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Colored Cocoa Butter

Replied May. 19, 2009

Chocolate Show New York City 2008
2 Replies

Started this discussion. Last reply by Jeff Aug. 16, 2008.

Porcelana Cacao The best Cacao in the world?

Replied Jun. 21, 2008

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Casey replied to The Republic Of Chocolate's discussion 'Porcelana Cacao The best Cacao in the world?'

I'll point out that I had a somewhat similar experience with the Bonnat Porcelana that Hans Peter Rot had, and it was during the summer of 2008, not long after his review was first published. This bar had, as he noted, a lack of the complexity one m…

February 24

Gretchen Tartakoff and The Republic Of Chocolate are now friends

February 15

luis gabriel replied to The Republic Of Chocolate's discussion 'Porcelana Cacao The best Cacao in the world?'

the beast cacao of the world is in ecuador nestle buy cacao that is of ecuador

September 6, 2009

The Republic Of Chocolate replied to Roger Rodriguez's discussion 'Colored Cocoa Butter'

Hello Roger!!! well working with cocoa butter could be tricky too, personally i dont temper the colored cocoa butter ( when I say "temper" I mean I dont follow temperatures like when I temper Chocolate) what I do is to melt down the cocoa butter to…

May 19, 2009

The Republic Of Chocolate and Alan Gracy are now friends

May 2, 2009

The Republic Of Chocolate and Sarah Gross are now friends

April 13, 2009

Profile Information

Dark, Milk, White?

Dark

Most memorable chocolate experience:

1st time I got a perfect temper

My favorite chocolate is:

dark with a high porcentage

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At 10:07am on October 8, 2008, Joel Eliaz said…: si, estoy de acuerdo, la verdad es que no creo que me vayan a enseñar nada abismalmente diferente de lo que un buen libro puede ofrecer, lo que me llama la atención es la parte de la tutoria en linea con los profesores a la hora de consultar alguna duda, y que por otro lado aqui, conseguir buenos libros no es nada facil, con el rollo de cadivi y demas, el acceso a los libros es bastante engorroso, y lo que se consigue localmente tampoco es nada deslumbrante. Aqui lo que tenemos es buena materia prima, buen chocolate con la gente de El Rey, y quiero aprovechar eso.
Gracias por los comentaros, seguimos en contacto.

At 10:13pm on October 7, 2008, Joel Eliaz said…: Carlos, que piensas del curso en linea de ecole chocolat, el chocolatier, me llama la atención y he estado pensando seriamente en hacerlo.
Tu lo recomendarias? Saludos,

At 7:35pm on October 5, 2008, Jeff Pzena said…: While I very much like the idea of a Republic of Chocolate, I'm trying to determine if I've ever been there, done that. Tell me more.

At 10:26pm on September 30, 2008, Joel Eliaz said…: At 11:24pm on September 27th, 2008, Joel Eliaz said…
Hola! Si, estoy en Venezuela, hago trabajos de bomboneria y panadería no soy pastelero. Trabajo en GAPP una academia donde se dictan de panadería y pasteleria.
En caso de necesitar algo de estos lares pana, por aqui estamos a la orden.
Saludos!!!!!!
PD: tenemos una amiga en comun: Karina Pugh, vi tu pagina en su blig tambien!

At 10:47pm on September 21, 2008, Joel Eliaz said…: Epale pana, se que eres venezolano, que bueno encontrar a un paisano por aqui.
Me meti en tu blog, muy buen trabajo.
Espero que estemos en contacto!