The Chocolate Life

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Vercruysse Geert's Blog (14)

The future of chocolate

Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:

http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.html

Later she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!

The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:…

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Added by Vercruysse Geert on May 31, 2012 at 2:11pm — No Comments

Last episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate

The Innovators In Pursuit of the New for 100 Years Felchlin

Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity: 

- The products – these have developed over time but…

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Added by Vercruysse Geert on April 25, 2012 at 3:12am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

A mellow sensation, marvellous aromas.

 

A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a…

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Added by Vercruysse Geert on March 31, 2012 at 12:58pm — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure  

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…

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Added by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 8

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Composition

Every Detail Counts

The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to…

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Added by Vercruysse Geert on March 2, 2012 at 11:20am — 1 Comment

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Transformation   From Bean to Chocolate

The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…

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Added by Vercruysse Geert on January 25, 2012 at 9:02am — No Comments

Growing of cacao in Convento. (ECUADOR)

Found this nice mail few weeks ago in my mailbox, like to share it.

Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so  I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
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Added by Vercruysse Geert on January 21, 2012 at 11:26am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Journey: From the Farmer to Basel.

After selection, the dried beans are generally transported as bulk goods in the…

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Added by Vercruysse Geert on January 12, 2012 at 8:34am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Bean   From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans…

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Added by Vercruysse Geert on December 19, 2011 at 12:11pm — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 4

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Planter: From Gatherer to Large Landowner

The cacao tree is a delicate plant that needs special care and attention. Farmers often cultivate small…

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Added by Vercruysse Geert on November 14, 2011 at 3:04pm — No Comments

"Enjoy Wild Balinese Cacao Beans, and learn the true magic of real chocolate!"

I found this text (source Nutrition Food), and after reading it I wasn't sure if it was correct, so I was thinking why dont I open a blogpage about it.

The Importance of Wild Cacao

Cacao is a native of the tropics, and has spread from its ancestral home of Central and South America to almost every rainforest ecosystem on the planet. Deep within the Indonesian jungle, a variety of cacao emerged from the rich volcanic soil in complete isolation, known only to natives of a…

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Added by Vercruysse Geert on November 3, 2011 at 5:30pm — 8 Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate (Published by: Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary)

Chocolate is more than just chocolate - the consumer is often uncritical in its selection and simply eats it without giving it a second thought. This blog(book) communicates knowledge about chocolate in order to in crease the pleasure in its consumption. Chocolate, such as is enjoyed today, is the product of a variety of specialist processes tailored to achieve maximum pleasure. This blog(book) contains a wealth of interesting facts and, after reading it, you will no longer just consume…

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Added by Vercruysse Geert on October 6, 2011 at 2:00pm — 5 Comments

Cocoa: NEW DEVELOPMENTS

Source:  http://ruraldevelopment.info/cocoa.aspx

 

The recent activity of Armajaro, the trading firm that has purchased stocks adding 240,100 tons constituting up to to 7% of global annual production have shaken the market with prices being pushed upwards beyond $2,800 per ton. That is a trader gain, it does nothing much to help…
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Added by Vercruysse Geert on January 24, 2011 at 10:18am — No Comments

Casa Luker Chocolate: Flavour description

Some people ask me about Casa Luker and flavours, I like to work with there chocolate but this is personal.

For me the tree couvertures with character are the:Tumaco 85%, Huila 85% and the very best Santander 85%.

 

Its difficult to compare with other brands I'm working with such as Amano, Pacari, Valrhona, Felchlin,...

I like to make my own melange for enrobing my chocolates (bonbons) and so I do for the Santander 85% wich I take 2/3 Santander and 1/3 of Macaé…

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Added by Vercruysse Geert on January 24, 2011 at 3:09am — No Comments

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