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Tom replied to Christine Doerr's discussion 'Women and Chocolate'June 29

What about statistics? Has anyone counted say the number of proffessional chocolatiers for example and split them by gender. If there are a lot less women than there are men in the field, not that I am saying there are....I haven't done the count,...

Frank Schmidt left a comment for TomJune 19

Tom commented on Clay Gordon's group 'HomeBrew Chocolate'June 18

No worries Frank, thanks for the flax seed tip. I can imagine that the minty-ness would change with batch of mint and the length of time in the grinder as the volatiles from the mint would slowly dissipate. So mint oil would provide for repeatabil...

Tom commented on Clay Gordon's group 'HomeBrew Chocolate'June 16

Frank, is that dried peppermint to flavour the actual chocolate or just the ganache. I use peppermint oil to flavour my chocolate at the moment but have been thinking of using dried mint and grinding it in.

Tom commented on Clay Gordon's group 'HomeBrew Chocolate'June 15

That is a great idea to use mint...perfect. I have been thinking of doing an alternative sweetened chocolate myself for a friend. With that suggestion I might just get around to giving it a go. I didn't fancy making a batch of chocolate that noone...

Paul replied to Tom's discussion 'Cocoa beans at great prices'May 29

I use a Ultra Pride +. I saw one on the Biong Biong Video for TCHO. It works well. I like it for its size. You can take to to demonstrations and let people dip into it for a sample of the chocolate liquor. One thing though, adding organic sugar c...

Elaine Gonzalez and Tom are now friendsMay 29

Tom added 3 discussionsMay 29

Profile Information

Dark, Milk, White?: Dark

Most memorable chocolate experience:: Making my own chocolate bean to bar

My favorite chocolate is:: Cluizel Venesuela - at the moment

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At 3:06pm on June 19, 2009, Frank Schmidt said…: Tom,

Send me an e-mail to : fhsdds at tri-lakes dot net

I've got a couple of more ideas on the chocolate that I've been working on.

I'll be back on-line Monday.

Frank

At 10:57pm on March 29, 2009, Alison Holland said…: I am awaiting 15kg from John but will try Tava when I'm finished with those. I would like to try and age some chocolate so I may go through those quite quickly.
My sister is holidaying in Australia - I'll see if she can find some of that icing sugar for me. Thanks

At 9:29pm on March 29, 2009, Alison Holland said…: Thanks Tom
I am very new to this game but I have been in contact with Tava and they said they are not yet up and running in their new premises. I am on their email list to notify when operational again but for now I have been ordering from John at Chocolate Alchemy. I have only made two batches and can't wait to make some more.
Question for you - I read somewhere that you can get icing sugar in Australia with no starch in it - is this true and would it be any good for chocolate?

At 9:00am on February 23, 2009, Jeff Pzena said…: Hi Tom,
I'm doing an incredibly small scale commercial operation in Belize called Cotton Tree Chocolate Company which is an off shoot of my jungle lodge called Cotton Tree Lodge. I was following your thread on winnowing but I couldn't see the pictures. Would you mind emailing me some pics? I'm at jeff@cottontreelodge.com. Thanks!