Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
Thanks Matt! Wonderful!
Forum Activity for @Wendy Buckner
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
Wendy,Amedei's Porcelana shows you have a very delicate and sensitive palate. It is an incredibly nuanced and complex bar, but I feel is often wasted on the un-initiated as they over look the nuances, mistaking it for bland.The most important thing to know about pairing wine and chocolate is that the tannic structure of wines is going to boost the bitter flavors in the chocolate to the forefront. This negates the hard work of the farmer who choose to grow a higher grade bean (such as Porcelana) which almost always display less bitterness. This boosting of bitterness overwhelms any interesting flavors which were in the chocolate. Therefore with dark chocolate it is of the utmost importance to avoid tannins (wood and grape based). This phenolic material will ruin your chocolate. Choose sweeter wines which are not astringent and with little to no oak. Dessert wines are almost always better with dark chocolate.Hope this helps.Best,Matt
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
Hey Matt! Thanks! My favorite chocolate for the time being is Amedei's Porcelana 70% Dark...I'd love a few tips. Thank you!
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
I won Best Food & Wine Educator in Utah for our classes. All our intro classes revolve around educating people about basic cacao beans, and terrior. Tell me your favorite chocolate and I can tell you if this approach is worth taking.
Suggestions for wedding chocolate tastings??
Posted in: Tasting Notes
We are hoping to start having tastings for bridal parties to help generate more wedding favor sales. Does anyone have any experience doing this and have any suggestions you are willing to share? Thanks!
updated by @Wendy Buckner: 05/05/15 20:16:49
Amano releases CHUAO!!!
Posted in: News & New Product Press (Read-Only)
I tried it too and after the dark 'Ocumare' in the past this is my new favorite. A great chocolate and Congratulations Art!Gerhard
Amano releases CHUAO!!!
Posted in: News & New Product Press (Read-Only)
The only way I can describe this bar in 140 characters of less (oh wait!--I'm not on Twitter!!!) is BLISS. Thank you, Matt, for consistently bringing us the very best of the best!
Amano releases CHUAO!!!
Posted in: News & New Product Press (Read-Only)
I just had the honor of being the first to put the first American bar made with the legendary Chuao beans on my shelf.
I am so excited to go out on the floor and engage our customers about this new bar, but I wanted to quickly let the members of TCL know that they should contact Amano immediately to get in on this bar which is certain to make waves.
I can't wait to see how this will play in the chocolate world!
Thanks,
Matt Caputo
updated by @Matt Caputo: 12/13/24 12:16:07
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
I would love to try it and possibly sell it if you would be kind enough to send samples. Also, if you want to provide enough samples for approximately 15 people (100g is usually enough), we would love to give you a full unbiased and confidential review at our next Chocolate Society meeting. Others such as Amano have found it invaluable to get this "no holds barred" feedback from a highly educated group.Thanks,Matt
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Hi David,You can adjust what email notifications TCL sends you by clicking on settings at the top right hand of the page and then clicking email.Ben http://www.potomacchocolate.com
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Hi Matt,Yes, I do make chocolate. Small-batch from the bean. I started back in '07 and have a little factory outside of Asheville, NC.Davidsidenote: Anyone know how I can receive replies etc. from discussions like this via email?
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Thanks Matt! That sounds great! We'd love any feedback and help we can get.-Ben
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Thanks David. Do you make chocolate?
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Ben,Thanks so much for taking the time to let me know that the chocolate love seeds I have been sending out over the last four years have taken such firm root on the other side of the country. I cannot tell you how heart warming this is for me.In addition to our classes, I am also a member (not the founder) of a group called The Chocolate Society and we would love to help and support your budding business. While your chocolate is being developed we would be glad to give you honest no holds barred feedback and when you launch we can help you find a surprisingly large market for your chocolate in and around Utah. In addition to retailing chocolate another member imports and distributes it. Please keep us up to date and best wishes.Sincerely,Matt Caputo www.caputosdeli.com
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Hi Matt,Definitely an interesting article. And I can speak to the efficacy of educating consumers as a way of building the market for fine chocolate, as I'm a beneficiary of one of your classes. My brother Brett and his wife Angela attended one of your classes last year and fell in love with chocolate. When they came home to Virginia for Christmas, they brought some chocolate and held a tasting (complete with history and tasting technique) for the family, converting almost all of us (my dad is still a holdout) to the joys of fine chocolate.I became particularly interested in it and started trying new bars and reading everything I could find on chocolate, it's history and production, and how to develop my palette. My wife and I also started holding tastings for some of our friends, one of whom suggested that we should try making it.That has spiraled into us launching a very small chocolate-making company. We're still very much in our infancy (embryonic may actually be a better description), but have a plan for developing our first bar and are hoping to get started soon.That one class has converted about 25 people that I know of, and helped spawn a new company. So, thanks--you're the top of my chocolate pyramid
Thanks,Benp.s. if anyone wants to check out our new company, it's called Potomac Chocolate Co. and we've got a site and a facebook page. Like I said, we're very much in our infancy (haven't actually started making chocolate yet), but we launched the company and sites because we wanted to bring other people in to the chocolate fold and follow our progress: http://www.potomacchocolate.com http://www.facebook.com/PotomacChocolate
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Very nice! I think education is the key. I've said for a long time that chocolate is over-simplified in this country. As we all know here on the chocolate life, it's the most complex and fascinating food on the planet. You've created a great experience for your customers to convey that. Hat's off!
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Matt -Thanks for sharing this. I am interested in what others think.:: Clay
Caputo's Chocolate Program featured in Specialty Food Magazine
Posted in: News & New Product Press (Read-Only)
Hello,
Article
I thought some of you retailers and producers out there might be interested in this highly relevant article on creating a vibrant retail chocolate program. I would be interested to know if anyone has thoughts on this.
Hopefully, articles like this can't hurt smaller producers and retailers to take a bigger slice of pie from the big guys.
Thanks,
Matt
updated by @Matt Caputo: 12/13/24 12:16:07
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
I got a small can with red powder (food coloring) wich I added to the butter. I cant be more specific.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Hilmir - not sure what you are referring to when you say you added "powdered coloring" so I can only tell you what we do and hope that it helps you out.Because spraying the moulds uses just a little amount of cocoa butter and chocolate we use our small temperer - I believe it's a 1.5 lb one - and somewhat automated - you hit the buttons when it tells you to basically. I think, but can't say for sure that the cocoa butter/chocolate mix is around 89-92 degrees F when we spray it.As for how it would go for you - I would just try it and see what happens - best way to find out since there are soooo many factors that could come into play.Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
How much is the temperature of the cocobutter blend when its ready to be used.Also Ive been experimenting, I heated some cocobutter until it reached 30c and added some powdered coloring and mixed. It crstalized after few minutes and I even tried to paint chocolate piece I had and it looked grate and the colorbutter crystalised on the piece. How would it go if I would use this colored butter of mine and paint the molds before filling. Would the pieces come out of the mold.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Hilmir -When we do that light spray, we temper the cocoa butter and the chocolate at the same time.As for the freezing, we have not done that so can't really answer with any confidence on that subject.
Hope that helps!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Im a total noob here when it comes to airbrushing. This question has been on my mind for some time. How would you go by when tempering 60/40, do you temper the chocolate before adding the cocobutter or do you temper it after adding the butter to melted chocolate. What is the methood you use.Also, Ive heard people talking about freezing the mixture after tempering to get a matt velvet look, is it simply put in the freezer or a fridge and for how long.Hilmir
updated by @Hilmir Kolbeins: 06/17/15 11:16:09
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Yup, with an airbrush.
Not sure of the exact ratio though - probably something like 60/40. It's a very light coating though.
updated by @Lindsay Truffler: 01/23/15 20:10:56
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
thanks. When you say "coat" you mean with an airbrush? DO you spray a 60/40 coat?thanks for being so quick!!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
The chocolates above were done with kind of a 'splatter' - brush was held above the mold and then just tapped to get the effect seen.I would think what you're saying should work - worth a try anyway! We usually coat the mold first with a thin layer of cocoa butter/chocolate to get a nice shine. Got that from someone out here actually!
BC
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
hidid you paint the coating on? I was wondering about painting or brushing a coating of thinned chocolate 60% choc/40cb. Of course, tempered and for extra shine. This should work,shouldn't it. I usually just use reg valrhona couverture but thought to try this.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Finally - pic is a little blurry but we nailed it down with the help of you guys out here and we're back on track!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Well, it looks like MOST of the issue is resolved - we really think it was a case of overcrystallization - things are popping out again.
Thanks for your help everyone, we really appreciate it!Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Robyn - thanks for taking the time to reply. We're going to hit it hard again this week and really nail this stuff down. I think that we should be good by the weekend. In theory anyway.
Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
I've had some of the same problems, mostly with my red colors (which I've heard happens a lot.)Yesterday I tried a few things differently. El Rey says to bring the dark chocolate only to 108. My Rev Delta machine is preset at the temp as well. I've always felt that was too low. When I use to hand temper large amounts of El Rey, I always brought it up to at least 115. So, I reset the machine to melt to 115, and the temper was much better. Set extremely fast, and had great shine. I also heated my cocoa butters higher than I normally have (sorry, didn't check the temp), and had much better luck with airbrushing. I haven't gotten to the molds with the red yet, but they are already releasing, so I hope there won't be as many duds this time. It's weird, some molds released perfectly, and some had duds here and there. Most of those had only a small spot that stuck, so that is still frustrating.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Sarah - that's a good idea about putting the can in warm water. We normally use a compressor but found out that the "elephant" just isn't cutting it. We need to get a better compressor that will put out the type of pressure you get from a can! We used a can once, just because it came with the Badger but we didn't really like all the moisture that was around it...loved the pressure though.My wife (aka Lindsay Truffler) worked tonight and we got a much better outcome than we have lately that's for sure. We had someone take the chocolate (dark) to 115 and it was held there for a few hours just because she wasn't out of work yet...when she went over she finished the temper and the cocoa butter responded much better - the molds were 98% clean. Further testing on Sunday!Thank you all for your help, we really appreciate it!Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
HI Brian, I know how frustrating all this can be one day its working fine and the next it's not. .... One thing I would like to mention that if you are using the badger gun with compressed air that you should start by using the cocoa butter a little warmer as it quickly cools down while spraying. I also put the compressed air in a jar of warm water to keep the can from freezing. If its spitting any moisture out from around the gun this could cause a real problem. Best of luck too you!
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for that information Melanie - very nice of you to take the time to reply. Our cocoa butter was around 90 degrees F - we're going to go back tonight and work it out! Will post again tomorrow.
Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Brian,I do tons of (sucessful) cocoa butter in the tropics so am working at about 72 degrees.I would prefer it cooler but use shared space and it doesn't get any cooler in summer. I work in centigrade so you will need to convert. You did not mention what temp the cocoa butter is when you are using it. Coacoa butter can appear tempered at 29C but will flake at that temp. I found it needs to be at 30.5 C to come out perfect. When you run it thru a air gun it cools it so maybe start at 31C.I let it dry at room temp or put in my 65 F wine cooler.I leave it for about an hour, then let come slightly back to room temp.I have an automatic tempering machine so the chocolate is perfectly crystallized. It goes in at 31.1C. I let it set up at room temp, then put it back in my wine cooler at 65 F for about 1/2 hr. I then fill and let set overnight, cap, let sit in the wine cooler a couple hrs and tap out.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
We did some reading last night and we ARE now thinking that the chocolate might be over crystallized. This is all a new problem - we went for literally weeks with everything coming out perfectly so I'm sure it's something that we're doing. Hoping by the weekend that things will get back to normal!Thanks for your input - I'll update again as we go along just in case it can help someone else!Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
I sure don't have all the answers, and I have had similar issues, but not as severe as yours:-). One thing I tried was letting the shell sit overnight before filling. I also put the shells in the fridge until I could see that they were releasing from the mold. I will still have one or two impressions out of 8 trays stick on occasion, but not nearly as much as before. I use Chef Rubber jewel all the time and have not had a problem. I do get my cocoa butter much warmer than you. I don't test it, just put it in the micro until it is melted and flowing good. I use a badger or Harbor Freight version of the Badger. I also like to run the chocolate a little warmer than for dipping. In re-reading Norman Love, he cautions against over crystallizing. Could that be happening? As you "reusuing" the chocolate that you tap out for the next mold? When you find the answer to the problem, please let us know.
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Well, no luck today - we went back and tried several things including prespraying the molds with a 60/40 mix of cocoa butter to chocolate (very light coat), and also picked up a Badger gun with a can of compressed air (is that stuff safe to use? I mean it seems like it wouldn't be... - we were just making chocolate for photos so we used it).We heated the cocoa butter to around 90 degrees F before spraying and things came out BAD...I mean BAD. The cocoa butter is sticking to the mold, and if it DOES come out - it's got zero shine. The chocolate itself has shine however when we just do a mold of that. Temper seems to be fine. Really quite baffled - is it possible for cocoa butter to go bad? We have Chef Rubber Jewel Collection mostly that we use and I'm wondering if when the A/C went out and the store got hot and humid if it fried it out?Can anyone offer any assistance?Thank you so much for taking the time to read and help if you can!Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you Lana!It sounds like the answers are there but I guess I'm not really sure what Norman meant about finding the right temperature...how would one go about that? We don't wash our molds, and we don't refrigerate them after spraying so those two things were in line with his suggestions.I'm just confused I guess on how one would go about finding the proper temps for the molds, the individual colors, etc - should we be heating things up? Cooling them down?I thought it was interesting that he said he wasn't a fan of the organic cocoa butter - we tried those as well initially and had all sorts of problems with them.Thanks again - that article really did help. We're actually going to pick up a couple of Badger air guns today!Brian
Cocoa Butter Problem
Posted in: Tech Help, Tips, Tricks, Techniques
Are you using polycarbonate moulds?