The Chocolate Life

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Thomas Forbes
  • Male
  • Ridgefield, NJ
  • United States
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Thomas Forbes's Friends

  • Chris Werner
  • Miguel Pujols
  • Alfredo Poncio
  • Beth Bromund
  • Amaleah Brigitte Black-Smiley
  • David Menkes
  • Journey Shannon
  • David Senk
  • Truffly Made
  • Jeff Kuehl
  • Richard Falotico
  • Edwin D.
  • Peter Kimmel

Thomas Forbes's Discussions

Question on Weighing Product

Started this discussion. Last reply by Thomas Forbes Mar 18. 2 Replies

I started molding 3.5 oz (100 g) half cacao pods of liquor and after speaking with a distributor wants us to add sugar.  I did a test batch with 38% pure cane sugar and 62% liquor.  The four pieces I…Continue

Trip to the DR

Started this discussion. Last reply by Thomas Forbes Mar 18. 6 Replies

If anyone is interested in visiting the Dominican Republic between May 2nd and the 12 or so, I would be happy to show you, who and what I know about cacao and chocolate in the country.  Every trip I…Continue

Molding Liquor

Started this discussion. Last reply by Thomas Forbes Mar 12. 6 Replies

Hello all and looking for a little advice on molding chocolate liquor.  I recently purchased a 50 lbs. Savage Brothers melter-tempering machine.  After running it, trying to learn how to use it.  I…Continue

FCIA Event in NYC

Started Jun 29, 2013 0 Replies

I had a fantastic time at the FCIA event in NYC today.  Of course I got to say hello to Clay and chit chat a little.  Gary Guittard's workshop was very good and and an amazing chance to hear from…Continue

 

Thomas Forbes's Page

Latest Activity

Thomas Forbes replied to Walt Moody's discussion Mini Rev Opinions
"I have used a Rev 2 for a while now.  It has worked like a champ and haven't table tempered since.  What questions do you have.   Would like to know if anyone knows how to use the machine without using seed. "
Dec 8
Thomas Forbes replied to David Senk's discussion Shared Journey in the group Startup Central
"The premiers seem to be a bit more rugged where it was hard to keep the rollers moving on the bigger two machines after around 36 hours and after adding sugar.   I have gone from a 24 hour, to a 48 hour and am now moving more toward the 72…"
Dec 2
Thomas Forbes replied to David Senk's discussion Shared Journey in the group Startup Central
"Wondered if you could recommend a refining-conching temperature and when it would be applied.  I was using the 10 lb. CocoaTown and Spectra 11 and was around 135-140 F during the grind.  Have switched to the 5-6 lb Premier and it will be…"
Dec 1
Thomas Forbes replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"I have the 10-12 lbs. capacity Cocoatown and a Santha and have recently been using two Premier Wonder Grinders that hold up to 6 lbs. each.  They were $200 a piece and are doing nicely after almost 10 batches.  The temperatures when they…"
Nov 15
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"I'll do that. I have an infrared thermometer to be more accurate with the temperature as well."
Oct 22
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"When you microwave, just do it in 20-30 second bursts with plenty of stirring inbetween."
Oct 22
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"I would not have thought to use the microwave...Thanks for that tip. I don't believe that moisture was the problem so I will go ahead with your suggestion and I'll let you know how it goes. I now must wait for the new motor to…"
Oct 22
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I don't know Jack. I think all you can do is experiment a little. If it were me, I'd chop up the block you have into little pieces and then try to melt in the microwave. If it doesn't go liquid then maybe something else is amiss…"
Oct 22
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"Thanks Gap!  I really appreciate your responding to my question. I will add the additional cocoa butter. I would like to not add the soy lecithin so I will see how the butter works without the soy. Do you think that warming up the now hardened…"
Oct 22
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I'm not Tom, but I might be able to help. I think your total fat content is too low. Assuming the cocoa beans have 53% cocoa butter, your total fat in the recipe would be 50% x 53% + 25% x 26% = 33%. If you are using a standard wet grinder, you…"
Oct 22
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"Hi Tom, I recently tried to make milk chocolate using 50%  liquor, 25% whole milk powder and 25% sugar. I had the liquor in the melanger for 48 hrs. added the sugar and all was well. Then I added the milk powder and things literally ground to a…"
Oct 22
Cat Ankerson replied to Thomas Forbes's discussion Adding Cacao Butter
"Thanks!"
Jul 23
Gap replied to Thomas Forbes's discussion Adding Cacao Butter
"If you're talking about Tom's 60 nibs, 30 sugar and 10 cocoa butter, that is a 70% chocolate."
Jul 23
Cat Ankerson replied to Thomas Forbes's discussion Adding Cacao Butter
"Is this considered 60% or 70% chocolate?"
Jul 23
Thomas Forbes and Chris Werner are now friends
Jun 27
Thomas Forbes replied to Chris Werner's discussion Arriba Cacao
"No problem, would love to trade bars. "
Jun 23

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
While in the Peace Corps in the Dominican Republic I was sent to a site which was surrounded by cacao trees. Seeing and tasting cacao from the pod was most memorable.
My favorite chocolate is:
Dark

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Thomas Forbes's Blog

Chocolate Weekend NYC 2011 – Trip Report, Saturday Oct. 15th

Posted on October 16, 2011 at 12:00am 5 Comments

Took NJ Transit into Port Authority arriving around 11:00am in the City.  Walked down to Meadow on 10th Street on Hudson.  Joe Salvatore from Madecasse Chocolate was listed to be there with no specific time and found out on arrival he will show up at 2pm and stay until 5pm.  Looked for a while at their amazing varieties of chocolates.  I had tried some of them and read about many others on the Internet.  Also learned there are many more out there I have never heard about.  I have…

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Comment Wall (3 comments)

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At 7:34pm on November 9, 2013, Beth Bromund said…

I teach at a wonderful high school in Michigan.  Unfortunately, our state legislature has created a very anti-teacher environment and our salaries have been going backwards for some years now.  Our local school board won't give us a decent contract option, and our salaries are frozen until we have a contract (per new state laws), but our expenses are mandated to increase if we don't have a contract.  It's really frustrating. 

At 1:36pm on October 11, 2011, Jeff Kuehl said…
Great information. Thanks. It would be great to experience harvest. Any suggestions for where to stay and farms/contacts that might allow me to observe harvest? Also, the co-op in Nagua sounds interesting. Is there a website or contact?
By the way, I am a former teacher as well.

Thanks, again. Your assistance has been wonderful.
At 1:13pm on October 4, 2011, Jeff Kuehl said…
Thanks for the quick response. I am in the recipe-testing stage of my bean-to-bar business planning. I would like to use beans from the Dominican Republic. Obviously, I am dealing in small batches at the moment. Can you recommend contacts, farms, and/or co-ops that could offer me beans?
 
 
 

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