Forum Activity for @Tom

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

Good idea for a thread! Well my access to new and exciting chocolate brands is a bit limited living in Australia but here are my highlights from 2011, which was quite an exciting year in chocolate for me. I really enjoyed Pralus study in Venezuelan chocolates 'Les Crus d'Excellence' and Valrhonas El Pedregal. It was interesting to see the difference in the Porcelanas. I really loved teh strenght in the Valrhona offering, sometimes i find there chocolate a little muted. I also really enjoyed the Elderflower and dark milk chocolate from Coppeneur, a really amazing combination I thought. I also made some chocolate from the Philippines which had the most fantastic golden syrup flavour note, like Sebastian's these are not commercially available. Also made an extremely complex chocolate from, again non commercially available Samonan beans..... now I know what is ment by 'strawberries and cream' flavour note in chocolate.....amazing!I also got to visit a cacao plantation for the first time which was the most incredible experience, i made chocolate from the bean while i was there and tasted the fresh pods of the same bean. I was surprised to be able to taste the same flavour notes in the fresh bean and the finished chocolate, incredible.2011 was a very good chocolate year!

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

Hi Vera,

best chocolate bars, this is quite difficult because the time, meaning and mood are important to taste. This is likelisten to music: in the morning I like Baroque & The Classical period music (such as Bach, Mozart...), in the afternoon I like more the Classical era/Romantic transition (such asSchubert, Beethoven...) and the evening Classical Romantics may do good to me (such as Schumann, List, Chopin...).

So as you see Vera this on mood and time and of course there is taste, if I taste dark, milk or even white chocolate thise is a different sensation and approach of each and may lead us far form your demand of what is the best chocolate you tasted this year?

I can you just say my Bach, Mozart was Felchlins Centenario Crudo 70%, Pacari Raw 70%.

My Schubert, Beethoven was: Grenada Chocolate Company 71%, Original Beans Cru Virunga.

My Schumann, List, Chopin was: Tobago Estate 70%, Esmeralda milk-Fleur de Sel 42% OB, Akesson's Wild Pepper and more of this...

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

A chocolate THAT good and you think there are still leftovers to sample?? HA!

8-)

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

Hi Sebastian, sounds great! I dont mind getting a sample

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

Made a test batch from some beans out of papua that aren't commercially available, that was amazing. Best I'd ever tasted.

What's the best dark chocolate you tasted in 2011?

Posted in: Opinion

This year I tasted a lot of good chocolate. But which one is the most gorgeous?

Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those are made by Felchlin!), Danta, Amano Morobe, El Ceibo Heritage Limited Edition, La Maison du Chocolat's Grenada, Jean Paul Hvin's Piaroa, Potomac Upala 70%, Oialla by Bojesen, Harvest 2011 of Valrhona's Ampamakia and many more (my photos page 1 till Blanxart on page 5).

If I had to choose...based on taste only...this would be my top 3:

1. Idilio No 2, 4 and 12
2. Danta Las Acacias 70% and Chuao 70%
3. Amano Morobe

But my preferences change all the time...and new bars are on their way! I already ordered Dandelion and Fresco.

I'm curious about your favourites and what you suggest I have to taste in 2012.

Thanks for letting me know and a happy new choco year!

Chocolove Vera

updated by @Vera Hofman: 04/12/15 10:16:40

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Great stuff! Yeah makes the house smell fantastic!

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Thank you Tom and Maria! I roast a small batch today, and it came out wonderful, the smell is so nice, and right now I smell like chocolate, the best perfume smell ever!

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Maria is your method for roasting your Dominican Republic Beans is it:

170C for 5 minutes

150C for 10 min

130C for 10 minute?

Do you soak your beans in the water or steam them before roasting?

Tom thank you for your advice, I tried roasting my beans today, and one of the bean smell so good, will have to make all of the beans smell like that.

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

As Tom said, try to find another roasting. If your beans are acid, you have to roast them at higher temperature. I had the same problem with my Domenican Republic beans, I changed the temperature and the result was completely different, no acidity, and very good aromas.

Good luck !

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Should smell a bit acidic and a bit chocolatey. Never musty or mouldy smelling.

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Yes, get a propper grinder. Also i think your roast is a bit low in temp, i would so something like 5 min at 170 deg celcius then 150 deg celcius for about half an hour. The sugar wont dissolve in the cocoa liquor it has to be ground in that is why you need a propper grinder. A propper grinder will also help to remove some of that acidity by alowing hou to conch properly. Also your beans may be the probelm here if they are not fermented well, you cant turn bad beans into good chocolate, it only works the other way around.Good luck

Making Cocoa Beans… Chocolate!

Posted in: Allow Me to Introduce Myself

Hi! Im Nod, and Im from Thailand!

Making Chocolate has always been my dream since I was in 3^rd Grade, and when the teacher asked me what I would like to do in the future, I answered making chocolate, now I want to make my childhood dream come true. I start learning how to make the chocolate Beans to Bar seriously about 6 months ago reading thick books, and browsing through this website, I have tired making the beans to bar 5 times now, and it keeps on failing. I follow the tips such as leaving the chocolate for a week or two before tempering, to get rid of those unpleasant sour tastes. Dont over heat it for it will make the chocolate bitter. Using milk powder to reduce the bitterness, but the taste is still unpleasant.

May I know what I did wrong?

My Cocoa Beans I ordered them from a farm in the southern Thailand, I think its Forastero, Im not sure the farm didnt tell me, and when I smell it for the first time, it smells very weird, I dont know how to describe it, it smells sour, not chocolate at all.

I soak them in the water to wash off the dirt and I put it in a steamer, for the book I read says that it would enhance the flavor, and then I put it in the oven for about 50C for 5 minutes, and then raise the temperature to 105C and then to 135C for 30 minutes, and then I take it out and let it cool, but the cracking is very difficult, so for all of my other trial I put the beans in the pan with low flame and roast them for about 15 minutes, until it crack.

Then I put it in a blender, and blend it until it turns to liquid, took me an hour to do that, and then I put it in a food processor for the whole afternoon and let it work through night, and when I taste it again the next morning, it taste horrible, very unpleasant, it have all of the elements of the word nasty, the sugar didnt melt, its sour and bitter, and the particle size so large, and it melt too fast. So I let those chocolate rest for 3 weeks and then I conch again for the whole night, the only thing better was the sour taste is gone. I didnt measure the temperature during the conch; I believe its about 35-45C.

I have a feeling that my beans are extremely acidic, how do I get the chocolate texture for the texture Im getting is very harsh, and it melt too fast. How can I fix it? Should I order a stone grinder like Santha Grinder from India?

Thank you so much!

updated by @Panod: 04/30/15 06:38:54

There is going to be a chocolate festival on Costa Rica's Caribbean coast that falls during the harvest season. The festival begins on October 26 and runs through the 28th. During this festival there will be plenty of opportunities to visit farms, see processing, workshops, etc. in the next few days I am going to post something here on this forum and there will be a schedule of events and more information on the Facebook page. Puerto Viejo chocolate festival. This information will be coming soon. Peter

October-nNovember is called the Caribbean summer in Costa Rica. Noemally rainy in the rest of the country but dry and sunny where Caribeans is located!

If you come to Costa Rica, I can help you. Please contact me at fincaxocolata@gmail.com
Tao from Samaritan Xocolata, Perez Zeledon, CR.

Hi Steven,I only know the Zarcero area from passing through but I have worked in the Quepos area.While the Central Pacific of CR seems to be trending to heavier rainfall Limon could be trending to drier weather. We have been recording rainfall here for more than 15 years and this last year has been the driest at a mere 120", down from an average of 160" at our farm. Logically, this trend seems to be helping the cacao growers battle the dreaded monilia. So far, so good. 120" is still enough!Saludos,Peter

Hi Peter,I should have been more specific before about the rainy season. I was speaking in general but I'm familiar with the weather on your coast. I lived in Zarcero up in the mountains of north central zone. The canton of Alfa Ruiz near Palmeria. Then I lived in Quepos for a couple of years. Both areas get most of the rain in Oct and Nov. Lots and Lots of rain. I'll have to come over to Puerto Viejo and check out your operation sometime.

Within the area of Costa Rica where most cacao is grown (the province of Limon) the driest month of the year, statistically, is September. There are two "dry" seasons which are centered on September and March and the wetter seasons are in December and July. This better distribution of rainfall favors cacao growing, as opposed to the areas that get so much rainfall during the September/October months but have a six month dry season that is a bit dry for cacao production. While there are different peaks of harvest the principal harvest is in October/November and this also corresponds to the harvest season for a plethora of fruits in the zone of Limon. Cacao has been grown traditionally in Limon since pre-colombian times and was first planted by europeans in Matina, Limon around 1650. We proudly continue to grow the heirloom Matina cacao.

Hi Lisa,To be certain some areas of Costa Rica are less rainy than others but on the whole June through December is considered to be the rainy season. The worst months being October and November. There is a small area along the Carribean Coast south of Limo and the Guanacaste Region in the northwest where very little rainfall ever really occurs. In fact water shortages are common in the Guanacaste region. This link is helpful but is representative of averages http://costa-rica-guide.com/Weather/WeatherMap.html . It's really a matter of money. It will cost you the most from December through May during the dry season and half as much during the green season (rainy) June to November.

Hi Steven,

Actually there is much to harvest and dry September through early December: cacao, durian, mangosteen, rambutan, pulusan, columbian sapote, duku, langsat, santol, various garcinias, cupuasu and pataste among others! Oh yes, and that's when the vanilla is ready too. Where it's wet during these months is the Pacific coast and the Central Valley; neither of which are major cacao areas (too high in the Central Valley). September through early December is dry on the Caribbean coast and in the Northern Zone: where the bulk of the cacao is grown. I'm not sure where you are in Costa Rica, but perhaps you should pay us a visit in October and dry out

In Costa Rica the height of the rainy season is October to December. I'm not aware of any harvesting or drying of anything during this time of year. Most Tico's just hunker down during those months and hope they don't get washed away.

If you are interested in smaller farms that may be a bit "closer to home" you might consider Hawaii. There are a number of folks we can introduce you to if you want to visit and see the process (then visit the beach.. Contact me directly if you need any contacts.

Dan

Hi Lisa,For Costa Rica, October through early December is the best time to come: harvest, fermenting, drying all happen in these months. Actually the cacao here is produced year round, but these months represent the main harvest and it's by far the best time to come. I don't know offhand of any tour companies offering specific chocolate tours, but I do know of several farms and co-ops which either offer tours, or would be happy to show someone around. We are based on the Caribbean side so the following suggestions are for the eastern part of the country. Rainforest Alliance farm, 'La Amistad'; Catie, a research and educational facility developing new strains of cacao, based in Turrialba; Caribeans, a local organic chocolate producer with a small demonstration farm; Sibu Chocolate, a production company which works with organic / Rainforest Alliance farms; Chocoart, a farm and production company making minimally processed bars; there are several local indigenous families making chocolate and cacao butter from their own cacao. And us, Finca la Isla, a permaculture farm just starting to produce our own bars on-site.Happy to share more if you message me(?),Ancel
updated by @Ancel Mitchell: 11/18/15 14:07:25

Avoid melting

Posted in: Tasting Notes

Hi all,

I am new to the forum, so hi! I am wondering what sort of chocolate you use when making small chocolates so they don't melt? I make chocs with peanut butter and I guess the oil in the peanut butter makes it melt quickly unless it's in the fridge. I don't like the taste of compound chocolate so was wondering if anyone has any suggestions?

Thanks

updated by @Tarah Dorling: 04/15/15 19:24:11

faux chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Hah, this brings back memories. First you can grab some small wine fridges online for about $150 and work pretty well as long as the heat differential isn't >50'.

We tried styrofoam, we tried lacquering actual truffles, none of this worked well. What did end up working well is getting clay from an art store and making the same size as our current line, then dipping, decorating, and then spraying some acrylic on that. They last for about 3 months before you need to peel the skin off and remake them. We used these during the summertime farmers markets when we needed to be able to show product w/o compromising the integrity of the coolers.

The only other option we thought of was to make custom wax molds but the cost for such small orders was really out there. You'd get the look and temperature holding 100% but unless you're getting 1000 made it just doesn't make sense.

faux chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Depending on how warm it gets without air conditioning, you might be able to do what I have done. I have a farmer's market table and my faux chocolates survived pretty well this summer, as long as they were not getting any direct sunlight. Imelt compound chocolate (I used the Wilton dark chocolate candy melts (they also have a lighter "milk chocolate" color) with soy wax, and pour the melted combination into my molds. I use magnetic molds, so it's pretty easy to get the chocolate out, even though it doesn't crystallize and shrink like real chocolate. The compound chocolate has a higher melting point than regular and the wax is even higher, so together they hold up pretty well and I can display the transfer sheet design in a way I couldn't do with styrofoam, clay, etc.If you do enrobed chocolates, you could use some other substance (e.g. modeling clay) for the shape and dip it in the same mixture to get the real couverture appearance. Just be sure the display is out of reach of direct sunlight from windows and doors.

faux chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

A local shop is interested is selling my chocolates! However, they do not have airconditioning and do not have a refrigerator case in which to display the chocolates. They asked if I could make some faux chocolates for display. I was thinking of using styrofoam, paint, real sprinkles and then perhaps a spray of clear acrylic...If anyone has any suggestions and ideas as to how to make faux ones I would really appreciate it.

updated by @Dawn-Marie Lambert: 04/11/25 09:27:36

Book Recommendations Sought

Posted in: Chocolate Education

I'm one step up from a beginner.

I make truffles on the most basic, not very polished level (no tempering, for example).

I also use chocolate in biscotti and in some cakes.

I'd like three or four books that will help take me up a notch or two.

I like good illustrated directions.
I have very little interest in the whole history of chocolate.

I have no plans to make a wide variety of candies, just better truffles, more baking choices, and more alternative chocolate deserts (such as mousse)

I also have very little interest in sculptured designs, etc.

More info on choosing chocolates and some basic chocolate making tools would also be helpful.

So please take a shot with some of your favorites, going right up ands through 2011.

Thanks.

Mark

updated by @Mark Phillips: 04/11/15 07:30:03

Fair Trade USA to split from FLO/FI

Posted in: Opinion

Hi Clay,

You're right, it is a very sad story and this should have been avoided. I think it mainly has to do with too big ego's forgetting what it was all about. Fair Trade as a movement was started to offer small scale farmers access to the international markets in order to be able to export their produce to the market, avoiding intermediation and thus obtaining a better price. A lot has changed and power-play came into it. Worker rights are in a way protected by law in many countries, espcially on those estates that are interested in the Fair Trade logo, so what is the benefit?

Would be interesting to see how this would work out for cocoa estates...

Best

Rodney Nikkels

Fair Trade USA to split from FLO/FI

Posted in: Opinion

I was substituting in a high school in NYC today and one of the classes was working on this exact issue. Each student was looking at FTUSA, FLO and other related issues. Each student had a different commodity and I didn't realize that there is fair trade rice and other products not produced for export on a small scale. I was discussing the SPO oranizations I am familiar with as at applies to coffee and cacao without even knowing it. I will share this information with the teacher. Thank you Clay.

Fair Trade USA to split from FLO/FI

Posted in: Opinion

wow.

Fair Trade USA to split from FLO/FI

Posted in: Opinion

And this from Bloomberg news today: Fair Trade Proving Anything But to Farmers With $6 Billion Sales at Stake .

And if that weren't enough, FLO CEO Rob Cameron has resigned .

Fair Trade USA to split from FLO/FI

Posted in: Opinion

In a move that has sent shockwaves of disbelief throughout the "fair trade" industry worldwide, Fair Trade USA (until recently TransFair USA), is separating from FLO (Fairtrade Licensing Organization) and the Fairtrade International movement.

The primary reason (the actual decision-making process was done behind closed doors and FTUSA does not feel "comfortable" releasing the names of those involved in the process: So much for transparency!) for the schism appears to be a disagreement over the inclusion of hired labor organizations (i.e., estates and individual farms) in the coffee industry into the fair trade souk.

At the moment, all of the producer entities who have Fairtrade certification - in coffee - are SPOs (small producer organizations). There are other products that already allow estates that use hired labor to "enjoy the benefits" of Fairtrade certification - bananas is one (cocoa is not, for now, included in FTUSA's push to embrace hired labor organizations). FLO/FI does not want to extend certification to hired labor organizations in coffee; FTUSA does. FTUSA's rubric for their new movement is "Fair Trade for All."

Who could possibly object to "Fair Trade for All?" But, of course, there are those who do. [My opinion is that the fairtrade business model is fundamentally flawed and there are better ways to achieve address systemic issues than the premium "aid" model, which, in practice, acts to extend Western economic imperialism.] There are arguments on both sides ... that are convincing to the supporters of their respective positions. In the end, no-one knows what the schism will mean in practice, either for their respective movements for consumers, or producers. But I have a sinking feeling that I know who will lose out: the very people whom "Fair" trade is supposed to help.

I have one more prediction - and I would like to hear the thoughts of members of TheChocolateLife community about the split.

My sense is that this can only be confusing to consumers who will now have to understand and recognize the differences between FTUSA certification and FLO certification. FTUSA has to come up with an entirely new logo and convince their current sub-licensees to switch to the new system. Products with the FLO symbol will continue to be imported into the US and there is every likelihood that an "official" FLO organization will arise, Phoenix-like, from the ashes of this (unfortunate but ultimately fated) implosion.

Perhaps most unfortunately is that monies that should be going to help people who need the help (growers and producers) will now be going to designers, printers, and PR and marketing firms to educate the buying public on the need for the change, to (try) to reduce the confusion in the marketplace, and to convince people that the new logo can be trusted.

Once again I ask: "How is this 'fair?'" In the end, the millions and millions of dollars that will be spent on this will be ill-spent; a testament to massive organizational hubris and naught else. Who will benefit most in the end? FTUSA and ad agency/PR executives who sit in air-conditioned offices and drive around the San Francisco Bay area in "PC/environmentally friendly" cars pulling down hefty six-figure salaries.

Not subsistence farmers who do not (and cannot) earn a living from the fruits of their labor.

updated by @Clay Gordon: 04/10/15 16:07:40

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

Becca -

Try getting close to one of the craft chocolate makers in the UK -- Duffy, Willie, etc., and see they will offer them to you.

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Nino,

Sorry, I expect my response is far too late (2 years is quite late!), but after a recent trip to Peru I discovered chocolate tea which is absolutely delicious. It's also full of theobromine (no caffeine) so has wonderful properties but is calorie free.

I wondered where you sourced your cocoa bean shells? I am looking myself for a source of high quality cocoa shells suitable for consumption (ideally organic) so would really appreciate any info.

Warm regards

Becca

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

Many of the nurseries near my home sell it in large bags -- 20 or 30 pounds or so -- for mulch, but Antonino is right. It can be deadly for dogs, and since I have two, it's out of the question. It does smell great however. You go by the pile of bags and it smells of cocoa. The tea thing sounds interesting.

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

very interesting ! thank you Denise. Paper is another option, we have to try.

I wish you all the best for the new year

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

I have a friend who does pit-fire pottery. She usescacao husk from my bean-to-bar chocolate makingin the fire pit to color various kinds of bowls, vessels, etc and it gives a beautiful look to whatever is fired. Husk is good for garden mulch but not if there are dogs around - could make them ill. I keep thinking I'll try making handmade paper that includes bits of husk, but haven't gotten around to it yet.

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

Do you know if it's possible to use the roasted shells to make tea, without any other special treatment ?

Thank you !

Cocoa Beans Shells, What can you do with it?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Adam,

thanks a lot! we were looking into this option, but i have read that is very dangerous if you have a dog (theobromine poisoning)....

But making tea seems quite a cool thing!

We are also making body products!