Cocao in Haiti ?
Posted in: News & New Products Press
Drew, are you still in Haiti? How is it/was it? Let us know!
Forum Activity for @Ilana
Cocao in Haiti ?
Posted in: News & New Products Press
Drew,I don't know much on Haiti and cacao, but wanted to tell you that it is an amazing thing that you are doing! I guess you know that...
Cocao in Haiti ?
Posted in: News & New Products Press
Hi BradIt's great to see such a positive response.I am not surprised by your story - Hatians have great ag resources, but their quality control & market structures are extremely weak.There is great potential here. As my work takes me out to the field, I will try to better understand the cacoa market, industry & players and will share with you.Cheersdrew
Cocao in Haiti ?
Posted in: News & New Products Press
Last summer I received a sample from some guys who claimed to be "up and comers" in the Haiti cocoa scene. The beans were dried well, but completely unfermented. When I replied by email, saying that I won't buy unfermented cocoa, their reply was "Fermentation? What's that?".That was the last I heard of them.Other than that, I haven't received any other samples from Haiti, and won't let the experience with one grower cloud my judgement. If there are others, and they ferment their beans properly, and care for them during the post harvest process carefully, I would be very interested in reviewing samples, and possibly buying several tons on a regular basis.Brad ChurchillChoklat. www.SoChoklat.com
Cocao in Haiti ?
Posted in: News & New Products Press
Hi AllI am in Haiti with a charity working to get some schools rebuilt. Everyone knows the scale of the tradgedy, though I am not sure people are aware of the strength and optmism of people for the future.To rebuild, Haitians need jobs and industry. Cocao grows here. Can anyone provide a perspective on Haitian cocao ?If of interest, I'd be happy to share what I learn.BestDrew
updated by @Drew Gilmour: 03/11/26 06:20:34
Equipment Suggestions
Posted in: Tech Help, Tips, Tricks, Techniques
Charlie;Don't waste your money buying a third roaster for cacao. As long as you can turn the temperature down to about 300 degrees, your coffee roasters will work just fine.Remember: Cooking anything is about heat and airflow. If your cooking instrument creates both, then you can cook anything you want in it.Case in point: we use a commercial electric convection oven in our shop, roast a few hundred lbs of beans every week, and also toast our coconut, roast all of our nuts, bake brownies, cupcakes, cookies, and other pastries.Cheers.Brad.
Equipment Suggestions
Posted in: Tech Help, Tips, Tricks, Techniques
Greetings!
I became involved in Specialty coffee bean roasting a year and a half ago and have been interested in roasting and processing cacao beans. My green bean supplier has contacts that would help me choose.
I currently have two commercial roasters and will be purchasing a roaster( small one to start ) for the cacao beans from the same manufacturer. I really don't see the difference but there must be something.
We have Tazza Chocolate here in MA and was very impressed with their start up story and their artisan way of producing their finished chocolate. Although I would love to get an old roaster and melanguer, I feel the time looking and refurbishing would not put me where I want to be. So I guess my questions are....Santha products, any experiences? I looked at the BLT winnower and still looking.
I know what questions will be asked of me and that is volume. Not sure but I would rather purchase once than twice. I just want to offer something different with my coffee blends.
Any leads in the right direction for equipment will greatly be appreciated.
This forum is great and I spent all day reading every post.
Thanks
Charlie
updated by @Charlie: 04/11/25 09:27:36
Chocolate for live art ? Where can I find wearable chocolate?
Posted in: Tech Help, Tips, Tricks, Techniques
I own a boutique event entertainment company with one of my concepts being chocolate tasting 101. I also create live dessert tables on wheels with models who stand inside the table and push the table around the room at parties. I usually dress the model in some type of clothing, but want to create a chocolate girl with chocolate that can be wrapped on her arms or a necklace made of chocolate rope without the chocolate melting. Fondant that is used for cakes as icing will melt on the body. I am not a chef so I do not have the ability to make this. Is thereany wearable chocolate or material i can order in? Thanks! Craig@chocolatetasting101.com
updated by @Craig Sutton: 04/11/25 09:27:36
I hold tastings in New England for groups Would any of the chocolatiers/producers like to partner up and promote?
Posted in: News & New Products Press
I have recently started a fanpage on facebook on Chocolate Tasting. Personally I am moving in this direction for a business plan I have, and am mainly targeting canada, but in exchange for simple tips for my followers, I am more than willing to send links your way! The group is less than a week old and only 30 people now, but growing everyday, and I am testing various marketing tips to promote and get it growing MUCH larger!Reply to me on here if your interested!Also check out the fanpage at http://www.facebook.com/pages/Chocolate-Tasting/327622142416?ref=nf
I hold tastings in New England for groups Would any of the chocolatiers/producers like to partner up and promote?
Posted in: News & New Products Press
I promote the art of tasting, savoring andenjoying GOOD Chocolate (starting at 60% and up) in Boston and New England. The more upscale andartistic, thebetter. If you are interested in having mepromote, market and serveyour chocolatein tastings with corporate and social groups, let me know how we can partner up and work together. Thanks! Craig@chocolatetasting101.com
. .
updated by @Craig Sutton: 03/11/26 06:20:34
Prefamac Molding Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you they have been very helpful.
Prefamac Molding Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Try Luc Imbrechts at Bakon USA. He's the US representative for Prefamac and sells their machines through his company Bakon. I own a prefamac machine and have always had great customer service from him.Jeff http://www.bakonusa.com/
Prefamac Molding Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I recently bought used 60lb molding machine made by Prefamac. Everything seems to work except the most important part. It doesn't hold temperature. I have emailed back and for with Prefamac and it seems they are out of ideas because they quit replying to my emails. Does anyone know of a place in the states that will repair this machine or I can call for help?
updated by @Brad Payton: 04/11/25 09:27:36
Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Posted in: Tech Help, Tips, Tricks, Techniques
While this may be a late answer, part of the question remains unanswered.
The cocoa butter will both increase and decrease your viscosity.
In liquid meltedform, it will decrease your chocolate's viscosityor thin it out.
In solid cooledform, as in a truffle's ganache, it will increase the viscosity or make it harder.
& thank you for the recipe Debby. 
Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Posted in: Tech Help, Tips, Tricks, Techniques
A ganache is an oil in water emulsion. The fat, from cocoa butter or milk will be as dispersed globules in the continuous water phase. So the greatest affect on the rheology will be what is in the water phase, and how much there is. Imagine sand in water, more sand or less water thickens it.The blend of fats though will also have an effect, but much less. With more milk fat the fat globules will be softer, giving less stand up or firmness. But the water phase and what's dissolved in it has the greatest influence.
Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Posted in: Tech Help, Tips, Tricks, Techniques
For hand rolled truffles with a white chocolate ganache, I use the following general recipe...6 parts white chocolate3/4 part cocoa butter1 part butter3 parts liquid (cream or other plus cream)This looks very liquid and is not something you can pipe into truffles. I use the set and then scoop method. I leave the ganache at room temperature for 8 to 12 hours before scooping with a 1 ounce measure. At that point the ganache is able to be handled. I roll it and dip it. Good luck.
Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Posted in: Tech Help, Tips, Tricks, Techniques
Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache. This seems to make sense, however...
At the Callebaut site, their chocolate is rated by drops according to viscosity. The more drops, the more fluid the chocolate. When I compare the white chocolate, it appears that the chocolate becomesmore fluid as the cocoa butter percentage goes up and the milk solids go down. Hence, as the cocoa butter percentage drops and the milk solids rise, the chocolate becomes firmer (a lower "drop" rating).
Am I misunderstanding this? What is the relationship between cocoa butter content and viscosity in white chocolate? What is the best white chocolate to use to get a ganache that's firm enough to roll and dip? What ratio of White Chocolate to Cream to Butter is generally used?
Thank you,
Jenny Meyer
updated by @Jennifer Meyer: 04/11/25 09:27:36
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
I have a website that is all about how to make custom chocolate molds if you want to learn more about how to do it yourself. See http://www.thechocolatemoldfactory.com/Make_Custom_Molds.html
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
Hey there Brian! I use this stuff to help with odd jobs. Knead-a-mold. I have had to use it for sculpture pieces and also if a customer wants a certain form made into chocolate. Last I used it for sculpting a chocolate hippo for someone...they had the shape they wanted, a small wooden carved hippo and then I made a 3-D mold from that form. It is so easy to use! It is a good thing to have on hand.Also, I know someone who has a vac-u-form machine and can make plastic molds from shapes. Let me know if you need their contact info! Both of these sources are in Chattanooga, TN...where I am from. If the link doesn't work for knead-a-mold...you can look it up at www.townsendatelier.com
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
There is the Chicago School of Mold Making ( chicagomoldschool.com ). They have a section on their site about custom work, although it is mostly silicone molds.
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
Just simple thermoformed plastic. I'll check out Tomric -- love their catalog molds.
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
Try Tomric in Buffalo.Just out of curiosity - is the overseas company you are using making you polycarbonate molds or thermoformed?
Custom Chocolate Molds
Posted in: Classifieds ARCHIVE
I apologize if this has already been discussed, but I couldn't find it.
I'm looking for some sources to create custom chocolate molds. I've done several with a company overseas which has been great -- I send them a jpg file, and then send back some digital treatments, and when it's finalized they make 50 molds and ship them to me.
The process takes only a few weeks, and works well and is reasonably priced, but I'd like to work with a US company if possible.
Anyone have any recommendations?
updated by @Brian Pelletier: 04/07/25 13:00:14
What is the best way to learn to make chocolate
Posted in: Opinion
If you are interested in learning how to make chocolate "from bean to bar", the best way to get a free, general understanding is to read about it on chocolatealchemy.com.
What is the best way to learn to make chocolate
Posted in: Opinion
Hi All,Thanks for the info on the vegan chocolate. Now my question is in your professional opinion, what is the best way to learn how to make chocolate? I am exploring the Ecolate online school ( very interesting) but does anyone have any other suggestions?
updated by @MelodyB: 05/02/15 02:37:07
Chocolate to sniff?
Posted in: Opinion
Today, I came across this invention:
http://www.lewhif.com/
Quite ambivalent feelings.
Fascinating enough, for there is proper sicence behind it, however I am sure, it's something (not only) I don't need.
There is a saying in my native language - "like licking bacon through glas".
updated by @Kristina: 06/10/15 17:20:30
The most positive word in the English language?
Posted in: Opinion
Over on LinkedIn in the TED group is a discussion with over 400 comments. http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&discussionID=7478086&gid=138801 I didn't read all of the comments but one word was conspicuously absent:CHOCOLATE gets my vote for being the most positive word in the English language.
updated by @Clay Gordon: 04/10/15 09:10:06
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
hi Magrietha, where in SA do you live? maybe i could help you out, i also live in SA..
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
Hi, I live in South Africa and have been looking for cocoa butter, I cannot find it anywhere in South Africa, by looking for it on the internet at least, so I will probably have to stick to the colored white chocolate.
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
The colouring should not be affecting the taste. You need fat soluble coluring, not water soluble colourings. I have only ever seen fat soluble colours in powder form. If adding colour to white chocolate, you can temper before or after you add the colour, just make sure the chocolate is in temper before painting your moulds.
PS: I often use coloured white chocolate to give some colours a better pop than cocoa butter on the finished product.
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
You can buy colored cocoa butter also, ready to use. We sell it at Qzina, as well as just the colors, and we also sell plain cocoa butter in small wafers. Ultimately the best looking product will come if you can spray it. Many use simple heated paint sprayers, and build a curtain around your spray area as the fine powder goes everywhere.If you live outside North America, any chocolatensupplier should also carry butter, or a bakery distributor.If you tell me exactly where you are I can check with our export Dep't in Antwerp to suggest a likely distributor.
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
This question is also very important for me. I live in South Africa and really cannot seem to get hold of cocoa butter, so some tempered, colored white chocolate will do? Do you temper before or after you add the coloring? I tried this before and I were not too successful I also found that the powdered coloring affected the taste of the chocolate. Was I just using too much coloring? Does it happen with the colored cocoa butter?
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
You dont have to temper the cocoa butter, but you do still need to temper the chocolate if you want a nice finish. Chef Rubber has amazing colored cocoa butters.
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
Ok thanks. I used oil colors and a few of them didn't demold correctly, so I'll try to get some powder colors.One other question: I found a site that sells cocoa butter. White chocolate is much more easily available, but if I got cocoa butter would I still have to temper it?Thanks!
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks! I have oil-based colors. Will they work?
White chocolate instead of cocoa butter on molds
Posted in: Tech Help, Tips, Tricks, Techniques
Hello everyone!
I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the usual process is to paint a small amount of colored cocoa butter into the cavities. Where I live white chocolate is much more easily available than cocoa butter. Could I paint colored white chocolate into the molds instead of cocoa butter? Do I need to temper the white chocolate if I am just using it to pain the mold?
Thanks!
updated by @Thomas T: 04/11/25 09:27:36
Chocolate Pralines Competition
Posted in: News & New Products Press
Can anyone suggest a great website to see pictures of chocolate pralines competition pieces? I've only seen the chocolate masters and the World pastry Cup so far.
Most sites only have the chocolate showpiece.
Thanks
updated by @Jacqueline Juarez Laudico: 03/11/26 06:20:34
Stabilizing Chocolate Sauce
Posted in: Recipes
Hi Andy, I'm sorry that you couldn't reach us by email. Sometime it goes to the spam folder and we might miss your mail this way. Since our last Press Release in November 09 we received so many requests from all over the world. It's great because we offer free sample to who wants to try our BIOSECUR organic preservative product. So feel free to contact us if you need any help in this matter.
Stabilizing Chocolate Sauce
Posted in: Recipes
What a pain. I mean we use certified kitchens (health dept, not ag dept) and we're insured seven ways to sunday but who knew trying to get this further out there would be such a twisted issue. In the states eyes I always considered us a low water activity food, that's what they classify chocolate sauce as--or did. Their new site is confusing me and I should probably talk to the extension office.We currently sterilize the jars through the oven method then we transfer once cooled into a fridge. Which was in line with UGA on Choc. sauce so for general use and early consumption I think we currently meet most criteria, it's the idea of taking this into a wider audience--and outside of cold storage into places that are going to have to go the distance that is deeply worrisome.I think from here we're going to adapt some suggestions ie: switch out some sugar, maybe use some powdered egg instead of total replacement (we're not having good luck with any large % shift), do some testing with Rosemary Oil in very light light use--if we can at all stay in our current textures/tastes/etc, we'll ship it to the state college for testing/evaluating.This has all been talk over chocolate sauces, but what of caramel sauces that use a lot more sugar, then butter & heavy cream. I can't think fructose or dextrose will behave right in a caramel making process. Are there any thoughts on it's safety/stability? I haven't been able to google up much info at all concerning it.