Forum Activity for @Mark Heim

Mark Heim
@Mark Heim
07/02/09 19:16:39
101 posts

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.
Brad Churchill
@Brad Churchill
07/02/09 09:15:39
527 posts

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.
Brad Churchill
@Brad Churchill
07/01/09 22:56:14
527 posts

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.
Brad Churchill
@Brad Churchill
07/01/09 10:22:25
527 posts

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.
Andrea3
@Andrea3
07/01/09 08:42:06
22 posts

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
Carlos Eichenberger
@Carlos Eichenberger
07/01/09 06:54:00
158 posts

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."
Brad Churchill
@Brad Churchill
06/30/09 23:06:09
527 posts

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!
Melissa Beaver
@Melissa Beaver
06/30/09 20:43:35
1 posts

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
Carmen Magar
@Carmen Magar
06/29/09 15:14:44
5 posts

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
Clay Gordon
@Clay Gordon
06/25/09 19:26:29
1,696 posts

Win a Trip to the Askinosie Chocolate Factory!


Posted in: News & New Products Press

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: 03/11/26 06:20:34
Luis Dinos Moro
@Luis Dinos Moro
06/26/09 00:25:43
15 posts

Costa Rica cocoa plantations.


Posted in: News & New Products Press

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?
Clay Gordon
@Clay Gordon
06/25/09 21:20:53
1,696 posts

Costa Rica cocoa plantations.


Posted in: News & New Products Press

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.
Carlos Eichenberger
@Carlos Eichenberger
06/25/09 21:07:25
158 posts

Costa Rica cocoa plantations.


Posted in: News & New Products Press

The largest and best-run (by far) is FINMAC, run by Hugo Hermelink. It's located near Guapiles.
Luis Dinos Moro
@Luis Dinos Moro
06/25/09 14:35:26
15 posts

Costa Rica cocoa plantations.


Posted in: News & New Products Press

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: 03/11/26 06:20:34
Ilana
@Ilana
06/29/09 09:10:19
97 posts

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.
Tom
@Tom
06/29/09 04:01:47
205 posts

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.
Brad Churchill
@Brad Churchill
06/26/09 00:29:42
527 posts

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.
Brad Churchill
@Brad Churchill
06/26/09 00:27:14
527 posts

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.
Andrea3
@Andrea3
06/25/09 20:07:30
22 posts

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
Clay Gordon
@Clay Gordon
06/25/09 19:20:29
1,696 posts

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.
Brad Churchill
@Brad Churchill
06/25/09 14:59:29
527 posts

Women and Chocolate


Posted in: Opinion

Over the years I've had the opportunity to work with men and women in many different professional capacities. IN GENERAL, what I've found is that women are FAR more creative than men. Did I say FAR? So "far" it's not funny. However that creativity comes at a cost. That cost being emotionally involved with what they are doing.I can name numerous examples - cake decorating, graphic arts, advertising, packaging - just to name a few. These are professions where the end result is to ellicit an emotional response from the client. As a general rule, men just "don't go there" emotionally.The reason I think more women haven't risen to the top of the culinary industry isn't because men are better, but rather because of atrition. In a commercial kitchen, the pressure can be incredibly intense, and in bursts, and in many ways politically ignorant - the exact type of pressure a lot of women don't traditionally handle well.I'm sure there's also discrimination and sexism (there always will be to some degree), but I can't personally attest to seeing any.Those who get past the male egos, machoism, harsh and direct ways that men communicate, and do so without cracking will, in my opinion do better than any of their male counterparts.Having said all of that, I've just let my shop manager read this, and as a professionally trained chef, and having had experience in commercial kitchens she's seen it all, and agrees. Those on this forum may disagree with my 2 cents here, but at least I have one professional female's opinion before pressing the "reply" key.Brad
Andrea3
@Andrea3
06/25/09 13:38:51
22 posts

Women and Chocolate


Posted in: Opinion

I agree with both Sam and llana. Men aren't usually the ones managing their families lives like the majority of women do. A man has an easier time of being accepted as 'professional' over a woman, even if she has better qualifications. Any field that is seen as a hands on type business is usually expected to be a mans field. Just the other day I had a jerk mechanic tell me "What do you know, you're a woman." This was over the transmission in my truck. I have a bust so there for I must not know anything? Pffft!! By the way, I was right and he was wrong.To me it's just crazy that the chocolate industry is not dominated by women. I mean come on folks, women have an intimate relationship with chocolate. More of the woman that try my chocolate taste a lot more of the flavors than the men, the guys usually say something like, "yeah that's really good" where as the women will say, "there is a slight fruity flavor here or the after taste is like this or that". Women, I think, are not as black and white as most men, we see things in many different perspectives. I think this is the main problem for woman and what helps out the men advancing in the field. That of course is not to say ALL women or ALL men fit this description.Wow, sorry for ranting! ;)AndreaOK, just have to add....it also seems that the prettier the woman, the harder it is to be taken seriously as a professional. But for men the more handsome they are the better they are treated.
Ilana
@Ilana
06/25/09 07:45:45
97 posts

Women and Chocolate


Posted in: Opinion

hmmm. Men are still more able to emerse themselves whole heartedly and totally into their careers. Less juggling. Not right but still true. That is my 2 cents.
Christine Doerr
@Christine Doerr
06/24/09 19:38:46
24 posts

Women and Chocolate


Posted in: Opinion

Most of the nationally renowned chocolatiers are men. Why is that?
updated by @Christine Doerr: 04/16/15 03:38:34
Ashish Kumar Mishra
@Ashish Kumar Mishra
07/10/09 03:27:40
1 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

hi mindy,,,,if u take it in wrong way then i want to say sorry!!!but actually i want to your response about my website..... Chocolates ...and i also want to know about Panning Chocolates. Thanks and waiting your response.....Ashish
Mindy Fong
@Mindy Fong
07/10/09 00:04:35
19 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Don't know exactly how you're a solution for me, but thanks anyways.
SofiaRaj Chocolates
@SofiaRaj Chocolates
07/09/09 01:17:30
3 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Hi,,,,,Mindy FongGood Morning,,,SofiaRaj are solution for you.The company was founded in 2007 and quickly established itself as a designer gourmet chocolates and corporate gifts.You can visit.. Chocolates
Mindy Fong
@Mindy Fong
06/30/09 11:56:29
19 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the info! I didn't think that San Francisco weather would force me to use dry ice, something I have never heard of using for panning. But this seems like the answer to my problem.
Kerry
@Kerry
06/21/09 21:09:49
288 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Clay,I think the pictures have been lost from the demo that shows the item my hubby built for me from PVC tubing that allows me to blow the cold air over the dry ice for the polishing stage.I really like your ides of the hose embedded in the ice coil. You could also jury rig one of those portable air conditioners to blow cold air.While this demo shows the use of polish to shine the product - I really like the technique where you heat up the coated product until it becomes mallable, then cool until it shines.
Clay Gordon
@Clay Gordon
06/21/09 17:39:35
1,696 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Here is the direct link to the demo (it's post #25).I've never seen dry ice actually dumped into the pan before.To make this more friendly, make a cooling chamber by using an ice chest. Attach a small fan on one side of the chest and a flexible hose (e.g., vacuum cleaner) on the other. The fan blows air over the dry ice cooling it and creating positive pressure in the chest forcing it out the hose. You can direct the cool air into the pan using any number of simple rigs. You could use regular ice but that would pick up moisture which you don't want - so don't.Spend a few more bucks and get a variable speed fan and by introducing slots into the hose that can be covered up you can also alter air flow and have a way to alter the temperature of the air flow.There are other ways to do this, like have the fan pull and blow over the contents of the pan instead of the other way around. You embed a hose into a container that you fill with water and put in the freezer. This is cheaper than using dry ice and uses a lot less energy all the way around. The hose (embedded in a coil) in the ice acts as a heat exchanger and the fact that the air is not exposed to the ice means that the air doesn't pick up any moisture.:: Clay
Kerry
@Kerry
06/21/09 12:33:01
288 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

Haven't got a copy of that -but have taken the panning course from the NCA. Link to a demo I did on eGullet here http://forums.egullet.org/index.php?showtopic=87996&view=findpost&p=1198779
Mindy Fong
@Mindy Fong
06/21/09 00:22:57
19 posts

Basics for Panning Chocolates


Posted in: Tech Help, Tips, Tricks, Techniques

I was told that there is a great article in Manufacturing Confectioner about the Basics of Panning Chocolates. Unfortunately, when I googled the article, only the first page shows up. Does anyone have a copy of the September 1996 issue? Does anyone have any basic tips for panning macadamias?
updated by @Mindy Fong: 04/11/25 09:27:36
Andre Costa
@Andre Costa
09/18/09 18:05:39
103 posts

How small can a small shop be?


Posted in: Opinion

True!Ideally I would split myself in two and work in the kitchen and work in the front...
Melanie Boudar
@Melanie Boudar
09/18/09 11:53:31
104 posts

How small can a small shop be?


Posted in: Opinion

I have 2 retail shops and lease a commercial kitchen in another location. Both retail stores are about 300 sf. One location has a small kitchen, about 250 sf but its cramped with packaging storage etc. so I leased space elsewhere. I deliver to one location and ship to the second. I also ship to numerous wholesale accounts. While its nice to think you can wait on customers and save labor while you are making chocolate its really impossible. You cannot be in the middle of making a ganache and have 3 sets of customers come in and all wait on you. Its very disruptive if you are in a busy location. ( Location, location) The plus side was when I did have help there on slow days they could help me. I have undercounter wine coolers for extra storage and garnite or stainless on top. I think its ideal to have a busy retail location and a kitchen in the back that you don't expect yourself to be the one ringing up the sale. But then you also have the problem of paying prime retail $$ for kitchen space.
updated by @Melanie Boudar: 09/09/15 23:52:23
Andre Costa
@Andre Costa
09/15/09 09:37:22
103 posts

How small can a small shop be?


Posted in: Opinion

Hi Joshua.I believe we are exactly in the same spot! I am working from home now, not selling anything yet. Just learning and having my friends trying the chocolates I make.
Joshua D. Rector
@Joshua D. Rector
09/13/09 05:30:01
10 posts

How small can a small shop be?


Posted in: Opinion

I don't know Andre, I hear chocolate can be very profitable! : )
Joshua D. Rector
@Joshua D. Rector
09/13/09 05:24:32
10 posts

How small can a small shop be?


Posted in: Opinion

Good to both you and your husband!
Joshua D. Rector
@Joshua D. Rector
09/13/09 05:21:40
10 posts

How small can a small shop be?


Posted in: Opinion

Hi Andre. It sounds like you and I are in a similar position. I think I may be a step or two behind you though. I want to get making chocolate at home. You know on a very small scale, to get a feel for it, and make some money to put towards the shop. I by the way I am from NY as well. Any suggestions? Reply to my post. "Aspiring chocolate seller". So how did you get into chocolate? Good luck Andre!
Andre Costa
@Andre Costa
08/31/09 08:58:08
103 posts

How small can a small shop be?


Posted in: Opinion

Clay,Thank you for bringing these issues up. These are things I would not think by myself, although they are all very important to keep in mind.
Clay Gordon
@Clay Gordon
08/31/09 07:08:45
1,696 posts

How small can a small shop be?


Posted in: Opinion

Andre:There are a couple of things to consider that have not been touched on, yet. IN GENERAL:1) The more different things you do the more space you need. For equipment and for storage and for space to have the equipment out to be used (otherwise you waste lots of valuable time moving stuff around to clear up on from kind of work and get set up for another). You need to think about the number of techniques/styles you want to employ and the space required for each one.2) If you decide to go with a split store/kitchen arrangement either your hours go through the ceiling (because you are in the kitchen when the shop is closed) or the number of employees you need increases (you're in the kitchen and someone else is in the shop). If the shop and the kitchen are in the same physical location then you have to multi-task between production and serving customers.3) It's important to consider how you are going to "store" your pieces while the chocolate is crystallizing. On pans in sheet racks at ambient temperature? In a cooling cabinet?4) Standardize on your packaging. The more different kinds of packaging you have the more space you need to store it.The smaller the physical space you have, the more important it is to be extremely organized and to think through the mechanics of production in terms of the space needed and the steps and movement required.I am a little unconventional in the sense that I emphasize refrigeration as the key element in kitchen design. In particular, as the space gets smaller you need to focus your attention on under-counter (lowboy) units. This way you get your refrigeration needs covered without sacrificing work surface (most lowboy refrigeration units have NSF-approved stainless steel tops). Also, not to be overlooked, is that commercial vertical units can seem oppressively large (and loud) in small spaces making the space seem even smaller than it is.
Luis Dinos Moro
@Luis Dinos Moro
08/30/09 14:35:32
15 posts

How small can a small shop be?


Posted in: Opinion

I think it can be done. I recently saw a shop that was very well done, and I don't think any bigger than 300 square feet.Luis
Andre Costa
@Andre Costa
08/30/09 09:28:03
103 posts

How small can a small shop be?


Posted in: Opinion

I am not a 'bean-to-bar' maker.
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