Theobromine: source for?
Posted in: Classifieds ARCHIVE
No.
Forum Activity for @Sebastian
Theobromine: source for?
Posted in: Classifieds ARCHIVE
Me too! what can you do with?
a "RED-theobromine-BULL"
anti-depressant nasal spray?
anti oxidant body oils?
what else.... with 200 kg of shell per month it could be intersting....
Extraction: boil in water and then boil the water down? would it "kill" the theobromine?
Theobromine: source for?
Posted in: Classifieds ARCHIVE
Callebaut was trying to commercialize something akin to this a few years ago, but it was never commercially available and it's terribly expensive (it's callebaut, after all...). I've not seen it anywhere else. If you're handy, average theobromine in shells is 2%, you can do a water extraction followed by a crystallization and produce it yourself.
Theobromine: source for?
Posted in: Classifieds ARCHIVE
Hi everyone. I'm new to The Chocolate Life so I hope I'm doing this correctly!
I'm looking for a source of theobromine that's extracted/removed from cocoa beans, i.e. not synthesized.
Does anyone know a good source for this ingredient?
Barb
updated by @Barb Stuckey: 04/07/25 13:00:14
World record chocolate performance
Posted in: News & New Product Press (Read-Only)
Hey everybody,
Congratulations to Richard Foley and his Qzina team in Irvine, CA for their world record performance! This is a pretty cool sculpture created by his chocolate team, a tribute to the Mayans. Check out the photos as they are pretty impressive. I hope to get down there for a visit and have a look.
Sincerely,
Jeffray D. Gardner
Marsatta Fancy Chocolates
updated by @Jeffray D. Gardner: 12/13/24 12:16:07
I NEED HELP!
Posted in: Allow Me to Introduce Myself
I have insight into question 2:
A normal cream/butter/chocolate ganache will last a maximum of ~3 weeks unrefrigerated. With the addition of invert sugar you can prolong that to ~6 weeks. Any longer than that and you need to start using preservatives (sodium benzoate et al) or alcohol. Alcohol introduces a whole new regulatory quagmire.
Here's a basic dark ganache for slabbing:
720 grams dark (60-70% cacao) chocolate, melted
580 grams cream, boiling or close to it
105 grams invert sugar
155 grams pasteurized butter at room temp
Hope this helps.
I NEED HELP!
Posted in: Allow Me to Introduce Myself
to balance the sugars and to avoid drying etc you would need to use also inverted sugar, sorbitol and glucose. but the recipes are very different so to understand you need to get into it and know the function of those ingredients and their characteristics.
cheers.
rene
I NEED HELP!
Posted in: Allow Me to Introduce Myself
yes I certainly boil the cream (200 ml of heavy cream,50 g of butter and then i add the chocolate).
But this ganache is not creamy at all as you can see its more chocolate based that cream and butter based. How long do you think this would last in the filled and sealed chocolate? is there any advice you have on a different ganache that has a longer shelf life and at the same time has more shelf life.
thanx.
I NEED HELP!
Posted in: Allow Me to Introduce Myself
i hope you do boil the cream but with just a cream and butter i would risk only 2 maybe 3 weeks 
I NEED HELP!
Posted in: Allow Me to Introduce Myself
In Peter Grewling's book he writes about the possibility of freezing chocolate bon bons. That is a possibility that is worth exploring. Good luck!
I NEED HELP!
Posted in: Allow Me to Introduce Myself
Thank you so very much!!!! all the info was so helpful...I will look up those books and buy them....
Really thanx for the advice.
Havea great day,
Christine.
I NEED HELP!
Posted in: Allow Me to Introduce Myself
Christine,
I'm not an expert on molded chocolates but I hope I can be of assistance:
1. I believe that Godiva doesn't manufacture its own chocolate, they probably buy it from Callebaut, but others can confirm. Finding a similar or better brand of chocolate shouldn't be hard at all. Try getting several brands from a specialized online store like Chocosphere.com and see what works best.
2. The ganache shelf life depends on the amount of cream and the storage conditions. I would strongly suggest getting yourself a copy, or finding in a library the books by Jean Pierre Wybauw ( v1 ) ( v2 - ganache) ( v3 - extending shelf life) as well as Chocolates and Confections by Peter Grewling. All are very good books, well worth the money. They explain the concepts of water activity (Aw) in confections and how to increase shelf life by the addition of glucose, butter. They have great recipes but different styles. In my opinion the Peter Grewling book is easier to understand, better organized and better value for the money.
Good luck!
Felipe
[Editor notes: added links to books]
I NEED HELP!
Posted in: Allow Me to Introduce Myself
Hello everyone!!!
I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.
Here is the list of questions:
1. Is there a specific brand of chocolate for tempering that taste similar to godiva style chocolate that you recommend?
2. The garnache that Im making is made of chocolate,cream and butter and this is my filling for my molded chocolates, ofcourse I add all the ingredients to make the different flavours that we offer. The question is how long do you guys think the garnache lasts if not in refrigeration. The reason I ask this is because I do not own a chocolate boutique yet, so my chocolae boxes will be in different stands at different selling points. Its the shelf life Im concerned of, since the garnache is made of cream and butter, they can get easily ruined. thoughts and advice on that? Do you have a specific recipe of garnache that has a long shelf life? I heared that the more creamy it is the less shelf life it has, since it contains a lot of creme...I was hoping to find a recipe that is creamy enough and still have long shelf life since it will not be in a refrigerated area.
so sorry for the details, but im really hoping to get some advice on all of this..any aditional info you think is usedful to me please dont hesitate to let me know.
thanx.
updated by @Christine de Massis: 04/15/15 04:58:14
Tempering machine
Posted in: Opinion
Pleasure!
i have been very happy with them, hope you will too! My employees are begging me to get another one! As business owner and chocolate maker, i have less stress knowing that anytime during the day for any reason i always have perfectly tempered chocolate, it makes every one happy to produce and efficiency was better than what i could ever expect!
Cheers!
Nino
Tempering machine
Posted in: Opinion
Well thank you a lot !! I just want to make some few more revision about the FBM either the 25 kg or the 12 chocollab and I think iam going for it !! I just want to see if they have a dealer here in Lebanon and few shipping details !! Thank you again
Tempering machine
Posted in: Opinion
Hi,
the beauty of this forum is exactly this: helping each other in many ways!
The chocolab is their latest creation, Fbm i think made it for multifunctional small/medium businesses and you could have all in one spot. i don't believe you could find it used as it just came in to the market.
I have a Unica 25kg with pneumatic depositor and i'm in the process to get another one with enrober (12 or 25kg depending on budget)
The best part of FBM machine is that they are easy to maintain an repair: we had once an issue with cooling (too fast) and i did use just a screw driver and the help on the phone by their technician (i live in South Africa), my local engineer loves the machine because if something brakes is easy to find spare parts even here in SA. I guess only the computer board must come from FBM directly for obvious reason..
If i would be in Italy/france/Spain area i would maybe buy second hand, but if you can afford it, buy it new.
Comparison with Selmi: i did work with some of the Selmi machines and they are also good, maybe sexier looking but they cost much much more, if they break is gonna hurt you... and i had a very bad experience with customer service, i still haven't received a quote after 2 years of asking..
Best of luck!
Tempering machine
Posted in: Opinion
First of all thank you for your reply , I really likes the chocollab from FML since it come with the enrobing and vibrator etc so I think a 12 kg for now is perfect solution incase I grew I can get another 12 or 25 kg , we mainly concentrate on one color so your advice is perfectly suitable , do u think I can find used ?! Or u advice me to go to a new one .. Did u face any problem with the fmb that's worth mentioning ?! And in comparison to the selmi plus do u think I should go with the FMB option ?b
Tempering machine
Posted in: Opinion
Hi MAhmoud,
for 200kg a day, you could easily start with an FBM continuos tempering machine of 12 kg, but for personal experience i suggest to buy a slightly over-sized machine, just in case you grow fast!.
Of course you should also consider your production, meaning: if you produce only 1 "color" then buy a 25kg machine, but if you temper 2 or more color you should then maybe buy 2 smaller solution (i think is called compatta or something).
Depend on your budget you may opt for a big (25 kg Unica, like the one i have) and 1 small (12kg)
Also, buy it with the dedicated enrobing belt, you can always develop some products to coat!
If you let us (the forum) have more info on what you produce we might come up with more solutions.
BTW, i don't work for FBM, i'm just a big fan thanks to the great experience with it....
Tempering machine
Posted in: Opinion
I'am a new factory located in lebanon , we still use the traditional/classical way for tempering chocolate ,but meantime iam considering upgrading ,so iam looking to buy a tempering machine (used or brand new ) any advices or options ?! iam aiming to produce around 200kg per day
Your help is mostly appreciated
Mahmoud batakji
updated by @Mahmoud batakji: 05/03/15 10:09:43
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
Brad,
I'm surprised the FDA doesn't control the chocolate licquor labels more closely.
Anyway, I did the test today. Took a Lindt Excellence 70% and compared it with two of our own chocolate bars: an Esmeraldas and Piura blend as well as a peruvian Tumbes 65%). We used a Nacional de Chocolates - Santander 70% as a 'control' bar.
You are completely right, the Lindt bar is a complete disaster. It was shocking. Ranked the lowest among the tasting group.
It is clearly sandy/dirt tasting, with astringency being very present. I can't believe a brand name can deceive our memories. I hadn't tasted the bar in a year. The Nacional de Chocolates - Santander bar didn't do much better, with a chocolatey flavor but too bitter, edgy and with a slight artificial flavor, probably from poor cacao butter or artificial vanilla.
Our own bars did better. The slightly overroasted blend of Piura and Esmeraldas ranked below my very own favorite Tumbes, Peru bar, whose citric notes are on the top of my list.
With the Lindt example, I wouldn't feel bad giving away a few sub-par bars I have lying around; if only we could can get a Fifth Avenue location, it would be perfect.
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
I have an excellent sourcewho has assured me that cocoa powder is in fact added to the Lindt Excellence bars at the end of the refining period, to increase the intensity of the dark chocolate flavour.
With regard to your question about whether or not they need to disclose this, the answer according to the FDA is "No".
Here is an exerpt directly from the FDA's website:
| Sec. 163.111 Chocolate liquor. |
(a)Description. (1) Chocolate liquor is the solid or semiplastic food prepared by finely grinding cacao nibs. The fat content of the food may be adjusted by adding one or more of the optional ingredients specified in paragraph (b)(1) of this section to the cacao nibs. Chocolate liquor contains not less than 50 percent nor more than 60 percent by weight of cacao fat as determined by the method prescribed in 163.5(b). (2) Optional alkali ingredients specified in paragraph (b)(2) of this section may be used as such in the preparation of chocolate liquor under the conditions and limitations specified in 163.110(b)(1). (3) Optional neutralizing agents specified in paragraph (b)(3) of this section may be used as such in the preparation of the chocolate liquor under the conditions and limitations specified in 163.110(b)(2). (4) Chocolate liquor may be spiced, flavored, or seasoned with one or more of the ingredients listed in paragraphs (b)(4), (b)(5), and (b)(6) of this section. (b)Optional ingredients. The following safe and suitable ingredients may be used: (1) Cacao fat and cocoas (breakfast cocoa, cocoa, or lowfat cocoa); (2) Alkali ingredients. Ammonium, potassium, or sodium bicarbonate, carbonate, or hydroxide, or magnesium carbonate or oxide, added as such, or in aqueous solution; (3) Neutralizing agents. Phosphoric acid, citric acid, andL -tartaric acid, added as such, or in aqueous solution; (4) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted cereal extract, and other seasonings that do not either singly or in combination impart a flavor that imitates the flavor of chocolate, milk, or butter; (5) Butter or milkfat; or (6) Salt. Breakfast Cocoa is defined as:
There you have it. Any manufacturer can add cocoa powder to the cocoa mass, and simply call the lot of it "cocoa mass", or in Lindt's case "chocolate". Kind of deceiving, isn't it? |
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
Brad, when you say 'The cocoa powder they include adds astringency and grittiness', does that mean additional cocoa powder is added to the Lindt 70% excellence bars? The ingredient lists claims only chocolate and another bar I've seen mentions cocoa mass only.
http://www.lindtusa.com/common/images/products/nutritional/392825new_nutr.pdf
I can't say that I'd throw the bar away or even refuse it if it was free. What I like best of the Lindt bars is that they are slim, like Valrhona's. I've struggled trying to fing slim molds (about 5mm thick) in several of the mold manufacturers. I heard it was because of bars easily breaking with slimmer molds being hand-moulded.
Regards,
Felipe
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
Thanks Brad... I haven't thought about this comparison...
Here in South Africa, Lindt is THE CHOCOLATE..... let's see what will happen next chocolate testing room!
What i find a bit "annoying" is that major company are now trying to "sell" the artisan feeling we (the real Artisan) give to our shops and clients.
Cheers
Nino
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
well said brad
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
Aha! Lindt finally got it right and has started giving away their "Excellence" bars! It's about time they realized it's not worthy to sell to people. 3 nights a week we use it as a comparison to what we make (after all, it's what most peoplehere in North America associate with "quality") and 3 nights a week I watch people spit it backout.
For those of you out there making your own chocolate, Lindt 70% excellence is a great baseline to use to compare. The cocoa powder they include adds astringency and grittiness, and the chocolate has a very nice "burned rubber" finish indicative of significantly over roasting their beans. (They call it a dark roast. I call it burnt - especially when I can create that exact flavour by burning ANY chocolate on my stove at home.)
Cheers
Brad
Lindt Opens New Flagship Store in Manhattan
Posted in: News & New Product Press (Read-Only)
Dateline May 10, 2012 (New York City)
Swiss chocolatier Lindt is celebrates the opening of its flagship Lindt Chocolate boutique in the landmark Rolex building on Fifth Avenue in New York on May 10th.
The 1,245-square foot store is now open for business and features the entire array of Lindt chocolate offerings, as well as Lindt Chocolate Advisors to educate and guide customers through the full Lindt chocolate experience. The new store represents Lindts second Fifth Avenue location, one of the companys nearly 50 retail locations, and signalss a period of growth and expansion for the companys direct to consumer business.
To celebrate the grand opening, Lindt will be offering chocolate lovers a free EXCELLENCE bar with each purchase at the new flagship store on May 10.
Address:
665 Fifth Avenue at 53rd Street
At the Rolex Building
updated by @Clay Gordon: 12/13/24 12:16:07
The Edible Ex: Chocolate With A Mission
Posted in: News & New Product Press (Read-Only)
I'd love to get feedback on my latest project on Indiegogo from all the choclate lovers out there! They are chocolate figures for anyone who has ever been in a bad relationship. Check out the videoI madeat: http://igg.me/p/101122 and help contribute (if you can) or share the site with all your friends... if 5,500 viewers each contributed $1, I will be able to reach my goal! You can also view the video on YouTube: The Edible Ex - Chocolate With A Mission Thanks for checking this out!
updated by @Steven Miu: 12/13/24 12:16:07
tempering problems
Posted in: Tech Help, Tips, Tricks, Techniques
could be contraction/releasing marks. You should leave your chocolates on the mold til they release completely
tempering problems
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Beth, how do you temper the chocolate? Manually? which are the temperatures you use?
tempering problems
Posted in: Tech Help, Tips, Tricks, Techniques
I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves.. its looks like cacao butter film. I am baffled as to what might be causing this. I wonder if its the temperature in my shop? I put all the bars on shelves to cool. I used to put them directly into the freezer and had no troubles then,but I
thought that wasn't the best for the chocolate, because of condensation, so now I let them cool at roomtemperature, whichfluctuates.
updated by @beth campbell: 04/11/25 09:27:36
Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)
Posted in: Tech Help, Tips, Tricks, Techniques
Hi, Anissa. I did my research on Amazon and based on the mixed reviews, decided to go with Chocovision Revolation X3210X - and love it. I've only made 3 lbs. of chocolate each time and they turned out beautifully. It does all the tempering work for you and the bowl is big enough to add nuts and spoon the chocolate mixture out. It also keeps everything at the right temp so you don't have to worry about any changes. Enjoy and have fun. Beth
Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)
Posted in: Tech Help, Tips, Tricks, Techniques
For small production work I am a big fan of the 6kg Mol D'art Melter. You have to temper the chocolate yourself, but it will maintain the working temperature. Also, you can make molded chocolates with it very cleanly. Good luck!
Comparison tempering machines Choco 10 (or 15) by Mafter and Chocovision Rev 1 (or 2)
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there,
I am currently looking at different tempering machines for my (rather small) production.
Anyone out there using any of the two machines mentionned in the title and willing to share advice? Or even if you've used both, a comparison of the two would be great.
Many thanks in advance,
Anissa
updated by @Anissa Talbi: 04/11/25 09:27:36
Chocolate glaze
Posted in: Tech Help, Tips, Tricks, Techniques
I have been trying to figure out how to achieve the black and white glazing on Gerard Mulot's 'Coeur Frivole'.
The white part seems to be frothed somehow,it also is too pale to be white chocolate.
Any ideas greatly appreciated. 
updated by @Tom Early: 04/11/25 09:27:36
White Chocolate
Posted in: Opinion
As with my carob chocolate post i am not a white chocolate fan but am interested in its history. Apparently it was first made by the Nestle Co in 1930. What i am interested in is why, what was the motivation, was it just a way to sell more milk powder or was it to showcase the flavour of the milk. Was the cocoa butter deodorised, was this first bar like the Askinosie bars with good quality milk powder and cocoa butter that had that cocoa aroma to it?
updated by @Tom: 04/20/15 16:55:45
Carob Chocolate
Posted in: Opinion
Is that the carob pod powder or the thickening agent made from the seeds?
Carob Chocolate
Posted in: Opinion
Carob powder is also one of the most ancient and best stabilizer for ice cream....
Carob Chocolate
Posted in: Opinion
Before the predjudice starts, do people actually know what carob is? I didnt until recently, and no i am not going to go on some hippy rant about chocolate replacement, i make chocolate from bean to bar myself and nothing could substitue. Carob, as i found out is actually a sweetener, with no real chocolate flavour, the carob pods are roasted, deseeded and ground to a flour which is high in sugar and fibre and tastes like dates or malt powder....certainly not chocolate. Coincidentally, it is my daughters favorite climbing tree down at the creek near our house, we had no idea the 10s of kilos of pods on this massive tree were, sweet and edible. I now think of them as natures muslie bars, about 50 percent sugar, high in fibre, low in fat, with 6 percent protein (which is pretty high really) and no fat and raw taste like malted dates. Excellent for little tree climbing bodies. One of the main products from carob production is a delicious syrup, which is great in milk and on ice cream.Anyway, my question is, who invented carob chocolate and why, i havent been able to find anything about it yet.
updated by @Tom: 04/20/15 12:20:04
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...
Posted in: Tech Help, Tips, Tricks, Techniques
Dear Robyn can you please let us know your white cocoa butter brand? The one that you used for the Pacifique logo. And do you use any airbrush? Best regards!