"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…"
"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…"
"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…"
"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…"
"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…"
"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…"
"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…"
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…"
"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…"
"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…"