Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
I can save some for you till we meet - let's do it again in May. Eli called Rinat the day after we met him...
Forum Activity for @Ilana
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Ilana has some in ashkelon, and regarding the video, I'll keep you posted on its progress.
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi...First of all I would love to taste your chocolate. I would be happy if you could help me with the video...THANKS!!!
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Limor,I make bean to bar chocolate in Israel, and may be able to help you for what you are looking for. We have been trying to document as well as we can, and eventually will put a video together.All the best,Jo
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
I've been doing research on this for some time and I am always looking for good videos. However, most of the videos on-line contain wrong information. Here's one that is definitely wrong, wrong, wrong. In this short clip, "expert" Denise Bennett grinds cocoa nibs in a Champion juicer-like machine ... adding water before she begins. As near as I can tell, Ms Bennett's expertise in chocolate stems from her involvement in what appear to be two natural-food restaurants.
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
HA! Now that's a good question.I would, first of all, see if any of the films match what I was looking for. Then I would contact the site where the video is being presented and ask for their permission to use it.But hopefully someone here from The Chocolate Life will be able to help you.Good luck.Andre
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
THanks Andre..I will try it. But how can I use these films?
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi Limor.Not sure if you've done this search yet, but I typed "bean-to-bar video" on Google and I got some results. I did not check them out, but that's a start. http://www.google.com/search?hl=en&q=bean-to-bar+video&btnG=Google+Search&cts=1240501773293&aq=f&oq= Good luck with your new endeavor!
Documentary on chocolate ...PLEASE!
Posted in: News & New Product Press (Read-Only)
Hi ! I am new in this forum and very excited to be here. I live in Israel and will be opening a chocolate shop and visiting centre soon. I am very busy with workshops and do a lot of demonstrations, lessons and tasting sessions. I am looking for a video or short film that I could get( of course I would pay for it if necessary ) that shows how chocolate is made...from bean to bar. I need something which is really not too long. If anyone could help me here I would really appreciate it. I am also looking for posters and pictures which I could use in my shopThanks for all the fun information in this forum!
updated by @Limor Drucker: 12/13/24 12:16:07
Chocolate-Related Filmography
Posted in: Opinion
Hello,Would any of you recommend a chocolate-related filmography? So far, there's:ChocolatLike Water for ChocolateWilly Wonka and the Chocolate FactoryCharlie and the Chocolate FactoryThanks!
updated by @Helen Castillo: 04/20/15 03:31:21
What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members
Posted in: Classifieds ARCHIVE
Not to belabor the point that my krewe and I might have issues...."Mommy Dearest Caramels"Hand formed caramels in the shape of coat hangers....joan crawford would have us for lunch if she were still alive....
What are YOU Making Special for Mother's Day - And Special Offers for ChocolateLife members
Posted in: Classifieds ARCHIVE
Are you making something special for Mother's Day? Let us know and post pictures if you have them.Want to get more business from ChocolateLife members this Mother's Day? If you have some sort of special offer or coupon promo code - post it, too.:: ClayPS. Please JPG the photos to less than 100k in size and a maximum dimension (width or height) of 640 pixels. Type in the name for the photo, highlight it, and then click on the camera icon to upload to insert the image into your post rather than attaching the file.
updated by @Clay Gordon: 04/07/25 13:00:14
Looking for a Chocolatier - for boutique chocolate store owned by the Kohler Co.
Posted in: Uncategorized
Kohler Hospitality, operators of the Midwest's only 5-Diamond resort, is currently seeking a creative and focused individual to work as a Chocolatier for the Kohler Original Recipe Chocolates business. Position location: Kohler, WI (1 hour north of Milwaukee and 2.5 hours north of Chicago)This position will be responsible for the Kohler Original Recipe Chocolate (KORC) product lines that support the KORC business and new products for the Craverie. It will supervise the daily planning and preparations necessary to meet production needs. The ideal candidate will be able to move the business and its products forward to be competitive in its market niche.Applicants should have a culinary degree or equivalent apprenticeship program completed in a Chocolate or Confectionary Arts and have at least 3-5 years of experience in a leadership role in production kitchen management.Kohler Hospitality offers a friendly work environment, competitive salary, flex benefit package including medical, dental, life and vision, along with vacation pay, holidays, 401K, associate discounts and other benefits. To ensure a safe and healthy work environment we test all new associates for substance abuse. You can learn more about the Kohler Co at www.kohler.com Interested & qualified candidates can apply directly at www.kohler.com Kohler Co. is an equal opportunity employer.
updated by @Kathy Stevens: 04/16/15 22:20:25
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
It works (in theory) pretty much exactly as the ACMC does. I own a unit, but it sits gathering dust in my storage room, because as it is, I can't use it. The machine has several glaring design flaws. The main one being the baffle and bowl combination: The bowl was attached to the rotator axle by screws (as opposed to welded), whose heads protrude into the chocolate side of the bowl. Additionally, the baffle does not fit properly and so does not scrape the bottom and sides of the bowl. This causes a lot of chocolate to solidify on the sides and bottom of the bowl during the cooling cycle. The baffle has notches cut into it to accommodate the passage of the screws, but again, the needed scraping action does not happen.These problems were encountered while trying to use the machine ACMC-style, decrystallizing, lowering the temps to the necessary low point, then raising to working temp. I have not attempted to use it with the seeding method.Another huge problem is that the temp probe is very difficult to keep in place and can't reach all the way to the bottom of the bowl, so when you get to the last 1/4 of the chocolate, the probe sits in mid-air.I replaced the dinky stock fan with two units identical to those the ACMC comes with, as the stock one took FOREVER to cool the chocolate when the machine was at capacity.Hopefully when I have some free time I can address these flaws and put it to work.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
So it works manually like the ACMC? You set the upper temp and put either solid or melted chocolate into the bowl and when it's all melted you lower the temp and wait until it reaches that point, and then raise it again.You add seed as the chocolate is cooling down?
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
The machine noise level is low. There is a fan attached to the motor that comes on when the motor is on, the motor turns the stainless steel bowl. The paddle is stationary. There is also a cooling fan that comes on to cool the chocolate. Either the heating lites are on or the cooling fan is on for better temperature control. You manually set the temperature.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
What is being done to ensure the correct crystal formation as the chocolate cools?The chocolate is warmed to melt out all the crystals, then (usually) cooled below the temper point, then warmed. In the Chocovision machines seeded chocolate is melted into the mass to coerce the formation of form five crystals.How is your machine different (if it is)?Also, can you comment on the noise level?:: Clay
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I would like to add some information concerning this machine. It is made out of melomine, (particle board with a plastic coating). I am now using a better grade of melomine. It has a laminated coating on both sides, like they use on counter tops. Yes they are made in my shop. After you set the temperature for 110 and the chocolate reaches 110 you then set it for 87 not 80. Either the heater lites are on or the fan is on. This makes for a better temperature control of the chocolate. The temperature probe is threaded through the paddle and is close to the bottom on the bowl. We will be at the Colorado Chocolate Festival in denver Colorado May 7 & 8, where we we wil demostrating them. I am a small busines and I don't want to go to assembly line type construction. The only machines I have had to repair were two damaged in shipment by FedEx. Hope this helps.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I have seen several of these machines at the local chocolate show. I find that the fit and finish of the various parts are rough. It looks as if it were assembled in someones garage. For example, the temperature probe is dangled into the chocolate through a hole in the center baffle.That being said ....It apparently works fairly well according to the people who had it and the price is fairly good for a tempering machine.So I'd say simply that if you are not concerned about how it looks, it probably would work out fairly well for you. But if looks are important (such as if you have a store and it is going to be out in the public eye), it may not be. I could not inspect the mechanics but if you are handy, the fact that the machine isn't produced on an assembly line with lots of custom parts (that would have made it look better) should make it fairly easy to repair.-Art
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Nat,No, the ACMC has a similar manual control. There is a thermometer probe which controls the heat on/fans on and the only indication that you are up to or down to temperature is the fan switching on or off. Works fine if you are in the room or close by.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I've just talked to both the Chocolate Dude and Bakers C & C about this machineThey're going to send me contacts for people who've bought the machine so I can see what they think. There's a better pic of it here: http://chocolatedude.007sites.com/index_files/image335.jpg though their website http://chocolatedude.net/ displays very strangely on my machine (Mac with Safari or Firefox)Jim who makes the machine explained how it works a little more to me:- bowl holds about 10 lbs, but better to cap it at 9 lbs so it doesn't climb the sides- has a plastic paddle that stirs as the bowl turns a bit like the Chocovision REV1- there's a temp probe that goes through the paddle- 4 60 W incacndescent light bulbs for heating, 1 fan for cooling- takes about 45 minutes to temper 9 lbs of chocolate from pre-melted chocolate to completion, though it could melt as well, just takes longer than a microwave or double boiler- temperature settings are manual- i.e. you set it to 110 first, it brings it up to that temp, then you set it to 80 and it brings it down, then you set it for 89 and it brings it back up. Not automatic like the Chocovision. I'm not familiar with the ACMC machine- no alarms for when it reaches the temp, so you have to watch it- made of wood laminate box, not plasticHope that gives more info for people to evaluate it! Still debating whether to buy one. Does the ACMC have more features like an alarm or automatic temp changes?
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Never heard of the chocolate dude. silly name.
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
I have not heard of this brand at all. The web site does not give any details about how it works. I'd be interested in more details. Like explain - "Innovative temperature control" and "Automatic temperature sensing".
Chocolate Dude Tabletop Tempering Machine
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone bought one of these Chocolate Dude Tabletop Tempering Machine http://bakerscandc.web-ctr.net/product_info.php?manufacturers_id=14&products_id=676&osCsid=aaeb741eaeef1f59ea63733931a509d9 It seems like a bargain at 12 lb capacity for only $525, equivalent about to the 1.5 lb Chocovision Rev1, so what's the catch?Do they have temp control problems? Do they not stir? Why so cheap? Are they just busting Chocovision and ACMC's small capacity temperer racket?Please help me figure out which of these to buy.
updated by @Nat: 04/11/25 09:27:36
Denver chocolatiers/stores recommendations?
Posted in: Travels & Adventures
Hi all,the hub and I will be spending a week in Denver soon. Any recommendations?Google maps pops up quite a few options, but I don't want to waste time on waxy oversugared goodness (not that there's anything wrong with that, but we can get that here in upstate New York). We're both 50%-90% range bar & bonbon people and big fans of all pastries & confectionary goodness.Currently planning on Steve DeVries .
updated by @SU: 04/23/15 15:36:08
Hello, Everyone!
Posted in: Allow Me to Introduce Myself
HelloIn case you want to sell some of your molds please let me know.Regards Helmut
Hello, Everyone!
Posted in: Allow Me to Introduce Myself
updated by @Steve Kurz: 04/13/15 05:07:05
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
It was probably not in temper.
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks. That is probably my problem.
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
Steve,I've done a fair bit of molding in metal molds. Chocolate that is properly in temper will contract properly and release itself from the molds.Polishing the mold with a soft lint free cloth first is always a good idea - but proper temper is the key.
Metal Molds and chocolate release
Posted in: Tech Help, Tips, Tricks, Techniques
updated by @Steve Kurz: 04/11/25 09:27:36
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
Articles like this are fun for the name dropping curiosities you can unearth, but I do wish people weren't quite so obsessed with the "good" percentage nonsense or price consciousness. I found out I didn't generally care for anything under 60% by trial and error, but that doesn't mean I'm better than my husband who includes milk and 90% (gack! gack!) chocolate in his stable of nibbling chocolate.I wish writers focused on the flavor profiles they liked and used that as framework for their discussions. There's tons of "posh" chocolate of excellent quality that leave me cold, but that's certainly not their fault. My husband adores Domori which I feel like is a "punch-in-the-mouth" chocolate. I like Marcolini which he has likened to battery acid. The difference is the fun part of eating and talking about it! Why waste that fun judging and mean-spirited arguing? (the good-natured arguing is still enjoyable, of course- I found the battery acid comment incessantly amusing) Writers seem so eager to set themselves apart they see disparaging the differences in chocolate -- percentage, bean, country, or price -- as the only path. To what end?
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
I don't see any segregation in the FDA language for chocolate between "solids and fats."The FDA certainly talks about fat percentages, but it isn't clear that they are, therefore, saying that fat is not a solid. The clearest language that I've seen, which admittedly doesn't use the term "cocoa solid," is:"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)." http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.111&SearchTerm=chocolate For context, the optional ingredients referred to here are cocoa butter and cocoa powder. The chocolate liquor, cocoa butter and all, is referred to as a "solid food." So, unless anyone else can add FDA legalese that impacts the matter, the US definition doesn't seem to contradict what Sam has noted from the EU definitions.
Why posh chocolate is recession-proof
Posted in: News & New Product Press (Read-Only)
In case you sell your "posh" chocolate in the UK this will be heartening...! http://www.telegraph.co.uk/foodanddrink/5141003/Easter-2009-Why-posh-chocolate-is-recession-proof.html
updated by @Susie: 12/13/24 12:16:07
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Susie:In Napa there is a business called Perfect Puree ... they might be interested. Also consider contacting Nielsen-Massey. In addition to vanilla they are doing other extracts and lemon is one of them. I think Matt Nielsen is a member here on TheChocolateLife.:: Clay
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Hi Melanie,Great point and great idea. I'll look into it!Thanks,Susie
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
There used to be a company in Florida called Island Oasis that made a great lemon sorbet. Maybe they are still around but they did not respond to a recent email..What made their sorbet/ice unique was it was stuffed in the half shell of the lemon which was apparently flash frozen somehow..retained its color, etc. They were importing the frozen fruit rinds from South Africa! Seems crazy. Someone should capitialize on this. They had oranges, pineapples, and coconuts as well as lemons. Oranges , and limes would be the same. I'd buy them!.
Massive amount of lemons available
Posted in: News & New Product Press (Read-Only)
Hi chocolate people,I desperately would like to help a friend who is growing Lisbon lemons commercially in California's central valley using organic methods, but not yet certified organic, to sell approximately 500 tons of lemons = 20 truckloads of 25 tons each; that's 1,800,000 lemons. These are currently on his trees and based on the lemon market / lack of demand these days he is going to let them stay on the trees and rot unless he can find a taker.He said "The lemon market is in total disarray all over the world. S. Africa & Swaziland will pick 40% of their lemon crop, Spain 80%, Italy, Greece, Portugal, Argentina and Chile similar problem, California District 1 Lemons will not all be harvested this season. Pricing reflects this - but inability to market all of the crop adds insult to the injury."He will sell the crop on the trees for 1 cent per lemon, buyer takes all...which is a loss for him but at least something. This could be very lucrative if someone found a market to resell the lemons of course.Do you know of anyone with a juice business, preserves, massive amounts of lemon-based chocolates, or some other culinary use who may need these...or even for a new juice business?I'd love any ideas for possible buyers. It makes me really sad to think of all that fruit going to waste!If you know someone I will intro you or them to him.Thanks!Susie
updated by @Susie: 12/13/24 12:16:07
Australian Cacao Doco
Posted in: News & New Product Press (Read-Only)
This documentary on the cacao situation on the Indonesian island of Sulawesi just aired in Australia. To watch go to http://www.abc.net.au/landline/ and click on the Bean Counters story. It covers Mars' involvement in the cacao industry there.
updated by @Tom: 12/13/24 12:16:07
Chocolate on TV- Chocoholics Unwrapped on Food Channel!
Posted in: News & New Product Press (Read-Only)
April 11 @ 10pm the Food Channel is visiting some great chocolatiers on their show Unwrapped: Chocoholics. The description reads they will go inside AMANO Artisan chocolates and the humongous Mercado Chocolate Loco store in Hollywood, as well as show how Hershey Kisses are made! Sounds like a show worth watching (with a choco-snack in hand of course....)! Enjoy.
updated by @Chocoflyer: 12/13/24 12:16:07
Interesting Product/Business Ideas in the Current Economy
Posted in: Tech Help, Tips, Tricks, Techniques
with easter now long past and mothers day out the door I am appalled that i still am making those gory assed bunnies; but we are....demand is high....but right now its all about selling the fresh strawberries off of our farm in the retail store. Up at 6am, pick berries, dipped and on the counter by 9am....doesnt get any fresher.