isn't really an issue. Keeping it in an airtight container in a refrigerator will keep the hazelnut oil from going rancid as quickly, though (assuming it wasn't rancid to begin with, of course)."
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Scott
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Scott replied to Lane Wigley's discussion Do I need to store my home made gianduja in the refrigerator?Scott replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate"Interesting theory, Brad. Thanks for sharing."
Scott replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate"That's paying for presentation packaging, though--fancy outer box, inner boxes, individually-wrapped pieces. Amedei's most expensive bar remains Porcelana, at $16.50 (or $33/100g or $151/lb). It's among the priciest bars…"
Scott commented on Clay Gordon's group International Chocolate Awards"American results and Canadian results."
Scott replied to Katie Perry's discussion Best hazelnut flavor"Exactly. Unfortunately, it's tough to get the best hazelnut cultivars outside of Europe. Even when you can get them, they're more expensive to begin with, and with higher transportation costs to get them to the US, they can be cost…"
Scott replied to Katie Perry's discussion Best hazelnut flavor"The secret to getting pronounced hazelnut flavor and aroma is to start with the best hazelnuts (especially cv. Tonda Gentile delle Langhe, though Tonda di Giffoni and Tonda Gentile Romana are also very good). Nothing you can do to kernels from…"
Scott replied to Sebastian's discussion "Raw" chocolate FDA recall"Bloody stools and possible kidney failure are a small price to pay for higher antioxidants. "
Scott replied to Clay Gordon's discussion Examining a Mast Brothers Assertion"Brad,
Noka Chocolate is no longer in business. Their brand management has become a textbook example of what not to do. (See Chapter 7 of Dr. Eric Anderson's Social Media Marketing: Game Theory and the Emergence of Collaboration.)
"
Scott commented on Clay Gordon's group International Chocolate Awards"It looks like they may have collapsed the milk and dark categories for gianduia, Vera, since neither of the two winning gianduiotti (A. Giordano and Guido Castagna, both extraordinary and deserving of the honor) contain any dairy products. "
Scott replied to Kat's discussion Fermented cacao beans-bar"Quote of the month: "Why? Is there a belief that life is just too long?""
Scott joined Clay Gordon's group
International Chocolate Awards
The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More
Scott replied to Hank Friedman's discussion Agostoni chocolate"Agostini is a subsidiary of ICAM, the Italian-based multinational. "
Scott replied to Brad Churchill's discussion One Bar, Two Bar, Red Bar....."In the US, the standard of identity for "white chocolate" requires that it "be free of coloring material" (21 CFR 163.124(a)). Might be worth checking, if you haven't already done so, whether similar regulatory…"
Scott replied to David Marcoe's discussion If Selmi is the Cadalac what is a JKV and why?"Apropos of nothing, Renato Selmi's entry into confectionary equipment began in Piedmont in the 1960s with machines for production of hazelnut paste for gianduia. Similarly, the first piece of confectionary equipment developed by Enrico…"
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