Forum Activity for @Clay

Clay Gordon
@Clay Gordon
01/31/08 09:18:16
1,699 posts

Where to Buy Chocolate


Posted in: Classifieds ARCHIVE

This forum post is the point of entry for links, discussions, and questions about where to buy chocolate.Feel free to post links to news articles, but please take a few moments to write an introduction to the article and why you are posting.Please use your MyPage to promote your own business, not this forum, unless it's in direct response to another comment.
updated by @Clay Gordon: 04/07/25 13:00:14
Clay Gordon
@Clay Gordon
01/29/08 22:18:38
1,699 posts

Bonajuto Sicilian chocolatier


Posted in: Opinion

Antica Dolceria Bonajuto was founded in 1880 making it one of the older Italian chocolate companies (remember, Italy as a united country didn't exist until the mid-1800s). Since their founding they have always made product according to centuries-old recipes.The bar you are referring to, the Cinammon (cannella) and Vanilla (vaniglia) is one that I have actually tasted. ADB bars have been available off and on at gourmet stores in Manhattan for the past couple of years - I got mine at Dean and Deluca in SoHo.This bar is dry, gritty, and grainy. It hearkens back to pre-Industrial Revolution chocolates that all had this texture because there was no way, with only human strength, to grind the cocoa beans and the sugar fine enough so that the individual particles could not be tasted and felt on the tongue. It's definitely an acquired taste - something that you'd buy once to try but maybe not something you'd buy often.It's definitely worth trying at least once, though, and there are other brands, also Sicilian, that are made in the same style.Has anyone else tasted one of these bars and maybe have source to buy them?
Clay Gordon
@Clay Gordon
01/29/08 17:26:12
1,699 posts

The Chocolate Lovers Travel Club


Posted in: Travels & Adventures

Holly and Paul:That's great news. I just want to remind everyone who reads this that everyone who signs up for the trip will receive a signed copy of my book BEFORE we leave. There are all sorts of great events and learning experiences planned, plus some great adventures including snorkeling at Snake Caye - a beautiful island about an hour's ride from Punta Gorda in the Bay of Honduras.I added some more photos of the Bay of Honduras and Cotton Tree Lodge to my Travels in Belize photo album. Enjoy!
Clay Gordon
@Clay Gordon
02/04/09 15:02:26
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

If we follow this logic, is there no connection between the word artisan and "quality?" I can be proud of what I make - and it could be a real piece of garbage. Is it still "artisan?"It's a good question because there are other variables, such as cost, or being made by hand that all into the same category.I do have to agree that thinking about "artisan" as an attitude not an attribute strikes more closely to the heart of the matter.
Clay Gordon
@Clay Gordon
11/16/08 18:15:21
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

Laurent:Thanks for your note. I know Chef Ortega through his participation in the past two World Pastry Team Championships. He has been the coach of the Mexican teams. From my contact with him I know that he is seriously committed to doing good work. He also has a great sense of humor, but many chefs I know find it difficult to break out of the zone while they are in the middle of production. If you ever return to Jackson Hole and can visit the shop when Chef is not in production, my guess is that he will come across as more open and warm.Chef Ortega is one of the few chocolatiers in America who makes some of the chocolate he uses in his shop. I think that Chef is only making the chocolate he uses in his drinks, but I may be wrong about this.I second your recommendation. Anyone going to Jackson Hole should make it a point to stop by Chef Ortega's shop. And if you do, please take pictures and post them along with your impressions of his work. And say Hi! from me.Cioccolato Pastry Shop130 W. BroadwayJackson, WY 83001(307) 734.6400
Clay Gordon
@Clay Gordon
06/24/08 15:43:10
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

Edward:There is an "Allow me To Introduce Myself" forum category, though I think a blog post might be more a more appropriate way to do it as Forum threads are really for subjects that invite a lot of interaction (like this one), where blog posts are really more about expressing viewpoints or perspectives that don't necessarily invite a lot of (or any) responses.
Clay Gordon
@Clay Gordon
04/07/08 12:51:26
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

There is an article in a recent issue (Vol2#1) of Cocoaroma on this subject.The author "Stan Cottonwood" (a nom de plume) is quoted as saying "For a true artisan, the craft, the art, is everything. It's not the end result that matters, but rather the process ... the act of creation itself."I sent an e-mail off because I disagree with this position. I responded in part ..."I can be a craftsman, which speaks to a level of competency with tools and medium. I can be a master craftsman, which implies a higher level of competency. (One of the dictionary definitions of artisan seems to be synonymous with this understanding.) However, a master craftsman may not have the ability to imagine and create new things. In the case of a woodworker, they might only be able to work from plans drawn by someone else. A master craftsman in chocolate may only be able to execute someone else's recipes. However, the "true" artisan is never content with what has been, and that is where the emphasis on process and the act of creation becomes important. However, the "true artisan" HAS to be wedded to the end result. The "true artisan" (in chocolate) must be a master of his or her craft and be able and committed to manifesting their vision perfectly - and repeatedly.When is the "true" artisan chocolatier no longer an artisan? Maybe it's when they get tired and lose their inspiration and concern for the art/act of creation. But, would it be possible, if I was a master woodworker to continue to call myself a "master" if all (or significantly all) aspects of the manufacture of a piece were undertaken by computer-controlled machines? What if I created innovative new pieces using pencil sketches and hand tools and it is only after perfecting the piece [of furniture] that it gets turned over to machines? That analogy holds true with chocolate - at what point does the automation of the manufacturing process "disqualify" something as able to be called "artisan?"Or does it? I think most people who care about this issue think that it does. So I think artisan has to imply not only the act of creation but the manifestation, through mastery of the craft, in physical things and that it is the combination of these two elements that may be separates a "mere" craftsman from the "true artisan.""In reading this I note that there is no qualification for "quality." Does that matter? Does it have to be "good" to be artisan? Or is the commitment to the art/act of creation and the commitment to realize that vision enough?
Clay Gordon
@Clay Gordon
03/20/08 12:33:28
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

Jeff:Having visited you at the end of a long day, I can attest to the chocolate stained clothing and cuticles. However, I am loathe to use the term "reek" (which implies malodorous) to anything remotely resembling fine chocolate.I agree that the term Artisan is overused to the point of near meaninglessness. Your point about Artisan Confection Company as a part of Hershey and the new Starbucks chocolate line (made for [not by] Artisan Confection Company) is a line of "artisan inspired" products.So what's a better term to use? There is the possibility to change the words people use. For example, we are moving away from the confusing "single-origin" in chocolate to just "origin" which is not only more succinct but a more accurate descriptor.Even the Fine Chocolate Industry Association is having a problem with this terminology. From their home page, "Our association members are artisans and craftsman[sic]." Craftsman is very close to the dictionary definition of artisan quoted in an earlier reply.So - do you have a better word or phrase? If you do I'd be happy to start championing it here.(The FCIA gets it wrong lots of the time. Here is their definition of couverture chocolate (they call it "bulk" chocolate): Bulk Chocolate used by chocolatiers to make confections. The only difference between eating chocolate and bulk chocolate is that bulk chocolate may contain small amounts of butter oil/milk fat. This assists in the tempering process when making the chocolate into confections. Since almost any confection that is going to be made will have some sort of milk product in it, chocolate containing small amounts of butter oil are still considered fine chocolate. This is so wrong that it makes me cringe. The difference between a couverture chocolate and an eating chocolate is that couverture chocolates have a relatively higher percentage of cocoa butter to cocoa solids so that when it's melted it has a lower viscosity. The FDA Standards of Identity allow for butter oil and milk fat in chocolate liquor! Butter oil is used as a preservative in chocolates that are sold through mass market outlets because it stabilizes the cocoa butter crystal and reduces the likelihood of bloom - a good thing when it can take six months or more for a product to make it through the distribution system. Milk fats are not necessary in the manufacture of chocolate and the FCIA's reasoning - you're going to be adding dairy anyway, probably - is bad rationalization, in my opinion.
Clay Gordon
@Clay Gordon
01/29/08 07:31:52
1,699 posts

What Makes an Artisan Chocolate Artisan?


Posted in: Opinion

Is artisan an overused word? Can a chain as large as Starbucks lay claim to the artisan label when it comes to a Starbucks-labeled chocolate?What does "artisan" mean to you and what characteristics does a chocolate product have to have in order to be truly artisan?
updated by @Clay Gordon: 04/11/15 19:48:05
Clay Gordon
@Clay Gordon
12/08/11 18:22:19
1,699 posts

What are your impressions of certification programs like Fair Trade?


Posted in: Opinion

Brad:

I applaud your commitment to paying for improved quality, irrespective of formal certifications, which often return dubious value while guaranteeing increased costs of production.

I think a more beneficial way to think about pricing is to decouple it from commodity market and ask questions like, "Does the price paid reflect the true cost of production?", and"Does the price paid enable the grower/producer to support their family, sustain their farms, and strengthen their community?" Often, even double the market price is still not enough to answer yes to those questions.

The market price is not reflective of anything concrete. One the one hand, there is a forecast shortfall of 1 million metric tonnes in less than a decade. One bank expects, because of forecast record harvests in West Africa, for the price to be at $2300/MT this time next year and another expects it to be at $2700. In the meantime, the ICCO spot price has plummeted by nearly 30% (from over $3100/MT to under $2200/MT) since July. And that's the CIF price (delivered, customs, insurance, freight), not the price paid at the farm gate.

For everyone out there thinking about what's "fair" go to the grocery store and think about how shockingly cheap many bars of chocolate are. As long as that's the norm - and that's the expectation, then "Fair" trade isn't.

Clay Gordon
@Clay Gordon
01/29/08 09:38:16
1,699 posts

What are your impressions of certification programs like Fair Trade?


Posted in: Opinion

Lorna:Thanks for sharing your experience. While Fair Trade does require co-ops to be democratically organized, it does not oversee the election procedures nor certify that the co-op management is not corrupt. Unfortunately, this is an all-too-common experience.Another thing to remember about Fair Trade is that it does not set any requirements for quality or improving quality. A focus on improving quality would actually be more valuable in the long run.There are places where Fair Trade does work. One of them is in Punta Gorda, Belize at the Toledo Cacao Growers Association. One reason why it works is that their biggest customer (Green and Blacks) has a representative in the area full-time keeping an eye on things.
Clay Gordon
@Clay Gordon
01/28/08 09:16:44
1,699 posts

What are your impressions of certification programs like Fair Trade?


Posted in: Opinion

Certification programs like Fair Trade attract a lot of attention and there is a growing number of consumers interested in Fair Trade chocolate among other foods. But, what do you really think about them? Are they a good thing? Do they accomplish their mission? Are they effective? What, if anything needs/can be done to improve them?
updated by @Clay Gordon: 04/19/15 15:35:47
Clay Gordon
@Clay Gordon
01/03/10 15:33:36
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

Nope, they deleted it. I will look for it, though and post it.Found it and it's now posted here.
Clay Gordon
@Clay Gordon
02/03/09 09:07:09
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

Emily:If you've read my book you'll know that I don't like making blanket recommendations for pairings. There are just too many flavors in "Argentine Malbec" and too many flavors in "dark chocolate" to make a statement that in effect says, "All Argentine Malbecs go with all dark chocolates."That is not the case.So, while I am sure there are combinations that do work, I don't have any specific recommendations I can make on this type of pairing.:: Clay
Clay Gordon
@Clay Gordon
02/01/09 13:22:19
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

Matusalem is GREAT Dominican rum. Very good choice.
Clay Gordon
@Clay Gordon
02/01/09 13:21:36
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

One of my favorite adult mix-ins with hot chocolate is peppermint schnapps.
Clay Gordon
@Clay Gordon
04/08/08 15:39:40
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

If you are interested in some interesting pairings, here's my recent article on the Top Chef/Bravo for Foodies blogs. I discuss my experiences at a recent chocolate, cheese, and beer tasting I participated in.
Clay Gordon
@Clay Gordon
01/31/08 16:42:24
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

As I mention in my book, perhaps my overall favorite wine to pair with chocolate is Prosecco; it certainly is the most versatile.Prosecco is a sparkling wine from Italy. It comes from a small denominazione in the Dolomite mountains northeast of Venice. Just as Cava is Spain's version of Champagne, Prosecco fills the same role. The Bellini, which was invented at Harry's Bar in Venice, is a combination of white peach nectar and Prosecco. It is not made with Champagne because it's an Italian drink, not a French one.As a general rule, Proseccos are lighter, less acidic, and less alcoholic than many Champagnes. The bubble structure has a very creamy mouthfeel, which is one of the reasons I think it pairs so well with so many different types of chocolates.My favorite brands are Mionetto, Carpene Malvolti, and Bellenda. You want to choose dry/brut Proseccos. There are even some wonderful rose Proseccos.
Clay Gordon
@Clay Gordon
01/16/08 13:47:15
1,699 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

In my book I devote a whole chapter to pairing wines and chocolates. Over the past few years I've tasted dozens of wines (some fabulous, some less so), and I will be sharing some of them here. I have also learned to appreciate chocolate paired with beers.I encourage members share some of their favorites.
updated by @Clay Gordon: 04/15/15 18:13:23
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