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Sweet matter physicist
  • Amsterdam
  • Netherlands
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Sweet matter physicist replied to Clay Gordon's discussion Initial Thoughts: CHOCOA 2014
"Thanks a lot Clay, for sharing your impressions from Chocoa 2014! I regularly spend time on thinking about 'sustainability', how to define it, and how to strengthen sustainable food production. I also had the strong impression that the big…"
Apr 6
Sweet matter physicist replied to matt black's discussion Callebaut Chocolate Academy
"I attended two courses at the Chocolate Academy, one in the Netherlands (Zundert) and one in Belgium (Wieze). Generally I was quite satisfied with the amound of techniques I learned during the short time of the course. I also wrote a blog post…"
Apr 6
Sweet matter physicist commented on Clay Gordon's group The Science of Chocolate
"@Ben: I would actually think that it will make a difference! However, cocoa butter added to increase creaminess of chocolate, or cocoa butter used for white chocolate is often deodorized. If that's the case I strongly doubt that deodorized…"
Mar 12
Sweet matter physicist replied to Kelly Marley's discussion Shelf stable semi sweet chocolate agave sauce?
"I would strongly guess that it will have a long shelf life. As Ruth said, one way to know for sure is to test the water activity and if that's low enough, no microbes will be able to grow in your sauce. Some more thoughts: The only ingredient…"
Mar 4
Adriennne Henson commented on Sweet matter physicist's blog post Amsterdam Chocolatiers - part 2
"I like what you had to say and like your blog "
Feb 27
Sweet matter physicist replied to Lee's discussion Botulism
"I agree that microbes from the cinnamon will not grow within the chocolate due to its low water activity. But since the cinnamon comes in form of inclusions, it's maybe more relevant what water activity the cinnamon has. If it is in dried form…"
Feb 25
Sweet matter physicist posted a blog post

Amsterdam Chocolatiers - part 2

In a previous post I wrote about the two most famous chocolatiers in Amsterdam. Yesterday I focused on a far less known chocoholic place in this city on my blog: Van Velze's. The chocolaterie and patisserie was founded by Robbert van Velze and Deborah Kilroy more than 5 years ago, but remains one of the less known chocolate place in Amsterdam. This might be due to its location in Amsterdam Oost, which is…See More
Feb 25
Sweet matter physicist joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Feb 13
Thomas Forbes liked Sweet matter physicist's blog post Beyond Criollo, Trinitario, Forastero
Jan 30
Sweet matter physicist posted a blog post

Beyond Criollo, Trinitario, Forastero

I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think... When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa butter. But…See More
Jan 23
Sweet matter physicist replied to Greg Gould's discussion My Hazelnut Praline Paste is Gritty
"It could also be that longer processing is already enough. I was doing praliné with a Magimix (which should be roughly equal to your Wearing food processor), and it really took at least 10-15 minutes of processing until the paste was OK. Only…"
Jan 10
Sweet matter physicist replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I just got to taste a pretty fascinating set of mushroom pralines, made by the fantastic hungarian chocolatier and bean-to-bar chocolate makers "Rózsavölgyi Csokoládé" ! Although I like combinations of…"
Jan 3
Adriennne Henson commented on Sweet matter physicist's blog post Amsterdam Chocolatiers - part 1
"I like what you wrote and this is coming from a chocolate loving girl who loves discovering new bars"
Dec 12, 2013
Sweet matter physicist posted a blog post

Amsterdam Chocolatiers - part 1

Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about it…See More
Dec 10, 2013
Sweet matter physicist replied to John E's discussion Jean-Pierre Wybauw Discussion (Recipes)
"So far I haven't actually tested too many of the recipes and the ones I tested had not such mistakes. The mistakes were more like rather stupid text errors such as saying that something contained "x% egg whites" where it should have…"
Nov 8, 2013
Sweet matter physicist replied to John E's discussion Jean-Pierre Wybauw Discussion (Recipes)
"I am familiar with the Grewling and the Wybauw books (not the Shotts book, though). I would also clearly prefer the recipes presented by Grewling (more original, more finesse...), but the 2nd volume of Wybauw's books on extending shelf life…"
Nov 8, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
I had some revealing experiences at my favorite chocolate store in Amsterdam, Netherlands (it's called Chocolatl).
My favorite chocolate is:
Pralus Forastero, Sao Tomé 75%

Sweet matter physicist's Blog

Amsterdam Chocolatiers - part 2

Posted on February 25, 2014 at 4:30pm 1 Comment

In a previous post I wrote about the two most famous chocolatiers in Amsterdam. Yesterday I focused on a far less known chocoholic place in this city on my blog: Van Velze's. The chocolaterie and patisserie was founded by Robbert van Velze and Deborah Kilroy more than 5 years ago, but remains one of the less known chocolate place in Amsterdam. This might be due to its location in Amsterdam Oost, which…

Continue

Beyond Criollo, Trinitario, Forastero

Posted on January 23, 2014 at 2:30pm 0 Comments

I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think...

When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa…

Continue

Amsterdam Chocolatiers - part 1

Posted on December 10, 2013 at 3:00pm 1 Comment

Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about…

Continue

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