Forum Activity for @Ivica

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Jim, if I do go to Paris, I'd be delighted to meet you! Thanks for replying.Clay, I see you're going to Eurochocolate, why did you choose this one? I must say, I find their website also pretty impossible to navigate (I'm beginning to wonder if it is me?!).... that is if I visited the correct one www.eurochocolate.com .Have you seen the list of exhibitors?--------------I do hope there is someone among the members who can tell us more about the exhibitions?Best, Ivica

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Hello Ivica and Clay,From what I have heard you are right Clay. For the first time I am going to attend the Salon in Paris. As soon as I find out more details I will let you know.I am a cocoa grower from Brazil and want to get new contacts/info also as you Ivica. It would be nice if we could meet there.Clay are you going to attend it? Do you know of any other members who are planning to attend?It would be nice to meet face to face and exchange ideas.Lola Gedeon

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Only the ones in the US which are much, much smaller than their Parisian counterparts so there is no comparison.

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Clay, thanks a lot. Yes, I saw that Eurochocolate is at the same time- quite anoying.Regarding the Salon du Chocolat, I've tried to find the list of exhibitors, but no luck so far.Have you been to any of these fairs?Cheers, ivica

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Ivica:The organization of the Salon du Chocolat sites is (and always has been) confusing, I have to agree, but here's what's up:The Professionnel Salon appears to be a two-day bi-annual fair-within-a-fair aimed specifically at the industry. It overlaps the annual general consumer fair, which lasts five days.Whether or not this event is of value to you is largely dependent on the companies who will be exhibiting. However you schedule your trip, should you decide to go, just make sure that it overlaps the two days of the professional event. You can go to both days of that and one day of the consumer show.The only other similar event is Eurochocolate which is in Perugia, which starts - believe it or not - on the 16th of October. This show lasts over a week. Again, take a close look at the list of exhibitors before making up your mind.:: Clay

Salon du Chocolat 2009 in Paris

Posted in: Travels & Adventures

Hello everybody.I need advice from anyone who happened to visit previous years of this chocolate event, or someone who knows more (anything) about 2009 Salon du Chocolat exhibition.It seems there are two following events:14-16. October 2009 Salon du Chocolat Professionnel and 13.-18. October 2009 Salon du Chocolat. It is the same venue, but is it the same thing?My main reason for going is to gain new contacts/info as I have a shop with artisanal chocolate in Slovakia and I'm new to this business. However, I can only go for 2-3 days, when is it best to attend, which event etc.?Or perhaps someone more experienced than I could suggest a worthwhile event in 2009/2010 in Europe?Do please write, I'm a bit stuck about booking the tickets- I want to learn as much as I can, but I don't want to waste my time/money....Many thanks, Ivica
updated by @Ivica: 04/13/15 01:53:57

The Craft Chocolate-Maker's Handbook. Call for Submissions.

Posted in: News & New Products Press

I like the sound of the book Clay, I look forward to it.

The Craft Chocolate-Maker's Handbook. Call for Submissions.

Posted in: News & New Products Press

I'd be happy to make my little contribrution to your book, Clay. I have recently written about a 6 page (in Word for Windows) description of the process of home cocoa roasting and processing through to finished chocolate using the Chocolate Alchemy machines. I've included photos and a dozen hyper-links to reference sites supporting the process. In exchange, I'd like to get someone to help post this to Wikipedia. There is such a description for home coffee roasting but none as yet for home chocolate roasting. My "tome" is finished but the Wikipedia posting process is a maze to me. I don't have time to put the pages up; the hard work is done, just posting it is all that's left.The Best to YouGood Luck on your next Book

The Craft Chocolate-Maker's Handbook. Call for Submissions.

Posted in: News & New Products Press

Ever since I got done with my first book, people have been asking me about the next one. After nearly two years of considering a bunch of different ideas, I've finally decided what the next book will be all about:Making chocolate from the bean for fun and (maybe) profit.From the attached Call for Submissions document:

Cacao is a New World plant and since the conquest of Mesoamerica and the subsequent appropriation of the cocoa bean by Europeans, New World chocolate makers, chocolatiers, and confectioners have suffered from an inferiority complex regarding the quality of chocolate produced in the lands of origin of theobroma cacao (t. cacao cacao): the food of the Gods.

For nearly a decade, a new generation of chocolate makers have shaken the very foundations of the world of craft chocolate production and now the New World is home to companies producing much of the most interesting chocolate in the world.

The Craft Chocolate Movement in the New World is just now approaching the threshold of interest and awareness that the craft brew movement reached some two decades ago. What catapulted the craft brew movement was the availability of information about process, technique, and equipment, as well as access to sources for equipment and ingredients. While much of this information is available to the person interested in craft chocolate making today, it is not as accessible or as well organized as it needs to be. This book is being produced to address that need.

Interested in contributing? Download the Call for Submissions to learn more. Questions? Post them here.
updated by @Clay Gordon: 03/11/26 06:20:34

Cadbury Old Gold - The Travesty Continues. Can you say Recall?

Posted in: News & New Products Press

In this thread, Tom brought to our attention Cadbury's less than realistic presentation of cacao in (just barely) pre-Colombian Mesomerica.Today they announced another chapter in the Old Gold Saga: a voluntary recall "to protect consumer safety." After they've offended our sensibilities in so many other ways.

Cadbury is conducting a voluntary recall in Australia for one of its products in the Old Gold Dark Chocolate range due to the possible presence of milk protein, which is not labelled on the packaging.Cadbury said the product, which is currently distributed in Australia and Guam, should not be eaten by people who are allergic or intolerant to milk protein.Apart from this labelling irregularity, Cadbury said there is no other fault with the Old Gold Dark Chocolate 70 per cent cocoa 200g blockThe Old Gold Dark Chocolate 70 per cent cocoa 220g block is not affected by this recall, which is being undertaken as a precaution to protect consumer safety and maintain standards.

updated by @Clay Gordon: 03/11/26 06:20:34

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

Hi Emma, I am wondering if you found out how to source cacao directly from Satipo as I would also be very interested to find out.

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

Eric-My company, Big Tree Farms based in Bali, Indonesia operates two separate cacao divisions; One is specially focused on the needs of the Living Foods community throughout the world, and our the other is devoted to helping smallholders here in Bali connect with manufacturers around the world. Bali is a treasure trove of old genetics and the mix of cacao from smallholders can be fruity, chocolatey or earthy depending on the micro-origin. Should you need some nibs, we are very close. Send me a note at ripple@bigtreefarms.com if you are interested.

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

Emma -I'm glad I just caught this discussion! I am the Founder of Big Tree Farms, a sustainable supply chain company based in Bali, Indonesia and we have what we believe to be the very first ever commercially available cold-processed (below 118F) cacao butter and cacao powder. I know the production in Satipo (although admittedly I have not been there myself) and I have been sent photos of the presses in use. A major US Raw/Superfood company pulls out of Satipo as does the largest Raw Chocolate company in Australia. Both are concerned about the integrity of the product. To learn more about the issues have look at the Blog and ensuing discussion here on Chocolate Life regarding Raw Cacao: Fraud vs Fact http://www.thechocolatelife.com/profiles/blogs/raw-cacao-fraud-and-fact?commentId=1978963%3AComment%3A36812&xg_source=msg_com_blogpost Also I think you would appreciate a youtube video I just posted about 10 days ago.... www.youtube.com/bigtreefarmsbali 28uklbs/kg! That is truly unacceptable no matter HOW you slice it! When price becomes a indicator of integrity every consumer should begin DEMANDING transparency...SUPPLY TRANSPARENCY, PRICING TRANSPARENCY, SOCIAL EQUITY TRANSPARENCY.....yet currently there is NOTHING available. Go figure.

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

EricI want to source some good cocoa nibs in Australia to start manufacturing my own chocolate. Can you give me any suggestions as to where to start?regardsJohn

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

Hi EricAt the moment I am just launching one bar, so only 10-20kg, but once it is live, hope to be more.Sounds like you might be dealing with much bigger quantities.I am seeking the elusive 'raw cacao' which means officially it hasnt gone over 120 degrees, and they are cold pressing the cocoa beans into a cake, then the cacao is cold ground and sifted. Do you think this is similar to your suppliers procesess?Kindest RegardsEmma Clacher

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

Emma,Drop me a note at cacaufarmer@yahoo.com. I am a cacau farmer in Brazil and would like to send samples of our superior cacau. Brazil's cacau beans are not well known because the country consumes far more than it produces. Brazil is a huge importer of cacau beans that are processed for cacau butter and then exported world wide. There are some excellent quality cacau produced and processed here. I am not a resales house, we are as close as you can get to the source..Best regardsJim Lucas

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

It depends on how much you are wanting to import. I know several companies that will ship at a much lower price than that. Let me know quantities and grades and I'll make a few calls and see if I can hook you up with some good sourcesEric

Sourcing raw cacao from Peru - Satipo?

Posted in: Classifieds ARCHIVE

HiI live in the UK and would like to source raw cacao and cocoa butter from Peru. I have heard of Satipo and wonder if anyone knows how to source/other sources in Peru. Many of the suppliers here in the UK have only Ecuadorean cacao (and the prices are hugely inflated and not viable eg 28 UK pounds/kilo!!)I am really interested in positive intention in sourcing!All recommendations gratefully received,Emma, The Chocolate Heart Ltd, Sunny Brighton, UK.
updated by @Choc Heart: 04/07/25 13:00:14

dri ice

Posted in: News & New Products Press

Make sure your chocolate is vac sealed, dry ice is around -80 degrees Celsius and will condense any moisture out of the atmosphere onto your chocolate. The length of time it lasts depends on how much you use and how insulating the packaging is. DHL should be able to advise you and should have packages you can use, some companies do top-ups if it is a long journey. From my experience most courier companies don't give a rats about your stuff though. I haven't tried shipping in hot weather but I would imagine that a good cold pack and properly insulated foam package would keep the choc below 25 degrees Celsius for quite a while. Personally I just ship when the weather is conducive, in bubble wrap, I just had a package of choc come in from San Francisco and it was fine, it is winter here but the height of Summer in San Fran. I find packages sit around much longer at the destinations than they do at the departure points. My brother sent me some stuff from Canada when it was Summer here and it sat on my doorstep on the hottest day of the year, 45 degrees Celsius, needless to say chocolate was melted.

dri ice

Posted in: News & New Products Press

hi alli want to know haw i can save chocolate from the worm in the summer if i`ll deliver by DHL what`s about dri ice and haw many days it will save the chocolate and haw i can use it in the best waythanks
updated by @saeed@bostani.ch: 03/11/26 06:20:34

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Hi Clay,Thank you again for your advise. I will let all know how I do and post with pictures.

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Roxanne:I think you're trying to do too much in one tasting. Focus on one thing at a time, and think about doing this in multiple sitting. If you overload it you risk taking the fun out of it. I would say at most 8 chocolates in one tasting, all the "same type" (whatever that happens to be).And, because people's individual taste sensibilities are involved I have to beg to differ: it's nowhere near close to a science. Think of a tasting as a piece of performance art that's supposed to be fun.:: Clay

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Thank you Clay and Mindy, I'm pleased that you offered your expert advice on tastings, and yes this is my first one. Not a novice to chocolate, but this is close to a science and I do want to compare apples to apples, or should I say...cocoa to cocoa. I now have your book and I will refer to the tasting pyramid section. I live in New York, therefore, I have access to the best. I'd like to include the newest trend- Raw chocolate. I'll stay with bars, and will include just one round of milk chocolate. It's all a matter of taste, I can see that milk chocolate may get bumped in the early round, since I and most of my friends prefer dark. So does a great Milk like Askinoise's, stand a chance to holding up in round 2 against a premium dark? Will the fix be in? The findings will be noteworthy and will post.

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

If you've never done this before (and it sounds like you might not have), then the first order of business is to just have fun and use it as a learning adventure as much for yourself as for your guests.My advice to you is to go to the local supermarket and look in the candy section and, if you live in a reasonably metropolitan area, you'll find at least a half-dozens bars you can choose from from a variety of manufacturers. (if not, try a Whole Foods or some other gourmet store.) You don't have to spend a lot of money on exotic chocolate to get started. The first time I did this I found four different Lindt bars in a local A&P all labeled bittersweet. I (and my guests) were astonished at the range of bitterness and sweetness that we found. In many ways, that's a more impressive discovery than working with really expensive chocolate.Now because you don't have much experience doing this, the best way to get the discussion going is by comparing the tastes of two chocolates at a time. It's easy for people to make comparative judgments about which one is sweeter, which one is more bitter, which one is fruity (or not), which has more vanilla in it, etc., than asking them to identify specific flavors. You can ask your guests which one of each pairing they prefer. If you do a round-robin tasting where you pair all of the chocolates with all of the others, you can get to a good understanding of what you like in a chocolate pretty quickly.Comparing apples to apples (as Mindy points out) is good. Milks with Milks, Darks with Darks. If your guests don't have a lot of experience, asking them to guess origins might be a little frustrating - though that depends on the group dynamics and how the question gets asked and answered.

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Hi Craig, you're kind of suggesting that milk is worst than dark. It would well worth it, Roxanne, if you gave a regular piece of milk chocolate to your guests, then gave them an outstanding piece of milk chocolate, say, from Askinoise, or Recchiuti, or Bonnat. You're sort of comparing apples to oranges the other way.

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Thank you Craig for your sound advise, I look forward to your print out on different chocolate origins. Yes, you are right about having fun.

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

Roxanne: A blind tasting works really well. First, give them a piece of regular mik chocolate - (just say, "TRY THIS". Then give them a piece of good, dark chocolate and say, "NOW TRY THIS". I have done blind tastings with chocolates from different origins. I will print out a sheet with the different origins and they have to guess which one comes from Venezuala, which comes from Switzerland, Belgium, etc Have fun!

Host a Chocolate tasting-anyone have an experience to share?

Posted in: Opinion

I'd like to host a chocolate tasting with friends, have them sample the best dark & organic chocolate in a blind taste test, if you have any thoughts on your tasting, please share
updated by @Roxanne Browning : 04/19/15 16:31:26

What types of chocolates best in World???

Posted in: Opinion

HiiiiI want to know that what types of chocolates are best in world..If any one have this answer ..please reply me...I an very addicted for this!!!!! Chocolates
updated by @SofiaRaj Chocolates: 04/19/15 20:15:58

Vanilla Beans

Posted in: Tech Help, Tips, Tricks, Techniques

No, I never tried it both ways, but I will try it with my next batch and compare it with the one I just made, same recipe. I'm curious also.Andrea

Vanilla Beans

Posted in: Tech Help, Tips, Tricks, Techniques

Personally I add the whole bean, it is a very small amount anyway I would only use between 1/6 to 1/3 of a bean to 1 kg of chocolate. The whole pod contains the flavouring so you would be throwing out some flavour - you just need to use more to get the same effect. The whole bean is fine to eat Askinosie is doing a rustic bar with pieces of vanilla bean embedded in the chocolate. I think for puddings and baking the reason you don't use the whole bean is because there is no way to micronise it as there is in chocolate making. I have made ice-cream from beans and some strands from the vanilla bean have been left in by accident - it doesn't ruin it but I personally don't like big bits in my ice-cream. Correct me if I am wrong but I would imagine that vanilla bean paste you can buy from the shop is whole beans ground up; pre-micronised for your cooking pleasure. HAve you ever made two batches one the way you do it and the other just putting the bean in and grinding - I would be interested to see if there was any difference in flavour profile.

Vanilla Beans

Posted in: Tech Help, Tips, Tricks, Techniques

I have never added the entire bean to my chocolate. After asking this same question at the Chocolate Alchemy forum, I discovered that this is how some of the makers do it. Then I got to wondering if the people here do the same. I was really surprised to see that this is what seems to be the norm.Why add the vanilla bark to the chocolate? When using whole vanilla beans in a pudding or a custard, for example, you soak the whole bean and scrape the marrow. This is what I do for chocolate. I preheat the cocoa butter and soak my vanilla in it, then scrape out the marrow and add the vanilla/cocoa butter to the liquor, I toss the bark.It may be more work this way, but to me filling the chocolate full of bark is like adding the cocoa husk. We take care to winnow the cocoa beans, why not do the same for the vanilla? The bark of the vanilla bean is basically the husk, right (or maybe the pod shell)? I am not saying this way is right or wrong, I will continue to do it this way because it's my way, but I was curious to see how many others add the whole bean. Anyone care to comment?Andrea
updated by @Andrea3: 04/11/25 09:27:36

Question About Renting Kitchen Space

Posted in: Uncategorized

Hi Jake,I don't know what part of the county you live in, but it sounds like a good price to me.From experience I'd ask some questions about any space I rent:Who does major and routine upkeep on the space?If there are problems who do I contact?There are more questions but you'll think of them.Good luck,Heidi

Question About Renting Kitchen Space

Posted in: Uncategorized

morning,I have the opportunity to rent kitchen space (storage, prep, all the good stuff) for $250 a month. So I'm wondering: is that a good price in peoples' experience?thanks everybody! :D
updated by @jake: 04/14/15 13:09:35

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

This discussion saw no activity for several months until a new member (a Xocai rep) posted, apparently without reading the discussion or the Guidelines. I am closing this discussion to further replies.

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

You may find out more info on xocai chocolate at my website http://mxi.myvoffice.com/randypipkin/ . Have a great day.Randy

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

Thanks to everyone who participated in this thread. I have not been online since Tuesday morning (it is now Saturday afternoon) and I did not witness this thread unfold. Reading it demonstrates the importance of maintaining a balance and openness that creates an environment where members feel comfortable sharing what they know. Also, by (for the most part) avoiding issues of style, tone, and personality, I think that this thread on Xocai has been the most informative and productive of all the discussions so far.I just want to let everyone know how proud I am to have played a part in fostering the growth of this community. You make it all worthwhile for me.:: Clay

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

Melissa,In the 15 years of cacau farming and production I have delivered several hundred tons of fermented, dried, cacau beans. Although I have witnessed many processes utilized, I am unable to find one that fits the description "cold pressed unproccesed and in is naturalest form possible". In addition, conversations with other producers and chocolate manufacturers in our region are unable to recognize the process.Please let me know who and where this process is applied.I will not speak to blueberries as we are not fortunate enough to grow them in my region of Brasil, BUT.....in the collection, pod opening and transport of cacau beans, there are many inoculations made of things "unhealthy." Since the beans are "in is naturalest form possible", I'm assuming the are not systematically fermented or dried. What do you do with this slurry of beans and liquor now?One other item worth mentioning...Acai is notorious for housing the "charga beetle", and if the acai is also "in is naturalest form possible", the riisk of developing a serious heart disease is highly possible. This disease causes the heart to enlarge until death occurs. There is no known cure.I'm for healthy lifestyles, but, that includes caution with regard to what is consumed.I will be waiting for more details regarding "who" and "where" of the referenced procedures.

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

Further to my note above, the following publication from the American Public Health Association, states that "...it is absolutely necessary to handle cocoa beans as a contaminated raw material."In all I was able to read over 50 different publications by (apparent) accredited industry professionals, who more or less all said the same thing: Cocoa beans have salmonella on them.What I also read which was disturbing too, was that the fat in the cocoa bean acted as an insulator for the bacteria, and allowed it to survive longer in the chocolate, and through higher refining and conching temperatures. Two publications noted temperatures in excess of 100 degrees Celcius. Because of the insulating effect, it also took less bacteria to cause infection.Here's a link for you to read for yourself: http://books.google.com/books?id=nz851G-cZf0C&pg=PA557&lpg=... As I stated before: I wouldn't touch chocolate made from raw or unroasted cocoa beans with a ten foot pole. I'm sure none of the health industry professionals I've referenced here would either.Brad

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

Regarding Salmonella and cocoa beans, please see the following link. It refers to page 474/475 of a book called "Microbial Ecology of Food Commodities" and is written by the International Commission on Microbiological Specifications For Foods.It states that the presence of salmonella in raw cocoa beans is unavoidable, a fact confirmed by the regular detection in environmental samples taken from the raw bean storage and handling areas.The article also goes on to state that roasting or boiling is the only way to eliminate salmonella, and that most often salmonella contamination after roasting is because of something I mentioned before - cross contamination.This is one of the books used by HACCP professionals, and as you will see also references many other industry accepted publications, including Minifie - a commonly accepted bible for making chocolate. http://books.google.com/books?id=Yy_oBodctoIC&pg=PA474&lpg=... Happy Reading Everyone.Brad

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

I don't know why but it won't let me reply to you directly, but I'm responding to this;Samantha;You were so busy unneccessarily defending yourself, you forgot to add in my thanks to your corrective post about cocoa alkalization.Actually.... I thanked you TWICE in the same post for two different things.Wow..... I DID get the picture in Blue Ray Hi-Def. The picture is that you have some serious issues.I hope you resolve them some day, and truly wish you the best in all your endeavors.Respectfully,BradBrad~ We can all see that you thanked Sam twice and that it was very sarcastic and condescending. This last post is the second time you told her to get over her 'issues'. As far as I can tell you seem to be the only one with issues here. Sam KNOWS what she is talking about on this topic and it's ridiculous to argue about third world cocoa production with her, someone who has much more experience than you. How many times have you visited the plantations you buy your beans from? I know you claim that you're "an expert in the field' but you still have a lot to learn.I've also noticed you only seem to take the arrogant tone and make snide "I'm better than you" comments when debating with women. Does it make you feel good to put us women in our place? Maybe you just don't see how the way you write thing looks to everyone else, or maybe you're just a bully with a huge inferiority complex, I've wondered this for a while (honestly, I can't imagine anyone being that mean all the time).This may be one of the most condescending comments I have ever read from you (notice it's to a woman also?), it seems to fit this very well. "One last thing (I know I said that before, but I get the impression Gwen Brad, that your business is quite small. Hopefully you can use this tip to your benefit):" Listen and learn from others that have the knowledge to teach you. The world is not out to get you, you don't have to keep fighting everyone, and believe it or not, you're NOT always right.I know you'll try to make me regret posting this..... I'm not going to argue with you, I've said my piece and I'm done.Andrea

Has anyone heard of xocai the healthy chocolate

Posted in: Allow Me to Introduce Myself

Samantha;You were so busy unneccessarily defending yourself, you forgot to add in my thanks to your corrective post about cocoa alkalization.Actually.... I thanked you TWICE in the same post for two different things.Wow..... I DID get the picture in Blue Ray Hi-Def. The picture is that you have some serious issues.I hope you resolve them some day, and truly wish you the best in all your endeavors.Respectfully,Brad