Blogs

RITTER SPORT, a large German company manufacturing industrial and cheap chocolate for gas stations and supermarkets, is attacking fine chocolate makers like DOMORI, ROVIRA, MAGLIO, CONSTANT, KESSON'S and many others because of the square shape of our bars... they claim that they are the only ones in the world that can make square chocolate bars...How laughable is this! Should there be any risk of confusion, we would be the ones that would have to fear any damage for our brands. I mean, besides the fact that there is absolutely nothing leading to confusion in the design of the packaging or anywhere else, we are not even competitors, we are not in the same league... RITTER is a large multinational company with lots of money to pay for the marketing of their mass market product (and for their lawyers) and we are artisans making high end chocolate for gourmets. But this again shows the reality of the chocolate market in general where 70% of the market is owned by 5 large multinational companies... So let's fight the dirty tricks of such greedy multinational like RITTER SPORT that are trying to kill the creativity and passion of small artisan chocolatiers!

Here is a short list of the brands having square chocolate bars in their portfolio: KESSON'S, BALAGUER, BERGER, BOISSIER, CLEMENT, DOMORI, Laurent GERBAUD, HUSSEL, Luento Santoro, MAGLIO, MLAR Choklad, MARCOLINI, MarieBelle, MAZET, MEISTERWERK, MELT, Franois PRALUS, ROVIRA, TCHO, VIVANI, WILLIE'S Cacao...

KESSON'S shall keep the shape of its chocolate bars as it is and we will of course keep our aficionados posted with the latest development of the case.

I have had customers asking me for cacao nibs and roasted and raw cacao beans but have been reluctant to stock these items due to salmonella or other pathogen risk. After seeing cacao beans being fermented and dried in numerous countries I question the safety of these products. Dirt, bugs, drying on asphalt roads etc..I question from all but the most sophisticated winnowing operations to remove the husk. Am I overreacting to the risk ? Does the roasting process kill these pathogens? Is anyone using ultra -violet technology to sterilize the nibs? One request came from a home beer brewer. Would the alcohol distilling process render the nibs safe? Appreciate the feedback..

Hi! I am Madel, a Fulbright Scholar currently working with Dr. Skip Bittenbender on a research on cacao at the UH . Right now we're listing the cacao growers, propagators, Chocolatiers/artisan with a hope that we can meet sometime to discuss on the cacao industry in Hawaii and aim to have a wonderful Hawaii Cacao industry in the future.

Will you care to email me your name, Farm/bussiness location, home address, email address. Please state the no. of cacao trees you have; the products you sell or produce.

Hope to hear from you ASAP. Mahalo and God bless you all!

Garden Island Chocolate invites you to visit our new fan page on facebook, you can see us making Kauai chocolate and Kauai Acai, and all the other fascinating agricultural endeavors like dehydrating bananas, planting cacao trees, harvesting cacao pods, harvesting citrus, miracle berries, etc... fan page

I need a continues chocolate temperingmachinelikePrefamac- Automatictempering machine, type CONTINUA in economy price : Please suggest the brands

Thank you all for your enthusiastic responses and showing interest in the development of Original Beans new recipe! What happened after two weeks? Is the new chocolate still so fruity?

How does Organic Grand Cru sound? I like it. We have waited for the first organic harvest from Congo (Cru Virunga) to make the change for all products.

But the most important thing we have changed in our recipe has to do with conching, a truly magic process in the art of making fine chocolate. There are many opinions and voices in the chocolate world, when it comes to conching. But you really have to experience and taste it before you can form a valid opinion.

The interesting thing at Max Felchlin AG is that they have several different conching technologies to work with (see pictures below). They are world famous for the oldest conching machines in the chocolate industry: the original long conches, or Lngsreiber. Besides those, they also use round conches in various sizes. The Lngsreiber builds temperature by friction only. All others can be heated externally.

Some people believe the Lngsreiber is the best. I agree on most issues: texture, melting, creaminess, beautiful balanced flavour development. The flavours hardly fade over time. The Buehler round conches, on the other hand, may get a more condensed, explicit flavour profile out of the bean. They work with a steeper temperature curve and as I inhaled above our Piura conch, I smelled a lot of the acidity.

So is it true that the longer you conch, the better the chocolate gets? No! Most important is to get rid of unpleasant acids and bitterness, open the fruit flavours, and create a deep, smooth texture. Every bean has a unique character, and develops its own story differently on different conches. For Original Beans chocolate we want to find the maximum fruit point. At some point during conching the aroma peaks. If you conch too long, the aroma is gone and whats left is a flat and rather boring chocolate.

I have learned that perfectly conched chocolate is not so much a matter of science, but mostly the result of long experience, continuous sampling during the process, and a good intuition.

The last few days I tasted the new recipe again and compared it with the last two batches. The existing Piura Porcelana bar (best before 12-2012) tastes mild, dark caramel, nutty and a little fruity. The new one is very different! Very fresh and fruity, you really taste chocolate is made of a fruit! Amazing!

In a few days this new batch is available in couverture drops. Im looking forward to the creations of pastry chefs and chocolatiers with our new Organic Grand Cru Piura!

I want to keep my Dragee packets cool and enhance the shelf life of the Dragees by filling Nitrogen gas into the packets.

Will the Nitrogen Gas spoil the Dragees or enhance the shelflife of Dragees? My Dragees are Chocolate covered nuts and Chocolate covered cereals.

Any advise?

Thanks in advance.

Raji from India.

As you all might know Iwork as a volunteer for Original Beans. The combination of delicious chocolate and nature conservation makes it the best in my opinion.

Two weeks ago Philipp, founder, called me. A new test production would start Thursday! If I could come to Switzerland? Wow! A dream comes true! I immediately packed my suitcase. The biggest one so I can take a lot of chocolate back home. We are on a mission: how can we get more of the fruity flavors of the bean into our Piura Porcelana chocolate?

Original Beans dont have their own factory. When the company started a few years ago the founders carefully selected a partner. Felchlin shares our values about quality and sustainability. We are delighted to co-create our chocolate with them.

Thursday at 11 A.M. I arrived at Felchlins Laboratory in Schwyz. First Sepp, Marcel and the Original Beans team did a pre-tasting of the last two batches. What do we like and what can be done better? We went to the factory and production started. Amazing: all those machines, the logistic system and the smell of chocolate! When conching started I got a grand tour through the factory. All Felchlin employees are very friendly and explained every detail. Its one happy family and all wearing red t-shirts. We got permission to make pictures! See below.

Friday we were expected in the factory at 6 A.M. Yes, this is serious business! Liquid chocolate test batches of 2 A.M., 4 A.M. and 6 A.M. were on the table and tasting the new recipe could begin. Its very difficult when you are used to having solid chocolate. Flavors are still developing over time. Even after molding you have to wait two weeks before you get a good picture. We decided to conch longer. After several hours we thought the fruity flavors to be on their best. Marcel quickly molded two bars that we took with us to The Netherlands.

In about a couple of days from now two weeks will have passed. Will the chocolate taste more fruity and better still? To be continued

In Ecuador, cocoa harvesting takes place two times per year. Harvests runs between February and April, and then again begin again between August and October. This dual harvest system means that cocoa plantations are often busy, as are chocolate makers. However, there are still seasons of the year when the cacao farms are between harvests and things are a bit slower. This naturally begs the question of what to do in the off season for chocolate?

One of the things we always recommend to visitors in the off season for chocolate is touring chocolate grower facilities. Though there isn't the buzz and hustle of harvest, growers and guides have more time to show you behind-the-scenes elements of cocoa production and the business of being a grower. Since planters are less focused on getting their cacao pods harvested, they can focus on being good hosts to visitors. This means more time for visiting multiple farms, seeing traders' patios and meeting cacao traders, and tasting and observing different cacaos.

Both the area around Quito and the coastal cacao growing areas are worth visiting in the middle season between April and August. It's a cooler time of year in Ecuador, which can be a welcome relief for anyone suffering through a North Hemisphere's summer heat. Driving some of Ecuador's famous cacao routes or trekking to remote farms is easier without the humidity and baking heat, though it's rarely truly cold despite this season being Ecuador's winter equivalent. If you do come to visit Ecuador for a cacao tour, it's worthwhile to visit the areas around Quevedo and El Empalme several hours southwest of Quito, the Amazon, and/or the Esmeraldas region. It all depends on your time and budget!

Another element of life between harvests is focusing on the newer details of chocolate production, fresh contracts, and items for the workshop. Visitors to Quito will want to stop in and taste the chocolates we've been making all month, as well as get a chance to see in the workshop before we close to visitors in August in anticipation of the harvest and harvest trade fair events.

Keeping up with local demand is also a part of life between harvests. Near the end of the April to August break, Ecuadorian schools have their graduations and end-of-year ceremonies. This means nice family dinners out with fine chocolate desserts, coffee and chocolate chat dates for friends, and special chocolate gifts for the freshly graduated. In the October to February break, you have the chocolate holiday of Christmas, followed by the games and festivities of Valentine's Day and Ecuadorian Carnival. We see a lot of chocolates leave the shop in these off seasons, together with their happy new owners.

All in all, while the cacao harvests in Ecuador are a dominant part of the chocolate life here, they are not the only part of the chocolate cycle to enjoy. Even the off seasons have something to offer visitors and chocolate lovers here in Ecuador!

Childhood is the time when kids understand the value of relations and culture. It is very important that they can develop the deep emotional relationship with each family member in their day to day life as well as on the occasion of any festival. The feelings of love and care developed in this age are going last for life time. Rakhi festival is a special festival to celebrate the emotional bonding between a brother and a sister and it should be celebrated with its real importance especially when a sibling or both of the siblings are kids.

Now The Kids world is full of imagination and fantasy. Their innocent hearts get attracted to all kinds of tender, flashy and colorful items. When it comes to the celebration of Rakhi festival, they are always excited and enthusiastic about it. Brothers love to be pampered with Rakhi Sweets Gifts and Rakhi by sisters. For them Rakhi is not only blessings of her sister but also a kind of accessory to wear. They want their Rakhi better than all their friends. Sisters on the other hand would love to do their best so that their brothers can feel proud about it.

At the time of Rakhi selection for a kid brother, it is very important to keep in mind about his favorite cartoon characters and the colors and the animals he love. We have magnificent collection of Kids Rakhi including Cartoon Rakhi, Toy Rakhi and Stuff Toy Rakhi. We offer free Tilak, one branded chocolate bar of 10gms and a handmade paper card with each Rakhi. The option of sending Home Made Premium Chocolates (12 pcs) is also available for your convenience.

For Cartoon Rakhis, motif of various cartoon characters are fabricated from various materials like cotton or silk thread, plastic, light metals, etc and fixed onto Rakhi Thread . Cartoon Rakhis are the most popular among kids. Mikki Mouse Rakhi, Pooh Rakhi, Alien Rakhi, Snoopy Rakhis, Goofy Rakhi, Donald Duck Rakhi, Spiderman Rakhi, Tweety Rakhi and many more that can make your little one happy like anything.

Toy Rakhis are available in wide range with different eye catching patterns and designs. The motifs of various toys are fixed onto Rakhis. Rakhis with the shape of different stars, plants; fruits, birds and ice-cream draw the attention of a kid and make him smile.

Our extremely beautiful and adorable Stuff Toy Rakhis are also in high demand especially when a kid sister is buying for her kid brother. In this Rakhi type, Rakhi threads are adorned with little stuff toys made with the shapes of Animals, Clowns, Teddy bear, Dolls and the Cartoon characters. Attractive designs and amazing color combination with quality material can guarantee you to lure you dearest brother.

Apart of these we have special Kid Gift Hampers that include Rakhi with the box of 16pcs ferrero rocher chocolates, Rakhi Pooja Thali and Gift box of 12 pcs Home made chocolates, Rakhi with a little toy Teddy bear and chocolates and many others.

Our Gift portal enables you to commemorate and celebrate this auspicious festival that truly adores and honors human relations in a special manner.