Forum Activity for @George Trejo

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

Andrea,In your experience, at order-writing shows, do you typically write enough orders to make a profit after all the costs involved, or am I making an investment for the future where I won't turn a profit until I get re-orders or orders from the addition from the additional exposure? Thanks for your advice.Ruth,How much product would you advise on taking? This will be a five day show, I know I have my work cut out for me! Thanks for all your advice.

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I have done 4 or 5 shows and all have been successful to varying degrees. There are lots of things you have to watch for. Are you required to rent pipe and drape or is it included? Do you have to drag your own tables and chairs? You will need electricity if you are running credit cards because laptops run down quickly. One of the shows we went to was less successful because of the demographics. It was advertised as a family Christmas gift show. It was not a high-end market! We did ok, but I will not go back this year. You have to figure who your customer base is and if that particular show has your customers. If you are sampling, you might need health dept clearance. They are a lot of work, but fun to visit with your customers. We would work all day at the show and make chocolates all night for the next day! Good thing they are usually only 2-3 days shows!

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I haven't done any gift shows with chocolates but used to do both retail and wholesale shows with my previous business. You'll want to know if it is a "cash and carry" show meaning you can sell things on the spot and the buyer can take it with them or if it is strictly an order show (you can only write orders for later shipping). Some wholesale shows are cash and carry and some are orders only depending on the venue. You will also need to decide how much product you can have available on hand if you are planning on selling on-site (this sounds like quite a large show). Also consider what you will need to make your booth space attractive (also do you need to provide your own tables) from signs to flowers, etc. This can add up quickly in addition to the space rental. Another tip - the lighting combined with all the warm bodies milling around can make it get quite hot at these shows so be prepared for that so your chocolates won't melt.

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I wanted to see if anyone has had experience in exhibiting at either retail or wholesale gift shows.

There is one coming up by me, a retail show with about 60K attendees and 600 exhibitors, and I'm trying to figure out if it's worth it or not.

Next year I'd like to exhibit in a wholesale gift show.


Any advice is appreciated.

updated by @George Trejo: 04/11/25 09:27:36

Information on Madagascar

Posted in: News & New Products Press

Coppeneur also purchases their Madagascar beans from Akesson.

Information on Madagascar

Posted in: News & New Products Press

I love this part of chocolate life!!

Finding out all these wonderful factoids really makes me want to read more and learn more. Thank you Jim for all the enlightenment!!

Information on Madagascar

Posted in: News & New Products Press

Hello Brian,Did you learn and find some usefull information abou Madagascar? Tsar & Madcasse are both from Sahin, even the same shape and form ! Valrhona - Millet plantation and Cluizel - the Mangaro plantation, tell me about it if you will, looking forward and always glad to learn from members like you.Greetings from Belgium-FlandersGeert Vercruysse

Information on Madagascar

Posted in: News & New Products Press

only a pleasure....

Information on Madagascar

Posted in: News & New Products Press

Thanks Anthony for the light reply and the tip pertaining to the beans! Great close up of the beans as well.

Information on Madagascar

Posted in: News & New Products Press

Hi Sarah, Well it all boils down to ones philosophy in life. I for one beleive that there is always enough and to be propriety is just norrow minded. how does the idea of "Fair Trade" apply when you are instrumnental at limiting the amount the farmer can produce. Like most things in the "west" it's just plain schizophrenic. No wonder Amajinadad has such a problem. If you want Mada beans - just ask and you shall receive. T PS... Not even the largest supplier in Mada is able to seperate the beans into Criollo, Forestaro or Trnitario.... Its all BULL (and Spin) or Spunbull.

Information on Madagascar

Posted in: News & New Products Press

Funny that you mentioned the source of the Amano bar from Madagascar. I was speaking to one of the guys from Amano on sunday at the LA chocolate salon, out of curiosity I asked him what type of beans they used for the Madagascar bar because it is one of my favorites and he said they don't like to tell people or even from what plantation it comes from because it is such a small farm and they don't want other companies getting a hold of their bean source, why ..... because there isn't enough to go around. I also know that many small companies like Amano work hand in hand with the farmers to ensure that the farmers not only get fair prices for their beans, but also to teach and help them improve their farming skills. If we are willing to pay 8$ for a 2oz candy bar I don't think we should feel too guilty about eating it. We surely aren't going to improve their way of like by boycotting chocolate, but boycotting companies that mass produce chocolate...that's another story.

Information on Madagascar

Posted in: News & New Products Press

Hello Brian.I'm no expert on Madagascan beans (having been there only once) but I can tell you that MOST, if not ALL Madagascan beans are mixed at source. Even Millott SA don't/cannot do specific trees. The place is stuffed. The trees, for the most part are OLD (like 30/40 years), there are a few people trying to grow new trees , and the farmers are VERY poor and VERY desperate. But you are right. The beans are the BEST. And you can most certainly tell a Madagascan chocolate from any other. I do have contacts on Madagascar for as much as you like (if you want, that is). I think once the chocolate bug has bitten, you are well and truly bit.RegardsAnthony

Information on Madagascar

Posted in: News & New Products Press

Jim, good information. Given that (according to the report) the econonic outlook is negative, I have to ask myself would I hurt people or help people by not buying the chocolate? I don't have the answers, but assume it depends upon the political situtation and how the "plantations" are managaged. Personally, I'm not sure I would change anything politically by not buying Madagascan chocolate (without taking some other action) and I can only assume that buying the chocolate helps someone in Madagascar. So I choose to buy.I think there are other threads on the fair-trade model and who winds and looses that may be of interest here.Thanks - Walter

Information on Madagascar

Posted in: News & New Products Press

Brian,Here are some facts that reflect an environment which provides beans from Madagascar. You will note the monthly minimum wage for agricultural workers is the equivalent to two high end 100 gram chocolate bars. Although the flavors may be heavenly, the means of extracting them are hell.The website for this info is included if you have an interest. The quest for excellence in chocolate should include consideration for the labor that provides it's prime material. If you read the full report, it may alter your evaluation of the next sampling of Madagascar chocolate.Jim Lucas The monthly minimum wage was about $42 for nonagricultural workers and $43 for agricultural workers in 2008. The Ministry of Civil Services and Labor is responsible for enforcing working conditions and the minimum wages. It does not have the resources to properly monitor working conditions. The standard workweek is 40 hours in nonagricultural and service industries and 42.5 hours in the agricultural sector.The minimum age for employment is 15 years. Children can work a maximum of 8 hours per day and 40 hours per week with no overtime. Persons under the age of 18 are forbidden from working at night and at sites where there is an imminent danger to health, safety, or morals. The laws to protect children from exploitation in the workplace are not effectively enforced. The International Labor Organization's 2007 National Survey on Child Labor in Madagascar indicated that about 28% of children between 5 and 17work on a full-time or part-time basis.Only 36% of families in rural areas have access to clean drinking water. According to a government survey of hygiene in February 2009, only 18% of the 111 school districts have access to drinking water at their schools and only 30% have toilet facilities. Lack of access to water and sanitation at schools is one of the major reasons for the high rate of diseases among children. Skin infections and respiratory diseases are common as a result of contaminated water.37% of the population is considered to be undernourished, 47% of the population have access to clean drinking water, 36.8% of children under 5 are underweight for their age, 12% of the population have access to improved sanitation facilities, the probability of dying between the ages of 15 and 60 is 26.8%, 89.6% of the population lives on less than $2 a day, 71.3% of the population lives below the national poverty level http://www.estandardsforum.org/system/briefs/275/original/brief-Madagascar.pdf?1261005963

Information on Madagascar

Posted in: News & New Products Press

Actually, while many tend to discuss cocoa beans in a general 3 bean family (forestero, trinitario, crillo), it's much more complicated than that. Genotypically speaking, there's at least 10 families - cacao genetics is much more complicated than we'd historically gave it credit for!Much of the flavor is attributed to it's genetics. Much is from the growing conditions. A very, very significant amount is from the fermentation. It's amazing the degree to whicih you can influence flavor at fermentation if you know what you're doing.

Information on Madagascar

Posted in: News & New Products Press

I am still a Chocolate Life greenhorn, but I would love some input from the contributors on here.

I recently formed a Chocolate Society in Utah with some fellow chocophiles, and we meet monthly to focus on various aspects of the wonderful brown stuff. We have looked at Venezuelan chocolates, Amedei's blends, etc. Our next meeting - just this Monday evening - will spotlight Madagascar chocolates.

I love the fruitiness of Madagascar's beans. I love the difference between Amano's Madagascar and Pralus's. I am excited to try and overload on one of the most potent beans out there. I think this will be an interesting look to see the stylistic differences between the great producers out there in addition to an exciting way to discover the unique characteristics of the Madagascar beans that exist independent of the producers' methodology. We will be sampling chocolate from Amano, Patric, Valrhona, Pralus, Amedei, Domori, and some others I can't remember now.

I am hoping to get information about Madagascar's beans in relation to these brands' bars. I understand that Amano, Amedei, Domori, and Patric get their beans from the Akesson family plantation in the Sambirano Valley in the northern part of the island, and that Pralus and Valrhona use beans blended from Akesson and some other locale(s).

Are the beans Trinitario or Criollo? It seems there is some debate there, and I tend to think the beans fall somewhere on the Criollo side of in-between - whatever that would even mean. Does anyone know where the distinctive brightness comes from, or the fruit-skin-style bitterness? Is that the varietal or the climate or soil or some other factor coming through?

If you have any info to offer, I would greatly appreciate it. And keep up the great work.

Brian

updated by @Brian S. Ruggles: 03/11/26 06:20:34

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Any idea then how the folks Graeme links to can do this so cheaply?

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

The only way I know of to get the detail you are looking for is to create your molds via injection-molded polycarbonate. I have never once seen a vacu-formed mold have the detail that a polycarbonate mold can produce.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Kane,

Alas not. It's still a mystery. At the moment we are persisting with vacuum forming. We've tried a food grade silicone mix which works well but is impractical for volume usage.

The search continues.....

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Graeme, did you ever figure out what they are doing? Care to share if you have?

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Nat,Thanks for the reply. We had previously thought this may help but no idea how to implement it on our current machinery, and having spoken to a couple of plastics people here in AUS they feel that vacuum forming of any description is not going to give us the fine detail that these companies are achieving. There has to be something else. Thanks for the hint anyway.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

I was just talking to an ag engineer today and he said that it helps to put high pressure on the the non-vacuum side of the mold to get better detail, e.g. with pressurized gas or a liquid. I don't know how this would work practically to keep liquid or high pressure gas on the plastic sheet for vacuum forming, but at least it's a lead.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

We are a small specialist chocolate maker in Melbourne Australia. We specialise in custom moulded chocolates featuring company logos and other designs. To date we have created our moulds by engraving metal plates (similar to printing plates) and vacuum forming plastic over them. Whilst this method works reasonably well it is impossible to get the detail that some companies that also do this work (mainly in the US) achieve. They are clearly not using vacuum forming for their mould creation, however they are still able to produce moulds very economically as evidenced by the fact that they only charge US$100 for setup. I have attached a file of an image of one of the chocolates produced from the moulds they are using. I have experimented with silicone moulds, but struggle to get the gloss in the chocolate using these moulds, and the silicones I have used are quite expensive and time consuming to set. Naturally none of the companies I have approached will tell me how they achieve such great detail with an economically produced mould despite the fact that we are in AUS and they are in US. Does anyone have any ideas how these companies are able to create such great detail in a custom manufactured mould at an econimical price? Any ideas really appreciated. More examples of this type of work can be seen at example sites like www.chocolate2.com
updated by @Graeme Bulluss: 04/11/25 09:27:36

Schlepping Chocolate to Markets & Events

Posted in: Opinion

I am going to start selling at markets and special events here in New York City, and one of the things I am having trouble deciding is how to transport the chocolates and table fixtures to the event.
updated by @Andre Costa: 04/10/15 13:43:14

Cacao in Colombia

Posted in: Opinion

Thanks Nat! That is great, I will send those along.Saludos,Chrissie

Cacao in Colombia

Posted in: Opinion

You might try to contact these people too: http://www.luker.com.co/ and Santander from Colombia as well is one of my favorite daily chocolate bars: http://www.chocolatesantander.com/english/index.html would be worth looking up.

Cacao in Colombia

Posted in: Opinion

That is great! Thanks Giovanni, I will forward those to my friend and ask him to look for them.Saludos,Chrissie

Cacao in Colombia

Posted in: Opinion

I've been in Columbia last july to www.chocoandino.com Contact www.fedecao.com And also Jos Amilcar Delgado amidelcacao@hotmail.com He don't agree to fedecacao and her beans are very good: http://www.thechocolatelife.com/photo/chocoandino-8?context=latest

Cacao in Colombia

Posted in: Opinion

Hello! I was wondering if anyone has any contacts of cacao growers in Columbia or know of groups making some good chocolate there? (I am afraid my knowledge of Colombian cacao is less than desirable which I will have to rectify) I have a student of mine who sill be going back for a visit and is an agronomist who would like to visit some plantations and see what is happening on the cacao front in his home country. As well as try some Colombian cacao.

I thought I would check on this forum to see if anyone has any recommendations?

updated by @Chrissie Bettencourt: 04/22/15 19:06:02

Playing with Nib to Bar Milk Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I've been playing with a small melanger and made a batch of milk chocolate that so far is the best I've made from scratch. The recipe still needs work - but I'm seeing great potential for this.
updated by @Kerry: 04/11/25 09:27:36

Leaky cordials and caramels

Posted in: Tech Help, Tips, Tricks, Techniques

These are all enrobed by hand, I'm thinking it just didn't seal properly since the problem areas are around the cherry stem and some, now that I've looked are poorly enrobed center because I was in a hurry. Gotta learn how to be more patient I guess. One of these days I will get it....?Cheers

Leaky cordials and caramels

Posted in: Tech Help, Tips, Tricks, Techniques

its a pain in the ass but we look at every cavity and use a small artists palette knife to remove any potential problem areas. with 32 cavities x 25 molds a run its a mind numbingly tedious process but our reject rate is very low now. patience is key. meticulous anal retentive exactitude a must.

Leaky cordials and caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Jeff, I guess I need to have a little more patience and ensure a good coating. THX

Leaky cordials and caramels

Posted in: Tech Help, Tips, Tricks, Techniques

dirke,we make thousands of very liquid cordials and caramels every week. A very small percentage always leak. It is, most likely, a seal problem. we take great care to make sure no filling rides up the sides creating a place where the filling can ooze out. this is, most likely, where your problem is.

Leaky cordials and caramels

Posted in: Tech Help, Tips, Tricks, Techniques

Just made my first batch of cherry cordials along with some salted caramels, they look great and everything but their gooey goodness is oozing out? Why? is it just not completely sealed? this has never happened on the caramels before.......?any suggestions

updated by @Dirke Botsford: 04/11/25 09:27:36

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry for the delay in answering. Your info is much appreciated. I'm making a batch this weekend so, we shall see!

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Re: blending dark with milk - I'm not an expert, but I have done this successfully using "couverture" quality milk and dark. I don't know if this is right, but its worked for me: melt both first to the manufacturer's recommendations, although I admit I often cheat and just target 115-118 F. I then pick a ratio (wild guess), say 80% milk and 20% dark (depending, of course, on the dark I'm using). I pour the dark into the milk, and fold it in. I don't know if the folding is necessary (as opposed to just quickly mixing), but folding just feels better to me. Then I temper the mixture using the temperature profile of the milk chocolate. After it is fully tempered and set a while (I like to wait a day if I can), I then taste it. I don't really find a lot of value in tasting the melted, pre-tempered chocolate, because to my palate, it doesn't predict the final taste. I try to do several experiments at once: 80/20, 75/24, 67/33, 50/50. That way, I know on day 2 which will work and which won't. Interestingly, I've found that while the end product will temper fine...I have been disappointed with the flavor often. Instead of adding depth and complexity (as I had hoped), the dark adds a "muddiness." But that may be the brands I'm using. I'm still playing with it, looking for the right blend that will make a somewhat darker, somewhat less sweet "dark milk chocolate."

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Along the same line as blending like couvertures, what about blending dark with milk?

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

cheers for the comments much appreciated.had ago and seems to of worked fine, now going to try out the new blend on some punters.

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Easy would be to just mix the blend to taste, then temper the blend. The temperature to temper to will depend on the amount of milk fat. So a blend of dark and milk will temper between either, same dark/white, or milk/white. You have to deal with the same thing with different milk chocolates tempering at different temperatures.

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Yup, you're on the right track. It's not rocket science, so don't over complicate it by seeding with both types of what you're blending. I'd personally choose the chocolate that has the least milk fat (most cocoa butter) in it to seed with, but both will work. Do it on a small scale (100g) first and taste it to see if it's giving you the flavor profile you want.

blending couverture

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all

I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to technique and flavours.

Technique

I work with a 15k table top tempering machine and was wondering if blending was as simple as putting the right present of each couverture in the machine to melt the bulk & then seedingwith the correct percentage of each couverture?

Flavours

I only intend to blend dark/dark, milk/milk & white/white.

As a novice I haveno idea how the various couvertures mixed will work together and would appreciate any views, opinions & experience on this matter.

If anyone could guide me in the direction of any reference material on this subject it would be much appreciated.

Apologise if this has previously being covered in the forum. Ive had a search but not find anything. Let me know if you need more details from me.

Thanks in advance.

Peter

updated by @peter guppy: 04/11/25 09:27:36