Recently I talked to a chocolate producer and was told that organically grown cocoa beans are being fumigated prior to entering the United States, using the same kind of gas as the one for fumigating homes.
How in the world can you still call these beans "organic" after being treated with poisonous gas?
I appreciate youropinion in this matter.
Helmut Placek
Hello, I'm new to The Chocolate Life. On first glance, I see many of you make and sell chocolate, or are very well-educated about it.
But, I'm just beginning, and I don't know what most of these discussions are about.
Is there anyone else out there who is like me? Maybe there should be a group for beginners. I am willing to learn more, but I don't know where to start.
i just bought a chocovision x and while i'm glad to have it stirring for me and controlling everything, i'm confident that if and when it breaks, i can get the job done by hand. the way i see it is that you have a lot to gain by doing both--getting the machine AND learning by hand (plus, you can learn by hand while the machine is working for you good luck!
Ladies and Gentlemen,
I'm looking at taking my hobby into (God willing :) a retail point of sale...just for the kitchen :) My question is this. I have a Chocovision Rev 2..which clearly will not make enough chocolate at 1 lb. each time. I'm contemplating going to the larger model ($1,600) but have heard through the grapevine, that you can temper chocolate using a microwave and melting it to about 118, pouring that mass into the warmer, and then adding seed chocolate as it cools, and when the entire mass gets to 90 degrees (stirring your little arms off along the way) that it should all be in temper and good to go. Is this true? Can you achieve professional results using a microwave & melther in this manner with say 6 lbs (4 melted, 2 seed)?....or should I just buck up and get the $1,600 Chocovision (and I'm going to need the melter regardless). Advice much appreciated.
I have only ever had dry cases for 21 years. The word confection means preserved. If you are displaying at room temp you formulate for that.
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I think your advice about "middle steps" is very good. I began as a hobby, and have been fortunate enough to have the middle step of renting space on an hourly basis at a local bakery/gift shop where i make and sell my chocolates. it has been working well, but i am always looking for ways to grow the business and have thought about our local farmers markets. But my big question is how to do you keep the chocolate from melting? is it as simple as coolers? what about display chocolate?
