Forum Activity for @Chocoflyer

"What do you mean they're closed?!?" - a story of chocolate discovery

Posted in: Travels & Adventures

Several months ago I visited San Francisco- choco-paradise- with the sole intention of finding every chocolate shop in the city (ok I also took a regular city sights tour) and to take the Gourmet Walks Chocolate Tour. Among the shops on this tour was Fog City News, which i had heard about and was SO excited to see- over 200 brands of choc in one room! This was seriously like a pilgrimage and sure to rock my world- until the tour started and the guide says" "Unfortunately Fog City News is closed for Presidents Day" - wait WHAT??? are you kidding me? Freakin Presidents Day!!???? what kind of reason is that to close? well it just so happens that Fog City News is in the Financial District which was all shut down for that extended weekend so....crap. CRAP on a CRAP CRACKER i say! now what? Im all the way here from Florida! Its not like I can just come back in a few days or next week! So i try to get over it by enjoying the rest of the tour (See's and Leonidas were substituted for Fog Ctiy- so i was happy enough- tour was still great).Well next day im on a mission in another part of town and have Chocolate Covered on my list- having never heard or read about it, all i have is the address. It looks small and unassuming from the front, but upon entering I am completely dumbfounded and shaken to my core- this is it! THIS is the WALL OF CHOCOLATE i was hoping & dreaming to see at Fog City! OMG there were so many bars & varieties of choco-goodness i could hardly take it all in, and the owner was immediatly friendly and helpful, we chatted and had much knowledge in common- I was so stoked to find this place and he agreed he is compared to Fog City a lot but in a totally cooler neighborhood and with an even bigger selection! So i was just thrilled to pieces, this shop made my day after the massive disappointment day before- anyone looking for any kind of choc bar can find it right here in a cute shoe box size shop called Chocolate Covered- Thank you Jack, thank you ten-fold. Many choco-blessings to you good man. Choc on.(and yes, i will be back for Fog City next time...)Please share YOUR chocolate discoveries here, it would be fun to hear everyone's adventures and travel stories!
updated by @Chocoflyer: 04/17/15 13:41:11

Frey's rainbow of unique flavors bars.....

Posted in: Tasting Notes

There were some revisions made to include dark choc....my mistake.

Frey's rainbow of unique flavors bars.....

Posted in: Tasting Notes

I will be adding photos soon to show the beautiful rainbow of flavors offered by Frey's Supreme line of choc- they are a Swiss co. that apparently made this line exclusivley for Target stores to break into the American market (according to their website press releases) A little history: Frey is a 100% Swiss co. started waaaay back in 1887 in the little village of Aargau, Switzerland as a small family business run by brothers Max & Robert Frey. Today, Chocolate Frey is still made entirely in Buchs, Switz. where the complete manufacture process, from bean-to-bar, occurs. The bars are quite slim and have some very UNIQUE flavors- here's a list:Rhubarb & Aloe VeraWhite Lemon & LimeJaponaise (hazelnut & meringue crunch)TiramisuHot Chili PepperBouquet D'OrangesCitron & Poivre (black pepper)Cafe & Cacao NibPecan & CaramelCoeur de MacadamieCinnamon & Blood OrangeWhite w/BlueberryMerveille de LaitNoir SatinGingerbread (holiday only)Cinnamon Coriander (holiday only)About half of these are white chocolate based, and I just can't eat white choc (sorry, just Ick to me) so I have tried the other flavors with milk & dark choc. The Tiramisu, Japonaise, Pecan & Caramel were all very good for super milky Swiss milk choc- the flavors really came through - but I much preferred the dark choc. I am impressed with the variety of flavors but some are just beyond me to actually eat. I would love to know what tasting notes others have....they are very affordable at only $1.99. Has anyone else seen these at Target and tried them??
updated by @Chocoflyer: 05/08/15 02:00:29

Can your palate be trained or are some just stronger than others?

Posted in: Tasting Notes

If anyone is looking for tasting wheels, I have several linked to from my blog How to taste chocolate

Can your palate be trained or are some just stronger than others?

Posted in: Tasting Notes

I found that wine tastings really worked my muscles. Actually, it's not so much about tasting, it's about being able to find what that flavor is.Guittard has an excellent Tasting Wheel like the ones you get at wine tastings that helps a lot. It's good to refer to it when you're trying to pin down something. I know sometimes I bring up memories like "This reminds me of Eric's barn." but I won't know quite what that means until I figure out that it's hay that I'm tasting.I'll see if I can find & post the tasting wheel.I took one of those supertaster tests and thankfully found that I'm a regular taster. (Supertasters have higher incidences of colon cancer.)However, I have a super sense of smell (in a rather annoying way sometimes).Some women also find that their sense of smell changes throughout the month, so Casey's suggestion of trying things consistently might help you to find the best time for you.Most importantly, don't be afraid to enjoy what you enjoy, no matter what the others say.

Can your palate be trained or are some just stronger than others?

Posted in: Tasting Notes

Thank you Casey I appreciate your knowledgable feedback and those are alll excellent suggestions. I will give it a try! Hopefully Im just a normal taster who needs to try harder.....

Can your palate be trained or are some just stronger than others?

Posted in: Tasting Notes

This is a fascinating discussion topic, and I'll throw in my two cents for the moment. I think they can be "trained" for instance if you take one chocolate a day, and take some time in each day to have a quiet place where you can concentrate, away from all kinds of odors and distractions. This can be at one of the palate peaks of the day, like 10-11 am or 5-6 pm or maybe even very early in the morning. Make sure your palate is clean with green apple, bread, and /or water, and that you haven't just had a big spicy or strong tasting meal. If you examine a different chocolate every day, carefully tasting and writing down some notes -- maybe even trying a small amount of this same chocolate several times during that day-- soon you will begin to really sense more and more flavors.There are many tasting games and exercises in Clay's book and Chloe's book and also online, which aim to help you develop and discern different flavors, like comparing side by side and so on. And perhaps others will offer suggestions here also. And important to realize that you will not taste all of the things the "experts" and critics do, and probably not as many notes either, at least not at first. After awhile you will begin to taste more notes, and this heightens your sense of taste gradually with other foods as well. When you really focus on something, you really tune in and appreciate the world of taste.One other thing is the whole supertaster issue. At this point there are considered to be three kinds of tasters in the world, the normal taster, the non-taster, and the supertaster. Non-taster, pretty bad designation, huh?But this is all about how many fungiform papillae, which have the taste buds, are on the tongue. If you have fewer than 15 in a 1/4" diameter space on the tongue then you are a non or under taster, 15-30 is normal, and then 30+ is super. But it doesn't mean that if you are a normal or under taster that you cannot develop and learn to taste the nuances of flavor, but you might need to be a bit more persistent and patient. And there is a little test to determine roughly where your tongue falls in this. Read about how to do this here . I have done this cute little test and it seems I'm a supertaster, with over 50. About 25%, and more women than men, are supertasters. 50% normal, and 25% under.And also there are many not too complex chocolates in the world, so if one eats mainly those then they may not find many flavors there no matter their number of taste buds!

Can your palate be trained or are some just stronger than others?

Posted in: Tasting Notes

I may not be using the term palate exactly right, but Im sad to say I think mine was just born weak. I have been a chocophile for over 20 years but I still don't seem to taste ALL of the various nuances and flavors in diff chocolates that most of the chocolate experts and critics describe. I taste some, but not to the degree that many others do...its a bummer. Is this something we can train, like a muscle or sense ( ie. lose your sight and hearing gets better?) and if so, how do I work on this? Any suggestions?
updated by @Chocoflyer: 04/14/15 06:23:12

The World Pastry Team Championship in Nashville with Clay Gordon

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

The Chocolate Lovers Travel Club is about to post the brochure for this delicious upcoming Labor Day Weekend event with Clay. Over 3 days and 4 nights, he has arranged for us to have an insiders peek at the behind the scenes workings of the Championship - tours of the kitchens, individual access to the front while the competition is going on.There will be personal introductions to chocolatiers and chefs plus Q&A time with Clay. VIP seating at the Championship, Awards Ceremony and the Gala Dinner - for a sweet finish. Never before has anyone (outside of the judges) been allowed to taste the desserts that these competing teams prepare right after the photographs are taken!We're also attending the Grand Ole Opry, taking a luncheon cruise aboard the General Jackson Showboat and kicking our heels at the Wildhorse Saloon and enjoy their fantastic BBQ dinner...All that's required between now and May 1, 2008 is a $500 deposit so we can get a count and get back with the organizer of the event. Once we have a minimum of 10 attendees - we're off and running! Prices and many more details will be in the brochure. Look for it within the next 24 hours! If you're already a CLTC member - you'll receive an email with all the details.
updated by @Holly & Paul Stabin: 12/13/24 12:16:07

Paris

Posted in: Travels & Adventures

Sorry Clay. I must have misread about the hot chocolate and I got the address for A l'Etoile d'Or from the internet so not sure if it is correct or not.

Paris

Posted in: Travels & Adventures

Dear Greger,Before going to Paris you have to see Sofia Coppola film Marie Antoinette, and then, visit Debauve & Gallais, 30, Rue des Saints-Peres, Paris VII. Ask for Les pistoles de Marie Antoinette, specially the one with orange flavor, it's just amazing. The place is from another world, you feel like being at XVIII century.My best regards,Lili

Paris

Posted in: Travels & Adventures

The 6th arrondissement in particular has an abundance of excellent chocolate shops in a small compass. Among these are Christian Constant, Jean-Paul Hvin, a branch of La Maison du Chocolat, Patrick Roger, and Jean-Charles Rochoux. It's also a land of plenty for macarons. Both Ladure and Pierre Herm are in the area, as is Jean-Paul Hvin (which has superb chocolate macarons) and also Sadaharu Aoki, whose green tea macarons are particularly good, I think.

Paris

Posted in: Travels & Adventures

Greger, Seby:Actually, I don't remember having hot chocolate at A l'Etoile d'Or - maybe you were misremembering my comments about la Charlotte du l'Isle. In any event I posted a blog article about my trip . Greger, you may find the article useful in helping plan your trip. Some of you may recognize the picture of my daughter Alex in front of Maison Steiger from the dedication page of my book.Although I have not been there, Michel Chaudun comes highly recommended. You probably also want to think about which store to go to if a company has more than one. For example, you could go to the La Maison du Chocolat store on the Rue Fauborg St Honore because it's close to Cluizel, JP Hevin, and Angelina. However, the main LMdC store is on the Boulevard Madeleine off the Place Madeleine, near Fauchon, Hediard, and Marquie de Sevigny. Rough, I know, having to make such difficult choices!Finally - Seby are you sure you have the address for A l'Etoile d'Or correct? When I visited them they were at 30, rue Fontaine near the Place Blanche metro stop. Also, so much of the store is about Ms Acabo that it's hard to believe that there could be two locations.

Paris

Posted in: Travels & Adventures

Hi Greger,Clay Gordon had also mentioned that he had delicious hot chocolate at l'Etoile d'or. It has two locations: 9 rue Aligre or 94, Avenue Philippe Auguste.Also go to Angelina for a hot chocolate although it may be a bit touristy.

Paris

Posted in: Travels & Adventures

Hi Greger,Paris, love it... One more to add to your list: Patchi Le Chocolat, 72, Avenue Victor Hugo.Have a great time!Souheila

Paris

Posted in: Travels & Adventures

Most welcome. What I also did when I was in Paris was just to walk and look at the stores and found so many small chocolatiers on the way and I went into as many as I could and just bought a piece or two of chocolate to savor.I hope you have an excellent time eating your way through Paris!

Paris

Posted in: Travels & Adventures

Thanks for the advice Seby Singh

Paris

Posted in: Travels & Adventures

The macarons at Pierre Herme are worth just a trip to Paris. Have as many as you can.Chocolate stores:Christian Constant at 37, rue AssasPatrick Roger at 108, blvd St. GermainLa Maison du Chocolat at 225, rue du Faubourg St. HonoreMichael Chaudun at 149 Rue de l'UniversiteJosephine Vannier at 4, rue du Pas de la MuleMichel Cluizel at 201, rue St. Honore

Paris

Posted in: Travels & Adventures

I am going to Paris and I would like to know if someone could recomend some good shops where I can buy choclate. Has someone tasted the cookies from Piere Hermes?Best regards,Greger
updated by @Greger N: 04/17/15 00:54:05

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

I will try to freeze them next time. Thanks for the tip.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Jennifer:

I know several people who use the mold. Part of their success (they say) is in getting things cold enough. You can't let these sit out at room temperature. They refrigerate and/or freeze before removing the centers.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

I have this mold and I have not been successful at making ganache centers. The centers stick inside and won't release properly. I was wondering if anyone had any suggestion on what I'm doing wrong or how to do it properly. Thanks so much!!

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar, both ganaches are great tasting. The butter ganache is a little trickier to make, as I found out when making a third batch. The butter had cooled too much, and the ganache started to separate - but I was able to save it. I never have a problem when making a classic cream ganache. Best, Catherine

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

It definitely helps. Thanks!!

If you buy the guitar later down the road, would you switch back to the regular cream ganache, as this one might be easier to cut because it is not as firm as the butter one?

What flavour do you prefer, the butter or the cream ganache?

Regards,

Omar

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Filling the molds is the easiest thing. I pipe the ganache with a disposable bag as soon as it is ready, it is in the mid 80s by then. I did a passion fruit honey ganache where one uses tempered melted milk chocolate. Because it crystallizes quickly you don't want to delay. I then use an offset spatula to ensure the ganache fills all the space.

I decided to try these molds as a substitute for hand cutting slabs into little squares, as an amateur I really don't want to spring for a guitar. I am happy with the results. The ganache is firm but very smooth and has great mouth feel.

I use a simple Foodsaver vacuum with its little plastic bags (bought it at Costco). I place the chocolates in small cardboard boxes on top of food safe pads. I use the Greweling technique of placing the vacuumed boxes first in the fridge for 24 hours, then in the freezer and same timing/steps on return trip, and opening the vacuum after 1/2 day at room temps, with no bloom problem.

Hope that helps! Best, Catherine

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Catherine,

Thanks a lot for your feedback. Do you find filling the silicone molds with the butter ganache hard? Isn't too thick? What is the temperature of the butter ganache when you fill the molds?

What type of machine do you use to vacuum pack your truffles? Chamber vacuum?

Thanks,

Omar

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Omar, I realize this discussion is several months old, but I got the silicone molds (12g, 88 cavities) from Chef Rubber. After trying a regular ganache and having to freeze it to unmold properly, I decided to work with a butter ganache instead. It crystallizes fast (under 30 minutes) and there is no need to freeze the mold. It unmolds easily at room temperature. There is no need to spray anything to help the unmolding either, it detaches easily from the walls of the mold. Not having to freeze the mold is good because I like to dip the centers/add a transfer; and then vacuum pack them, refrigerate and then freeze till I need them. I am hesitant to freeze anything twice, so this works better for me.

I had never done a butter ganache before and found good recipes in the Greweling book, chapter six. Hope this helps! Catherine

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Our truffle centers arefirm (refrigerated). If they are soft, then they tend to stick to the scoop. The scoop also has a scraper, which, when you click it, runs the scraper around the inside of the scoop thereby releasing the scooped truffle center.

If your centers are very soft or warm when scooping, tap the scoop in cornstarch between centers. Just be sure to tap the cornstarch out after, or you'll get too much on the truffle center. This works great for very soft centers, and only adds about 2 seconds per truffle.

It's really that easy: just scoop, scoop, click. Roughly10 seconds per scooped center will get you 360 centers per hour- more than double what you are doing now. Honestly, if it's taking you longer than 6-7 seconds to simply drag a small scoop through some cold ganache, you need to evaluate either the recipe, the temperature of the ganache, or the person who's (not) performing the work.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Brad,

I'm curious as to how you get that kind of speed. We are a small chocolate shop and use what seems to be roughly the same technique, but I can only scoop and roll roughly 150 per hour. Any tips? Also what consistency is your truffle centre.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Omar,

the whole operation is simple: first fill the mold with you ganache, let set in fridge.

de-mold and then coat with tempered chocolate either by hand or by machine..

that's the easy way. it can get pretty funky as you can create combinations: E.g. fill the bottom press an hazelnut (or anything, let your creativity do the work) then put the top part and complete the filling.

Or fill the bottom part with let's say coffee ganache, let set. put the top part of the mold, fill with cream ganache. set/de-mold/coat with chocolate and you will have a de-constructed cappucino truffle! (if you make millions of $$$ on this recipe don't forget about me!!!)

Those in the pics are made with chocoflex...

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Nino,

Thanks for the info. I have also read that with this mold users don't need to pre-coat the truffles. Do you pre-coat your truffles before the final enrobbing or can this step be avoided?

Thanks,

Omar

updated by @chocochoco: 09/09/15 03:18:49

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

I still haven't tried this mold yet, but I did find a smaller silicone chocolate mold at a local store this year - one of the Silkomart line, seen here - http://www.thebakerskitchen.net/Cubo-silicone-candy-mold.aspx

My preference is to use the mold to make a chocolate shell, then fill it with a warm ganache and let it set. I have generally used poly molds for this, and I thought the silicon worked better than I expected. The sides and angles were much smoother and crisper than I expected. Fewer imperfections than the poly molds, although I only made a few batches with the silicone. The silicone require freezing even more than the poly to pop the truffles out, but that might have been because of the deep cube shape (only one available in the store at the time).

Don't know how similar Silkomart is to the Chocoflex, but the Chocoflex still seems to hold the promise of a 3-d shell (eliminating the need for a second shell-covering step, which adds time.

updated by @Chris2: 01/19/15 07:42:11

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

The molds you are referring to are flexible silicon. The idea is not to roll them into perfect spheres. Instead they're closer to a demi-sphere mold shape.

They are used by piping the molds full, letting the center crystallize, then freezing the entire thing, mold and centers. Once frozen, you remove the centers and box them. This way it doesn't matter if they get scuffed because they are going to be enrobed later. When you need them, you remove them from the freezer, let them thaw, and enrobe.

This is presented as an alternative to freezing finished product. In this regard they're pretty attractive in certain production situations where high volume is needed in a short period of time.

:: Clay

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

16 grams is pretty big! Once it's dipped in chocolate and rolled ina coating you're going to have a truffle the size of a golf ball.

Right now, we've standardized on a 12 gram truffle center, and when dipped and coated is significantly larger than those of our peers.

I've never tried the molds you mention, but when I look at the link, it shows the mold as having a flat bottom, and not being round like the Chocoflex. this means that a person will still have to roll it round by hand. If that's the case, the mold won't be effective for round truffles, in my opinion.

Cheers.

Brad

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Omar,

when i bought them, i asked Pavoni to send me some recipes, and they did send 3 or 4.

Usually i let them set at fridge temperature, freezing is risky due to condensatio, but possible

A guide on how to adjust the recipes would be great, but unfortunately you will have to do a bit of testing on your own..

Cheers

Nino

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Antonio,

Do you have to freeze the truffles in the mold or just let them set before demolding?

Does the mold include or come with a ganache truffle recipe that would work or a guide on how to adjust it?

Thanks,

Omar

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi All!I have been using those chocoflex for a couple of years, bought them in Italy after Stefano Laghi (Master Chocolatier, developer of chocoflex) was talking about during a sugar workshop.Is a very quick method to prepare 100's of truffles all the same size (important if you want to sell by piece..), you just need to play around with recipes as the classic 2/1 ganache won't work. i've started from the recipe that Maestro Laghi gives and then play around trying to keep the fat/chocolate content in balance.I find that the truffle are a good size (at least for my market) considering that the weight is ca 10gr.+ 2/4gr. for the coating.would i buy more? yesShould Pavoni sell them a bit cheaper? definitely YES!!

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Brad,

Thanks for your reply. As you said, the Chocoflex mold seems to be a bit small for ganache truffle. What do you think about this silicone truffle mold from Chef Rubber? The cavities are bigger (16gr/0.6oz). Link follows:

http://www.shopchefrubber.com/product.php?productid=14869&cat=1440&page=1

Do you think this type of mold would stream/speed up your ganache truffle production?

Thanks a lot,

Omar

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

We ordered 5 to start with, and just ordered another 5. We don't use them for our ganache truffle centers, because I find the spheres a bit small. We do however use them for other purposes, such as creme caramel truffle centers, where the caramel is very soft, and requires refrigeration to harden to the point where it can be dipped.

In all honesty, I've found that the average $10 per hour employee when given a scale, can accurately hand scoop and rollabout 240 truffles per hour - more or less negating the need to use the molds.

Conversely, the advantage of the molds is that the centers are almost perfectly round. (there's usually a little rib around the middle, and also a dip at the top where the mold is filled.)

Hope that helps.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hello,

I would appreciate if some of you kindly share your experience with the Chocoflex spherical truffle mold.

Is it worth buying it? Does really stream/speed up your truffle production?

Do you have to freeze the truffles before demolding?

How the mold compares to this one from Chef Rubber? Link follows:

http://www.shopchefrubber.com/product.php?productid=14870&cat=1...

Thanks,

Omar

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hello Clay,

Have you used this mold for ganache truffles? Is it worth?

Thanks.

Cool Tool: Chocoflex Spherical Truffle Mold

Posted in: Geek Gear - Cool Tools (Read-Only)

Hello Andy,

Are you still using this mold? Has really helped you streaming/speeding up the truffle production?

Did you have to adjust your ganache recipe or did you keep using the same one?

Thanks!