Forum Activity for @Clay

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

The following was posted by Truffles in a discussion about the Demise of the Joseph Schmidt Brand. Because I had already started this discussion I closed that one to further comments, asking people to reply here. Here is Truffles' post:

I saw the news that Hershey's was closing the San Francisco chocolate manufacturing of Scharffen Berger and Joseph Schmidt chocolates.Scharffen Berger manufacturing is being moved to Hershey's revamped Illinois plant. But no news on what's happening with Joseph Schmidt.I just spoke with a wholesale customer service representative at Joseph Schmidt and she said that the employees were just told today that the Joseph Schmidt brand was being discontinued by Hershey's and all production will stop by summer 2009.I'm so sad about this news. Joseph Schmidt is a strong brand name and made good truffles at a reasonable price point. Yes, there are other artisan chocolatiers and truffles that are superior, but Joseph Schmidt was really good for the price.Why would Hershey's kill off the brand?

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Hey Clay, I missed seeing your posting of this article, and so just posted another containing text for the SFGate article.I do want to comment on a point made by Cybele -- and that is Scharffen Berger as a public education facility these past few years.....In my opinion, those tours did WONDERS for the average non-"chocolate life" person's understanding of what artisan chocolate means. I dragged many a "regular" chocolate lover there for the tour, and always came away knowing that person's idea of what good chocolate is would be forever changed. It was the experience that did the trick. Most people do not read and are not as interested in chocolate as we are to sit here at our computers and forever learn more and more. A real willy wonka-like factory tour can bond a person to your products like no other experience, if done in the manner of SB, with knowledgeable docents, show and tell, product tastings, meeting the workers, and a walk on the production floor. It did it for me.And I, for one, will miss it dearly.

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Thank you for bringing that up, Gwen. I was just pointing out that there's also a reason that there are a large number of chocolate factories in the Bay Area (a lot of candy manufacture, period in California ... it's surpassed Illinois & Pennsylvania, I believe). While the shipping is a concern, so are energy costs associated with heating & cooling.Even Hershey's had a factory out here before they moved that off to Mexico & subcontracted to Callebaut. That Oakdale facility has now been taken over by Sconza, which was also based in Oakland before that. They don't plan to make chocolate from bean to bar, but are mostly a panning company.The Midwest as a manufacturing hub only makes sense if the customer base is actually evenly distributed across the country. California is a huge economy and we eat a lot of chocolate. (I'm going to have to see if I can find which state eats the most! Fun project.) For the early years of SB, I suppose that made sense, they were primarily a West Coast brand.My guess, as Frank has added some important info, is that Hershey's already owned that land/factory space. (But I'll add this - Why they didn't move to Oakdale is beyond me, I think a lot of folks would have moved, it's only 90 miles away - they've really soured people on the company.)

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Clay -What do you know about Scharffen Berger's production lines? When I toured them in '06, not long after their takeover of Hershey's was finalized, it was quite clear that they didn't make all the chocolate in Berkeley even then. (I've never heard of anyone seeing anything but the plain dark chocolate bars coming off that one product line.) They made vague mention of some other facility in Napa County. Do you know where that was and when this Illinois plant started making SB products?It is sad that they won't even be keeping that "factory" location open as a lab of sorts & public education facility.(California property values are very high but the climate of the Bay Area is particularly suited to chocolate production and San Francisco/Oakland are port cities providing excellent access to the raw materials like sugar & cacao.)

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Well, Golly! It's sure tough to put a positive spin on Hersey's buying up artisan producers and shutting them down... :-(I'm pretty sure they knew where these plants were located when they purchased them.

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

If you Google : Robinson , Ill. Hershey; you'll find that Heath Confections was established in Robinson years ago and you may suspect that it makes business sense to consolidate small divisions of a large manufacturing company.That's what Hershey is, a large company with several smaller divisions.We once had a Zenith T.V. plant in a nearby town, now all televisions are made overseas. Maybe we should be happy Hershey is not moving it's small divisions overseas but to the Midwest at least for now. Just a thought.

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Sigh, that's a sad development, but not unexpected. Given the way large corporates work, it is probably more of a surprise that it didn't happen earlier.A similar scenario played out here in Australia a while ago with a small manufacturer of sweets called The Natural Confectionery Company. They were bought by Cadbury principally for their recipes. Cadbury then tried to shut down their plant and absorb the production into other plants. The staff and management got together and offered Cadbury a deal: If they could make their plant the most profitable in the company within a year, then they would not be closed.Cadbury took them up on it expecting them to fail (but having nothing to loose by letting them try). One year later Cadbury were more than a little surprised to find that The Natural Confectionery plant was the most profitable in their operation. It really goes to show that a determined team of managers and staff in a small operation can compete with the big boys. Small doesn't have to mean inefficiently.I think that it is a real shame that the physical operation of Scharffen Berger, including the people who worked so hard to make the product and the brand, was given so little value by Hershey.I would expect that while the (technical) quality of the product may not suffer from the change, it is almost inevitable that the "qualities" of the product will change over time. I can't see Hershey sticking to the Scharffen Berger core values in the long term (since the core values of that business were driven by the creators of the company).Still, Scharffen Berger have shown us the way, so hats off to them for their achievement and here's more incentive for those of us following in their footsteps.Langdon

Mixed News From Hershey: Recession is Good - Closing Plants

Posted in: News & New Products Press

Today, the Hershey company announced in an article in the Wall Street Journal (subscription required) that their "Profits Jumped 51% Amid Signs Consumers Are Trading Down but Not Giving Up Chocolate."However, yesterday in an announcement reported in the San Francisco Gate that shocked many who live in the San Francisco Bay Area it was revealed that Hershey is planning to shutter BOTH the Scharffen Berger plant in Berkeley and the Joseph Schmidt plant in San Francisco.From the article:

Hershey already makes the majority of its Scharffen Berger products in its newly upgraded plant in Robinson, Ill., said spokesman Kirk Saville from the chocolate giant's headquarters in Hershey, Pa. He said the plant closures will affect a total of about 150 employees from both facilities. Saville said Hershey intends to maintain the quality of the brands, which make up the company's wholly owned subsidiary, Artisan Confections Co."We will continue to source the world's best cacao to create our rich and distinct chocolate," he said. "We will maintain the highest quality standard for all our artisan productions."That provided little solace to Bay Area fans of the chocolate-makers. Both brands have created a strong legacy and helped increased the popularity of high-end, gourmet chocolates around the country.

What say you? Is this the beginning of the end for Artisan Confections Company brands? And what are your thoughts about how they are doing maintaining the quality of the brands?From the Wall Street Journal article:

But, as with coffee, eating out, and apparel, the recession has consumers trading down with chocolate. Supermarket sales in the premium chocolate category in the fourth quarter were flat versus last year, Hershey Chief Executive David West told analysts Tuesday.Mr. West said he expects that to continue, adding that manufacturers have been making premium chocolates faster than consumers have been buying them and that retailers probably will devote less shelf space to them.High-end chocolatiers have noticed. Katrina Markoff, president and founder of Chicago-based Vosges Haut-Chocolat, said sales slowed in the fourth quarter. People aren't splurging on offerings that cost $100 and up, she said, although sales of products in the $25-to-$50 range are growing.Last Valentine's Day, she said, people spent an average of $75 to $80 on online orders; she thinks they will spend an average of just $50 this year. "People still want to have a little taste of luxury and decadence," she said.At a Fannie May chocolate counter Tuesday in downtown Chicago, accountant Karen Martin said the recession hasn't dimmed her taste for chocolate -- but she is cutting back on price."I still indulge but not on huge items," she said. "When I want a really nice treat, I go out and buy it. It's like $2 -- maybe." Even thriftier, her friend Nora Wideikies snapped up four Santa Claus chocolates on sale for a dollar.However, Jim Goldman, chief executive of Yildiz Holding's Godiva Chocolatier Inc., said he expects sales to grow. "One of our best-selling products this holiday season was the 'Ultimate Collection,' a $130 offering of the best of Godiva truffles, chocolate and biscuits," Mr. Goldman said in an interview. Lower-priced items also sold well during the winter holidays, and he said he expects strong Valentine sales.Swiss chocolate maker Lindt & Sprngli AG, maker of premium Lindt chocolates, reported a 5.8% sales increase in 2008, saying that was at the low end of its long-term goal of 6% to 8% annual sales growth."Considering the market conditions, this result is encouraging," the company said last week in a news release.

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

contact

Posted in: Allow Me to Introduce Myself

I would like to be in contact whith peopel in this site. haw can I do it? thanks for the information I always recive. It s a pitty I cant go to Belize... I m so far... in the other side of the word!!
updated by @Marita Lores: 04/12/15 11:28:52

Askinosie 'n Frozen Custard ?

Posted in: News & New Products Press

Chilly-Vanilly ?

Askinosie 'n Frozen Custard ?

Posted in: News & New Products Press

Actually,Askinosie IN Frozen CustardI see in one of our local magazines that a frozen custard maker, Andy Kuntz of Andys Frozen Custard in Springfield, Missouri, also home of Askinosie Chocolates, has been experimenting with putting chocolate and nibs in his vanilla custard.According to the February, 2009 issue of 417 Magazine (our local area code) the choice is Askinosies Soconusco Mexican dark and the treat will have been named by students attending Boyd Elementary School who take part in Askinosies Chocolate University; this after extensive tasting and discussion. It is supposed to be released to the public at Andys custard shops beginning February, 2009.Any suggestions on names?
updated by @Frank Schmidt: 03/11/26 06:20:34

Chocolate Kitchen Design

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,Would anyone have any suggestions as to where to look for plans for designing a commerical kitchen specifically for making chocolate truffles and other chocolate confections?Thank you
updated by @Yvonne Yokota: 04/11/25 09:27:36

Valrhona Carre Guanaja Pieces

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the replies. I had a feeling this is the way it would go. If it were so easy....... everyone would do it? Probably.I've tried the thin wafer method with less than satisfactory results, but thanks for the thought. I guess I'll hope for a local supplier to bring Valrhona in again.Aloha

Valrhona Carre Guanaja Pieces

Posted in: Tech Help, Tips, Tricks, Techniques

As Devil said, I think that you are going to find it very hard (if not impossible) to replicate the Valrhona product - especially taste. There are some things that you mention though that can be explained:Melting in mouth: this is at least partly due to the piece of chocolate being thin. A small, thin wafer will melt quickly where as a thick piece will not.Silky finish: this is likely to come from small particle size and extra cocoa butterLangdon

Valrhona Carre Guanaja Pieces

Posted in: Tech Help, Tips, Tricks, Techniques

I know there are some on this forum who are not favorably impressed with Valrhona and I am certainly not qualified to get into that discussion. However, I have been eating the individually wrapped Valrhona pieces for years and enjoy them very much. Unfortunately, I am no longer able to buy them here in Hawaii in a quantity or at a price that even remotely approaches sanity. This dilemma is what started me down the path to learn more about chocolate.My question for you experts is this: How does Valrhona make the Guanaja chocolate squares that they sell in the individually wrapped gold colored paper with a black outer wrapping? What form is it. Tempered? I would very much like to make something similar in texture and taste. I like the manner in which it melts on the top of your mouth with that silky finish. The 73% Des Alphes that I'm currently using is not cutting it. This could very well be due to my ineptitude. It just doesn't melt the same in my mouth.Any suggestions?Aloha.
updated by @Rich: 04/11/25 09:27:36

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the scales info. I may first try to see if my pharmacist will weigh out 900 mgs. of cocoa, take home the cocoa, and measure the amount in a cup or Tablespoon. If that doesn't work, I'll get the scales. Thanks Rosalind

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

I am not cooking but doing it for medical reasons - Alternative medical reasons. My health info advised 900 mgs cocoa daily for high blood pressure. I'm a professional portrait painter who had painted 12 BIG portraits 30"x 40" each of doctors for a Regional Hospital. I had lived in the town for my entire life, moved away; then a tornado destroyed the Hospital and tore up the portraits. I was commissioned to "COPY" and replace all of the portraits. I am not a machine and can not "COPY", yet those portraits were my legacy and therefore I had to do the impossible. I worked a year under great stress, received a handsome sum for the job and went from a lifetime of normal blood pressure to 225/179. When it hits 160 that is stroke time!!!! The medical doctor's drugs didn't help the pressure at all; only caused dreadful side effects. I turned to a regime of Atlernative medicine. 900 mgs. of DARK CHOCOLATE was one of the nine weird things I took while avoiding everything else. In two months time the pressure dropped from 225 down to 114 and has stayed below 120/79 ever since. I asked the question about the prescribed 900 mgs. because it is now time to eat more normally. I'm happy with a home mixed hot chocolate every evening:Heat to 1.25 Hi- 8 ozs. milk, Stir in 1T. dark cocoa, 1 t. sugar, 3 drops vanilla,

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

I never need to weigh this small an amount of cocoa, but it would come in handy for small amounts of spices or even for tea.

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

Cool little scales! I had no idea, I just weigh stuff out at work in the lab - probably not that safe. Good find.

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

DIAA:Actually you're not being a jerk, but if I read the question correctly, Rosalind wants to know how to measure 900 milligrams of cocoa powder - or 9/10 or 0.9 grams. That's a very good question. A scale is the way - the question is finding a scale that can accurately measure this quantity.Which turns out to be not all that difficult and they are surprisingly inexpensive. Here's one with a 55gr capacity and a .01(one one-hundredth)gr resolution.So what I want to know Rosalind is if you really do need to measure 900 milligrams I am very curious about the recipe that requires this kind of precision.:: Clay

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

How do I measure 900 mgs. cocoa?
updated by @Rosalind Forrest: 04/11/25 09:27:36

wine pairing

Posted in: Tasting Notes

The effect of single origin was something we looked at in our wine pairing study, I made two chocolates (70% dark) - in every way the same except for the type of bean and the roast I subjected it to. I chose Madagascar and Dominican Republic to make sure the difference was huge, we also tested against a dark, dark milk and milk chocolate from local manufacturer Haighs. I can't wait to see if there were any statistically relevant preferences relating to origin of the bean.

wine pairing

Posted in: Tasting Notes

A personal perspective on the subject of pairing wine with chocolate. Not a point of view supported by research or established thinking on wine pairing just from my own bench-top research and experimenting during the past few months.In the winter of 2007-8 I enrolled in a winemaking course through VESTA , an on-line college level program which was taught by a winemaker who was employed in quality control at a major Napa wine company. We students and instructor met Tuesday evenings on-line and I would recommend this course for anyone wanting to learn more about the basics of wine. The students each made a batch of wine from kit and mailed a bottle of finished beverage to the instructor for evaluation. I say all this because it was a good use of free time in the winter months as our commercial wine grape vines are dormant then; not much work going on in our vineyards.This winter my project is home roasting cocoa beans and processing the nibs through to finished chocolate using the Chocolate Alchemy system and appliances recommended. Then pairing the finished chocolate with adult beverages such as wine, sherry, brandy or brandied fruit puree or liquor infused ganache ---actually inside the molded chocolates.I know this is not the wine pairing with chocolate asked about in this thread but there are some interesting discoveries coming forth from this effort. Bearing in mind that the object of the experiments is to carry through the confections the truest flavors of the wines/liquors inside. And with the understanding that the target customer is not the general public; from my perspective my customer would be the wine maker or distiller whose beverage is featured in the chocolates. And these are chocolates made from beans of a single country of origin so their flavors are not a blend of high and low notes but quite strong flavor profiles in one direction or another.Having said all this, heres what Ive found thus far. I dont get a clash of chocolate against wine in any combinations. Unless the chocolate is held to a minimum by making the shell especially thin, strong chocolate flavors will overpower the wines inside except for very strong fruit wines (blackberry or cherry) and with one grape wine exception so far; a Frontenac barrel aged red which is one of the grapes we grow here in southern Missouri. ie, the wine is generally not strong enough to stand up to the chocolate coating especially if it is a dark chocolate (by this I mean 66 % cocoa..any more than that and the filling wouldnt have a chance of being identified as a particular varietal wine.) Remember this is a strong single origin shell against a wine jelly or puree of brandied fruit or chocolate crme bourbon ganache.For this reason Im now testing dark milk chocolate as the container shell. Again, one origin chocolate but in a 40-50 % cocoa level with only about 4 oz of dry goats milk per 5 pounds of chocolate. The hope is to allow more distinctive wine flavors to come through and Im really not getting conflict between the chocolate and dark red wine. Maybe this isnt conventional milk chocolate hence no milk/wine clash.I know this is not really the subject of this thread but just thought I throw out some experimental results thus far. It seems if you paired a semi-sweet fruit wine or a sweet ice wine then you may get some really nice combinations for friends to sample. I have done a blackberry wine jelly from blackberries we grow which pairs well inside dark chocolate.We also have a home made sherry from home grown Chardonnel grape wine which was deliberately oxidized, sweetened, fortified and oak aged which Ill soon try as a sherry jelly in a Panama dark molded chocolate. The richness of the Panama may work well with the sherry flavors but the key is to tone down the chocolate by keeping the shell thin and let the filling flavor notes come through. Will report back on this if anyone is interested.All the Best Tasting,Frank SchmidtMr.WineCandy

wine pairing

Posted in: Tasting Notes

Well thanks for that!I am not super crazy about the idea of chocolate and wine pairing myself but we must...give the people what they want. I for one like to match my alcohol with dancing, or cheese and save the chocolate for the next day.It would seem there are a number of alcohols that have escaped me that have been suggested in pairing with chocolate. The Banyuls, Hungarian Tokaji, Sauternes and the list goes on. Not only have I not tried them with or without chocolate, I shamefacedly admit Ive not even heard of them. (until yesterday)Good point with the cold drinks, Riesling was suggested with white chocolate but I think I'll take your advice and start with the darks.Thanks again!

wine pairing

Posted in: Tasting Notes

I have been involved in wine and chocolate sensory studies and there is only really anecdotal evidence on the subject we were endeavoring to get some stats behind it we are number crunching at the moment. Anyway during the inital bench testing we found champagne or sparkling reds were ok (milk choc better), white wine was really bad (with everything), Aussie shiraz and other big fruity reds were a surprisingly good mix (with dark chocolates) but the big winners as Langdon has said were the botrytis wines, muscats and ports (with most chocolates).The problem with cold drinks ie white wine and champagne is they cool your mouth down so it is more difficult to appreciate the chocolate so steer clear of cold drinks.I would reccomend trying the full bodied red wine with a dark chocolate it is surprisingly good. Other than that go the higher sugar beverages. There are also exceptions to these rules so have fun experimenting. Pairing is different for everyone, the best rule for pairing is that if it brings a smile to your face it is a good one.

wine pairing

Posted in: Tasting Notes

I have never been a fan of pairing wine and chocolate personally, but I made a discovery last night of a rather nice combination.Over the weekend Sam made a micro-batch (1 kilogram) of 70% dark chocolate. I was nibbling on a few squares last night and decided to pour myself a glass of liqueur muscat from a bottle that we had recently opened. This particular muscat is an '84 vintage and comes from a certified organic vineyard called Thistle Hill, close to Mudgee in NSW (Australia) near where we live. This is a desert wine that is quite sweet with a rich fruity taste (and about 21% alcohol). You only need to drink very small glasses of it.I found that the strong chocolate notes of the bar worked really well with the rich fruitiness of the liqueur. Sam pointed out that the sweetness of the two matched each other quite well.All in all, I would consider it a good pairing.Langdon

wine pairing

Posted in: Tasting Notes

My limited research on pairing chocolate and wine has led me to the conclusion that there are no wrong answers. This can only be partially true...I am thinking of hosting a wine and chocolate event and am interested in hearing of anyone's experiences with the 'right answers'. I mean some things are just perfect together..have you got any for me?
updated by @Amber S.: 05/01/15 12:09:32

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi allSome clarification seems to be in order, as I have received an email off list regarding our intentions with this new line of couverture/baking bar.We of course are not a chocolate factory, and buy semi transformed goods for resale, as well as have finished retail goods made for us in both Canada and Europe. I do hope that this was clear, and if it wasn't it is now!We will continue to sell our Fair Trade and organic European line of couvertures, powder, butter and liquor in addition to the products produced in Peru. The exciting thing is that the baking bar we will be selling in the three flavours (100%, 71% and 55% cocoa solids) at retail will be the same recipe as the couverture that we will be selling in 10 kg cases for commercial clients. So there will now be a readily available (we are sold in 3500 retail locations across Canada) Fair Trade and organic couverture line in smaller consumer sizes (200g).We have existing relationships with many clients using our European produced couverture, butter and liquor, and while they have all been given samples of the products from Peru, and we have had much positive feedback on it, some will transition to the new and some will stay with the current products.Any further questions, I can be reached at rodd at lasiembra.com or 613-235-6122 x330WarmlyRodd HeinoLa Siembra Coop

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello MichaelLate to the game here, but thought I'd add a little teaser for a new product we (Cocoa Camino) will be launching in the fall.We will be producing for retail and commercial use a 100% unsweetened conched baking bar. (We will also be releasing a 55% semi sweet and a 71% bittersweet baking bar)Organic, Fair Trade and Kosher Pareve certified (no dairy in the plant)This will be an expansion of our existing Cuisine Camino line of home baking products.Keep your eyes peeled for this in the fall.Not only are the above mentioned products Fair Trade, Organic and Kosher certified, they are produced at the Coop in Peru, thereby meeting one of our main goals with Fair Trade, which is helping build the capacity of our producer partners to assist them in moving away from traditional agricultural product sales towards producing and selling value added products.Fair Trade and organic premiums paid on their beans has directly contributed to them being able to build this capacity.Rodd HeinoWorker OwnerLa Siembra Coop, makers of Cocoa Camino products.

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much for your thoughts on this, Alexandra!Thanks for the suggestions as well. Dean's Beans only does cocoa, not unsweetened chocolate. But I will order some from Sweet Earth. If anyone has tried their product, let me know what you think!Thanks again, Alexandra.Michael

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Michael-Major commodity producers such as Barry Callebaut tend to use "self certification" i.e. they make a statement for their company to abide by in terms of ethical labor and sustainability."Barry Callebaut has a long-term commitment to the economic and social development of the cocoa farming communities; to a supply chain free of the worst forms of child labor and forced adult labor and to a mutually beneficial partnership between farmers and the industry."Callebaut IS certified by Fairtrade to produce a range of cocoa and chocolate produce but most of these are already processed goods that are sold as such on the market by their purchasers. So for unadulturated unsweetened chocolate, Barry's not your man.Also, I don't know if Barry's commitment "works" in terms of the standards you are looking for. I personally have to stop and wonder, am I really promoting fair trade and ethical labor if I am purchasing a fair trade product that only makes up a small part of a very large and powerful company that is not completely devoted to the issue I am trying to press? Seems strange, you know?You are very right that not all companies participating in fair trade, organic chocolate production. For example, if the company is based in a cocoa producing nation or selling directly from the cooperative, there is no use in participating in "fair trade" thus requiring them to pay themselves more. Too complicated and expensive!I know equal exchange makes an organic dutch process cocoa powder also try Dean's Beans or Sweet Earth.

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Everyone,I use unsweetened chocolate in a few recipes I make. I use Callebaut but as I become more aware of abuses of chocolate workers I wonder about fair trade issues. And I also want to use chocolate grown with as few chemical pesticides/fertilizers as possible. I understand that chocolates may not necessarily have a fair trade or organic label, but will still be grown in ways that are not harmful to the workers or the planet. All that said,a. Does anyone know how Callebaut fits these standards?b. Does anyone have an unsweetened chocolate that fits these standards to recommend?Thank you!Michael
updated by @MichaelKeshet: 04/11/25 09:27:36

looking for French white chocolate

Posted in: Classifieds ARCHIVE

Hi, they are available online here... http://www.histoiresucree.com/product_pages/quenelles_de_lyon.html but you could have a go at making them yourself if you have access to basic ingredients like praline paste and decent chocolate. I would imagine you could add a little cocoa butter or chocolate to the praline paste to firm it up (about a quarter of the weight of the praline) then pipe it out in long tubes, cut into sections when firm and dip in tempered white chocolate. Valrhona's ivoire would be a good couverture to try if you can get hold of it.Good luck!Diana

looking for French white chocolate

Posted in: Classifieds ARCHIVE

I live in Chicago and I'm desperately looking for a French chocolate specialties called the Quenelles de Lyon. I tasted it when I went to Lyon, France. It's a white chocolate and some of them are sprinkled with mocha coffee. I've never had such an incredible chocolate experience. Any idea where I could find this chocolate in Chicago or online?Thanks!
updated by @DEFEO: 04/07/25 13:00:14

Chocolate and Psychiatry

Posted in: News & New Products Press

Studies confirm what we've already known for a while, eating chocolate causes euphoria and feelings of love, amongst other things. Full article can be found through here - http://tiny.cc/1Fj6T
updated by @claritynow: 03/11/26 06:20:34

This just in: Scharffen Berger Baking Chunks Press Release

Posted in: News & New Products Press

Whole Foods flagship here in Austin had them on the shelves Tuesday.

This just in: Scharffen Berger Baking Chunks Press Release

Posted in: News & New Products Press

NEW FROM SCHARFFEN BERGER CHOCOLATE MAKER: ARTISAN CHOCOLATE CHUNKS ESPECIALLY FOR THE HOME BAKERBERKELEY, CA, January 13, 2009 Scharffen Berger Chocolate Maker, one of the first US artisan "bean to bar" chocolate maker founded in fifty years, introduces a line of premium dark chocolate Baking Chunks produced especially for the home baker.Available in Scharffen Berger's classic 62% cacao semisweet chocolate and 70% cacao bittersweet chocolate, these chunks will allow chefs everywhere to use Scharffen Berger's flavorful premium chocolate in cookies, brownies and breads. Packaged in a convenient 6-ounce pouch, Scharffen Berger's Baking Chunks are one of the only super premium chocolate chunks currently on the market for non-professional use. Their large size and shape make them especially flavorful in baked goods.Each pouch features an exclusive chocolate chunk cookie recipe created by cookbook author and celebrity chef, Jacques Pepin. "I love to work with Scharffen Berger chocolate because it has such intensity," says Pepin. "The Baking Chunks are particularly exciting as they bring that wonderful rich Scharffen Berger flavor to cookies and brownies, making them extraordinary."
updated by @Clay Gordon: 03/11/26 06:20:34

Looking for sources in New York City for article about chocolate

Posted in: News & New Products Press

Would love to see the article when you are done!Sorry I didn't see the post earlier, this is a point of my research that I would be more than willing to discuss.Cheers!

Looking for sources in New York City for article about chocolate

Posted in: News & New Products Press

Sorry, I just saw your request. I often show up with chocolate, as you say. However, I don't think I do this to show off, but to share. I do some reviewing/rating for forthcoming chocolcate website. But my most important relationship to chocolate is to promote spiritual practice.Rev. R. M. Pelusoplease visit my website and call me if you wish. http://ministry.rmpeluso.com click on Meditation and see: Chocolate Tasting Meditation (TM) or google: Rev. R. M. Peluso, chocolate meditation

Looking for sources in New York City for article about chocolate

Posted in: News & New Products Press

Hello,I'm a reporter for a newspaper in Manhattan working on a fun food piece about chocolate; more specifically about the premium/high-end chocolate craze and the rise of the "chocolate snob" like the wine snob before him/her. I need sources from New York City (any borough) to weigh in on this topic for the piece -- opinions; obsessions; fun anecdotes about showing up to your friend's dinner party not with a bottle of Merlot, but some expensive dark chocolate bars; dark vs. milk debates, etc. etc.If you're interested in speaking with me, please message me as soon as possible and we can take it from there! My deadline is this Monday morning, Jan. 19.Thanks!
updated by @Reporter: 03/11/26 06:20:34

Austria chocolate suggestions?

Posted in: Travels & Adventures

In response to your request for chocolates from Austria:I recommend the following sources for exquisite chocolates in Vienna:1. DEMEL & SOEHNE, Kohlmarkt 14, 1010 Vienna (I worked there for more than 10 years manufacturing chocolate bars, filled chocolate candies and other chocolate specialties). This is the oldest and most famous place for chocolate and pastries in Vienna/Austria.website: http://www.demel.at 2. SCHOKOLADEKOENIG, Petersplatz, 1010 Vienna (behind the St. Peters Church). Most exquisite chocolates and unique packaging - highly recommended. The store is a beautiful, historic store, which used to be specialized in real buttons, called "BUTTON KING" for more than 100 years selling to the emperor of Austria-Hungary. Was bought by Leschanz Schokoladenmanufaktur a few years ago and is now called "CHOCOLATE KING", same beautiful old and original furniture, but instead of buttons you now find chocolates of highest quality as well as chocolate buttons.website: http://www.leschanz.at e-mail: office@leschanz.at3. Kurkonditorei OBERLAANot just very good chocolates but also worth an afternoon coffee with cake.They have the production in 1100 Vienna, Kurbadstrasse 14 and a retail shop / coffee shop inNeuer Markt 16, 1010 Viennawebsite: http://www.oberlaa.at 4. Walter HEINDL VIENNATraditional chocolate manufacturer. A factory tour is availabe at the production place as well as purchasing atWillendorferstrasse 4-8, 1232 ViennaThey also have several retail locations throughout Vienna.website: http://www.heindl.co.at 5. ALTMANN & KUEHNEFinest Petit & Mini Chocoaltes in unique petit packaging.Graben 30, 1010 Viennawebsite: http://www.feinspitz.com Bring me some of these goodies too please!!!I will be in Vienna in May too and will definitely bring some chocolates back with me to the U.S.Have fun and good luck "hunting" for chocolate in Vienna/Austria ...Helmut

Austria chocolate suggestions?

Posted in: Travels & Adventures

Excellent - I'll pass that info on to my friends. Can't wait to try!