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Chocolate and wine tasting
2 Replies

Started this discussion. Last reply by Tom Nov 9.

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Tom replied to Tom's discussion 'Chocolate and wine tasting'

Hmmm, I hadn't considered breaking the bottle down like that, don't want to have too many half bottles sitting around. The limiting factor last time was the chocolate, being as the tasting was done at the wine institute. Thanks

November 9

Clay Gordon replied to Tom's discussion 'Chocolate and wine tasting'

Tom: My experience is that the maximum number of people for a tasting of any sort is how many people you can serve without the service being intrusive. If you're serving wines near the end of a tasting that need to be cold you need to figure out ...

November 9

Tom replied to Jonathan Walpole's discussion 'Nibs'

Amano has a wide selection of origin nibs.

November 8

Tom added a discussion

Chocolate and wine tasting

I have done this before but at a University for students so I didn't charge participants or pay for anything. I am just wondering from others experiences, what is a good number to do these tastings on, how many pairings and what have people charge...

November 2

holycacao and Tom are now friends

October 12

Tom replied to Clay Gordon's discussion 'Is Xocai everything it's made out to be?'

I found this interesting article: http://www.businessopportunitywatch.com/BOW%20Review%20of%20XOCAI%20Make%20Chocolate%20Your%20Business.htm If the link doesn't work the article is titled 'Review of XOCAI MXI Corp Healthy Chocolate Extract from ...

October 2

Tom added a discussion

How To Search for Patents

Due to Travis the Xocai rep taking his thread and running, some of what I posted about how to search for patents was lost. The reason this was posted was because I went looking for the Xocai (MXI) patent on cold processing and couldn’t find anythi...

October 2

Tom replied to Samantha Madell's discussion 'Enzymes in raw cacao'

I found these articles on enzyme activity or protein degradation and mechanical processing. Inactivation of enzymes by mechanical effects. Yakusheva, L. D.; Dubinskaya, A. M. Res. Inst. Biol. Tests Chem. Compd., Kupavna, USSR. Biofizika (1984), 2...

September 30

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

Comment Wall (5 comments)

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At 1:45pm on August 25, 2009, Hector Velásquez said…: Estimate (A)
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,

Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860

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!