Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
Lol - I can tell you the result of that study right now (not pretty at all).Sadly we are not currently in production, so even we don't have any Tava bars at the moment
Forum Activity for @Langdon Stevenson
Posted in: Opinion
Lol - I can tell you the result of that study right now (not pretty at all).Sadly we are not currently in production, so even we don't have any Tava bars at the moment
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
We just need to set up a study trial of several thousand people eating nothing but 100% Tava Bars for 10 years and see how that plays out. You need to isolate the "chocolate" and who better to do that than Tava (Langdon send me chocolate-i don't have any money but I'll send you one of mine in return!)
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
As noted in other replies here chocolate isn't "the problem". People putting too much food in their mouths (of all sorts) and not exercising enough is the problem.So either Dr Walker is a stupid as the media who have picked up his comments (unlikely), or he was just baiting the media for his own ends (like saying something controversial to raise the profile of the Clydebank conference he will be speaking at).
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
Oh good grief! Why not tax chips and beer and cookies and cake because they can make you obese too? Or how about portion sizes? A super sized meal at a fast food restaurant is as much, or more, to blame. Actually, it's not the food, it's the person eating the food and not stopping.I have many people who pass on buying my sweets because, and I quote, "I can't stop eating them once I start." If the cause of that could be found, the need to tax things to change a behavior would be unnecessary. It's not chocolate, it's the not stopping eating.Besides, I seriously doubt a tax on chocolate would do any good. After all, taxation hasn't really stopped people from smoking or drinking.
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
Is it constitutional to tax chocolate? This is a basic question for a certain tax imposition to be implemented.Another purpose why tax imposition are done is because government wanted to regulate certain behavior that needs to be regulated. However in promulgation of a certain regulation, there are certain requirements that are need to be satisfied.Let us take obesity as a bi-product of behavior that is excessive eating of chocolate.First, if during the the process of promulgation of the tax imposition to chocolate the law makers found that excessive eating of chocolates has contributed to obesity. It is likely that taxing chocolate is needed.Second, if during the process taxing chocolate can significantly reduce obesity and that obesity needs to be regulated because substantial evidence have shown that it is unlikely (no objection from fat people who eats chocolate, and no objection from thin people who likes to be fat by eating more chocolate and that they are willing to pay for it). It is likely that taxing chocolate is needed.Third, If taxing chocolate is found to be the most practical way of regulating obesity as caused by excessive eating of chocolate. Then it is likely that imposition is necessary.Fourth, if the tax scheme to be implemented is fair enough to the people who will share the burden. If tax implementation is clear, the scope is clearly define, and that it is not regressive and oppressive. The tax is likely be implemented.Otherwise, if the requirements are not meet. Then most likely taxing chocolate is unconstitutional.Although the discussion seemed to answer all the requirements, there are other requirements that may impedes taxation of chocolate.One argument might be is the right of a person to obesity and the right to eat chocolate. If one likes to be obese, then who should care. The problem with the doctors claim is that they tend to be so idealistic with what the healthy living should be. Of course they are taught academically, and scientifically that obesity has caused high mortality and that it must be regulated. It is true that concern to life is correct, but questioning the way of life is debatable. Doctors do not have the right to take that away from the chocolate feeders. To enjoy life, and to take consequences is a matter of personal decision and not collective bargaining. I don not agree of taxing chocolates, because I am a thinking man and I know when to stop eating.Doc, it is better to educate one from than taking his way of life.
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
I don't know what the word is for that flappy sound she made with her lips, raspberry(?), but, well, that! ;-)Yes, I found myself getting angry just reading the topic title. Perhaps a better strategy would be a campaign of public service announcements that get people to think about what they're doing. And maybe throw in a copy of one of Michael Pollan's books e.g. In Defense of Food,.
Is Taxing Chocolate A Good Way to Help Fight Obesity?
Posted in: Opinion
A doctor in the UK seems to think so according to this article .
Chocolate should be taxed in a bid to control the obesity epidemic, a doctor has suggested. Family doctor David Walker believes that chocolate is a "major player" in the problem of the country's expanding waistlines.Taxing the treat would raise its profile as an unhealthy food which can contribute to weight-related conditions including diabetes, high blood pressure and back pain, the Lanarkshire GP will tell doctors at a conference in Clydebank.He said people are often eating more than half a day's worth of calories when they polish off a bag of chocolates in front of the television.Of course! Blame the chocolate. It has nothing to do with the sedentary couch potato behavior of the lardass snarfing up some sweet fat confection that bears very little resemblance to "real" chocolate.Earth to Dr Walker: If you make chocolate more expensive they'll just move to crisps or something else equally bad. Don't blame the food, blame the behavior of the person who's eating the food.As my old friend Edith Ann was very fond of saying, "And That's the Truth.":: Clay
updated by @Clay Gordon: 04/10/15 06:52:07
Lindt to close most US Stores
Posted in: News & New Product Press (Read-Only)
Susie:I think the real problem is brand confusion. The presence of Lindt stores in locations like 5th Avenue in New York City imply an upscale brand - as does the advertising.But on Unrwapped they showed them making millions of those vile Lindor truffles - a day. And then you can bu Lindt bars in most every bodega and in places like WalMart. And I think that most people are confused by this because they know that real upscale brands aren't that cheap.Valrhona had the same problem when they started selling bars in Trader Joe's at a steep discount. One of the reasons there is new packaging is to distance the new product - especially the origin bars - from what's being sold in TJ's. So while some Valrhona chocolates will be available in TJ's it's only one or two blends and they'll have the old packaging.
Lindt to close most US Stores
Posted in: News & New Product Press (Read-Only)
I was always surprised they had so many retail stores as well as stores in outlet malls. I'm not surprised they're closing! Lindt is a lot more prolific now than it used to be, as the article mentions.
Lindt to close most US Stores
Posted in: News & New Product Press (Read-Only)
What I like about Lindt is not so much their boutiques but the availability of their dark bars. It's GOOD to be able to get them at a grocery store or Wal-mart or Target. But here's what I really want: SPRUNGLI! These are the artisan boutiques from the same company in Swizerland that feature really beautiful and really delicious bon bons and pastries. The classics, the innovation, the frills, the quality. We need more of that good stuff in the good ole USA.
Lindt to close most US Stores
Posted in: News & New Product Press (Read-Only)
It will be interesting to see if the Australian stores close too. Given the poor service, poor quality food and high prices (in the Australian stores that I have been to), I would not be surprised to see them follow their US counterparts.
Lindt to close most US Stores
Posted in: News & New Product Press (Read-Only)
From an article in the Financial Times
Lindt & Sprngli, the Swiss maker of chocolate truffle balls and Easter bunnies wrapped in gold foil, is to close nearly two-thirds of its retail boutiques in the US as people switch from its fancy chocolates to cheaper brands.Lindts gloomy forecast contrasts with more upbeat outlooks by mass-market chocolate manufacturers such as Nestl and Cadbury, both of which have reported rising sales for mainstream brands such as Cadbury Dairy Milk and Kit Kat in recent months.To save money, the company which also owns the Ghirardelli brand is to shut 50 of its 80 US retail boutiques, concentrating on boutiques in shopping malls. It first started exporting chocolate to the US in 1987 and began opening its own stores in 1994 to raise awareness of its brand.Lindt said it no longer needed the boutiques because most of its US sales were now made through well-known retailers such as Wal-Mart, Costco, Target and Walgreens, and because shoppers were unwilling to pay the higher prices charged at its own stores.
updated by @Clay Gordon: 12/13/24 12:16:07
How is cocoa butter produced?
Posted in: Tasting Notes
Wow, that's an eye opener.Langdon, thanks once again for enlightening me.
How is cocoa butter produced?
Posted in: Tasting Notes
Hi Lemm> What do you mean by recovery rate?Sorry, should have explained in more detail. Cocoa liquor is about 50% fat, so "recovery rate" refers to the fraction of that 50% that the extraction technique can get out of the liquor. Industrial hydraulic presses can recover most of it (say 12% remaining). Solvent extraction can then get a bit more perhaps.> The idea of deodorizing is relatively new to me. What's so bad in the cocoa butter that requires it to be deodorized? and what causes it?A lot of cocoa that is pressed for cocoa butter is poor quality. The best beans are turned into chocolate, everything else gets pressed for butter. So you have lots of off flavours and normal cocoa flavours in the beans that are passed along to the cocoa butter. Many people (like the cosmetics industry) want cocoa butter that has no flavour at all. So deodorizing removes the flavours (good and bad).> What sort of chemicals are we looking at here?No idea sorry, I have stayed right away from this sort of thing, so don't know what processes they use.> How do I tell whether I have a nasty cocoa butter? (This last question is especially important to me, since I use cocoa butter often now).If cocoa butter smells like mild cocoa and has a nice pale white/yellow colour then it is probably untreated. If on the other hand it has a grey tinge and smells like something other than cocoa (or doesn't smell at all), then it is likely to have been deodorised.I expect that most cheap cocoa butter will have been deodorized. So have a look at the price you are paying. The cheaper it is, the more likely that it has been deodorised. You get what you pay for.Langdon
How is cocoa butter produced?
Posted in: Tasting Notes
Hi Langdon,Thanks for the quick reply. It's clearer now.Your answer leads me to a few other questions, though?What do you mean by recovery rate?The idea of deodorizing is relatively new to me. What's so bad in the cocoa butter that requires it to be deodorized? and what causes it? What sort of chemicals are we looking at here? How do I tell whether I have a nasty cocoa butter? (This last question is especially important to me, since I use cocoa butter often now).
How is cocoa butter produced?
Posted in: Tasting Notes
Hi Lemm> someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???)Yes it is possible. It is just less efficient (slower and lower recovery rate) the cooler the liquor is. I have pressed cocoa butter at body temperature.> If there's such a thing as "cold-pressed" cocoa butter, what temperature is considered "cold". Is it 115 F, 122 F,...etc.> Does the definition of "cold-pressed" oils when applied to olive oil apply to cocoa butter?No idea. In the cocoa industry, this is usually driven by people into "raw food", which I am not involved with. In the olive industry it's about not denaturing or harming the oil which is less stable that cocoa butter. Since olive oil is liquid at room temperature, the definition of "cold pressed" for olive oil is more logical.> And about the Broma process, which I understand is a dripping process in a warm room; at what temperature is this room?The hotter the better. Same rules apply as with a hydraulic press. The hotter the fat is, the more easily it flows and separates. Our experiments have shown that low temperatures (between 40 and 50 degrees C perhaps) will work with the broma technique, but the recovery rate is nothing like a hydraulic press or screw expeller can achieve (which is logical).> Are there really any additional health benefits to get cold-pressed cocoa butter versus the regular one.Not that I know of, but people into raw foods will have an opinion. What I would be worried about is the secondary processes (like deodorisation, or chemical extraction) and the chemicals that they involve rather than the temperature of the operation. I have samples of some pretty nasty cocoa butter that has been through deodorisation.Langdon
How is cocoa butter produced?
Posted in: Tasting Notes
There's quite a few sites on the net advertising cold-pressed cocoa butters. On another post somewhere (which I cannot seem to find), someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???).If there's such a thing as "cold-pressed" cocoa butter, what temperature is considered "cold". Is it 115 F, 122 F,...etc.Does the definition of "cold-pressed" oils when applied to olive oil apply to cocoa butter?And about the Broma process, which I understand is a dripping process in a warm room; at what temperature is this room?Are there really any additional health benefits to get cold-pressed cocoa butter versus the regular one.
updated by @Lemm Huang: 05/05/15 02:02:59
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Well, I have to say that if you're starting with solid couverture that is already in temper (I understand, Tom, that you are not), it's unnecessary to cool the chocolate and then reheat. Simply use the seed method, which is documented, like, everywhere. If you add the right amount of seed, you end up at the working temperature with no need for an ice water bath.(Also, if you're using a microwave oven, I recommend using it on the lowest setting for relatively short bursts, to prevent scorching.)
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you, Tom.I should give your method a try and see what the results are.
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
This is how I temper.Put choc in glass bowl and melt choc in microwave until no solid remains - do this at intervals with stirring or you'll burn the choc.Put glass bowl with choc in it into a bigger bowl with cold water in it - this cools the choc down as you constantly stir it - I use ice in the water most times - not much otherwise it cools too quickly.When the choc gets to a 'toothpaste' consistency, put the bowl with choc in it back in the microwave and heat it to just fluid again. Do not overheat the choc otherwise you'll destroy the temper.Mould away.If the choc starts to get thicker again, give it a blast in the microwave for a few seconds but not too much.Make sure you cool your moulded chocolates to get a nice shine ie in the fridge for 5 mins - depends where you live and the ambient temp.I typically to 1-3 kg at a time and it never takes more than an hour - I make choc bean to bar and am just making bars, I am not making filled choc or anything but the tempering method should be fine for you.
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Lana.I guess I am a very lucky guy, because Peter Greweling's Chocolates and Confections was the very first book I bought! I am reading it slowly as it is very technical, but I am learning a lot. Thanks for confirming my choice!I will check the CIA website for the videos - maybe YouTube?? I will look it up.Thanks again,Andre CostaChocolatier-to-be
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
John,Thank you so much for taking the time to explain this process to me.It is extremely helpful.Thanks again.Andre CostaChocolatier-to-be
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Ok. I don't have as much time as I'd like to reply but here's the quick version.First of all, you don't absolutely have to have a temperer but that depends on the quantities you intend to make. Why not start out with a good melter, like the Mol d'art ones. Even if you decide to get a temperer later, the melter will still have a place in your chocolate kitchen.Secondly, you will want to organize your work by function. For example, take one day to just make shells. (This is something you can do ahead of time and if stored properly, they will be ready when you need them for a long time.) The next day, ganaches. Fill those trays and set aside to cure overnight. Then seal and unmold all of those chocolates. Let the packaging commence! ;-)Personally, I find it very inefficient to do all of these tasks in a single day since there's a certain amount of overhead involved for each phase - you want to maximize your work to get the most bang for the buck so to speak.Don't get discouraged - learning to temper efficiently will take time. But it's time well spent and you'll learn tricks about how to recover from problems that you might not learn if you rely solely on a temperer to fix it.
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Hi John.I am not talking about making chocolate from bean to bar. Sorry if I posted in the wrong place.I am actually not having problems with tempering. My main issue is the time it took me to create two batches of molded chocolate.I temper by hand, which is probably the reason why it took me so long to finish two molds, but I was wondering what processes other people follow to expedite working with chocolate from home - I want to start selling my chocolate in the near future, so I will invest in a tempering machine, but in the meantime, I cannot afford to spend 4 hours a night creating 2 molds.Thank you, John.
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
Since you posted in the "Micro-Batch "Homebrew" Chocolate" forum, I assume you're talking about making chocolate from bean to bar; however, you then talk about making a ganache so now I'm leaning toward thinking that you started with couverture and are having tempering problems.Could you provide more details about what you're doing and problems you've encountered - then we can be better able to help you out.
4 hours to complete two molds?
Posted in: Tech Help, Tips, Tricks, Techniques
I hope I am not yelled yet (again). I know a lot of you guys have experience with chocolate, but I am a complete newbie and I am still trying to find my way around the business of homemade chocolate.I spent 4 hours to complete 2 molds and it feels like a very long time to work on it. The ganache part was simple and fast, but tempering took forever.I do think my lack of experience is making my process a little disorganized, but I was wondering what your thoughts are on how to better make chocolate at home without spending all night long on it (unless, of course, I am working on several batches)?If I cannot invest in a tempering machine at the moment, is there something else I could do to expedite things? I am not looking for shortcuts that will compromise the quality of the chocolate, but pointers that I could test.Thank youAndre CostaChocolatier-to-be
updated by @Andre Costa: 04/11/25 09:27:36
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Paul, Obviously too late for this situation - Tomric is the dealer for Selmi in the US and they have the panner. You could probably just buy the application system from them however.
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Mindy, There is a unit on e-bay right now that would would be perfect for a table top. http://cgi.ebay.ca/ws/eBayISAPI.dll?ViewItem&ssPageName=STRK:MEWAX:IT&item=270410534038
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Are you talking about the $16,000 selmi? I've been shopping around for a table top type panning machine or at least something much less expensive than what selmi has. Does anyone have suggestions?
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
The Selmi Pan system is cool. The Selmi pans system is what I wanted. But I could not find a dealer in the States. So I've put together a rig similar to Selmi. I need a better option than reinforced PVC pipe. Necessity is the mother of invention.
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Aren't those Selmi pans fabulous? So great to have the heating and cooling unit all in one. And the chocolate applicator is nice and simple.
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
you probably know but there is no need to temper chocolate when used for panning.depending on your setup you might be interested in the Selmi products ( www.selmi-group.it )
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I believe Savage does a dripper for their temperers.
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,I am having success panning small batches with laboratory rotating pans and a medium size melter/temperer (200lbs).What hoses are recommended? I self build my set up but want more precise flow and better control.
updated by @Paul Mosca: 04/11/25 09:27:36
San Francisco/West Coast Chocolatiers - Call to Action
Posted in: News & New Product Press (Read-Only)
If you do reply to this, please let us all know here so we don't pitch something that's already been pitched.
San Francisco/West Coast Chocolatiers - Call to Action
Posted in: News & New Product Press (Read-Only)
The following was posted on Peter Shankman's HARO ( www.helpareporterout.com ) newsgroup. It could be a great opportunity to promote your brand!- AndreaContact: Erika & Tisa, Hosts, GirlTalk RadioEmail: erika@wsradio.comSource: wsRadio San FranciscoSpecific Geographic Region? Yes (See below)Region: Ideally San Francisco Bay AreaDeadline: 5:00 PM PACIFIC - March 24Query: "wsRadio San Francisco, The Global Voice of San Francisco, isexcited to announce the debut of GirlTalk Radio on March 25th. Acomplete description of the show is below. Each program willfeature a "Chocolate of the Week." If you have or rep a chocolateproduct, we'd love to hear from you for consideration to befeatured.Chosen chocolates will be reviewed on our "PMS Scale" of1-5 and talked about live on the air, as well as written about inthe GirlTalk blog. Reps from the company may also be interviewed onthe show. Chocolate candies of all kinds, and chocolate productsincluding cakes, cookies, brownies are welcome. We're especiallyinterested in products based in the San Francisco Bay Area, butnationwide submissions are ok.To reply, please make HARO: CHOCOLATE the subject line of youremail. If the company is based in the greater San Francisco area,please make the subject line HARO: SF CHOCOLATE. Give us all thedetails about the chocolate you represent and be prepared to sendsamples and photos if requested. Feel free to be lighthearted withyour pitch, as this is an irreverent show.Please copy BOTH Hosts on pitches: Erika@wsradio.com and Tisa@wsradio.com.ABOUT GIRLTALK RADIOGirlTalk Radio is a weekly rollicking romp through the minds andlives of two 40-somethings who are married, moms and entrepreneurs.All topics are fair game! From the bedroom to the boardroom, HostsTisa & Erika will share their thoughts and insights into real,everyday issues faced by 30-60 year old women. What's on your mindtoday? Chances are, its crossed theirs too. From men, music andmentoring, to diapers, dishes and dirty laundry, this casualconversation addresses the real things going on in our lives andminds."
updated by @Andrea: 12/13/24 12:16:07
Molding Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Thank you for sharing that. We have been making chocolates in Oregon and I know on the rainy days when the humidity is high we have better success when we put our dipped chocolatesDirectly in the freezer for just five minutes or so. They are shinier as well.
Molding Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Wow...it's been a long time since I've been on this forum. I've since found out that you need to cool the chocolates a lot faster. This will reduce the blooming. It explains why pre-cooling the molds helps. You will get better results putting it right in the freezer and time it for about 5 minutes. After the chocolate is tempered, the faster it cools, the less time it has to form blooming.
Molding Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,
I have had similar problems when moulding my chocolates. Although my problems seams to be with the surface of the chocolate. I am using the chocovision 3Z tempering machine, the chocolate is well tempered but once it goes into the fridge the surface , that is the part not touching the mould become streaked. The rest of the of the chocolate is shiny and has nice snap. I am wondering if there is an ideal refrigeration temperature for chocolate or if the room temperature is affecting the chocolate. The thermometer in the fridge says 38 with 70% humidity. Any suggestions on what could be causing this would be greatly appreciated.
Thanks
Molding Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
My pleasure. Glad I could help.Alan
Molding Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Wow, just awesome.Thank you very much, Alan.First, you trying to diagnose without see things at my place was pretty accurate, using only a few small thermoform molds and lack of air flow in the kitchen.Now to clarify the issue of moisture and pre-cooling of the molds, here is what I did at home.1. I took the tempered chocolate and poured it into the molds and left it on the counter top to cool. Blooming appeared significantly on the underside.2. Then I took empty molds and put it in the fridge to pre-cool. Then I took them out and poured tempered chocolate into them before leaving them on the counter top to cool. I get no blooming on the underside.Although the temperature is warm at 72 F, the relative humidity is very low, so low that our hands and lips are chapped, caused by the propane heat that keeps our house warm. We do not have a humidifier.It seems to me that the cold surface of the pre-cooled molds causes the tempered chocolate to cool faster, leaving less time for the cocoa butter to separate.Another strange thing I forgot to mention at the start of this post is that when I pour untempered chocolate (about 100 F) into the molds that are not pre-cooled and leave them on the counter, I also get hardly any bloom (only a few little white spots). It's pretty shiny, but it melts much quicker in your mouth of course.To conclude, I think relative humidity is so low, it can be ruled out. Therefore pre-cooling the molds would only hasten the cooling of the chocolate.I shall try all this again in the summer when it gets humid.Again, I really appreciate your feedback. I'll be refrigerating now.