Forum Activity for @Alan McClure

Cacao Info Resources?

Posted in: Tech Help, Tips, Tricks, Techniques

Nothing like this exists that I have ever seen. Cacao/chocolate is many decades behind wine, but maybe you can start to pull one together over time. Still, I've never seen any real detailed information on terroir in different cacao-growing countries.Alan

Cacao Info Resources?

Posted in: Tech Help, Tips, Tricks, Techniques

Love this site. Love the forum. I've amassed a decent collection of texts recommended on this site and other chocolate geeks, but find that I'd like to discover more about cacao.

Specifically, maps. I'm a sucker for cartography and am wondering if there is an Atlas of sorts detailing the cacao growing regions of the world. If such a thing isn't available, what other options are there for me to take a good look at these regions -- their elevations, soil content, etc.? Such things have been easier to source in the wine world, so I'm hoping that such is the case with cacao.

Obviously, it need not be bound in a book. Online references are fine. I am looking to literally visualize these places I have yet to visit each time I taste a bar and associate terroir with appropriate factors.

Thanks in advance.

updated by @Vanessa Chang: 04/11/25 09:27:36

anyone producing easter chocolates in a nut-free environment?

Posted in: Uncategorized

Mary Jo -Are you looking for personal consumption because you (or someone you plan to gift to) is allergic? Or is there some official FCIA reason for the request? Your classifying this as news and including your FCIA affiliation makes me ask. If this were for personal consumption I would put this in the category "Where Do I Buy?"

anyone producing easter chocolates in a nut-free environment?

Posted in: Uncategorized

I often receive a variety of questions fromboth ourmembers and non-members. One consumer contacted me recently asking for companies who are producing premium Easter chocolate (solid and confections) that are not only nut-free--but produced in a nut-free environment. While I've sent an inquiry out to our members, many are heads-down working on their easter production. So, in the spirit of providing good and timely information, I thought I'd ask this community as well. Your feedback is greatly appreciated.

Thank you!
Mary Jo Stojak
executive director
Fine Chocolate Industry Association
www.FineChocolateIndustry.org

updated by @MJ Stojak: 04/09/15 12:53:43

Strange chocolate-no saturated fat?

Posted in: Opinion

okay. Thanks. Yes! nature was not meant necessarily for our pleasure-obviously!! Thanks for reminding me of that!!

Strange chocolate-no saturated fat?

Posted in: Opinion

I've come across equally perplexing questions and requests in regards to finding chocolate. Sugar-free. Gluten-free. Some answers are obvious. Some, like the one for your situation, is not."Ultra Metabolism" obviously doesn't take into account a typical fine dark chocolate bar's ingredient list that as Clay alluded to is something even Michael Pollan would approve of. And though fine chocolate as we know it are several procedural steps away from the cacao bean itself, I would argue that the beans have always done the body good to fuel long distance messengers and inspire warriors. But then again, many nuts and seeds get a bad wrap for its high fat content. People seem to forget that these things are meant to nourish another potential tree/plant and therefore requires dense -- and very pure -- energy.

Strange chocolate-no saturated fat?

Posted in: Opinion

70% cocoa solids is no problem as, technically, the solids refer both to the fat and non-fat content of the chocolate.Cocoa butter is a saturated fat - it's solid at room temp. So, no go there. You could, I suppose, use a 100% non-fat cocoa powder and some other fat - but I don't know of an unsaturated fat that is solid at room temp with some very serious processing (e.g., hydrogenation). And then, at least in the US, if you replace the cocoa butter with another fat, you can't call it chocolate.Sort of by definition, a 70% cocoa content chocolate contains about 30% sugar. You could replace the sugar with something else, of course.So, you're right. Whatever it is, it's not natural (and it's not chocolate). I will pun on Michael Pollan and call these (what ever they are) chocolate-like substances.:: Clay

Strange chocolate-no saturated fat?

Posted in: Opinion

A potential customer asked me this question:

Do you have chocolate that fulfills these requirements:

1. At least 70% cacao solids

2. A minute quantity of sugar

3. No saturated fats

After a back and forth including lengthy explanations about chocolate he came out and told me that he is reading a book called "Ultra Metabolism" in which they suggest a chocolate like this. I assume it is that Mars invention of CocoaVia or Hersheys new invention of a "healthy" bar.

Anyway it is something not "natural" .

Any ideas on what else it could be? Anyone read the book? Got curious, if not a bit flustered (to be polite)at the idea.

updated by @Ilana: 04/19/15 06:41:07

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for all of the advise everyone. Those bunnies are awesome Lana. Here is a picture of our bunny packaged.

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

they are adorable! You have done an excellent job using chocolate's natural colors to decorate-I really like them! Kids must also go crazy for them! The "cow" bunny is my fav!

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

Lana,Those are very cute!I have a bunch of the clips that hold double molds together - but I often find that the rubber bands work just as well and are a whole lot easier to get on.

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

In pic 1 the ears are not filled with chocolate. Does your ,uhmm , vibrator get the chocolate into the ears? I love the human spinning machine-I do that too with a double mold I have. Turn it around up and down, this way and that!!! Oish! Only chocolatiers of our status can really identify with all the odd things we do!! Imagine that in all different countries there are human spinning machines doing their thing!

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

I am not sure which mold you have. I have one that has a front side and a back side of a squirrel, for ex. I make them hollow and demold. What I do is use my hairdryer to heat up an area on my stainless steel table. I place the two halves on the warm area and move them around a bit. Then I "glue" them together by just lining up and holding closed for a short time. Mine come out really well...This is the only picture I have.

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

We haven't done it before. This is the first time we have used mold where you take the two sides out of the mold and than place them together.

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

how have you been doing it up until now?

I need some advise on two piece chocolate molds.

Posted in: Tech Help, Tips, Tricks, Techniques

I am trying a two piece chocolate bunny mold for the first time and need some
advice on how to put the piece together to minimize the seam.

updated by @Sweet Morsels Toffee & Chocolate: 04/11/25 09:27:36

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

I am not too fond of transfer sheets and colors and am usually in the minority when it comes to this. That being said I do a tiny bit of decoration with natural cocoa butter colors that I have from chef rubber. I believe that in the Uk homemade chocolate (I think it is called that or something similar) also has it. In my pictures there is a bar and a square bon bon using this effect. Using the natural colors of chocolate and texture can also be nice. The technique of spraying and swiping colors is cool and interesting and caused me to play around with it a bit. I have used transfer sheets a few times (as per request here and there) but everyone has the same ones and the color just doesn't seem attractive to me.

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

I'd love to find these natural colors if there is something fairly bright out there. I've tried a few and the look is the light pink, light green etc. I have thought of experiencing with beet powder but I don't think that the flavor would go..thanks for responding despite my provokotive statement.

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

There are natural colored cocoa butters available.

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

In a world where Ed Hardy isn't the same as ed hardy and where imitation candy coating doubles for real chocolate at half the price, the dilemma is only par for the course with the rest of the business world. I use colored cocoa butter and transfer sheets, but aside from staking a claim to using real, genuine chocolate, I stay away from the "all natural" claim. However, I think "all natural flavors" and using transfer sheets is apples and oranges. Transfer sheets aren't a "flavoring". Now, if a chocolate was stated as being "all natural", then I would expect the chocolate to contain only natural ingredients in its entirety, including its decorations.

the dilemma of using color tinted cacao butter/white chocolate

Posted in: Opinion

talking about purity of cacao varieties and such - I am quite confused over the array of transfer sheets/ air brushing etc using artificial colors in the practice of many chocolatiers.
updated by @Mimi Wheeler: 04/10/15 10:29:11

Heading to Guatemala next week

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

Come visit me at Danta Chocolate in Guatemala City. I can also get you in touch with my two cacao suppliers and see if they're willing to give a tour. One of them is quite close to Atitlan, on the coast side of one of the volcanoes. Are you here for Easter week? If so, most places of business are closed except in tourist areas (which will be completely overrun).

Heading to Guatemala next week

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

You will not find any cocoa plantation in Antigua and Atitlan as those places are too high. You need to drive to Alta Verapaz. You can contact Ignacio Cac Sacul, President of the Cocoa Producers Association of Alta Verapaz (ony in spanish) aprocav@email.anacafe.org and Eraimy Ramirez, a consultant of Funcafe, based in Guatemala City he will provide good advice, as well. eraimy_ramirez@email.anacafe.org (same, only in spanish). In Antigua you will be able to buy home made cocoa, you can ask for "Don Juan" a former employee of Hotel Aurora in Antigua, he uses to bring artisanal chocolate from his home place (At the Hotel they will manage to find him) Good luck.

Heading to Guatemala next week

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

There are cacao plantations in Guatemala. I believe in the Coban region, but there may be more that I didn't see.

Heading to Guatemala next week

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

visiting Antigua and Lake Atitlan. Can I learn anything about cacao here?
updated by @Mimi Wheeler: 12/13/24 12:16:07

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

Actually, a couple of the Amedei single origins just might do it. Try Grenada and Jamaica. They both display woodsy, spiced notes. Though the Grenada has more of medicinal (in a good way) finish. The Jamaica plays sweeter on my palate, the way a dark rum would. Try that and let me know. In fact, you should invite me over for a cup.

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

There's an underlying chord of soft hoilday spice in the Dos Rios, too. So, Nick, you might have a good suggestion in Matt's because I can get crazy good tastes of star anise and cloves in the DR.

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

Amano Dos Rios is wild and crazily fruity, with hardly any acidity. However, while he says bergamot, which would be a citrus on the label, I feel it is dominated by more of a blueberry taste.

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

Good afternoon all, I hope today finds you well. I have a relatively simple question that I need some chocophiles to help me ponder.
updated by @Nick Frappier: 05/11/15 18:30:48

Source for cacao beans (not roasted nibs) in medium quantity.

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

Here is their profile page .

Source for cacao beans (not roasted nibs) in medium quantity.

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

Clay,I can't seem to find Marabel through TheChocolateLife. I searched Marabel and nothing. How should I locate them here?Thanks,Matt

Source for cacao beans (not roasted nibs) in medium quantity.

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

Did you try through TheChocolateLife?

Source for cacao beans (not roasted nibs) in medium quantity.

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

Clay,Thank you very much. I already tried MarabelFarms, both on the contact us on their website and DM through twitter. They answered neither. I will try Patrick.Thanks,Matt

Source for cacao beans (not roasted nibs) in medium quantity.

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

Matt:Best bet is a bag, which will be about 50-65 kg depending on the origin. There are a couple of growers that have operations here in the US that could easily provide you with beans in this quantity.Patrick Pineda (Venezuela) is one of them (go to Members and Search). Another is MarabelFarms (Dominican Republic).John Nanci is a good source for many origins but I think that you will find that he is even more expensive than Art Pollard.:: Clay

Source for cacao beans (not roasted nibs) in medium quantity.

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

John Nanci is a great supplier on the chocolatealchemy site

Source for cacao beans (not roasted nibs) in medium quantity.

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

To expensive!

Source for cacao beans (not roasted nibs) in medium quantity.

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

Can't Art get you some?

Source for cacao beans (not roasted nibs) in medium quantity.

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

Does anyone know a good source for non roasted cacao beans in medium quantity? I am looking to play around with them in my shop, not to make chocolate, but to actually make beverages out of.I don't want to import my own, but could buy a hundred pounds or more at a time. I realize I will be paying a premium over what one would pay when buying a ton or more, but I seem to only be able to find way over priced stuff.
updated by @Matt Caputo: 12/13/24 12:16:07

Cheese and Chocolate -- shelf life?

Posted in: Recipes

Hi Chris,

were your initial blueberry gouda's (by the way -YUUUMMMMM) straight up bits of cheese enrobed with tempered chocolate? Have you found if single or double dipping makes them any more impervious to fat bloom?

Cheese and Chocolate -- shelf life?

Posted in: Recipes

I did a Blueberry Gouda filled dark chocolate. Its shelf life was about 16 days. I played around and added some Pot Sorbate to a few, and that pushed the shelf life to about 22-23 days, but I decided to nix the additive when I took the product to market.

Cheese and Chocolate -- shelf life?

Posted in: Recipes

I have used triple-creme cheese as if it were butter with great success. If you never use butter in your existing ganaches, try some experimentation. You might end up playing around a little with your formula to get the texture right, but if your regular ganaches are stable, these will be too.

Cheese and Chocolate -- shelf life?

Posted in: Recipes

be careful. if its pure cheese its gonna spoil very very fast at room temp. if its an emulsion of chocolate, cheese, glucose you will get better shelf life.