Processing cacao beans with raw integrity was the single most difficult project we have undertaken at Big Tree Farms to date. It was a complete reinvention of the wheel because simply put, there were (and are) no technologies available which can process cacao beans under commonly accepted Raw temperature standards. There was nothing to go on, no point from which to start, so it was trial and error over a period of four years and the building (and scrapping) of many locally-engineered… Continue
Added by Ben Ripple on December 29, 2009 at 9:30pm —
My name is Orson V. Galvão. I live in Ilhéus, Bahia, Brazil and as a member of APCFE - Associação dos Profissionais do Cacau Fino Especial (that means: Professional Association of the Special and Fine Cocoa), I make my own chocolat, from 100% to 60% of liquor. By now I am just a melter, using a mix of pure fine cocoa liquor and bitter industrial chocolat. This last one is from where I "kidnap" sugar, and since it has 35 percent of cocoa mass it´s easy, with some math, to know how… Continue
Added by Orson V. Galvão on December 23, 2009 at 7:30am —
does anyone have a recipe for red wine truffles
Added by Roisin Walb on December 21, 2009 at 12:09am —
This blog post is for three purposes:
(1) We request your help. What questions do you have around this issue? What would you like our panel of experts to respond to? Please post them here.
(2) We wish to let you know about an upcoming educational program sponsored by The Fine Chocolate Industry Association (www.FineChocolateIndustry.org
) on January 16, 2010 in San Francisco at the Hotel Nikko.
(3) This program is one of a few… Continue
Added by MJ Stojak on December 17, 2009 at 4:30pm —
If you are looking for a special present this Christmas, we have a delicatessen selection of the best chocolates of the world www.chocolatetin.com
Added by chocolatetin on December 9, 2009 at 5:53am —
Take a look at this newsletter. I want to add that I interviewed Clay and he dished out some awesome answers for me to sprinkle in my new health book The Healing Powers of Chocolate. Thank you so much Clay. Much appreciated!
Added by Cal Orey on December 5, 2009 at 6:30pm —
That's it; i could not longer resists and order 3 samples of perfume (enough for 2 applications each) at $20(!) for the 3 from Mandy After. I am too curious about the cocoa perfume she has. i've heard great things about her but never tried any of her products and my meager income will not stretch to actually buy the products. So samples it will be. Has anyone of you ever worked on a chocolate fine perfume? We have a couple of times with a perfume house and always ended up with something too… Continue
Added by Artisan on December 5, 2009 at 12:15pm —
I am looking for new brands of Chocolate.
I have a online shop with delicatesse and it is not such a big succes . So knowing everybody in the world lies chocolate I had the idea to have a makeover of my shop and sell all kind of chocolates from all over the world.
Now, I am looking for producers who make special blend, and chocolatiers who make unusual chocolate bars from all over the world.
Is ther some one who can help me?
My shop is located in Belgium so I… Continue
Added by Annick Vliegen on November 24, 2009 at 10:25am —
My brother and I are starting our own business and and created some chocolate bars. We need some manufactuers/producers that can help us mass produce it. Please respond if you know of any company that can help us achieve this goal.
Added by Rene Roman on November 20, 2009 at 4:05pm —
FOR THE LOVE OF IT, JOIN ME ON MY BLOG, chocolatelovers411.blogspot.com
Added by mesha on November 20, 2009 at 10:18am —
Anyone know of a used Hilliard 80lb. tempering machine for sale?
please contact firstname.lastname@example.org
Added by sally goodman on November 19, 2009 at 10:51pm —
what temp isbest to store my ganache before rolling?
Added by mike johnson on November 19, 2009 at 9:38pm —
Can anyone tell me the benefit chocolate has on the skin and body?
Added by LuLu Benavidez on November 18, 2009 at 6:17pm —
I love chocolates, not only eating them, but also making them. Here, I would like to hold a corner to build my chocolate blogs - experience and more importantly to make chocolate friends around the world.
Watch this space.
Added by X Pavilion on November 11, 2009 at 3:28pm —
I woke up to the smell of bacon. The scent coming from the kitchen made a strong trail seeping through the crack at the bottom of my bedroom door and finally making its way into my little nostrils. I was 7-years old and it was Christmas morning. Looking back, I'm surprised I ever fell asleep at all because i used to get so excited on Christmas Eve that I couldn't sleep a wink. I was so anxious to open presents and more importantly, sneak a peak at Santa. I used to try and tip toe around my… Continue
Added by Ashley Vail on November 11, 2009 at 2:00pm —
Is there a difference between the chocolate used for block and calets/pistoles?
Added by mike johnson on November 9, 2009 at 6:41pm —
Added by Cal Orey on November 4, 2009 at 8:48pm —
Please join me tonight at Westerly Natural Foods for a raw sweets tasting including our new gourmet raw cacao chocolate bar and multi award winning raw agave gelato! 5-8p, 54th St. & 8th Ave.
Added by lisa protter on November 4, 2009 at 9:30am —
what is a good thermometer for tempering chocolate
Added by mike johnson on November 3, 2009 at 8:28am —
During my childhood, I always can we think best for ourselves. I always heard from the growing up saying that life is tough and working hard is a must for them in order to maintain current life style. Is that really true, and by working hard, playing less we can get what we want? When I grow up, I am in the same situation as well as people around me. Then I have another question in mind, when the time we get what we think we want, is that really what we want?
After a deep thought in… Continue
Added by David Gan on November 3, 2009 at 1:29am —