Forum Activity for @ChocoFiles

Annoying delay

Posted in: Tech Help, Tips, Tricks, Techniques

Clay,It's fixed! Thanks SO for the fast response! It's so much faster to use this now!

Annoying delay

Posted in: Tech Help, Tips, Tricks, Techniques

It already seems way faster to me too. I only have waits of a few seconds at most. Thanks so much for your fast attention to this issue!!

Annoying delay

Posted in: Tech Help, Tips, Tricks, Techniques

I just removed pretty much all of the code for external dependencies I could. It seems faster to me.The next step is to remove the Google ads. I probably will not get around to this until the end of the month.

Annoying delay

Posted in: Tech Help, Tips, Tricks, Techniques

In this day and age of social networking, sites often depend on resources from many other sites.As pages on TheChocolateLife load they look for content and resources from the hosting services provider (api.ning.com), from Google (pagead2.googlesyndication.com, google-analytics.com), Digg (digg.com), and ChipIn (widget.chipin.com) - as well as my own server at discoverchocolate.com which is where I host some graphics and other high-bandwidth files to reduce the load on thechocolatelife.com server.api.ning.com - images and other site contentpagead2.googlesyndication.com - the ads in the column on the rightgoogle-analytics.com - keeping track of page viewsdigg.com - viral marketing through social bookmarkingchipin. com - "lend a hand" adOf these, the two Google services are usually the worst because of the way they are integrated into the site - as javascript calls that get loaded after all the rest of the content of the page is loaded. That's one of the reasons why, when they're slow, you can't do anything else until they're done loading. You'll notice widget.chipin.com and digg.com sometimes takes a long time to load but because of the way they're integrated into the page they should not keep you from working while they're loading.I am really surprised that it takes 3-5 minutes for all of these resources to download all of the information the page requires; at the worst, they take about 15-20 seconds for me [which is way too long and as I spend more time on this site than most people it' can be a drag]. However, some of the slowness could be from the firewall you're using. And I am sure Ning gets slammed at times, too.I do know that pages take longer to load on my old pre-Intel Mac Mini (using Firefox) because I don't have a lot of memory in the Mac and Firefox on the Mac is notoriously slow under low memory situations. On my Windows XP box, there's a lot more memory and everything is routinely much, much, faster. It sounds like you're on a PC but there may be some configuration issue with your computer that affects things but you'd probably see it across the board and not just here.SO, everything is dependent on how busy things are all over the Internet. If a lot of people are slamming Google (and they always are) things can slow down if there are network bottlenecks. Many of the things that can be done to improve the site's performance are beyond my control because I didn't write the software. Even though I do have source code access the kind of changes that need to be made are way beyond my skill level.I have always planned to remove the Google ads from the site. That's the major cause of the slowdown. However, I planned to wait until the site was generating a little income because I have to pay to remove them. So far there's been very little interest (like one order) for any of the offers on the site. I'm looking for ways to reduce costs in other areas so I can do it sooner. (Is a PayPal "Donate" button too crass?)I can remove the google analytics. They're the second-worst culprit. It means I have to rely on the site's traffic metrics but at the moment, maybe having both is belt and suspenders and all I need is the belt. I will do that when I get done writing this reply.If any of you have any idea how to help market and promote the site so I can remove the Digg link (technorati never seems to be slow) by all means let me know.If I get absolutely no response on the ChipIn campaign I will remove that at the end of May even though the campaign is nominally not closed until the end of August.Please be assured, however, that no personal data of any kind is being transferred or transmitted from the site to anywhere else through any of these processes. Hope this helps and belays any concerns you might have.:: Clay

Annoying delay

Posted in: Tech Help, Tips, Tricks, Techniques

Clay,Something is happening that is annoying me because it's wasting time. Usually, when I change pages there is a long delay while something is loading. My "waiting" icon is going. At the bottom left corner it says things like "Read pagead2.googlesyndication.com", or "Waiting for digg", "transferring data from pagead2.googlesyndication.com". These things are really bogging things down and take 3-5 minutes to stop. For instance, I can't log out until it's stopped. Not to mention that I wonder if something personal is getting sent from my computer somewhere, to Google maybe?. I also can't use the formatting tools for bold, italics, hyperlinks, etc until it stops. Do the Google ads have anything to do with this?So I wonder if this is just on my computer or if others have this problem. I have various internet filtering software, Norton Internet Security, and Zone Alarm firewall, so it may just be me.Anyone else have the same problem?
updated by @ChocoFiles: 04/11/25 09:27:36

Domori- are they bean to bar?

Posted in: Tasting Notes

They seem to have streamlined some of their product, repackaged etc same concept thoughFrom what i gleaned at a tasting guided by Gianluca, they do pretty minimal processing. not a lot of conch time, the idea is to start with really great beans and then let them do the talking.sometimes this produces chocolate that is less than stellar but sometimes the results are great ie their organic series was almost unpalatable but the madagascar and porcelana are mindblowingThey also produce the best Gianduja i have tasted so far...if i remember they said that they use Nacional beansvery different from all the other Gianduja i have triedD

Domori- are they bean to bar?

Posted in: Tasting Notes

Domori produced a video of their factory that was sold with some of their bars which shows all aspects of their process. Roasting Winnowing etc. Very nice modern equipment including Ball mills.

Domori- are they bean to bar?

Posted in: Tasting Notes

A friend of mine visited their factory a few years ago.

Domori- are they bean to bar?

Posted in: Tasting Notes

Masur, sorry, could you please tell how did you check that? Because they write it on their website?Btw, bean-to-bar making does not necessarily give you a waiver for misleading marketing, and does not provide 100% safety about you producing good chocolate. However Domori produces some excellent chocolates, in their case I remain suspicious. But wouldn't you mind eating a good shawarma if I told you it is made of the best swamp camel meat? Similarly I keep buying some Domori bars because they are damn good.

Domori- are they bean to bar?

Posted in: Tasting Notes

There is not reason to be sorry. It was a good question - all is not necessarily as the marketing says it is.A real interesting question (for me) about Domori is how is the company going to change, if at all, under their new corporate parent, Illy, and does this mean Illy-branded Italian-style chocolate cafes in the US that carry and promote the Domori brand?

Domori- are they bean to bar?

Posted in: Tasting Notes

Sorry if I questioned Domori as a bean to bar company. I've checked and realized they are a bean to bar maker.

Domori- are they bean to bar?

Posted in: Tasting Notes

Thanks for the research on this. From my perspective there was never a question as I first started working with Domori from its earliest days of being sold here in the US. At one point, the master importer was Pierrick Chouard and Vintage Plantations.The fact that the comment even made it into Chloe's book is a case of bad editing and fact checking, a criticism I have with the entire book as it is littered with simple mistakes and misunderstandings that should have been caught. Ironically, the publisher of the book is a sister company to the one that published mine - both are owned by PenguinUSA. (I had four editors looking at my writing AND someone who read the book to contact me to provide sources for some of my assertions.)Here's a related question about where to draw the line about whether or not a company is truly bean to bar. Say Company "A" sources beans, then cleans, roasts, grinds, refines, and finally conches the chocolate, but does not temper and mold the bars themselves. Instead, they take the chocolate across town to someone who has an expensive tempering machine (not one of those tabletop Chocovision ones). Does that count? How important is the actual molding of the physical finished bar to the process?And finally, here's some trivia about Domori. Mac Domori is a fictional person and the alter ego of the founder of the company, Gianluca Franzoni.

Domori- are they bean to bar?

Posted in: Tasting Notes

It surely was never my intention to stir up any controversy or to impugn a fine company like Domori. In a neutral way I was just trying to get the facts straight.After a little more research, I'm pretty sure that Ms. Doutre-Roussell was mistaken, and she should have been more careful about making spurious comments. Keep in mind that the quote was from 2005 anyway, but I guess once something gets in print then onto the internet it can be hard to reign back.As Gwen pointed out, the first mistake was to pass on hearsay from a competitor of Domori.After looking at Domori's site, I think that the following statements are pretty clear that Domori IS a bean-to-bar maker. That makes total sense given the excellence of their products. (The phrases in brown underlined are hyperlinks to the source.) Concerning Production : Domori finds it essential to be involved in all processes from the bean to the bar. Domori has been a pioneer in the world of chocolate since 1994, distinguishing itself by meticulously following the complete cycle of the cacao bean from the plantation to the factory for use in its fine chocolates. Since its creation, Domori has grafted valuable cacao clones and renewed heirloom cacao varietals at the plantations it oversees. Domori has studied new aromatic hybrids, optimized fermentation techniques and successfully achieved a low impact transformation of the cacao bean in the state-of-the art factory completed in 2003. Under FAQs : Why are the couvertures so difficult to work with?We transform cacao varietials into couvertures in favor of the organoleptic traits and this can result in a higher percentage of humidity due to the mild roasting. Why does Domori conch for less than 12 hours? Over the past twenty years technological innovation has allowed to dramatically reduce the beans conching cycle duration. Therefore time is related to the means. Finally, concerning Traceability Traceability of the raw materials is very simple since both cacao and sugar arrive directly at the factory .So Domori is clearly a bean-to-bar maker. We can all breathe a sigh of relief, and be glad that they are so open about their processes.Case closed?

Domori- are they bean to bar?

Posted in: Tasting Notes

This is from Chloe's website, and a book extract titeled "Fine chocolate versus poor chocolate". The chapter says "Your chocolate profile: step 1".Quote: "The chocolates in column 2 are (yes the bad news) more expensive, and are from my list of companies to watch out for - that is, typically, small ones who are doing amazing things with superb raw materials."Domori is listed in column 2.To be listed as an indisputable bean-to-bar maker Domori should allow an independent witness to visit their factory. If proof exist why not show it to us?

Domori- are they bean to bar?

Posted in: Tasting Notes

Alan,You can follow the hyperlink in my original post (underlined in brown) or click here to get to same place. This is from Chloe's website, and the chapter says "Chocolate Buyer". It's about a typical day and the quote can be read at the 3:30 entry. I don't know if this is the same as the published version or not.

Domori- are they bean to bar?

Posted in: Tasting Notes

Theo,Which edition of the book are you looking at, and what page please.Best,Alan

Domori- are they bean to bar?

Posted in: Tasting Notes

They might be bean to bar. Beans are sourced by Domori from partner Hacienda San Jos in Venezuela:

Domori- are they bean to bar?

Posted in: Tasting Notes

In an excerpt from her book *Chocolate Connoisseur* Chloe Doutre-Roussell said this about Domori: "I want to know more about the company. Furthermore, competitors tell me Domori dont work from the bean (which means they are buying their cocoa mass from another company, and just melt, blend, temper and mould). I am intrigued by this, because the chocolate tastes like no other I have tried, and I want to see with my own eyes what they are doing."So is it true that Domori is NOT a bean-to-bar maker? They're on the list of bean to bar makers.
updated by @ChocoFiles: 04/11/15 15:13:41

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Hi Jeff,It was a very informative session, although short and fast. Sorry, I was in a hurry to beat the Chicago traffic going home, I did not have the time to introduce myself to you. I hope you enjoyed your stay in Chicago.Irma

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

A lot of people were scribbling hard cybele.we did, however touch upon many subjects. My favorites being the edumacation of the american palate in regards to finer chocolate, the inherent retailer/producer struggle of shelf life for finer chocolates, the incredibly high and rising cost of basic ingredients and shipping, and the Mass vs. Artisan approach.....gwen would probably have a better handle on what was actually said ....my memory is shot

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Can someone post a synopsis or notes from the session?

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Well that was fast and furious. It was nice to meet you gwen. I am not sure we accomplished a damn thing in 45 minutes but we gave it a good shot.

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Jeff and Gwen,I'll be at the All Candy Expo as well. This will be my first time. I'm new to the business. Maybe I'll join you for a drink or two!!

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

so you wanna go drinking with the big boys do ya?well well well......I must warn you my chicago crew has nefarious ways and means and we often watch the sunrise from atop the sears tower after an all night binge.....of chocolate, or course...

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Looking forward to meeting you gwen. This is very last minute but i am honored to have been chosen as a "trendsetter". My friend "paul" from chefrubber is the moderator; should be fairly lively.nothing like an all expense paid 48 hour journey to chicago.

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

To everyone who is going to be there from those of us who aren't, please take photos and/or videos, post comments and the like.Thanks,:: Clay

Trends from the World's Top Chocolate Artisans

Posted in: News & New Product Press (Read-Only)

Tuesday, May 20th at the All Candy Expo in Chiciago 3:30pmPanelists: Michael Antonorsi, Chuao Chocolatier Master Chef and Elaine Gonzalez, Master Chocolatier Emerita, and Jeff Shepherd, Chocolatier and Organic farmer of Lillie Belle Farms Hand Made ChocolatesJoin our panel of top chocolate artisans for a delicious afternoon Hot Chocolate drink and a look at the hottest new trends in gourmet chocolates relating to consumers, flavors, products, points of distribution, sales and markets.
updated by @Jeff: 12/13/24 12:16:07

"Permalink to this reply"

Posted in: Tech Help, Tips, Tricks, Techniques

This reply from a NING technical forum."the permalink icon is used to link back to a specific reply in the forum. When a forum becomes active and a lot of people are replying it can become difficult to direct people to a specific reply. The permalink allows you to copy the link to this specific reply and paste it elsewhere on your network or the internet so that people can find the specific reply.The reason that clicking on the permalink seemingly does nothing is because it is linking back to the same reply that you are clicking on. So, essentially, you would be refreshing the page.I hope this answers your question.

"Permalink to this reply"

Posted in: Tech Help, Tips, Tricks, Techniques

Just to the left of a person's name in a thread there is a little chain link icon that says "permalink to this reply". What does this do, and is there a way to undo it?
updated by @ChocoFiles: 04/11/25 09:27:36

chocolate training

Posted in: Opinion

Michelle-jo:Two things that will help people answer this:1) When are you returning to Oz?2) What part of the country are you in and does this training need to be where you are?:: Clay

chocolate training

Posted in: Opinion

G-day all,im looking for some advice/opinions on cchoclate courses....I have basic knowledge but was considering doing a course perhaps before I return home to Australia in Febuary to start my chocolate cafe.....i have some bakery/pastry training but am really interested in learning more regarding gourmet chocolates...any ideas?....i know of a couple of places in the states that run a week or two day course...I am living in nashville Tennessee but am happy to travel throughout the states for a good course.If anyone has recommendations that would be great!..thanks michelle-Jo
updated by @Michelle-Jo Garfield: 04/22/15 00:50:50

Top 10 most expensive chocolates

Posted in: Opinion

My find isn't near as outrageous as the prices of Cocoa Gourmet or Noka, but still expensive. I recently went in Dessert Studio (the old Michel Cluizel boutique) and saw they were selling Amedei Chua 50g bars for $19.50 and Amedei Porcelana 50g bars for $22.50. Thats almost $10 per bar more than Chososphere and the other shops in NY.

Top 10 most expensive chocolates

Posted in: Opinion

In another place someone called these "con-fections". What an apt term!

Top 10 most expensive chocolates

Posted in: Opinion

I've been to the NOKA shop in Dallas, and had 2 of their "truffles". I thought the whole process was just foolish. The small store is impressive to look at, and packaging was extreme - The box of 2 truffles came with its own full color brochure showing various photos including one of a mountain peak (no idea what the relevance of that is).The chocolates can only be described as mediocre. This is a place where flash is more important than content or quality. I would be ashamed.Hal

Top 10 most expensive chocolates

Posted in: Opinion

I gathered more information about the weights of the chocolates and updated the list accordingly. See my original post for the updated version.

Top 10 most expensive chocolates

Posted in: Opinion

Re: # 2) Cocoa Gourmet--That is just craziness--- I know because we custom gold leaf some of our chocolates, so I am very aware of the time and cost involved in gilding chocolates. They are marking those up by about 250 dollars each, I imagine! Wow.

Top 10 most expensive chocolates

Posted in: Opinion

Expensive truffles The Madeleine Truffle (You have to scroll down the page.)WHERE: Knipschildt Chocolatier; Norwalk, Conn.PRICE: $250 per truffle, or $6,000 per pound

Top 10 most expensive chocolates

Posted in: Opinion

What are the worlds most expensive chocolates?For uniformity of comparison we'll use a standard of Price (US$)/100g. 1) Cocoa Gourmet Their most expensive is Duo Gold at US$253/piece!!. (US$506 for 2 pieces.) They offer gold and silver leaf covered chocolates. When I inquired about the weight my personal chocolate concierge replied, Each Baton dOr (22 carat gold chocolate) weight 26 grams once adorned. So the total weight of the 2 pieces is 52 g. The price is...$973.08/100g!! ($4427.50/lb)!You also get a velvet lined wooden box with an engraved brass plate. As for the chocolate, they unabashedly say that it's just a couverture shell, covering a filling. In answer to my inquiry, I was told that the shell is Flechin Grand Cru Maracaibo Clasificado 65%. The silver version costs the same as the gold.I first read about this on Clays TCL blog entry Sometimes It's *Not* About The Chocolate 2) Noka Their most expensive is Vintages Collection, 4 piece box , in a stainless steel box.Good investigative journalism uncovered this. Read the synopsis version here from seventypercent.com or the full version here . I called Noka and learned that you get 8.5g of chocolate for your $39. (That's the total weight of 4 pieces, so 1 piece is a mere 2.13g!) Therefore the price is...US$458/100g (or $2084/lb).Do you have more to add? What chocolate is in 3rd place?
updated by @ChocoFiles: 05/03/15 10:29:19

Jacques Torres video on tempering chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

On YouTube courtesy of Epicurious, which does not allow sites to embed the video. Click to go to YouTube and watch the video . This is another Epicurious video on YouTube on tempering chocolate.
updated by @Clay Gordon: 04/11/25 09:27:36

Free Bean to Bar chocolate in exchange for critique

Posted in: Tasting Notes

QUOTE "I think that the "send message" link is only there for one's friends. " /END QUOTEClay,Strangely, on this page I can only see the "Send Message" option for you. Everyone else-- Hallot, Alan, Valerie, Sera-- are in My Friends list, but none of them have the "Send Message" option. I wonder why? Do you see the "Send message" for each of us?BTW, what does "permalink to this reply" do?

Free Bean to Bar chocolate in exchange for critique

Posted in: Tasting Notes

Hal,I'd love to give you feedback with the packaging design. I'll send you an email.

Free Bean to Bar chocolate in exchange for critique

Posted in: Tasting Notes

I have to admit to getting confused as to where to post replies to people myself. I should have just placed my email address in the original post.So, anyone who would like to receive a sample, just send a shipping address to: Hallot@escazuchocolates.com. I would also love feedback on packaging design as well. That has always been a real challenge for me. Thanks to everyone.Hal