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.
Forum Activity for @Roxanne Browning
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
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
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
The cocoa beans freshly harvested have the highest antioxidant levels. Once the beans are fermented they lose much of their antioxidants, and alkali treatment reduces it even further. Many dark chocolates are alkalized to reduce harshness. Some companies have used more unfermented beans, either for the higher AOX levels or because the beans are cheaper, but they don't taste much like chocolate.
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
Samantha;This is EXACTLY what a forum like this is for! You finally got it!Thank you for sharing and correcting what I knew about alkalization of cocoa.As far as "baiting" the Xocai rep... Nobody has ever given me a clear definition of cold processing - either here or on another forum. If someone is going to go online and make claims such as the Xocai rep has, maybe they should be able to help people understand the basis of the claim. If I'm curious, I'm sure others are too.Thanks again for correcting me without attacking me.Brad.
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
You're exactly correct that pathogens such as Ecoli and Salmonella are also rampant in first world countries.However it's interesting to note, that all cocoa beans we import from both Venezuela and Brazil, require phytosanitary certificates prior to leaving the countries. The samples tested must pass minimum pathogen requirements.If there wasn't an issue with regard to pathogens, why would these countries be so particular about requiring such certification???Just something to chew on there...One can never be too cautious when it comes to food and public safety.As far as sitting around complaining that our suppliers are dirty... well... I'm not complaining, I'm certainly not sitting around, and you should let go of whatever issues you have, and stop trying to turn a forum of sharing information and thoughts into a personal attack. Nobody's out to get you.I regard the third world as the root of all food borne illness????Yeah... Right.Give me a break.Brad.
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
Samantha;Thanks for the information. I'm not trying to scare people at all. Salmonella and ecoli are real, and potentially business crippling concerns.When I first got into the business, two of my mentors (one was head of research and development for Cargill Foods, and the other worked for Lindt for almost 25 years setting up and supervising factories for them) impressed upon me in no uncertain terms the dangers of raw food products from third world countries. Those food products included cocoa beans.Case In Point: There was a HUGE recall of chocolate products last year from a (I think it was) Hershey's plant as salmonella was discovered in their end confections. I can't remember the exact date, but the plant had to be shut down, and almost their entire production line disassembled to clean, and sanitize the equipment. ...No small task at all, and at a cost of millions of dollars to that company.For those of us in North America who travel to places such as Mexico and other third world locations, we have it drilled into us, "DON'T DRINK THE WATER." Why? because it can make us sick. (Ecoli and Salmonella are just a few pathogens on the list). Cocoa beans grown and processed in the same countries carry the same risk. To think anything different and to not take significant precautions, is in my opion playing a very foolish game of russian roulette with your business.Cross contamination is huge in businesses that handle food. For example: Walk by a sack of cocoa beans and lean against the sack, putting your hands on the sack picks up a bug. Then, without even thinking of it, make a buttercream truffle center. You've just transferred pathogens from the sack to every tool you touch, including most likely the nice, wet, buttercream "incubator".As far as the message being disguised as spam... Well... If it is or isn't we're now learning about chocolate and pathogens.
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
And not very well 'disguised' either. As I understand it the Xocia branded chocolate is one of those pyramid type companies, just like Pampered Chef or Avon....so people have an interest in promoting it for their advantage. Are any of the claims they make true at all?By the way, I tried a raw chocolate bar the other day (can't remember the name) and can honestly say I will never ever ever eat another raw bar again. BLAH!Andrea
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
It may be just me, but the way this post is written reeks of disguised "spam."
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
Melissa;You seem very "matter of fact" knowledgeable about xocia...Given that we're all here to learn, maybe you can explain to all of us exactly what the difference between hot compressing and cold compressing chocolate is, what the temperatures are that cause the nutritional loss, and how to avoid taking the nutritional value of the chocolate some of us actually make.I also have a second question: Seeing that cocoa beans come from 3 world countries where diseases like Salmonella, ecoli, and dissentary run rampant, how are the significant risks of contracting one of these illnesses eliminated from the beans, if they are "cold processed, and in their naturalest" form???Inquiring minds want to know!
Has anyone heard of xocai the healthy chocolate
Posted in: Allow Me to Introduce Myself
This chocolate has a high level of antixodents in it. It is extremely healthy for you. Yeah I know all chocolate is but what most people do not know is when you process chocolate, they do it through hot compresses and that takes most of the nutritional value out of it. So you are getting some value but not what you could be getting. This chocolate is cold pressed unproccesed and in is naturalest form possible. Then they add acai berries and blue berries making this chocolate an antixodent super treat. With orac values that are extremly high. It is very healty for you; I myself consume it daily and have noticed alot of changes in my health and I am very glad i replaced my unhealth chocolate with these
updated by @Melissa Beaver: 04/16/15 09:52:05
Chocri would like your help for a chance to win customized chocolate
Posted in: Allow Me to Introduce Myself
Hi,My name is Carmen and I am a new member here on TheChocolateLife. I work with a chocolate company from Germany, chocri.com. We are known for our personalized chocolate. On our website you combine Belgian chocolate and ingredients like fruit, spices, nuts and decoration elements to create your chocolate bar how you want it. People have found it to be a great present, especially since you can also name it.We are soon expanding to the US and we could use your help. Please visit the following link to take our 10 minute survey. Everyone who finishes the survey has a chance to win 2 free bars of personalized chocolate. http://www.surveymonkey.com/s.aspx?sm=y2B6sEFS9gzh2NMtXFSlyw_3d_3d Thanks!Carmen
updated by @Carmen Magar: 04/17/15 14:08:58
Win a Trip to the Askinosie Chocolate Factory!
Posted in: News & New Product Press (Read-Only)
From the Askinosie Chocolate Facebook account (so you may have to be a member of Facebook):TWEET! TWEET! ASKINOSIE CHOCOLATE TWITTER GIVEAWAYS!Follow us on Twitter because during the run of the Fancy Food Show well be offering some amazing giveaways. Our biggest giveaway is the chance of a lifetime: win a trip to our chocolate factory for 2 full days! The trip includes round trip airfare, accommodations in one of our employees guest rooms at their home, and the chance to work in one of the only small batch, single origin chocolate factories in the world.To learn how to enter, visit the page for all the contest rules.
updated by @Clay Gordon: 12/13/24 12:16:07
Costa Rica cocoa plantations.
Posted in: News & New Product Press (Read-Only)
Thanks for the info. I'll see if I can make it to that area. Do you just stop by, or do you notify him ahead of time?
Costa Rica cocoa plantations.
Posted in: News & New Product Press (Read-Only)
Hugo is a nice guy, I met him on my last trip to Costa Rica in 2008. He supplied lots of beans used for Dagoba bars, among many other products. A lot of his production is sold to Debelis, which is a part of Puratos.
Costa Rica cocoa plantations.
Posted in: News & New Product Press (Read-Only)
The largest and best-run (by far) is FINMAC, run by Hugo Hermelink. It's located near Guapiles.
Costa Rica cocoa plantations.
Posted in: News & New Product Press (Read-Only)
I'm going down to Costa Rica in a week and a half, and I was wondering if anyone knew of any working cocoa plantations I could possibly visit.
updated by @Luis Dinos Moro: 12/13/24 12:16:07
Women and Chocolate
Posted in: Opinion
Agreed-too many hang ups. We are over judgemental in general. Imagine being the wrong sex, race, size, hair color with reputations, wrong country and yellow teeth!! "Luckily" I only fulfill some.I bet someone out there has all this- and yet against all odds is successful.Small mindedness is hard to tolerate.
Women and Chocolate
Posted in: Opinion
All other factors asside, what about statistics? Has anyone counted say the number of proffessional chocolatiers for example and split them by gender. If there are a lot less women than there are men in the field, not that I am saying there are....I haven't done the count, then there will be a lot less women at the top than men.
Women and Chocolate
Posted in: Opinion
Clay;Here Here! I hate office politics too. (and gossip). It's also a big reason why I'm in business for myself too.Brad.
Women and Chocolate
Posted in: Opinion
Andrea,I meant no offence at all. In fact if you re-read my post above, you will see that I'm in general paying a compliment to women.I am also a single father, and very well understand household/children stress.Personally, I don't know how stay at home parents (men OR women) handle that kind of stress. I can't do it full time. It's a constant, steady pressure, 24 hours a day. I can't fire my daughter if she's whiny or makes me mad. The house won't clean itself. The bills won't pay themselves. Just going to the mailbox knowing there's more crap coming down the pipe makes my skin crawl. I hate that kind of "all the time" stress, and respect those who can.Also owning a commercial kitchen, I can definitively say that the stress that's present there is VERY different, and can be very intense - so intense that a lot of people (both men and women) can't hack it. I've had people quit after only 4 hours on the job.I'm not posting in here to stereotype anyone. I'm simply sharing. If people are offended with my experiences, well... there's nothing I can do about that. Good or bad, it's what I've experienced in my career/life.
Women and Chocolate
Posted in: Opinion
"the exact type of pressure a lot of women don't traditionally handle well."I take offense to this statement. You try juggling being on the phone to make a doctor appointment for a sick two year old while he's throwing up all over you, during which you're cooking dinner for a large family (on a time crunch), the other kid's whining that they don't like what your cooking...all while keeping a smile on your face so everyone else in the house doesn't have to deal with all hell breaking loose. And don't forget you have to keep it all cleaned up and don't burn the dinner because the last thing you want after all of that is for anyone else to be grumpy. Sort of how you would handle a commercial kitchen I'd say. Honestly I think women handle stress great, we just don't expect a pat on the back for it. Maybe that is what our problem is.Andrea
Women and Chocolate
Posted in: Opinion
Let's generalize this last statement. There are -isms in every culture and they can be very hard to see if you are not a member of class being victim-ism-ized and you're not looking.Sex, age, race, size, weight, hair color (especially redheads [me!] and blondes), religion (or lack thereof), ethnicity, country of origin, sporting team affiliation, whether or not your teeth are white enough, Mac/Windows, do you open your eggs little end up or big end up? - what prejudices we may see as "natural" in our culture others will abhor, and vice-versa.My personal pet peeve in the workplace? I intensely dislike working with people who refuse to think for themselves - irrespective of gender or any other factor. I also hate office politics. It's one of the reasons I am self-employed.