At 10:37pm on September 30, 2008, Joel Eliaz said…
by any chance, do you have an idea of how many fine chocolate producers work with venezuelan cacao nibs as their main ingredient?
The question comes because I was at a chocolate workshop recently and there was this woman I met who worked for the local representatives (a law firm) of one of the world top brands, and she told me that the brand signed an exclusive contract with a producer in Chuao to purchase all its production each year for ten years in order to guarantee the quality they were going to work with, and to offer single origin taste to their customers. Is this common elsewhere?
Life is full of coincidences, but not this time....I have been at Barry Callebaut (via Cacao Barry first) for 15 years or so.........what can I say I love chocolate.
And yes, the Peru is a Cacao Barry product. More than an origin, it is a single plantation.
when I used cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Can you help me to slove cracking problem.The SFC of the CBR is 87% at 10℃,68% at 20℃,33.5% at 30℃,18% at 35℃,3% at 40℃.The coating temperature at 45℃ by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10℃. The ingredients is sugar, cocoa powder, skimmed milk power,CBR,lecithin.Many thanks for your suggestion!
Back in April you asked me about my experience with "Chocolate: The Exhibit" and the Field Museum. I'm sorry for the slow reply. Yes, my wife and I traveled with a group to Oaxaca and some cacao plantations. Included in the group were the researchers and photographers that were gathering information and display items for the chocolate exhibit. We didn't know it beforehand, but it was very exciting to be there as artifacts and articles were collected and we got to see them in the final exhibit. We were there at the airport as they were boarding the plane with a huge machete given to them by one of the cacao plantation owners. In the final exhibit as we walk through it, it brings back great memories of the days we spent in Oaxaca. Elaine Gonzalez, the author of "The Art of Chocolate" was the host for the entire trip and it wouldn't have been the same without her. I have seen the exhibit in Chicago, Atlanta, and Ocala. This fall, we will see it in Indianapolis. Thanks for asking about it.
Thank you Clay,
I love chocolate, but I do not consider myself connoiseur yet. It's great that you're planning a visit to Mexico. I'll try to research some of the chocolate-y things you can look at while in Mexico City and get back to you.
Hi Clay, Thanks for the welcome.
Well, there are lots of boutique chocolate shops but not many that yet understand the importance of the bean! Melbourne would appear to be ahead of us on that one. I believe there is a cocoa plantation, somewhere in tropical north queensland who are expecting to have their first harvest of beans this year....
We have 3 Lindt cafe's here in Sydney, which make the best hot chocolate I have ever tasted.
Apart from that, I haven't met anyone else as in to chocolate as me... though I am introducing them into the world of fine chocolate. I'm just a beginner taster really, but in heaven doing it.
Of course our selections are limited, and the climate doesn't help with importation. If I won the lottery I would leave nursing (and stop saving lives) and go into chocolate production myself.
No, I haven't heard of TAVA... will have to look them up.
Hi Clay: We use Guittard Chocolate and Guittard Ettienne. Since buying direct from Guittard isn't possible unless one can place 500lb orders at a time.We would be more than happy to offer 10lb bars as well as 10lb bags of our 72% cacao buttons for those members interested in trying Guittard's line.
Let me know what you think. Right now I am trying to get ready for the Fancy Food Show. So it's a bit crazy around here. Best, Linda
None of my own, unfortunately. I tend to eat my chocolate before I can take a picture of it, and I've never been one for photos (I don't even own a camera). But there are some here at their website: http://www.wittamer.com/galerie_photos_en.aspx
many thanks for the welcome. M R clay i m really interested for making chocolate.but no idea about machines;and processof produtions of chocolates.please could get an ideas about chocolate manufaturing.many thanks.
Thanks for inviting me. I hope to use the forum more in the future, but currently our Betsy Ann Chocolates business is going through some large changes that are consuming all of my time.
As for the Colts Bolts, sorry I have never heard of them. Not sure if it has something to do with the football team, but we are in the Pittsburgh region with lots of Steeler fans.
my boss bought all of us your book a few months ago, and one of the first things i did was count my tastebuds (as mentioned at some point in your book) :) tonight in my yoga philosophy class, i (as student) brought up counting my tastebuds in relation somehow to a different meditation technique...i then learned that people's sweet tastebuds lessen as they get older!