"I do you make the peanut butter truffle?"
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Thomas Forbes
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- Ridgefield, NJ
- United States
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Thomas Forbes's Groups
Thomas Forbes's Discussions
New Website
Started this discussion. Last reply by Thomas Forbes Mar 24. 2 Replies 0 Likes
The Chocolate Life friends. I started a new website and wondered if anyone wanted a peek. It is all but a day old so please be gentle. lachorenachocolate.com Continue
Cacao Inter-American Cacao Center July 1953
Started this discussion. Last reply by Jeffray D. Gardner Apr 4. 6 Replies 0 Likes
I found this journal or newsletter on Google books and found this section fascinating. I provided the link and than you go down to: July-August 1953, Vol. 2 ns 43-44. There is a section titled,…Continue
Making Milk Chocolate
Started this discussion. Last reply by Gap Feb 27. 8 Replies 0 Likes
After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate. The first batch ended up being a dark milk and came out fairly nice. I used 42%…Continue
What to do with all my chocolate?
Started Jan 25 0 Replies 0 Likes
I have been sourcing liquor from a few places and playing around with sugar and butter content, along with time in the melanger. Right now there is probably 40 pounds of barred chocolate, some of it…Continue
Thomas Forbes's Events
Thomas Forbes's Page
Latest Activity
Thomas Forbes replied to Jennifer Cooper's discussion Ganache recipe for truffles in the group Startup CentralThomas Forbes commented on ChocoMuseo's event DOMINICAN REP. - "Beans to bar" Chocolate Workshop"I wondered if you have worked out a July schedule? "
Thomas Forbes is attending ChocoMuseo's event
DOMINICAN REP. - "Beans to bar" Chocolate Workshop at Bávaro - Punta Cana
March 27, 2013 at 9am to December 31, 2013 at 4pm
Everyday at ChocoMuseo we offer 2 hours chocolate making classes. In these workshops people learn about the history, the nature and the fabrication process of their favourite treat. At the end of the workshop, each "chocolatier" will leave with his/her own creations.See More
Jeffray D. Gardner replied to Thomas Forbes's discussion Cacao Inter-American Cacao Center July 1953"Thanks for sharing Thomas. Clay, I wonder if these two individuals, Ake Burchardt and Henning Jorgenson are still with us today? Would be a great interview on the Heritage Radio Network!"
Lisa N replied to Thomas Forbes's discussion Cacao Inter-American Cacao Center July 1953"Thanks for getting the correct link out there. This is very interesting reading@"
Thomas Forbes replied to Thomas Forbes's discussion New Website"It is a basic blog on word press. I did pay the $99 pro bundle and will change the template soon. I will make it user friendly and is currently for informational purposes. I am trying to make everything connectable through both the…"
Kerry replied to Thomas Forbes's discussion New Website"I like it - but have an issue with only being able to scroll the bottom half of the screen.
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Thomas Forbes posted a discussionNew Website
The Chocolate Life friends. I started a new website and wondered if anyone wanted a peek. It is all but a day old so please be gentle. lachorenachocolate.com See More
Thomas Forbes replied to Thomas Forbes's discussion Cacao Inter-American Cacao Center July 1953"The April June 1955, edition has an article about West African cacao before Ivory Coast was a big player. Looks like Ghana was a significant producer before the fall of Brazil in the 80's. "The Quality of Raw Cacao and its…"
Thomas Forbes replied to Thomas Forbes's discussion Cacao Inter-American Cacao Center July 1953"I can't stop going through it. "
Clay Gordon replied to Thomas Forbes's discussion Cacao Inter-American Cacao Center July 1953"Thomas:
I couldn't get this link to work for me. I went to Google Books and then entered "Restoring Chocolate's Old-Time Flavor" into the search box and found the text you mentioned. Looking forward to reading this."
Thomas Forbes posted a discussionCacao Inter-American Cacao Center July 1953
I found this journal or newsletter on Google books and found this section fascinating. I provided the link and than you go down to: July-August 1953, Vol. 2 ns 43-44. There is a section titled, "Restoring Chocolate's Old-Time Flavor". Very similar to what I currently read about the future of fine flavored cacao. See More
Thomas Forbes commented on Clay Gordon's group Giving Back"Adrian, I would also like to someday use the Grenada Chocolate Company as a partial model for what I hope to do in the Dominican Republic. I have yet crunch the numbers, but this would be a large system if not connected to the…"
Gap replied to Thomas Forbes's discussion Making Milk Chocolate"My darker milk is:
32% cocoa nibs
13% cocoa butter
27% sugar (I split it 19% sucrose and 9% lactose)
9% skim milk powder
19% full fat milk powder (26% fat) - spray dried milk powder
0.4% lecithin
To me, this one tasted like a chocolate milkshake"
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
Thomas Forbes's Photos
Thomas Forbes's Blog
Chocolate Weekend NYC 2011 – Trip Report, Saturday Oct. 15th
Posted on October 16, 2011 at 12:00am 5 Comments 0 Likes
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…
ContinueComment Wall (2 comments)
- 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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