Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District
Posted in: News & New Products Press
Curiously uninviting - maybe it would look better with people in it; it might look less like they aren't part of the deal.
Forum Activity for @Duffy Sheardown
Posted in: News & New Products Press
Curiously uninviting - maybe it would look better with people in it; it might look less like they aren't part of the deal.
Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District
Posted in: News & New Products Press
I think it looks gross and uninviting. And Chocoiste...whats that? Sounds like imitation chocolate.I think they got it wrong. I'll take the museum quality cacao tree replica in my resort store any day!Pictures coming soon...
Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District
Posted in: News & New Products Press
The design of the new Chocoiste store is a part of a major re-branding effort that includes all 80 stores in Japan.One unique component of the design is ceilings made to look like melted, dripping chocolate. It's an interesting mix of the very playful with rigid modernity with some romantic touches (take a look at the chandeliers).Overall a pretty radical departure from the fairly traditional/conservative design that has been the hallmark of Godiva shops to date.What do you think of the new look?Does it make you think better of Godiva as a brand?Is this store a place you'd find inviting to sit down and eat some chocolate?Inquiring choco-minds want to know.
updated by @Clay Gordon: 03/11/26 06:20:34
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
You know I saw this small funnel online, but didn't know where to get it locally. At that price I think it's worth a look. Thank you.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
I don't know how large you are looking for but Wilton makes a small, very cheap one. http://www.wilton.com/store/site/product.cfm?id=3E310260-475A-BAC0-592FC83E2DC134E2&killnav=1 You can pick them up at Wal-Mart or other stores that have a cake/candy decorating section.Andrea
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the input. I don't sell my product and I don't have any friends or family who are so concerned about plastic that they would turn down Valrhona because it went thru a polycarb funnel to get into a paper wrapper.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
Just a side note from the new guy:You may want to do some investigating before using polycarbonate these days. Even if the full effects of BPa haven't been truely tested, the shoppers I have heard from will still react if it is used. Safe or not. Just something to keep in mind.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Ilana and cheebs. The piping bags 'look' easy. I'll try them to see if I can get the hang of it after watching a couple videos.The syringe is still interesting to me. Makes sense, especially since you can draw the chocolate into the syringe.Those funnels are expensive. I found a polycarbonate one online which is on sale for $175. Wow! The polycarbonate should eliminate some of the cooling effect of the metal funnel, but $175????? Hmmmm......
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
Rich,For small jobs where it's not worth turning on the Savage pump, I use a 100cc syringe. It's cheap and convenient and avoids a lot of the messes of having to fill up funnels or pastry bags because you draw the chocolate directly from its container. It also allows you to dose very precisely.If you want to go fancier and higher capacity, the funnels are a good choice. They call them dosing funnels in the chocolate supply websites, and there are manual models and automatic ones with pre-set doses. Be prepared to separate yourself from at least $200 with this alternative. Both Tomric and Chef Rubber carry them, among others. Kerry's comment about rapid cooling is spot-on, especially with the metal models. I suppose you can prevent some of this by pre-heating the funnelHTH
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
piping bags are ideal IMHO. If the tip is cut small enough-by experience you will know how much to cut for each shape in the molds. I think on the callebaut site they have a video of filling molds so you can see how akind of quick lift and small twist of the hand allows filling exactly with no extra drips-usually. Practice makes perfect-and it really is not difficult. I don't have the best "hands" as they say, and I do it...! Good luck.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for the info. I've tried the bag, but I find it difficult to make it stop pouring.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
That would be a confectionery funnel - not actually all that useful for chocolate, given the speed at which chocolate cools. Look under kitchen equipment here - http://www.dr.ca/ I have seen a european version that is heated which might be more helpful.I either use a disposable plastic pastry bag if I need the control piping chocolate into particular items - or I scoop with my favorite ladle for filling plates of molds.
Small equipment for pouring chocolate.
Posted in: Tech Help, Tips, Tricks, Techniques
This rank amateur is looking for a piece of equipment to use for pouring melted chocolate into molds and papers. I'm tired of having messy streaks on the side of my nice white candy papers. Can someone make a recommendation please? I'm only doing around 50 small pieces at a time.I remember seeing a metal funnel with a trigger mechanism, but I don't know what it's called so I can't Google it. I've seen a small plastic funnel with a trigger. And I've thought of a syringe.Any thoughts?Aloha
updated by @Rich: 04/11/25 09:27:36
TCL Chocolate Makers Database
Posted in: Tasting Notes
I second the motion that members be able to change their email addresses, etc. My old email address is no longer working, and I would love to be able to change it to my chocolate-business email anyway.
Please see if this feature can be changed.
Thanks,
Shelley Stewart
Chocolate Magnolia
TCL Chocolate Makers Database
Posted in: Tasting Notes
Olorin:Please believe me, I am well aware of the limitations of the current and previous systems. I am working on finding something and I have become convinced that I will have to write (or pay someone to write) an application specific for this purpose.One of the challenges I face is that something like this is too easy to SPAM and worse if it's open to everyone and anyone to add, edit, delete, etc. At the same time, I know that it's an impediment to updating if it's too difficult.I am open to suggestions, which includes giving some people who want to work on this project (for credit) administrative access, the ability to comment, add new items flagged for review before publishing, and other techniques. I think I may try to get this done by the end of the year, so the more input I have the better.:: Clay
TCL Chocolate Makers Database
Posted in: Tasting Notes
Now that the " Bean to bar makers " thread is locked we need a place to post about the TCL Chocolate Makers Database . (BTW, the hyperlink on the database tells people to post updates on the locked thread too, so that needs to be changed.)I'm enthusiastic about this database and I'd love for it to become the authoritative source for information. Many more entries need to be added, though.I'd also like to suggest that all TCL members be given access to updating, adding to, and deleting from the records. As it now stands once a record is entered I can't go back and make any corrections. I have to go somewhere like this forum, and ask someone (Clay I guess) to make and additions or deletions. This is very cumbersome and a waste of time for all involved. I'm afraid that it will inhibit people from adding more information.Case in point... I just added the entry for Debelis but I've already found a better website. http://www.debelis.org/about_us/Debelis_Corp/default.asp . So what would be very simple for me to change now becomes very tedious. Anyway, O Powers That Be, please change the website to this one. (BTW, I also entered an incorrect email address when I made a typo, but I can't change that now either.)The database currently also has other limitations, but I'm very glad that at least it can now be printed.
updated by @ChocoFiles: 04/19/15 04:00:57
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Well even though the "How to Make a Giant Santa" was well received, it did little in terms of boosting the online portion of our business. So without having much hope for boosting the internet, but still in the holiday spirit, here is " How to Make an Easter Bunny and an Easter Surprise Egg" video
How to make a Chocolate Easter Bunny and an Easter Surprise Egg
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
I make snowmen in a bunch of different variations, some of which can be seen at the website.
1. Most molds that we use, are spinning molds and we go with a set amount of chocolate that we have determined works for us ( as far as breakage and release times are concerned.) Our tempering machine has a dosing feature that allows us to choose the amount of chocolate that we would like to have deposited.
2. When using non-spinning molds , we typically fill the molds 2 times. Twice has been sufficient in most cases even when it comes to xtra-large molds such as the one in the video. Ultimately it depends on one's individual packaging considerations and weight requirements. I doubt you would ever need to fill anything more than twice, regardless of viscosity.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Well done video. Your Santas look great.
I also saw some clips of snowmen, and was wondering if you ever did them in white chocolate, and then used colored white chocolate for the hats and so forth? That would look pretty cool too.
I have a couple of questions:
1. how do you know when you have enough chocolate in the mold, and how do you control the amount of chocolate you put in each mold.
2. How many times do you fill the molds with chocolate to ensure the shell is thick enough?
Thanks in advance for your reply.
Brad.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
This holiday season season will be our third. While there is still much to be desired in terms of positive cash flow, production space and equipment, it has been one hell of a multitasking, 16 hour days with no days off for months at a time ride. We have given dozens of free make your own Turkey/Santa/Bunny classes to over a hundred kids. Here is a short "How to make a giant chocolate Santa" video that we have put together while having some fun and also hoping to promote our website.
How To Make a Giant Santa by EMVI chocolate
updated by @Chocotoymaker: 09/08/15 19:07:11
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
We have lots of "ferias" this time of year. I'm making cake pops in the shape of gingerbread men, and enrobing them in my 75% dark organic chocolate. Kids and adults alike love these! Also making ginger spice truffle again, as well as the favorite "holiday special" , a bark with cranberries, pecans, and coconut. Still early, but starting to get in the spirit!
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
When I got my chocolate gear 3 months ago, I thought it would be a mostly solitary endeavor with the exception of all the happy recipients of free chocolate. But, several of my friends showed quite a bit of enthusiasm in having a chocolate making party and it was awesome.
My next project is going to be the gianduja I was asking for advice on a few months back.
- Lane
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Our featured reviews for Christmas this year are insane. I put out our review calendar on November 1st on a few places and contacted a few people who had asked me about winter holidays months back, and in four days 9 of 16 dates were claimed. Now we are down to 3 dates right before Christmas and 2 before New Years.
We're tackling a wider range of products this year from drinks and food to soap and calendars all using or focused on chocolate.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
I found a great chocolatier out of Illinois of all places to feature on my site. They make the best baby shoes and chocolate pizzas. I intend to send a box of their chocolates to all my friends and family. I love sharing handmade goodness during the holidays - it warms my heart.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Hi Clay. Christmas Down Under is just an opposite of your climate. As a Hungarian -born, who lived even in Cleveland, OH (!) I have a hard time to fight against heat. So I am making "mini-magnum" type little truffles, coming from the freezer into insulated carry bags. Just experimenting of the "ganaches" - not short of ideas, short of time. From my last year NZ Christmas my printer and I designed a little paper Christmas tree box, holding 2 chocolates - see photo. Also a 3pc clear view box with red stooped strawberry and black pepper truffle, mint and nuts chocolates. Nice with red ribbon.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
I love chocolate all year round, but there is just something extra special about chocolate over the holidays. I grew up enjoying a white Christmas with gently falling snow (or a blizzard) and a warm fire in the fireplace. I loved it. There is something about a white Christmas that adds to the spirit of the season for me. One of the things that has really helped me has been to whip up batches of Christmas cookies and Chocolate Christmas Candy. Living so far from my family, I still like to treat them to some chocolate Christmas candy. Unfortunately, my creative efforts would never survive the journey home. Instead, I have found some wonderful online resources that have helped me provide that special homemade candy gift by proxy.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
While I'll make some chocolate treats during the year especially for our annual Christmas party, The Chocolate Cult's biggest holiday event has to be our Annual Halloween Treat Challenge which I hope every chocolatier considers joining. However we are limited in terms of how many chocolatiers we can highlight so I hope people contact us soon.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
we are making our now infamous "Mommy Dearest Caramels"....they are made into the shape of wire coat hangers
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Yes on the Manjari, no on the Toscano:-)
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Ruth,The bunnies look excellent, is that the same Manjari ganache that I have tried?Also have you had the chance to play with that Toscano Black yet?-Nick
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
White is filled with passionfruit marshmallow. Milk is filled with gianduja. Dark is Manjari/Madagascar.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
The bunnies are adorable, Ruth.Are they solid or filled?I use that same mold and fill it with a chocolate ganache.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
Here are my Easter bunnies.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
For those on the (U.S.) East Coast, I'm sure Spring (this Saturday, March 20) can't come soon enough this year. I've been spending the last week of Winter (out here in California, where it's been merely wet, and not so cold) celebrating St. Patrick's Day/Green Week on my chocolate blog. There are so many ways to celebrate when it comes to chocolate. http://chocolatebanquet.blogspot.com Please do send ideas for theme weeks; I will try to cover if I haven't already.Regards, Corinne D.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
A few new flavors..fig, walnut and port wine, cranberry,walnut and orange, caramel stuffed and dark chocolate dipped turkish figs, lime in the coconut- a mounds type coconut layer except with organic unsweetened coconut and agave syrup so its not so sickening sweet with a lime infused ganache layer, and tropical fruits we dehydrate ourselves-no preservatives-pineapple, papaya, apple bananas, mango and starfruit, dipped in dark chocolate.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
for xmas celebrating friends:
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
my guests and friends got these-nothing super special but okay.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
My attempt at mocha mousse parfait with Kahlua cream was a huge success last holiday season. Now, of course the challenge is to out-do myself, which shouldnt be difficult with this recipe I found at Godiva: chocolate gingerbread souffls with cranberry sabayon . I was actually browsing the website since Im currently aiding the Godiva holiday promotionthere are so many things you can do with Godiva chocolate. Some of my guests are counting on my pumpkin brule, but I am sure I will not disappoint with chocolate.
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
This is our first year for gift boxes and those are doing well. We also came out with a chocolate fudge and caramel sauce which we introduced with a moist chocolate bundt cake . Devilish. During our testing I gained 10# which I'm now working out extra hard to peel back off haha!We also brought out a few new infusions for our truffles: peppermint, winter spice, ginger, mexican cinnamon, and rosemary.All in all it's turning out to be a great season and we're having a lot of fun with it. Already writing down lessons from this year to be applied to next. Now I need to remember to put into the work orders my own gifts for friends and family before I forget!
How Are You Making These Holidays Special with Chocolate?
Posted in: Tasting Notes
It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 days away), which means we're smack dab in the middle of the ChrismaChanuKwanzakah holiday rush. All of us are busy, I know, so asking you to take a few minutes out to share what you're doing with everyone may sound like a huge imposition.But giving and sharing are just a part of what the holidays are about and this is one way we can share with hundreds of people all around the world - a holiday shout out in words (and pictures if you have them).Now, because I started this discussion it's up to me to get it going.Several years ago I purchased a small wet mill to make chocolate with. I've made many batches but I am always looking for new ways to use the mill because these days I pretty much only use it when I give chocolate-making classes, which is not often enough.So I've been experimenting with using it to make nut butters and pralines and it was just a small step from there to adding cocoa powder to the nut pastes and start making something that Nutella would dream it might be - if Nutella could dream.I found a good source for small (4 oz) glass jars in small-ish quantities, so I am bottling my own chocolate/nut butter spread. Without going into exactly how I'm using the four ingredients I am using (a guy has to have some secrets) the ingredients are:roasted nuts (hazelnuts, almonds, or a mix)cocoa powdersugar (I experiment with different kinds)salt (I experiment with different kinds; kosher is the stand-by)So - how are YOU sharing chocolate for the holidays this year?:: Clay
updated by @Clay Gordon: 04/09/15 20:57:18
Fondeurs
Posted in: Tasting Notes
Debelis and Belcolade are both owned by the Puratos Group, which makes more than just chocolate. Belcolade is their European (Belgium) chocolate maker and Debelis is their US chocolate maker. Debelis makes chocolate from the bean and sells it only wholesale. They are "bean-to-bar" but not "bean-to-mouth."They make and sell all kinds of chocolate and cocoa products - but only wholesale.That is one nuance/issue that I think might be at the heart of Alan McClure's (Patric) trying to distinguish between chocolate manufacturers and chocolate makers. I think he's talking about scale. From my perspective it's the "do they make and distribute bars for retail sale under their own or some other label" or "do they only sell wholesale to companies who turn around and work with it?"
Fondeurs
Posted in: Tasting Notes
Debelis From their website: "Debelis Corp., headquartered in Kenosha, Wisconsin (USA) is a dedicated producer of chocolate ingredients for professional users."A line of couverture. Connected with Belcolade. From their website: "Debelis is the brand for all chocolate products manufactured by one of our 2 other dedicated factories and supplied directly to the industry."So who makes the chocolate? It seems like Belcolade. If so, does that qualify Debelis as a fondeur? I doubt that Debelis is making any chocolate b2b in Kenosha, Wisconsin.