Forum Activity for @Clay

Why is Felchlin so cheap?

Posted in: Opinion

Katie:First off, chocolateman is selling several varieties of Felchlin chocolate that are NOT a part of its Grand Cru line (e.g., the Ambra (milk) and the Edelweiss (white)). These varieties are made using less expensive beans but are made using exactly the same machinery as the Grand Cru chocolates (such as the Maracaibo 65%) with one exception: the Grand Cru chocolates are conched using old style longitudinal conches, the other chocolates are conched in modern vertical conches. Otherwise, the cleaning, roasting, cracking/winnowing, grinding, and refining are all done on the same machines. The price (and quality) difference is in the beans. The non Grand Cru chocolates are all blends and include beans from Ghana.The Maracaibo 65% is being sold for a good price - Chocolate Man is just not taking as large a markup as other vendors. CM also might be working from slightly older (but still good) inventory purchased at a better exchange rate.:: Clay

Why is Felchlin so cheap?

Posted in: Opinion

Hi, All! I'm an aspiring chocolatier in Kansas City and am enrolled in the Professional Chocolatier course through ecolechocolat dotcom. I have been using Callebaut 835 as my primary couverture but wanted to add something a little snazzier to it. I was thinking of Valrhona, Sharffenberger, El Rey or Felchlin. So I went to the supplier chocolateman dotcom, where (there is no El Rey but) I was surprised to find the Felchlin is crazy inexpensive! Now I'm really curious why this is so: it is a Criollo product and Swiss and, by all reviews I've read, an outstanding chocolate. None of these variables suggest a much lower price than the dramatically costly Valrhona -- or do they? What makes Felchlin so cheap? Is there less production involved (e.g., shorter roasting time) because the Criollo beans are so fragrant?I'd love any answers!Thanks,Kate R.
updated by @katiebobus: 04/16/15 08:55:45

My Favorite Kitchen Confectionery tool(s)

Posted in: Opinion

My favorite tool, by far, is my Laser Thermometer:

Although I can't use it for making caramel (laser thermometers do not accurately measure boiling liquids) there are lots of uses in the chocolate kitchen. Wonderful tool!

My Favorite Kitchen Confectionery tool(s)

Posted in: Opinion

This is a picture of my copper sugar boiler. It is beautiful and does a beautiful job cooking sugar for caramels and the like.What's your favorite kitchen confectionery gear? Let us know and post a picture.
updated by @Clay Gordon: 04/22/15 05:06:27

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

It's possible to make a thick sauce of red chile or chipotle with some Mexican Chocolate. Then either layer it on the beef patty or spread it on the inside of the bread slice. It would give the FAtty Melt a smoky "mole" type flavor. If you thin out the sauce, you could turn it into an au jus type of dipping sauce as well.

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I have actually done something with this just to mess around. I used 100% mexican tabasco beans that I ground into a liquor and used it as a spread. It was really interesting and good. Give it a try. Use the Tabasco if you can as it is a little spicy.

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I think this chocolate aioli has some serious potential here: http://www.gastrovideo.com//view_video.php?viewkey=bcfe8450a1a41c200364

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I have to admit that my main culinary interests with chocolate are on the savory side. I have the most fun working on ways to incorporate chocolate into recipes for foods that people don't normally acquaint with chocolate, not more traditional uses.Over the past decade or so there are few foods that I have found can't be made better, in some fashion, with chocolate. In my quest I have developed a white chocolate beurre-blanc (for fish) and even a white chocolate Hollandaise (for eggs benedict but it also works well with asparagus).Recently I came across a recipe that I don't have an obvious way to improve with chocolate: the Fatty Melt - a hamburger with a bun made of grilled-cheese sandwiches.Do you have any ideas on how to improve the Fatty Melt with chocolate - or some other foods you don't think chocolate could help?
updated by @Clay Gordon: 04/19/15 17:55:30

Fair Trade Chocolate

Posted in: Opinion

If you can find it, Guittard Akoma is very nice - they're 55% cacao and fair trade certified and all natural. They carry it on Chocosphere.

Fair Trade Chocolate

Posted in: Opinion

Todd:Here is a link to the list of companies licensed to use the Fair Trade mark in the US, including Importers/Distributors, Manufacturers, and European exporters.Names like Barry-Callebaut and Guittard are on the list - so there are almost certainly products in the price range you're talking about. If you're not stuck on Fair Trade look into Rainforest Alliance and similar certifications. Here is a list of Rainforest Alliance certified farms - the links are to PDF files.Most of the companies involved in "direct trade" make products that are far more expensive than the price you're talking about.Ultimately, after price, it's all about the taste that you like the chocolate to bring to your brownies.:: Clay

Fair Trade Chocolate

Posted in: Opinion

I'm a small business owner that currently sells brownies made with fair trade chocolate online and to various retail outlets. I currently use Divine chocolate in my brownies but was wondering what other fair trade chocolates out there might be better in quality or is Divine pretty high up there. I'm by no means a chocolate expert so I would love some feedback. I just wanted to make sure that I'm using the highest quality chocolate in my product. Since I'm selling brownies I can't afford chocolate that is over $6/lb because it would make the price of the brownie way to high. If anyone has any recommendations as to other brands I should consider that would be great. I'm not caught up on the where or not it is "certified fair trade" as long as the company can ensure me that they are working directly with the farmers and they pay them fair prices.
updated by @Todd Kelly: 04/10/15 19:09:44

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

If you are going to add some type of chile powder or sauce, mix it into the chocolate for a smoother finish and taste. It will probably give you a "mole" type of flavor if you add too much though. So go easy with it at first. Taste test until you reach the taste you're looking for. You might want to try using a Mexican Chocolate.

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Coppeneur of Germany makes a Trinitario single origin bar from Trinidad thats flavoured with .015% habanero and .02% lavender oil. It's quite outstanding.I've read that chipotle goes well in hot chocolate or sipping chocolate.

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,Can anyone point out a starters guide for using chipotle in chocolate? Please keep in mind that I am VERY, VERY new at this.I recently purchased some decent chocolate and a variety of dried fruits. I made up a mix of cinnamon, brown sugar and chipotle. I covered the fruit in the chocolate and then sprinkled the mixture on top.The result was ok, but I wasn't completely happy. I was thinking about adding ancho. I was also thinking about adding the chipotle directly to the chocolate while it was melting.Any input would be appreciated.Thanks,Eric
updated by @Eric Devlin: 04/11/25 09:27:36

What Kind of Chocolate Lover are you?

Posted in: Opinion

Any and all chocolate as long as it is at least 50 - 60 % cacao. I do have a preference for Mexican chocolate though.

What Kind of Chocolate Lover are you?

Posted in: Opinion

Hai, i love chocolate, but should be real chocolate. because i'm alergic to milk, any milk, so i love dark chocolate or at least 50% cocoa minimum. Eating bitter dark chocolate make me feel comfort and relax.

What Kind of Chocolate Lover are you?

Posted in: Opinion

Tell us the type of chocolate do you like most. Or maybe different chocolate create different mood? Tell us here...
updated by @Ibel: 05/04/15 07:00:43

New Chocolate Store opens in NYC

Posted in: News & New Products Press

TCL member RunnerNYC and myself paid a visit. The store is very nice. It is spacious, has an upscale design with an educational component. Something needed in NYC. Also, the staff were great, very accomodating people. All the products sold are made under the name "Pure Dark". They have several interesting products. But from our point of view the labels on the products did not provide enough information. No label of cocoa % yet the products come in 3 different %. If I remember correctly it is 50%, 57% and 65%. With the educational component and the name Pure Dark we expected to find origin chocolate also. They do not produce in this way. The chocolate is a blend of West African and South American beans (someone can correct me if I got this wrong) and all seem very sweet. To our disappointment the dark chocolates all contain milkfat. The bars aren't labeled or advertised as milk choc or dark milk and they seem to all be sold by the description 'dark chocolate'. Furthermore, the ingredient label also includes 'artificial ingredients' at the end. As RunnerNYC quickly noted, you'll also see on the packaging that it is a product of Mars. Apparently, two Mars employees started this division of the company. But all the products, as we understand it to be, are made at the Mars factory in NJ. Seems like a version of Hershey's Cacao Reserve. Not as exciting as having a small scale B2B producer open a store but still worth a visit.

New Chocolate Store opens in NYC

Posted in: News & New Products Press

I'm new to this group - Hi!Has anybody hear of this store Pure Dark? Looks pretty cool. http://www.gothamgal.com/gotham_gal/2008/10/pure-dark.html
updated by @Chad: 03/11/26 06:20:34

Cadbury recalling Chinese chocolate laced with melamine

Posted in: News & New Products Press

Keep a close eye on the news for anything that originates in Asia that has a milk ingredient.I just saw that some Pocky may be included. http://www.capitalpress.info/main.asp?SectionID=94&SubSectionID=801&ArticleID=44919&TM=2535.068 I saw another article about Snickers & M&Ms made in China. (I actually have some Chinese M&Ms that my boss brought back from Beijing when she attended the Olympics. I haven't eaten them.) http://www.capitalpress.info/main.asp?SectionID=94&SubSectionID=801&ArticleID=44919&TM=2535.068 I was in Cost Plus World Market today and they have not removed their White Rabbit candies from the shelves.

Cadbury recalling Chinese chocolate laced with melamine

Posted in: News & New Products Press

HONG KONG - British candy maker Cadbury announced a recall Monday of chocolate made in its Beijing factory after it was found to contain melamine, the industrial chemical that has sickened tens of thousands of Chinese children. Chocolate for US consumption, according to Cadbury, is not affected. The story .
updated by @Clay Gordon: 03/11/26 06:20:34

Chocolate soda

Posted in: News & New Products Press

Hi,I know that this information is a bit sparse, but Coopers Cave Ale is developing a chocolate soda. I believe that some is available now, but it isn't listed on their website.If you aren't in the area, I believe that they do mail order (but don't hold me to that). http://www.cooperscaveale.com/gourmetsodas.html Eric
updated by @Eric Devlin: 03/11/26 06:20:34

Chocolate Competition

Posted in: News & New Products Press

Thank you.I will definitely try to get the information out earlier next year. Both for participants and judges.If anyone is interested in judging, please shoot me an email. We would love to take advantage of your expertise.Eric

Chocolate Competition

Posted in: News & New Products Press

Registration form in MS Word.There is no fee involved and mailing in entries is fine.Eric

Chocolate Competition

Posted in: News & New Products Press

Eric:Why don't you upload the forms here so people can download them? And how do you get to be a judge? When the details for 2009 are known let us know so we can give people more advance notice (and I would love to be a judge next year).

Chocolate Competition

Posted in: News & New Products Press

Hi Carol,Shoot me an email and I will reply with the application attached. I'll send it in both MS Word and PDF. Let me know if another format works better for you.Thanks,Ericsaberinc AT verizon DOT net

Chocolate Competition

Posted in: News & New Products Press

Eric,where does one get the application for this competitionCarol

Chocolate Competition

Posted in: News & New Products Press

Hi,I believe that this (the 'News' section) is the appropriate place to post this. There will be chocolate competition this October on Long Island.We are inviting chocolatiers who wish to enter the competition and anyone who would like to help judge to contact us.There is no fee involved at all and entries can be mailed in.Below is the general information:____________________2008 New York Food FestivalDuring the weekend of October 25th 26th, the 2008 New York Food and BBQ Festival will be held in the town of Sayville, New York. Between 25,000 and 50,000 attendees are expected. The event will be receiving significant media coverage from local television and newspapers.In addition to the NY State BBQ Championships and the NY State Cheese Competition there will be a chocolate competition that will focus on 6 separate categories. Manufacturers and artisans are invited to submit chocolates in as many or as few categories as they would like.Plaques and ribbons will be awarded. The manufacturer with the highest aggregate score will be named the 2008 New York State Champion. This event is operating under a Governors Proclamation from NY State Governor David Patterson.Chocolate Categories:FudgeTruffleMilk ChocolateDark ChocolateSweet ChocolateArtisanal Chocolate (open category)There will be 6 judges for each category. We recommend that you submit 8 separate items per category to ensure that there are at least two extra in case of damage in shipping.Judging Criteria:TasteTextureAromaAppearanceRelevant Web Sites: www.nyfoodfestival.com www.bbqbattleli.com www.greatersayvillechamber.com Entries and any questions:Eric Devlinsaberinc at verizon dot net986 Baldwin PathDix Hills, NY 11746 USA
updated by @Eric Devlin: 03/11/26 06:20:34

Hershey on the block.

Posted in: News & New Products Press

Thanks for the link Clay.I've been following Hershey's views on "pure chocolate" for at least four years. (Most especially last year during the FDA review of the proposed changes for the Standards of Identity.) I've been documenting Hershey's more recent product changes (starting with the post I did on Kissables back in early August which was picked up by Bloomberg & ABCNews.com before the Today Show piece) but it's been going on for at least the last five years.I know they're not the "best" chocolate out there but they're consumed by millions of people every day. And I really don't want anyone messing with my Reese's Peanut Butter Cups.I think the Nestle alliance would be a huge mistake, though the two companies would be sympatico. They both have very low end chocolate and aren't afraid of mockolate products - Nestle has a worldwide presence and a very diversified portfolio of edibles while Hershey's has an extremely strong brand in North America with good placement on shelves.My feeling for years has been that the Hershey Trust should buy back the company. They currently hold 30% or so of the shares. They could make it a priority for the next 5 years to just buy back most of the outstanding shares. Then go back to the initial mission of Milton Hershey: provide a quality product and support a community through pride in their production.But if they had to form an alliance or merge with someone, I'd prefer Cadbury. They have similar alternate brands (Green & Black's) and a similar mythology (Cadbury was Quaker, Hershey was Mennonite - both communities were founded with paternalistic Utopian ideals).

Hershey on the block.

Posted in: News & New Products Press

Never knew the world of chocolate could be so politically and financially predetermined. I understand the business aspect of the industry, but I don't understand if these manuvers will affect the ultimate processing of the chocolate. I'm just a chocolate lover, but in my opinion, the difference in taste and texture is vast.

Hershey on the block.

Posted in: News & New Products Press

This is the complete text of the press release:Nestl enters into strategic partnership with Belgian luxury chocolate maker Pierre MarcoliniVevey, Switzerland, December 13, 2007Nestl today announced a strategic partnership with Brussels-based luxury chocolate maker Pierre Marcolini. The partnership will allow Nestl to benefit from the know-how and artistic talent of one of the world's leading luxury chocolate makers, while Pierre Marcolini will gain access to Nestl's global experience. Pierre Marcolini will provide inspiration for future Nestl chocolate ranges, while Nestl will help Pierre Marcolini expand his network of boutiques across the world. Pierre Marcolini will continue to lead his company as an independent and autonomous operation, and Nestl will join its board. The parties have agreed not to reveal the financial details of the new partnership.The move further underlines Nestl's commitment to the premium and luxury chocolate market. Nestl is strong in the premium chocolate segment with brands such as Perugina, Baci, Nestl Noir and Cailler. Nestl is also the world's largest buyer of fine cocoa beans with local operations in key countries such as Ecuador and Venezuela, which account for over half of the world's production of fine beans.Venezuela and Ecuador may account for more than half the world's production of fine flavor cocoa beans but the press release does not state the Nestl actually uses those beans in any of its chocolates. In fact, none of the products mentioned above, with the possible exception of one or two of the Cailler bars meets the definition for "Premium" chocolate that the US industry uses, which is chocolate that retails for more than $15/lb.It will be interesting to see what the partnership ends up delivering. The average consumer doesn't know (and doesn't care) who Pierre Marcolini is. Still, they probably can't do a worse job than Hershey has done.

Hershey on the block.

Posted in: News & New Products Press

Pierre Marcolini could help Nestle with the their new "high-end chocolate brands".A partnership between Nestle and Pierre Marcolini was announced December last year:". . . The partnership will allow Nestle to benefit from the know-how and artistic talent of one of the world's leading luxury chocolate makers . . ." Link to press release!

Hershey on the block.

Posted in: News & New Products Press

But - what does all this mean for Scharffen Berger, Dagoba, and Joseph Schmidt? Nestle is not known for high-end chocolate brands. The highest of the high are Cailler and Perugina Baci (kisses).On a separate note and lost in this announcement is the news that Hershey has started replacing cocoa butter with cheaper vegetable oils in some of its products.There has been a lot written in the blogosphere on this one - here are a few: CandyBlog (by TheChocolateLife member cybele.Serious Eats: here (be me) and here . Chow . yumsugar .com

Hershey on the block.

Posted in: News & New Products Press

Hershey is apparently in talks to sell a 25% stake to Nestle, with the option to buy the other 75% within two years. http://www.bloomberg.com/apps/news?pid=20601103&sid=aCK0RzrA7RaU Not exactly a surprise, given the company's history in the past couple years: weak new brand extensions that wither and disappear from shelves, moving production to Mexico, contracting with Callebaut, and poor performance overseas. And rising commodity prices are a difficult reality. But will it be the same Hershey's if it falls into the pocket of the giant Nestle?
updated by @Brendan: 03/11/26 06:20:34

Felchlin Cru Sauvage

Posted in: Uncategorized

I began working a few months ago with Felchlin's 68% Bolivian (from "wild" cacao beans) and I'm curious as to what experiences other chocolatiers have had with this chocolate. As an eating experience alone, it ranks among the very finest I have had. I find that I have to be mindful to be quite subtle with any flavorings that I may choose to use with it so as to not detract from its qualities. I use it in a subtle ginger truffle with good results (sold at a premium) and I am working on other recipes. Any feedback/comments would be much appreciated.
updated by @Kisei: 04/13/15 08:43:39

Robert Steinberg, Scharffen Berger co-founder dead at 61

Posted in: News & New Products Press

From the NY Times obituary : Dr. Robert Steinberg, a food-loving doctor who threw himself into the chocolate business, eventually joining with a former patient to make the Scharffen Berger Chocolate Maker brand into one of the most highly regarded fine American chocolates, died Wednesday near his home in San Francisco. He was 61.The cause was lymphatic cancer, which Dr. Steinberg had battled for nearly two decades and which spurred him to shift careers, his sister, Nancy Steinberg, said.
updated by @Clay Gordon: 03/11/26 06:20:34

Next Generation Chocolatier Competition Finalists

Posted in: News & New Products Press

This year is the 3rd biennial Next Generation Chocolatier Competition, with the theme "Salty Sweets." Founded in 2004 by Curtis Vreeland, the competition looks to identify and promote up-and-coming chocolatiers.There is a two-stage judging process. Chocolatiers interested in competing submit an application and 20 are selected to pass through to the Judging round. This year, there were nearly twice as many applicants as spaces in the Judging round, and, for the first time, there were many, many more "Rising Star" applicants (defined as being under 30 or in business for less than five years) than established chocolatiers.The 20 chocolatiers accepted into the Judging round - several of them members of TheChocolateLife, not that that had anything to do with the decision as several applicants who did not pass through to the Judging round are also members - (in alphabetical order by company name) are:Alma Chocolate (Sarah Hart)Big Tips Candy (Beth Kimmerle)Bon Bon Bakery (Joanne Hansen)Chocolatier Blue (Caroline Coats)Chocolations (Maria Valente)Choclatique (Ed Ongoron)Chokola'j (Susan and Daniel Kennedy)Cibelli Chocolates (Carol Lang)CoCo-Luxe Confections (Stephanie Marcon)Downey Chocolates (Tracey Downey)Gail Ambrosius Chocolatier (Gail Ambrosius)Happy Chocolates (Susie Norris)Hawaii Chocolate (Melanie Boudar)K Chocolat (Kristen Hard)Norman Love Confections (John Cook - see note)Posh Chocolat (Jason Willenbrock)Sacred Chocolate (Steve Adler)The Xocolate Bar (Malena Lopez-Maggi)Valerie Confections (Valerie Gordon)William Dean Chocolates (Bill Brown)Note: John Cook works at Norman Love Confections. In addition to submitting pieces for judging, Mr Cook must also supply an affidavit signed by one of the owners stating that the work entered is entirely Mr Cook's and he received no assistance in creating the work. There is at least one other competitor in a similar situation working for a far less well know company. An affidavit will be required from all or their work will not be judged.In many ways this is a very controversial list as there were several very well known chocolatiers that were not chosen for Judging. In large measure this is because of the presence of a large majority of applicants who fit the spirit of the title of the competition: Next Generation.
updated by @Clay Gordon: 03/11/26 06:20:34

Debauve & Gallais bars

Posted in: Tasting Notes

I recently had the Debauve & Gallais' Tamave bar which is a 65% Madagascar bar. Although they're not a bean-to-bar producer, I was very impressed by the quality and the flavor profile of the bar. I think it's up there with Cluizel's Mangaro. Has anyone tried any of the other bars they have? They seem to be very proud of their Venezuelan bars. I was surprised to find a bar that might easily be a single origin at a shop famous for its bonbons.
updated by @Rumi: 04/24/15 11:45:10

Caramelized White Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Clay - I'll go find it.

Caramelized White Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Kerry:I already shared the technique in the Kitchen Confectionery Group in a forum thread there.I've added some comments from a batch I made this weekend.

Caramelized White Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I noticed in Serious Eats - an article called Pastry Geek Heaven written by Clay - that mentioned caramelized white chocolate.I once - in my early attempts to temper easily - put white chocolate in a stainless bowl over water in a slow cooker - then went out for a couple of hours. When I returned home, the chocolate was caramelized on the bottom. I mixed it all together and instead of throwing it out, decided to use it for a center. It was the most delicious center ever!I haven't been able to duplicate it.So Clay - would you be willing to share the technique you learned at the World Pastry Forum?
updated by @Kerry: 04/11/25 09:27:36

Chocolate in Tuscany?

Posted in: Travels & Adventures

This pretty much is the who's who of chocolate in the area.Roberto Catinari is the acknowledged pioneer of Tuscan chocolate and should be considered numero uno on the list.Via Provinciale, 378; Agliana;39-0574-718-506; www.robertocatinari.it Paul DeBondt is probably the best-known of the chocolatiers aside from Amedei. While I enjoy Amedei's chocolates I have never been impressed with the confections they make.DeBondtPisa (main shop)Lungarno Pacinotti, 5;39-050-316-0073; www.debondtchocolate.com AmedeiPontadera (outside Pisa) www.amedei.it As for the rest - all have very good reputations at home and abroad. Slitti is best known as a coffee roaster. I have heard that they've opened up a shop next to the factory and offer classes.SlittiVia Francesca Sud, 1268;Monsummano Terme;39-0572-640-240; www.slitti.it