Forum Activity for @Clay

The Holidays Are Upon Us - What Are YOU Making Special This Year?

Posted in: News & New Products Press

Halloween, Thanksgiving, Chanukah, Kwanzaa, Christmas - the holidays are fast approaching. What special items are you making for the 2009 Holiday season? New molds, flavors, packaging concepts?Please feel free to post photos (no more than 640 pixels wide and no more than 100k file size) using the camera icon in the formatting toolbar (this is the preferred method) or you can attach them to your reply.:: Clay
updated by @Clay Gordon: 03/11/26 06:20:34

Chocolate and wine, my two favorite things

Posted in: Tasting Notes

I am a newbie into the world of making chocolate, I have been reading about making chocolate, playing and experimenting and lovin every minute of it. As a new found passion and a great lover of wine I would like to pair the two and do tastings with friends and family. Now I have read there are people out there doing tastings and wondering what is your best approach. ie. What kind of wines go best with what kind of chocolate? Any flavored truffles that go nicely? I believe the sweeter the wine the darker the chocolate? Please correct me if I'm wrong.Any advice or idea's would be appreciated. this is my first experience with this site and am glad I found it to bounce my million questions off.
updated by @Dirke Botsford: 05/12/15 05:20:17

How To Search for Patents

Posted in: News & New Products Press

Due to Travis the Xocai rep taking his thread and running, some of what I posted about how to search for patents was lost. The reason this was posted was because I went looking for the Xocai (MXI) patent on cold processing and couldnt find anything. This is strange as patents are by their nature publicly available. So if anyone ever claims to have a patent you should be able to get hold of it. This can be tricky for those who dont have access to extensive scientific databases. Here are two sites and instructions on how to download any patent you like.Firstly to check http://ep.espacenet.com/ and go to advanced search, there you can search patents via key words and importantly company/institution. If you do pull up a patent you want to read click on original document and it should give you the option to download a pdf of the entire doc.The other place to check if you have the patent number ie EP1894473 the patent I suspect Xocai refers to in its media about cold processing. It is titled Method to increase the antioxidant activity of chocolate and is the only one I could find that remotely fits the bill. The patent is owned by Puratos a Belgian chocolate giant that owns Belcolade. This fits the MXI claim that it out sources chocolate production to a large Belgian chocolate manufacturer that holds a patent on cold processing of chocolate to maintain high antioxidant levels.You can compile the patent directly, for free, using http://www.patentfetcher.com/ just type the code in to the search engine and it will do the rest.Temperatures used in this process are far from cold!
updated by @Tom: 03/11/26 06:20:34

Help support local business

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you. I may do that although I am kind of shy to-especially long distance abroad calls!!Thanks though!!

Help support local business

Posted in: Tech Help, Tips, Tricks, Techniques

I would give them a call and see what they can do about referring you to a good source. You will want to talk to Nicole at the Ponte Vedra location. The number there is 904-829-5790.Good Luck!

Help support local business

Posted in: Tech Help, Tips, Tricks, Techniques

Looks very nice! I like the bars- the packaging is very nice. I have been searching for a source for those gold inserts that are a base behind the bars. I need them for chocolate teaspoons that will be in a cello bag like your bars. Is it possible to refer me to a source for these gold card sheets?Anyway, best of success!

Help support local business

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,I wanted to let everyone know about a kick-butt local chocolate shop in St. Augustine Florida. You can view their selections here Claudes Chocolate .They have a great selection of bonbons and truffles, and ship anywhere in the United States. Check them out and thanks for your time!
updated by @Mark Mahon: 04/11/25 09:27:36

Chocolate Packaging...

Posted in: Classifieds ARCHIVE

Working in the Print industry there are many paper suppliers you can buy direct from or whom have off cuts of a variety of papers stocks they either can't sell or are end of stock pieces. you can get them rather cheaply. You can even go to a local printer who has end of run stock that just sits idle that they would be happy to unload, sometimes free. Trick is to be creative in finding your sources.Good luck

Chocolate Packaging...

Posted in: Classifieds ARCHIVE

Thanks Clay, you're right...ecovintagevegan.etsy.com.

Chocolate Packaging...

Posted in: Classifieds ARCHIVE

There doesn't appear to be an ecovintagevegan.com. You can visit them on Etsy to see their line.

Chocolate Packaging...

Posted in: Classifieds ARCHIVE

Hi Justin, I did exhaustive research in this area as I planned all along to use only recyclable/recycled packaging as an extension of my organic, fair trade, sustainable & feature locally grown ingredients theme. Nashville Wraps and their Green Way Packaging subsidiary are fantastic, not too bad pricing for us DIYers; Fetpak (free shipping), you may want to look at Paper Mart..I know they had reasonable prices for kraft boxes but I cant recall whether they offered recyclabled materials, you may want to ask. A good place to search is the crafters website etsy.com..I found my handmade origami giftboxes there at ecovintagevegan.com. I already ordered my Christmas boxes from the artisan named Mickey, she made the boxes out of recycled Christmas cards, just fantastic! I have found the etsy artisans are very easy to work with quite willing to provide you with what you need. I found quite a few who made origami boxes from recycled cards and recyclable paper, but none photographed as sturdy and professionally as ecovintagevegan.com. I have been very pleased with her work and speedy response.

Chocolate Packaging...

Posted in: Classifieds ARCHIVE

I see alot of the new organic chocolate companies using recyclable packaging (ex. Kallari) I've done my due dilligence but was struggling trying to find companies that provide packaging using recycled goods.Any of your "DIY" ers come across these resources?
updated by @Justin Brooks: 04/07/25 13:00:14

Writing Ingredient labels

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you very much for this information Clay, it is a big help.Carol

Writing Ingredient labels

Posted in: Tech Help, Tips, Tricks, Techniques

Carol:On a separate but related note, I am pretty sure you qualify as a "small business" so you can take advantage of the small business exemption that applies to nutrition labeling .:: Clay

Writing Ingredient labels

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you very much Andrea

Writing Ingredient labels

Posted in: Tech Help, Tips, Tricks, Techniques

Unfortunately you have to list every single ingredient that goes into the chocolates. The reason is quite important though. Many people have severe allergies to odd ingredients that are not covered under the main 8 common allergies that you must also list separately after the ingredient list.I feel your second example is a good way to do it but you only have to list an ingredient once; Cocoa mass, sugar, cocoa butter, soya lecithin, vanilla, skimmed milk powder, full cream milk powder, lactose... if space is your issue then this might be a better way to go. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm "Do ingredients of standardized foods have to be listed when the standardized food is an ingredient in a non-standardized food?The ingredients of the standardized food may be declared parenthetically following the name of the standardized ingredient or may be declared by dispersing each ingredient in its order of predominance in the ingredient statement without naming the standardized food."Aren't the many FDA rules fun?Andrea

Writing Ingredient labels

Posted in: Tech Help, Tips, Tricks, Techniques

I am meeting with the Agriculture and Marketing person in order to get my license to sell at markets and shows.I understand most aspects of writing the ingredient label (list ingredients in the order of amount etc.) Here lies my problem: In doing an assorted box of six different flavors, the list gets so long it barely can fit on my label. Also, I make handmade chocolates with fine ingredients and no preservatives but when the label is complete, it looks like a "tome".This is how I would like the label to look:Dark chocolate, milk chocolate, white chocolate, fresh purees, buttertoasted nuts, colored cocoa butterDo I need to do this:Dark chocolate (cocoa mass, sugar, cocoa butter,soy lecitthin, vanilla); milk chocolate(sugar, cocoa butter, cocoa mass, skimmed milk powder, soya lecithin, vanilla)white chocolate( pure cane sugar, cocoa butter, full cream milk, lactose, soya lecithin, vanilla beans).......and the same for each other ingredient.I would appreciate any advice aon this.I am in NYS, I produce in a rented commercial kitchen and will sell via internet, flea markets and possibly wholesale.Thanks,Carol LangCibelli Chocolates
updated by @Carol: 04/11/25 09:27:36

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

HI David:I know this message is from a while ago, but I have dried cocoa pods, as many as you need. you can see my store at www.shop.cocoapodshop.com

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

Thanks Carli will call them tomorrow as they don't seem to be on the websiteDavid

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

David,Swiss Chalet Fine Foods in Miami has available the following: Cocoa Items for display and decoration.#70525 Cacao Bags, Empty 1/1 ct /ut $14.00#70526 Cacao Bag W / 2 Kg Beans 1/1 ct /ut 83.00#70527 Cacao Pod - Closed 1/1 ct /ut 22.00#70528 Cacao Pod - Open 1/1 ct /ut 22.00Call Toll Free: 1-800347-9477Or visit the website at www.scff.com I hope this was helpfulCarl

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

thanks Brendan, just looking for wholesaler, i need lots of them

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

L.A. Burdick in NH/MA sells these. I don't know if the price is good, but I'm sure they have plenty on hand. http://www.burdickchocolate.com

Dried Cocoa Pods

Posted in: Classifieds ARCHIVE

Does any one have a good source for dried cocoa pods. They are sometimes used for Flower arrangements/decor...Thanks!
updated by @david castellan: 04/07/25 13:00:14

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Is this e-book now available?

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Molding, definitely molding chocolate. I can make hand rolled truffles by the tray full, I can make slabs of centers, cut them and dip them in chocolate, but I cannot for the life of me figure out how to do molded chocolate. Everything I try, the chocolate goes out of temper.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Small business idea's to start your chocolate making adventures.How to make a Mold.Why do you use some ingredients, ie, corn syrup, butter over none. what are the advantage or disadvantages?What not to do....LOLLet me know when this comes out, I'd love to see it being a newbie to making chocolate, all I am doing at this point is reading and drooling about making them.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I've been looking for a hands on workshop about how to roast and prepare the bean

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I didn't see a discussion of 'conching' mentioned anywhere. That still is a bit of a mystery to me.Also, how would you handle blending chocolate to dip biscotti in?

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I don"t create chocolate, so my comment is more as one writer to another. My best wishes and prayers for a joyous writing experience and a successful book.Rev. R. M. Peluso

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

The one thing most new business owners (chocolatiers) don't understand is required labeling. What are the laws- where do they go for help.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,As a small time cacao producer with about 600 trees, I would think that if you have a bean-to-bar process description you might also consider a short (very short, like one or two pages?) seed-to-bean process (planting, growing, harvesting) to which I could contribute some, though dont consider myself an expert. However, I could certainly proofread that part, as I sometimes see glaring mistakes about growing chocolate. I look forward to the book, I have a lot to learn....Jesse Blenn, Costa Rica

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi BrendanThat's what I'd be very interested to see in a book on chocolate, a graphical and descriptive walk through of the bean-to-bar process, highlighting where and what changes can be made in order to achieve different products.CheersRob

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Such wonderful ideas!Recipe development is crucial. Taking into account all the ingredients we can include, I don't think there is an excel sheet that accomodates all. Say, a bonbon with cream, glucose, alcohol, nut paste, fruit, etc- say with milk chocolate. Now what is the best balanced recipe in terms of taste and decent shelf life? All the fats and sugars-percentages etc. I know Morato has some info but not at all all- inclusive.I also think a really fun chapter would be the "Home Made Devices" we can use. An example would be gluing a tray onto a dental vibration machine. Or things found in hardware stores that have great use for the chocolatier. Homemade tempering machines and guitars I have read about...Much luck! Sounds quite amazing.
updated by @Ilana: 06/20/15 22:31:03

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for offering 'free' e-book.It would be nice, if you include a 'trouble shooting' section.A common problem is "blooming". If you can tell the reasons of blooming and how to avoid it, that would be helpful.Arun www.ipfco.com

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Best of luck on your endeavor, Brendan. When it's released, I'll let my vast Facebook fanbase know about it. (By "vast" I mean 16.)For background, I've been studying chocolate for about 8 years, buying every book, studying with some chocolatiers, and though I've made about 20,000 pieces over those 8 years, I still feel quite the tyro with my share of moments that go like this: "I don't get it? I'm doing everything right? Why the heck is THIS piece blooming, but THAT piece isn't????"I mention this because one of the major flaws of most cookbooks (including chocolate books) is that there is very little attention paid to what goes wrong and why it goes wrong. Some will show pictures; such as the look of a broken ganache, and certainly they all describe untempered vs tempered, but they do very little to help the reader figure out what she or he is doing wrong. Granted, some of this is just getting the feel of it, and I suspect some cannot be learned without a "mentor" on one hand, or trial/error on the other. But to the extent you can help the beginner figure out WHAT she/he is doing wrong with tempering, molding, making ganache, dipping (large "feet" for example), etc. - I think you'd be doing a real service.Anyway, just a thought. Again, best of luck. - Bruce

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Brendan,So, I guess that if I had to suggest something I struggled with in my first year was how to avoid getting cracks in the bottoms of molded chocolate pieces. Specially when working with soft caramels or ganaches with a high alcohol content.Chocolate is so technical and every step of the tempering/production process is bound by so many rules, as a beginner you often get frustrated because after researching, studying and over thinking every single thing you still don't get things right. There is no book in the world that will give you every answer. It becomes so technical that it sort of cancels your instinct and your senses. I feel that only after you are confident enough do those very basic tools that we all have within ourselves come into play.To me, that is the true technique of a chocolatier, that ability to rely on your instinct. I don't think it's ever emphasized but I feel it is important.Chocolate sometimes becomes too serious, it could be fun to do a playful piece where you brake the rules and encourage the reader's imagination to do the work. Pipe melted chocolate into ice and water and see how the chocolate sets, creating sinewy branches, or perfect chocolate drops. Pipe thin strings of tempered chocolate on a frozen french sheet pan and roll it as if it where plasticine, mix tempered chocolate and alcohol,...We all know that chocolate is supposed to snap but when you mix it with other elements, chocolate morphs, it becomes pliable, flexible, soft.Good luck with your book!Susana

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Nicole:What does your reply have to do with the question? There are other ways to promote your site on TheChocolateLife.com. This is the not the right way to do it.:: Clay

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I would be interested in seeing in your work, transfer imaging onto chocolate,chocolate with alcohol (ie: Amaretto creams, Grappa creams, Kirsch cherry bon bons, alchol infusions etc.)working with colored cocoa butters, applications of these, the pitfalls of using them, what to avoid etc.

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry, I don't quite follow. Do you mean a walkthrough of the bean-to-bar process?

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

I know you're not writing specially about chocolate production but I'd love to see a graphical interpretation of the chocolate making process.I hope you'll take Clay up on his offer to read over your book before it's published. Nothing more distracting then a typo Looking forward to reading it!

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello,I thought I'd take the opportunity to tell you all about my site: chocolateratings.wordpress.comNamaste,Nicole

Chocolate Technique: What would you like to learn more about?

Posted in: Tech Help, Tips, Tricks, Techniques

Would like to see a section on pre-bottoming technique for slabs as well as technical advice on prolonging shelf life.