Forum Activity for @Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Hi Clay,In general as a career, I am no longer in engineering mode. And, I am definitely not in engineering mode for this forum. I am only in engineering mode on occassion in regards to our own proprietary processes.I claim that we don't cook or roast our cacao. Because of our process, we realize a much higher antioxidant rating than normal, per our independent lab analysis. Many other ingredients we use are in the raw state. Some ingredients we use are not. Similarly to coffee, it is impossible to get a vanilla flavor from a bean that has been cured at what is considered below raw temperatures. I can't disclose much beyond what I already do, since I would be disclosing our exact recipes. Our recipes are proprietary. Our process is propriety. In the spirit of educating, I have disclosed as much as I can.THE CLAIM I HAVE MADE ON THIS FORUM I HAVE ACTUALLY ALREADY BACKED UP SCIENTIFICALLY WITH INDEPENDENT LAB ANALYSIS as you already know.I am not interested in creating a perfect research paper with full bibliography worthy of an A+ for this forum. I will leave that to the other academics on this forum. As the forum owner, your motivation is just that for many reasons, which I understand, and which I don't feel is necessary to go into I support everybody doing as much of their own independent research as they want.Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Samantha:I said the Wikipedia article was imperfect but it's a start. It's also something that could be used to form the basis of a definition of raw chocolate. My supposition is that anything that's not based on some accepted external definition will be ignored by the more hard-core members of the raw foods community because it does not serve their needs.:: Clay

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve:With respect to the sweetener not being raw, then we can say that your chocolate hearts consist of a mix of raw and non-raw ingredients. Correct?Why is this important? Because at some point the product might end up containing a high proportion of non-raw ingredients. So - instead of being "Raw Chocolate" it might more accurately be described as "'Chocolate made with X% Raw Cacao' and processed at low temperature with Y% non-raw ingredients added." This would be consistent with organic labeling and the labeling requirements for other forms of certifications (e.g., fair trade). It makes sense to follow those guidelines, no?With respect to my referring to your being an engineer, it is manipulative in the sense that I want to remind you that one tenet of being an engineer is that it is important to document your work and follow through. I am sure that the engineering leads at NASA needed lots of documentation to support bills of materials to build things (and probably demanded detailed assays of new batches of the same materials); they didn't accept "trust me, I read some books by this dude who's really well respected," or, "this batch should have all the same physical charactersits as the last one because we made it the same way - there's no need to test it."I ask that you please consider the following:If you were to spend just a few more moments providing us with documentation (or at least some references more specific than "go look it up for yourself on Google" for your statements before you posted them, you might find that you'd spend far less time in rebuttal defending yourself. For example, if you'd looked for the Matt Monarch videos with Dr Cousens you might have noticed that they were no longer available and not cited them because their content could not be verified. This is a standard I hold myself to - I don't cite a reference that can't be found when I cite it. Because you are making the claims it is incumbent upon you to back them up. Or just don't make the claims in the first place. Otherwise people are going to call you on them.Finally, I can acknowledge that you have contributed more than any other raw chocolate maker to these discussions.At the same time, through my work with another raw chocolate company (Gnosis), I am very aware of the issues involved not only with raw chocolate specifically but with raw foodism in general (I had my first contact with raw foodists and juice-ists in Portland, OR in 1977-8 or thereabouts).The upshot is that I believe the entire raw foods industry needs an independent raw certification program that uses a part of the money that it collects to perform some of the basic scientific research needed to support some of its claims. This certifier cannot be run by David Wolfe, Shazzie, Matt Monarch, Dr Cousens, you, or anyone else in the raw foods world and it needs to work with an outside lab (e.g., Brunswick) to do the testing.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

I am not claiming that any sweetener we are using is raw. Although in theory it is possible, there are currently no commercially available raw sweeteners except honey. Even low temperature processed Agave makers use enzymes to strip the naturally occuring enzymes present that would cause it to ferment, which sort of defeats one of the main purposes of raw--enzyme retention. Also, you don't need to continue to say that I am an engineer. It sounds manipulating to me.Clay, I hear your frustration. Please accept my apology for not taking the time to hand everything to everybody on a platter. I know you are sympathetic since you are doing an event with another Raw Chocolate Maker in Belize. I appreciate that. I just don't have the time. I contribute where I can. But, i can't make this a full or part time job, unless you want to pay me for it? Can you at least acknowledge me for probably contributing more on the subject of raw chocolate than most? Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve:Again - PLEASE cite your references and INCLUDE them in your posts rather than forcing us to do the homework. You found the YouTube videos ... make it easy for us to see them, too. DON'T LEAVE IT TO US TO GOOGLE. I personally find it to be inconsiderate and disrespectful of our time. (Please note that the videos are unavailable - the videos have been removed by Matt for some unstated reason.)As an engineer, I think you'd be interested in the nature of the energy tests you say Cousens has performed on your chocolate. Plus, I think that it's incumbent upon you to substantiate the claims you are making, rather than forcing us to follow up for you. I find this approach of yours to be the single most frustrating aspect of your contributions and it is one of the reasons that people continue to be skeptical. Assume that I want to learn the science and engineering of this and that I am sympathetic to the basic stance that there is some value in a diet that includes raw and minimally processed foods. I want to understand and because you are making some specific claims I want you to help me understand, not force me to re-do the research you've already done.A question about the erythritol you use. While erythritol is a naturally occurring sugar alcohol, most that is available commercially is produced by fermenting glucose with the yeast Moniliella pollinis . Does your producer certify that this meets raw temperature standards? Overall, I am interested in claims for any sweetener that claims to be raw (or for which claims for being raw are made) - most are not.:: Clay

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

I have since clarified that. Thanks for being vigilant!My claim is that RAW chocolate is significantly higher in antioxidants than traditionally cooked or roasted chocolate. I also claim that it is PROBABLY higher in naturally occuring ENZYMES as well. Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Samantha,We are striving. I guess you just don't get it, which is fine.Matt Monarch just interviewed Gabriel Cousens on Youtube (6 or 7 part series or so). At around part 5 or 6 Dr. Cousens SPECIFICALLY talks about RAW chocolate and even SACRED CHOCOLATE. I will leave it to you to google. You will find what he says interesting I think. Dr. Cousens did some special energy tests on certain flavors of Sacred Chocolate and was very impressed. You will need to contact him directly to find out the nature of those tests. As a result, he contracted with us to make several very specially formulated chocolates just for his Rejuvenation Center. All of the Sacred Chocolate we are curently supplying his center either has Inulin and/or Stevia and/or Erythritol as a sweetener.It's amusing how "against" raw chocolate you are! I don't have to defend Dr. Cousens in any way. His amazing career as a doctor and scientist speaks for itself.Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Unfortunately, I don't have the time to spend doing the immense amount of research and backing to support this forum's needs. I am here to contribute what I can. I leave it to others to do more digging if and when they need to. I do the best I can, with what very limited time I have. If you REALLY want to see IMMENSE amounts of scientific published data, just pick up a recent book of Dr. Cousen's and look at the bibliography. Or, do the same thing with a recent book of David Wolfe's. The research IS impressive. I can't afford to do everybody's homework in this regard. I am here to lead people to water. People then have to do a little work for themselves and "drink". That is one of my personal roles in this lifetime.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve:You're an engineer by training, by your own admission. Rather than cite references that point to research that in turn does not cite its references - how about doing some homework and getting us the references, from peer-reviewed mainstream scientific journals?Specifically, " Professor Hans Eppinger, who was the chief medical director of the first medical clinic at the University of Vienna, found that a live-food diet specifically raised the microelectrical potential throughout the body. He discovered that a live-food diet increases selective capacity of the cells by increasing their electrical potential between the tissue cells and the capillary cells. He saw that live-food significantly improves the intra and extracellular excretion of toxins, as well as absorption of nutrients. " Was this research ever published and/or peer reviewed? If not, it's of dubious value. Like cold fusion experiments that aren't repeatable.I am going to suggest that we adopt the following - external - definition of raw foodism and try very hard to distinguish between hard science and mysticism. Although there are flaws in the Wikipedia article (as the article itself points out), after considerable research on the subject it's the most balanced article on the topic I have found. If anyone knows of another, please refer to it here so I can review.:: Clay:: Clay

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

He just published it in one of his newsletters.He supported Tahyon Sciences for many years. I am not sure if he still does, but I did go to a seminar of his about 10 years ago, where he showed evidence with his own experiments on Plant Growth proving the validity of Tachyon Science. It was quite impressive. This guy is quite a scientist and clinician. I know him personally. He is very hesitant to make claims he can't substantiate. He is also considered to be at the leading edge of his field, so I am sure he will be professing things that skeptics will have fun with at times.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Steve:When was this article ORIGINALLY published? I can't find any reference to this article in any search.On the subject of energy/food/nutrition, Cousens also supports Tachyon Holistic Healing - kinda fringe "science" there, IMO.

"This Tachyon breakthrough is tremendously exciting because it not only supports the energetic model of nutrition, but is a powerful self-healing and youthing tool," world renowned author of Spiritual Nutrition, Sevenfold Peace and Conscious Eating, Gabriel Cousens, M.D. wrote ...

No date on this article but nothing more recent than 1991 is cited.:: Clay

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

I am not sure how others are defining these terms, but for the record, when I say "cooked" I am referring to "roasting". I am using the terms "cooked" and "roasting" as synonyms through out this entire forum. In my educated opinion, the antioxidant properties are pretty stable in the cacao bean through fermentation temperatures as high as 150 to 160 degrees Fahrenheit.Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Hi Samantha, As you may recall, I already defined the difference between raw and live in another post in a different thread. If you email Dr. Cousens at www.TreeOfLife.nu and ask him the bio-electrical differences between raw and live food he most likely will tell you that live food is higher in bio-electrical potency than raw food, and in the same breath, he will most likely tell you that raw food is more bio-electrically potent than cooked or roasted food. In other words, Raw Broccoli is more potent than cooked Broccoli for example. In my post above, I did not make any claim that Sacred Chocolate is in any way live. The claim that Sacred Chocolate is making is that it is raw, which in my case is defined as chocolate that is produced by NOT cooking or roasting the cacao bean in any way and then turning that raw cacao bean into raw chocolate at low temperature, which in our case is about 115 degrees Fahrenheit. This is sort of the hierarchy: LIVE-RAW-COOKED. Hope that clarifies things.Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Just thought I would post this recent article by a modern expert on the subject of raw foods. This is the reason I STRIVE to keep Sacred Chocolate as RAW as possible...The Energy of Live Foods by Dr Sir Gabriel Cousens M.D., M.D. (H) D.D.There is a tremendous amount of extra levels of energy in live foods. One of the studies that most demonstrates this was done in Russia by Dr. Israel Breckman. The experiment was simple. He fed the same mice cooked food and live-food at different times. This was the exact same food and the exact same mice, the only difference was, the food was either cooked or uncooked. He measured the amount of energy and endurance the mice had when they were eating only live foods, and when eating the exact same amounts of food in its cooked state. The mice had three times more energy and endurance on the live-food than when they were eating cooked food. If nutrition were a simple matter of calories, there should not be any difference in endurance and power between eating the live and the cooked food. However, there clearly was a difference in the effect. This is because foods are not simply calories. This calorie paradigm, developed in 1789, is completely out of date, even though it is still being used by people in the nutritional sciences. What is the difference?Food has subtle nutrients, general nutrients, electrical energies, phytonutrients, enzymes, vitamins, and minerals. The electrical potential for our tissues and cells is a direct result of the liveliness of our cells. Live foods enhance the electrical potential in our cells, between the cells, at the interface of the cell membranes, and at the interface of the cells with the microcapulary electrical charges. When cells have the proper microelectrical potential, they have the power to rid themselves of toxins and maintain their selective capacity to bring appropriate nutrients, oxygen, and hydrogen into the cell, into the nucleus of the cell, as well as to feed the mitochondria. This helps to maintain, repair, and activate the DNA. Professor Hans Eppinger, who was the chief medical director of the first medical clinic at the University of Vienna, found that a live-food diet specifically raised the microelectrical potential throughout the body. He discovered that a live-food diet increases selective capacity of the cells by increasing their electrical potential between the tissue cells and the capillary cells. He saw that live-food significantly improves the intra and extracellular excretion of toxins, as well as absorption of nutrients. He and his co-workers concluded that live foods were the only type of food that could restore microelectrical potential to the tissues. In essence we can say that by restoring electrical potential to cells, live-food rejuvenates the life force and health of the organism.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Personally, I wouldn't touch "raw" chocolate with a 10 foot pole. Cacau comes from third world countries, and in those countries salmonella and ecoli are rampant. Pathogens such a Salmonella and Ecoli require temperatures in excess of 165 degrees F to kill them, and while the cacau is a dry product which in itself does not promote growth of the bacteria, it certainly doesn't stop the bacteria from resting on the outside or being transferred to the beans by way of cross contamination.All it takes is one single incident for the health department to come in and close your business down until the problem is fixed. However in the public's eyes the problem is NEVER fixed.I know there are factories that steam clean the beans before processing them further, but if I remember correctly in the literature I've read, they also roast them after cleaning them.I don't know.... As far as I'm concerned when it comes to public safety, in my opinion there simply isn't any compromise.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Having read more about the subject it seems that the accepted temp limit, in order to be considered raw, is below from 114 degreesF to 122. Some people will argue, and I tend to agree, that the fermentation needed to bring out the best flavors will take the beans up to as much as 160 degreesF. Then roasting of course will take it to a temp. that the raw foodists believe destroys some health benefits.Here you have to weigh the apparent loss in health value with the potential inability to develop the best taste.To many gourmet 'tasteurs' the 'Raw' label has become a marketing tool.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

When you say "Raw chocolate has not been cooked past 114 degreesF," are you talking about fermentation or roasting?

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Well, I have just finished reading all the fascinating posts, fallacious and fact-filled on the 'Raw chocolate-- what is it really?' and Xocai fora and much of my curiousity is now sated!Health benefits have been explored in great detail - what a great site this is.I conclude that terminology and semantic differences will extend this discussion. But I would still love to see a controlled study on chemical contents and changes made using different methods of bean processing, from fermenting and drying to roasting and grinding.I appreciate what Steve is trying to do at Sacred Chocolate as much as I value the issues raised by questioning skeptics.Glad to be part of such an informed group.Clive

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ... (Read-Only)

Working and selling our confections in the Bay Area I get a lot of people coming up to me and asking if my chocolate is raw. Mostly these types are more interested in the health benefits of chocolate- taste is secondary. When I tell them, no it is roasted, they would seem to assume that it is less heathy.Generally I would, feeling a little slighted, compare chocolate to coffee - you really wouldn't want to drink a cup of coffee made from unroasted beans, I say. But I believe, and I am in the process of comparing controlled batches of similar beans roasted and unroasted, that there might not be such a difference in flavor between 'raw' and roasted cacao beans as there is in coffee.Recently, at a San Francisco chocolate event, I overheard the people at the Xocai booth telling the public that the heathful anti-oxidants in chocolate are destroyed by roasting, which is clearly not the case when you look at ORAC ratings. However I would be very interested to hear any thoughts on actually how much of a change roasting makes, and any references to studies on this. Raw chocolate has not been cooked past 114 degreesF I believe, does it taste as good?......
updated by @Clive Brown: 12/13/24 12:16:49

Seeking New, Innovative or Unique Food, Ingredient, Retail Products

Posted in: News & New Products Press

This sounds fabulous. We at The Xocolate Bar have several products we would be interested in showcasing. I will email you for more info. www.TheXocolateBar.com

Seeking New, Innovative or Unique Food, Ingredient, Retail Products

Posted in: News & New Products Press

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updated by @Margie Tosch: 03/11/26 06:20:34

Answers to the Top 10 Questions You'd Like to Ask Norman Love

Posted in: Opinion

Wish I could help you with that - never had a quiet compressor!

Answers to the Top 10 Questions You'd Like to Ask Norman Love

Posted in: Opinion

The Badger 250 series are external mix - usually available at Michaels and work well.

Answers to the Top 10 Questions You'd Like to Ask Norman Love

Posted in: Opinion

Just buy the cheapest airbrush Michael's have. Harbor Freight also has a quick change kit with 5 bottles and lids for under $10.

Answers to the Top 10 Questions You'd Like to Ask Norman Love

Posted in: Opinion

Introductory Questions from ClayFrancois Pralus wanted to be a boat designer and not have anything to do with the family chocolate business when he was growing up. How about you? Was there an "Aha!" moment for you about chocolate - some sort of epiphany? Or has chocolate always been something that interested you?Earlier on in my career I had the opportunity to travel the world with the Ritz Carlton Hotel Company. It was always fascinating to me that no matter if I was in Dubai or Barcelona customers always seem to order chocolate desserts more often than any other selection. I always created desserts menus that seem to have a heavy hand towards chocolate. My obsession with working with chocolate grew as I was able to use chocolate to express my love for art.When did you start using colored cocoa butters for surface decoration? What inspired you to go in this direction and not rely just on molds and other forms of decoration?I have always believed that American consumers love to eat with their eyes. I was exposed to some of the modern techniques of using fat soluble colors as a form of decoration in chocolate showpieces and for garnishing pastry many years ago in France. It was my belief that most boxed chocolate confections looked very similar and I wanted to create that wow factor that Americans enjoyed and expected in a dining experience. This is what inspired me to create this style of chocolates.What's the hardest part of being Norman Love?I believe that I have always been a perfectionist and that I strive to be better than I was yesterday. I have a ridiculous habit of always reaching farther than I can perhaps achieve. I suppose this keeps my wheels running hard in the left lane and continuously striving to accomplish excellence.What did doing the production for "G" teach you about chocolate - and about yourself?My partnership with Godiva and the line I created for them called G was an incredible opportunity to transform me from a pastry chef mentality to an extremely efficient manufacturer. It forced my company an opportunity to perfect my style of chocolates on a larger scale. We have become extremely efficient in what we do today; in fact we can produce nearly 40,000 pieces of hand made chocolates per day, with very little waste.There are a lot of people who "'do'" what you do." What's next for Norman Love?I honestly look at all the new chocolate companies that are coping my style of work as a true form of flattery. I actually provides me more motivation and drive. This year Norman Love Confections launched our new line Black, all single estate dark chocolates. I have five line extensions that I hope to launch from the Black line this summer.Do you ever see yourself retiring or will you keel over with an airbrush or piping bag in your hand?I think we all dream of finding more time to enjoy life and to work a little less. I wish that I could practice what I preach!

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On Becoming a Chocolatier

Andre Costa :: Considering I am just beginning my chocolate journey, what are some pointers you could give to someone who is changing careers from a boring cubicle to an exciting chocolate kitchen? Working with chocolate will certainly enable you to express your creativity and artistic side. I have spent nearly 30 years in the hospitality industry always placing myself within a quality establishment. My advice to you would be to seek out the finest chefs that you can so that you have the opportunity to learn quality. My belief is that if you make a good product, price it competitively and provide a very high level of service people will come.CocoaGal :: As someone starting a business in this industry I'd like to know what your favorite and least favorite parts of owning a chocolate business are. Any advice for a budding chocolatier?My favorite part of owning my own business is creating products that make people happy. Chocolate has always been my first love and to work with a wonderful group of professionals that all share a common goal is extremely rewarding. I suppose the worst part of owning a business would be having to deal with all the business stuff that interferes with what I really love doing, making beautiful, tasty, chocolates. My advice to you is to always focus on quality. Purchase the finest, freshest ingredients and never compromise the integrity of the product.

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On Ingredients and Food Safety

Patty :: Since most artisan chocolates use natural ingredients and are preservative free, I would be interested in hearing the steps he takes within a recipe to increase shelf-life. Additionally, how Mr. Love reduces unbound water (aw, or water activity values), and how he views the role of Ph levels within a recipe. Norman Love Confections implemented a complete HACCP program many years ago, one of our critical control points is monitoring the AW of each one of our fillings each and every time that it is made. When we first develop a filling we always test it three times with our in-house AW meter immediately after it is made and then again 24 hours later. Once the true AW is determined we have a number that we can compare it to each time we manufacture that specific filling. Free water is the direct correlation to shelf life, and is controlled by many different factors. Sugar is one method, the total percentage of water in the recipe compared to fat is another.Sourcing ingredients that introduce flavor but not water is the tricky part. I have been producing chocolate for Godiva for the past seven years and they have assisted me in identifying some of those natural dry ingredients.

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On Classes and Education

Annette Jimison :: I would love to know when he will be having his classes again. Would he ever fly to, say, Phoenix and do a class here? Perhaps in Scottsdale? I bet that there are lots of Chefs here who would love to learn from him. Ilana :: Can he give classes here [Israel]? For the past seven years I have really cut back on the amount of classes that I teach because I felt that I needed to concentrate on getting my business established. For the past year I have begun to teach again and this year I will be teaching in Chicago at the French Pastry School in August (2009) and also at PreGel in Charlotte in October (2009). I have a hands on class at ICE in NYC in September (2009). I really enjoy teaching and I miss not having as many opportunities as I once did, I would be open to try to arrange a class in the Phoenix area.It would be a real pleasure to come and teach in Israel. The problem is just time, I am a hands on owner; I like to be involved in my everyday production. I took my first vacation this past year, it had been eight years since my last vacation. There never seems to be enough time.Tien Chiu :: Is there any place - class, online, in a book, or elsewhere, where you would recommend going to learn about creating chocolates as beautiful as yours?The French Pastry School in Chicago and Notter School in Orlando are two good possibilities for chocolate confection education.

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On Going Bean-to-Bar

Holycacao :: I was in my first trimester at Johnson & Wales University Baking and Pastry Arts program- their inaugural year (2002). Shortly after the program started you came to the campus, and specifically to our class to do a private demo for the 20 of us. I decided after that seminar I wanted to work with high quality chocolate. Fast forward 7 years and I find myself in the Holy Land, Israel, on the brink of opening the first bean to bar micro-batch chocolate company here, and much of that has to do with you. Have you ever considered making your own chocolate from the bean, on a limited basis similarly to the European chocolatiers? I know I would "love" to see your take on the bean to bar or confection. I have really never considered making my own chocolate from bean, however I think that because I have some very close relationships with many chocolate manufacturers it would very possible to collaborate with them to create a custom product exclusively for me. Having said that I also think that many of the premium manufacturers are producing amazing quality couvertures today and are establishing very strong relationships with the plantations so that they can monitor and assist in producing the highest quality bean for their products.

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On Surface Decoration Techniques

Lana :: After spending a day with Paul DeBondt in Italy and watching him make one of his renowned eggs using his spray gun - I was hooked. Following his advice, I purchased a gravity fed pressurized cup spray gun in order to create effects such as different splatters and lines as well as a smooth even atomization of chocolate and cocoa butter. Of course, my new love of spraying took me to your website and I see you, too, do amazing effects! I have a few questions ... Tien Chiu :: How do you airbrush your chocolate molds? Does the chocolate need to be tempered beforehand? How do you keep the cocoa butter from hardening inside the airbrush? This is a technique I'm dying to try, and am wondering what equipment I will need and how to go about it.Cocoa butter always needs to be sprayed at a specific temperature. There are a number of factors that contribute to the temperature. First is the temperature of the molds, second the temperature of the room, and last what type of compressor you are using and how much cold air it generates. You have to find what works for you in your workshop with your chocolate, colors, airbrush, and molds. My setup is different so the exact temperatures, pressures, etc., that work for me won't work for you.I will say that I do not use a pressurized cup gun. I use the inexpensive Badger 240 for all my airbrush work.One coat is all that is necessary for me to achieve the shine I get. The quantity of color has no bearing on shine, temperatures do. The temperature of the room, the temperature of the mold, the temperature of the cocoa butter and color all have to be in the correct balance to achieve the maximum shine. Again, my situation is different from yours, so you have to experiment with what you're actually using in your workshop. What other people say/advise about temperatures are general guidelines to start working with, your exact combination will be different from everyone else's.I have heard many wives tales regarding the advisability of washing or not washing your polycarbonate molds. My belief is that chocolate molds are like fine black cast iron skillets that deliver better results the more you use them - the more seasoned they become. In my experience, the same holds true with chocolate molds. The natural fat in chocolate coats the cavity of the mold and certainly assists in producing good results as long as all the other factors are met.Sticking when releasing a decorated piece can occur from over crystallized color or chocolate that is not tempered correctly or both. The correct temperature of colored cocoa butter fluctuates with each type of color you spray as well as with the ambient room temperature, mold temperature, compressor pressure, and the type of airbrush that you are using. You should never place freshly sprayed molds into a refrigerator, they should be allowed to crystallize at room temperature (the same temperature you're working in). If you force crystallization you will form unstable crystals which in turn will create sticking, dull appearance, and lots of unpleasant problems.After your color has hardened the next concern is to be sure that your chocolate is properly tempered and that you are using chocolate that is neither too cold nor is over-crystallized. Over-crystallized chocolate will always create problems where the color and chocolate do not adhere to each other as well as with poor contraction of the shell, the possibility that the color will stick in the mold, and air bubbles being trapped in the mold.Melanie Boudar :: Have you found the colorants in red cocoa butter to be any more problematic than other colors and if there is any benefit to spraying uncolored cocoa butter in the mold before adding color. Also are there are any organic colorants out there that can create spectacular effects and additional shine. People love the color but often are concerned about the ingredients/dyes used.I agree that red color can be more problematic than others, proper temperature reduces the problems. I do not ever spray cocoa butter into the mold first to assist in achieving shine. Yes, there are organic colors that are available through Chef Rubber in Las Vegas, however they are very sensitive to light and will oxidize and lose their original color tone. Red will start out beautiful and after a few days begin to fade to orange and then yellow. I tried to work with organic colors and customers seem to not understand that organic colors will always fade from their original tone.Tien Chiu :: Have you ever made your own chocolate transfer sheets, and if so, how would you advise going about it at home? I have made one or two attempts at silkscreening and found it excruciatingly difficult with white chocolate, and nearly impossible with cocoa butter. How is this done commercially?Transfer sheets can be made a few ways: Silk screening is only one way, you can also use your imagination and create many beautiful effects with sponges or your fingers or perhaps paint brushes.
updated by @Clay Gordon: 03/29/16 14:53:10

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Hi Sarah..thanks for your reply. Is it a documentary about the making of chocolate from bean to bar...thats more or less what I am looking for

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Hello, I recently completed a documentary on Chocolate called...... In Search of the Heart of Chocolate. You can find it at www.chocumentary.com I hope you will enjoy it! Shalom

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

I can save some for you till we meet - let's do it again in May. Eli called Rinat the day after we met him...

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

THANKS a lot!!!

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Ilana has some in ashkelon, and regarding the video, I'll keep you posted on its progress.

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Hi...First of all I would love to taste your chocolate. I would be happy if you could help me with the video...THANKS!!!

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Limor,I make bean to bar chocolate in Israel, and may be able to help you for what you are looking for. We have been trying to document as well as we can, and eventually will put a video together.All the best,Jo

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

I've been doing research on this for some time and I am always looking for good videos. However, most of the videos on-line contain wrong information. Here's one that is definitely wrong, wrong, wrong. In this short clip, "expert" Denise Bennett grinds cocoa nibs in a Champion juicer-like machine ... adding water before she begins. As near as I can tell, Ms Bennett's expertise in chocolate stems from her involvement in what appear to be two natural-food restaurants.

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

HA! Now that's a good question.I would, first of all, see if any of the films match what I was looking for. Then I would contact the site where the video is being presented and ask for their permission to use it.But hopefully someone here from The Chocolate Life will be able to help you.Good luck.Andre

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

THanks Andre..I will try it. But how can I use these films?

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Hi Limor.Not sure if you've done this search yet, but I typed "bean-to-bar video" on Google and I got some results. I did not check them out, but that's a start. http://www.google.com/search?hl=en&q=bean-to-bar+video&btnG=Google+Search&cts=1240501773293&aq=f&oq= Good luck with your new endeavor!

Documentary on chocolate ...PLEASE!

Posted in: News & New Products Press

Hi ! I am new in this forum and very excited to be here. I live in Israel and will be opening a chocolate shop and visiting centre soon. I am very busy with workshops and do a lot of demonstrations, lessons and tasting sessions. I am looking for a video or short film that I could get( of course I would pay for it if necessary ) that shows how chocolate is made...from bean to bar. I need something which is really not too long. If anyone could help me here I would really appreciate it. I am also looking for posters and pictures which I could use in my shopThanks for all the fun information in this forum!
updated by @Limor Drucker: 03/11/26 06:20:34

Chocolate-Related Filmography

Posted in: Opinion

Hello,Would any of you recommend a chocolate-related filmography? So far, there's:ChocolatLike Water for ChocolateWilly Wonka and the Chocolate FactoryCharlie and the Chocolate FactoryThanks!
updated by @Helen Castillo: 04/20/15 03:31:21

What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members

Posted in: Classifieds ARCHIVE

Not to belabor the point that my krewe and I might have issues...."Mommy Dearest Caramels"Hand formed caramels in the shape of coat hangers....joan crawford would have us for lunch if she were still alive....

What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members

Posted in: Classifieds ARCHIVE

Are you making something special for Mother's Day? Let us know and post pictures if you have them.Want to get more business from ChocolateLife members this Mother's Day? If you have some sort of special offer or coupon promo code - post it, too.:: ClayPS. Please JPG the photos to less than 100k in size and a maximum dimension (width or height) of 640 pixels. Type in the name for the photo, highlight it, and then click on the camera icon to upload to insert the image into your post rather than attaching the file.
updated by @Clay Gordon: 04/07/25 13:00:14

Looking for a Chocolatier - for boutique chocolate store owned by the Kohler Co.

Posted in: Uncategorized

Kohler Hospitality, operators of the Midwest's only 5-Diamond resort, is currently seeking a creative and focused individual to work as a Chocolatier for the Kohler Original Recipe Chocolates business. Position location: Kohler, WI (1 hour north of Milwaukee and 2.5 hours north of Chicago)This position will be responsible for the Kohler Original Recipe Chocolate (KORC) product lines that support the KORC business and new products for the Craverie. It will supervise the daily planning and preparations necessary to meet production needs. The ideal candidate will be able to move the business and its products forward to be competitive in its market niche.Applicants should have a culinary degree or equivalent apprenticeship program completed in a Chocolate or Confectionary Arts and have at least 3-5 years of experience in a leadership role in production kitchen management.Kohler Hospitality offers a friendly work environment, competitive salary, flex benefit package including medical, dental, life and vision, along with vacation pay, holidays, 401K, associate discounts and other benefits. To ensure a safe and healthy work environment we test all new associates for substance abuse. You can learn more about the Kohler Co at www.kohler.com Interested & qualified candidates can apply directly at www.kohler.com Kohler Co. is an equal opportunity employer.
updated by @Kathy Stevens: 04/16/15 22:20:25

Chocolate Dude Tabletop Tempering Machine

Posted in: Tech Help, Tips, Tricks, Techniques

It works (in theory) pretty much exactly as the ACMC does. I own a unit, but it sits gathering dust in my storage room, because as it is, I can't use it. The machine has several glaring design flaws. The main one being the baffle and bowl combination: The bowl was attached to the rotator axle by screws (as opposed to welded), whose heads protrude into the chocolate side of the bowl. Additionally, the baffle does not fit properly and so does not scrape the bottom and sides of the bowl. This causes a lot of chocolate to solidify on the sides and bottom of the bowl during the cooling cycle. The baffle has notches cut into it to accommodate the passage of the screws, but again, the needed scraping action does not happen.These problems were encountered while trying to use the machine ACMC-style, decrystallizing, lowering the temps to the necessary low point, then raising to working temp. I have not attempted to use it with the seeding method.Another huge problem is that the temp probe is very difficult to keep in place and can't reach all the way to the bottom of the bowl, so when you get to the last 1/4 of the chocolate, the probe sits in mid-air.I replaced the dinky stock fan with two units identical to those the ACMC comes with, as the stock one took FOREVER to cool the chocolate when the machine was at capacity.Hopefully when I have some free time I can address these flaws and put it to work.