Forum Activity for @Carlos Eichenberger

Carlos Eichenberger
@Carlos Eichenberger
03/26/09 11:35:59
158 posts

Madame Cocoa's Adventures in Paris - Top Paris Chocolate Spots


Posted in: Travels & Adventures

How timely! I'm doing the Ecole Chocolat/Valrhona trip next month so this list will come in very handy for my extra days in Paris. I guess I'll be able to add a few of my own in a month.
Clay Gordon
@Clay Gordon
03/26/09 10:27:00
1,696 posts

Madame Cocoa's Adventures in Paris - Top Paris Chocolate Spots


Posted in: Travels & Adventures

Madame Cocoa posted a lovely album of photos taken in Paris in September 2008.There are some very lovely photos that remind me of my last trip there, but only a few of the photos are identifiable. SO - let's play a game of "Tag The Photos" and all ChocolateLife members are invited to play.At the same time, let's compile a list of top chocolate spots in Paris. I will start out with some of mine. Chocolate Shops #1 - a l'Etoile d'Or - Best chocolate store in Paris selling many brands. Chocolatiers' Shops (I have personally visited, that I can remember) Christian ConstantSadaharu AokiPierre HermeCluizelJean-Paul Hevin (multiple)Gerard MulotLa Maison du Chocolat (multiple)FauchonMarquise du SevigneRichart Hot Chocolate #1 - la Charlotte de l'Isle (Ile St Louis)Cafe de FloreAngelina Chocolatiers I Must Seek Out on my Next Trip Patrick RogerMichel Chaudun Disappointments LadureeA la Reine AstridAtelier du Bayonne (but love the presentation)
updated by @Clay Gordon: 04/10/15 05:53:29
thomas
@thomas
03/31/09 18:53:16
5 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

Today was a good temper day as a blizzard was going on outside.I did as Melanie suggested and put the seed chocolate in at approximatly 95f instead of imediatly when the machine said to. I also used much smaller pieces and some shavings. I then used temper 2 (as per chocolate Joes idea) and when the machine said it was ready I had a fair temper.......I did have to work some on a marble slab but not to the extent I have in the past, the temper was then perfect!I dipped 100 truffles at 90f and 1 mold and all looked great.I may have to do a little more work to get it right but I think all these sugestions helped greatly!Thanks to all.
thomas
@thomas
03/30/09 14:08:52
5 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

Melanie, thanks I will try it tommorow as I have 100 truffles to dip.I will let you know.thanks again
Melanie Boudar
@Melanie Boudar
03/30/09 12:27:14
104 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

If your chocolate is grainy you have not seeded it correctly, or enough. Seed a small amt at 34C (not sure what that is in farenheit) If you seed before this temp (hotter) nothing will happen, if you seed colder it will be lumpy. a small handful of the disks, maybe 12 little pieces is adequate, I think those chocovisons are pretty small capacity.You should not need to go any higher than 115F for the meltout phase and lower if milk chocolate .Try this with your thermometer(seeding) and let us know the result.
thomas
@thomas
03/30/09 07:03:35
5 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

I am in a basement so the room temp is approximatly 65f to 73f depending on the time of year.We rarely have high humidity up here. Melanie asked if I am melting at a high enough temp. and I have tried numerous different starting points the highest being 124f for melting. I have tested the machines temp against my thermometer but I will try it with another to double check.The chocolate looks grainy,and gray, very dull. As I said in an earlier post if I work some of the chocolate on a slab after the machine says it is done I can get the chocolate in to temper.I can temper by hand but to maintain it for 3 or 4 hours while I am dipping is the reason for the machine, once I finaly get a good temper it does maintain it for the long run.
Melanie Boudar
@Melanie Boudar
03/30/09 01:08:09
104 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

I have used El Rey on and off with no problems whatsoever and I am in a challenging tropical climate. If I were you, I'd forget the machine and go back to tempering by hand at least until you figure it out. Tempering is not all about a pre-programmed machine setting. Are you melting out your chocolate at a high enough temp? Are you bringing it down and seeding at the proper temp? Have you tested the machines temp readout with a digital temp gun? Is it agitating properly? You should be able to temper chocolate by hand without a machine.You don't mention what is wrong...is it streaky? Is it grainy? What exactly IS the room temp? be more specific in your procedure, likely it is you, not the chocolate.Tempering is not brain surgery....if after three years you have not figured it out you are missing some key element of your procedure.
John DePaula
@John DePaula
03/29/09 22:29:14
45 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

I am not in a temperature controlled room but it is fairly consistent room temp..Can you elaborate? Room temperature and humidity can make or break your efforts.
thomas
@thomas
03/29/09 20:03:58
5 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Joe.This I have tried and we have talked on the phone lots about this before.I have tried several different initial temps. The best thing has been to work the chocolate on the slab after the machine says it is ready. But of course I should not have to do this. I have switched from the El Rey 58 to the 61% but still not easy to temper. I love this chocolate and will continue to use it, the flavor is outstanding and when I am sucessfull with the temper it looks great.If any one else has ideas please share.Thanks
JOE CREVINO
@JOE CREVINO
03/29/09 08:25:36
6 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

Increase start temp to 115F. Use temper 2 on machine. If that does not work go to Chocovision site and emailme your phone number and I will call.(on Chocovison site click on my picture and send phone number)joe crevino
Rich
@Rich
03/22/09 21:14:31
17 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

I'm sorry to say I can't help, but I am looking forward to responses to your question. It seems the only consistency I have is inconsistency. I think temperature and humidity is very important. I'm still looking for the right combination. In the past, I've stored Valrhona Guanaja individually wrapped pieces in the wine cellar with great results. As soon as I started making my own pieces the wine cellar seems NOT to be the place to store them. I think too much humidity. I'm getting sugar bloom/grainy consistency. And this is after they are set and seem to be fine. This chocolate making is not for sissies. Aloha
thomas
@thomas
03/22/09 10:18:33
5 posts

help with El Rey tempering!!


Posted in: Tech Help, Tips, Tricks, Techniques

I am new here and I need help. I have been using El Rey for 3 years with limited success.I am using 61% in a chocovision X3210. I rarely get consistent results, and rarely is it tempered when the machine says it is supposed to be, I generaly will have to work a portion of the chocolate on a marble slab and even then it not always works . I am not in a temperature controlled room but it is fairly consistent room temp. Does any one have experience with both the machine and El Rey chocolate? Note: I have contacted chocovision (chocolatier Joe) and he has been helpful but still inconsistent results.My molded chocolates look OK but my dipped are inconsistent. Any help is apprecieated.Thanks Thomas
updated by @thomas: 04/11/25 09:27:36
Michelle-Jo Garfield
@Michelle-Jo Garfield
03/24/09 13:12:31
13 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks everyone. I have some very interesting ideas to work with.
Brian Donaghy
@Brian Donaghy
03/23/09 13:35:35
58 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

Some recommendations for detergents and rinse aids~non-alkaline~non-chlorinated~non-tainiting~low foaming~neutral pH (as near 7 as possible not to exceed 9)Max water temperature at any stage below 140F/60CUsing soft water and soft/demineralized water at final rinse.
Rachel Beckett
@Rachel Beckett
03/23/09 10:01:37
2 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

I have to admit its an exposive way to clean. For me just good old Pasadena water & Cheese cloth.
Rachel Beckett
@Rachel Beckett
03/23/09 10:00:09
2 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

When I clean my molds I go ahead and wash in hot water then allow to air dry on a cooling rack upside down. Once they are dry I will then buff with cheese cloth. By using cheese cloth you do no scratch the molds or leave lint or any other impruties in the mold.
Roni-Sue
@Roni-Sue
03/23/09 09:55:24
4 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

Hi,We've had very good success with a natural [untreated with cleaning chemicals, etc] chamois. FYI, the Sham-wow does not work well so don't try to substitute. Natural chamois are available at auto supply stores usually.good luck!
John DePaula
@John DePaula
03/22/09 23:34:10
45 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

I am also very carefull with my molds. Why can't I use soap? If not, what can I use? Thanks..Soap is fine, e.g. Palmolive Dish Liquid, just don't use something with abrasives and rinse well so no soap residue remains.
James
@James
03/22/09 20:37:06
1 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

I am also very carefull with my molds. Why can't I use soap? If not, what can I use? Thanks.
Kerry
@Kerry
03/22/09 16:22:30
288 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

If I do bother to polish - I use a very fine, soft piece of microfibre that feels like suede, or lint free guaze lap sponges - the type used in the operating room. Both work very nicely. I never wash my molds with soap, just hot water and a sponge.
Susie Norris
@Susie Norris
03/21/09 22:37:28
21 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

Where do you find this deionized water...and which part costs $250? Anybody know?
Alan McClure
@Alan McClure
03/21/09 04:25:10
73 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

I agree that deionized water is a good choice, especially for rinsing. If you do wash with soap, make sure to use one with no added abrasives (you may need to call the manufacturer), and that has a pH of as close to 7 as possible. Also, don't use water that is too hot. Polycarbonate is still able to absorb moisture, and will if the water is too hot. This will greatly reduce the life of the molds by weakening them.If you rinse with deionized water, you won't need to dry with cotton or anything else, simply shake dry, as DIAA notes, and then invert on a dish rack.
John DePaula
@John DePaula
03/20/09 23:40:31
45 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

Lots of folks recommend Cotton Batting.
Michelle-Jo Garfield
@Michelle-Jo Garfield
03/20/09 18:56:50
13 posts

Cleaning polycarbonate molds.


Posted in: Tech Help, Tips, Tricks, Techniques

G'day...Does anyone have a great method for cleaning there polycarbonate molds. Everyone I read tells me opposing ideas and I only just got new ones and already am getting streaks in them. I have tried cotton balls but am not finding them effective enough and also worry that it takes off the protective cocoa butter layer..I would love some suggestions. thanks
updated by @Michelle-Jo Garfield: 04/11/25 09:27:36
Ankur Bhargava
@Ankur Bhargava
08/06/09 05:03:53
3 posts

What can you say about this?


Posted in: Travels & Adventures

wow....these are amazing!
Henry delos Santos
@Henry delos Santos
03/20/09 01:45:20
2 posts

What can you say about this?


Posted in: Travels & Adventures

This is chocolate hills that can only be found in the philippines.
updated by @Henry delos Santos: 04/21/15 13:50:05
Jeff
@Jeff
04/01/09 17:23:57
94 posts

Is Taxing Chocolate A Good Way to Help Fight Obesity?


Posted in: Opinion

Snarf!!!!sounds like dr. walker needs to get laid........
Langdon Stevenson
@Langdon Stevenson
04/01/09 16:38:31
51 posts

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 :-(
holycacao
@holycacao
04/01/09 13:38:39
38 posts

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!)
Langdon Stevenson
@Langdon Stevenson
03/22/09 22:07:33
51 posts

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).
Debby
@Debby
03/20/09 08:21:14
10 posts

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.
Henry delos Santos
@Henry delos Santos
03/20/09 02:38:45
2 posts

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.
John DePaula
@John DePaula
03/19/09 17:12:58
45 posts

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,.
Clay Gordon
@Clay Gordon
03/19/09 16:26:00
1,696 posts

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
Clay Gordon
@Clay Gordon
03/23/09 07:05:05
1,696 posts

Lindt to close most US Stores


Posted in: News & New Products Press

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.
Susie
@Susie
03/22/09 22:26:07
11 posts

Lindt to close most US Stores


Posted in: News & New Products Press

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.
Susie Norris
@Susie Norris
03/19/09 11:13:36
21 posts

Lindt to close most US Stores


Posted in: News & New Products Press

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.
Langdon Stevenson
@Langdon Stevenson
03/19/09 01:28:24
51 posts

Lindt to close most US Stores


Posted in: News & New Products Press

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.
Clay Gordon
@Clay Gordon
03/18/09 15:13:42
1,696 posts

Lindt to close most US Stores


Posted in: News & New Products Press

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: 03/11/26 06:20:34
Langdon Stevenson
@Langdon Stevenson
03/12/09 21:10:01
51 posts

How is cocoa butter produced?


Posted in: Tasting Notes

No worries. Happy to help.Langdon
Lemm Huang
@Lemm Huang
03/12/09 19:41:42
13 posts

How is cocoa butter produced?


Posted in: Tasting Notes

Wow, that's an eye opener.Langdon, thanks once again for enlightening me.
Langdon Stevenson
@Langdon Stevenson
03/12/09 19:30:20
51 posts

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
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