Forum Activity for @Rosalind Forrest

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

I am not cooking but doing it for medical reasons - Alternative medical reasons. My health info advised 900 mgs cocoa daily for high blood pressure. I'm a professional portrait painter who had painted 12 BIG portraits 30"x 40" each of doctors for a Regional Hospital. I had lived in the town for my entire life, moved away; then a tornado destroyed the Hospital and tore up the portraits. I was commissioned to "COPY" and replace all of the portraits. I am not a machine and can not "COPY", yet those portraits were my legacy and therefore I had to do the impossible. I worked a year under great stress, received a handsome sum for the job and went from a lifetime of normal blood pressure to 225/179. When it hits 160 that is stroke time!!!! The medical doctor's drugs didn't help the pressure at all; only caused dreadful side effects. I turned to a regime of Atlernative medicine. 900 mgs. of DARK CHOCOLATE was one of the nine weird things I took while avoiding everything else. In two months time the pressure dropped from 225 down to 114 and has stayed below 120/79 ever since. I asked the question about the prescribed 900 mgs. because it is now time to eat more normally. I'm happy with a home mixed hot chocolate every evening:Heat to 1.25 Hi- 8 ozs. milk, Stir in 1T. dark cocoa, 1 t. sugar, 3 drops vanilla,

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

I never need to weigh this small an amount of cocoa, but it would come in handy for small amounts of spices or even for tea.

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

Cool little scales! I had no idea, I just weigh stuff out at work in the lab - probably not that safe. Good find.

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

DIAA:Actually you're not being a jerk, but if I read the question correctly, Rosalind wants to know how to measure 900 milligrams of cocoa powder - or 9/10 or 0.9 grams. That's a very good question. A scale is the way - the question is finding a scale that can accurately measure this quantity.Which turns out to be not all that difficult and they are surprisingly inexpensive. Here's one with a 55gr capacity and a .01(one one-hundredth)gr resolution.So what I want to know Rosalind is if you really do need to measure 900 milligrams I am very curious about the recipe that requires this kind of precision.:: Clay

measuring cocoa question

Posted in: Tech Help, Tips, Tricks, Techniques

How do I measure 900 mgs. cocoa?
updated by @Rosalind Forrest: 04/11/25 09:27:36

wine pairing

Posted in: Tasting Notes

The effect of single origin was something we looked at in our wine pairing study, I made two chocolates (70% dark) - in every way the same except for the type of bean and the roast I subjected it to. I chose Madagascar and Dominican Republic to make sure the difference was huge, we also tested against a dark, dark milk and milk chocolate from local manufacturer Haighs. I can't wait to see if there were any statistically relevant preferences relating to origin of the bean.

wine pairing

Posted in: Tasting Notes

A personal perspective on the subject of pairing wine with chocolate. Not a point of view supported by research or established thinking on wine pairing just from my own bench-top research and experimenting during the past few months.In the winter of 2007-8 I enrolled in a winemaking course through VESTA , an on-line college level program which was taught by a winemaker who was employed in quality control at a major Napa wine company. We students and instructor met Tuesday evenings on-line and I would recommend this course for anyone wanting to learn more about the basics of wine. The students each made a batch of wine from kit and mailed a bottle of finished beverage to the instructor for evaluation. I say all this because it was a good use of free time in the winter months as our commercial wine grape vines are dormant then; not much work going on in our vineyards.This winter my project is home roasting cocoa beans and processing the nibs through to finished chocolate using the Chocolate Alchemy system and appliances recommended. Then pairing the finished chocolate with adult beverages such as wine, sherry, brandy or brandied fruit puree or liquor infused ganache ---actually inside the molded chocolates.I know this is not the wine pairing with chocolate asked about in this thread but there are some interesting discoveries coming forth from this effort. Bearing in mind that the object of the experiments is to carry through the confections the truest flavors of the wines/liquors inside. And with the understanding that the target customer is not the general public; from my perspective my customer would be the wine maker or distiller whose beverage is featured in the chocolates. And these are chocolates made from beans of a single country of origin so their flavors are not a blend of high and low notes but quite strong flavor profiles in one direction or another.Having said all this, heres what Ive found thus far. I dont get a clash of chocolate against wine in any combinations. Unless the chocolate is held to a minimum by making the shell especially thin, strong chocolate flavors will overpower the wines inside except for very strong fruit wines (blackberry or cherry) and with one grape wine exception so far; a Frontenac barrel aged red which is one of the grapes we grow here in southern Missouri. ie, the wine is generally not strong enough to stand up to the chocolate coating especially if it is a dark chocolate (by this I mean 66 % cocoa..any more than that and the filling wouldnt have a chance of being identified as a particular varietal wine.) Remember this is a strong single origin shell against a wine jelly or puree of brandied fruit or chocolate crme bourbon ganache.For this reason Im now testing dark milk chocolate as the container shell. Again, one origin chocolate but in a 40-50 % cocoa level with only about 4 oz of dry goats milk per 5 pounds of chocolate. The hope is to allow more distinctive wine flavors to come through and Im really not getting conflict between the chocolate and dark red wine. Maybe this isnt conventional milk chocolate hence no milk/wine clash.I know this is not really the subject of this thread but just thought I throw out some experimental results thus far. It seems if you paired a semi-sweet fruit wine or a sweet ice wine then you may get some really nice combinations for friends to sample. I have done a blackberry wine jelly from blackberries we grow which pairs well inside dark chocolate.We also have a home made sherry from home grown Chardonnel grape wine which was deliberately oxidized, sweetened, fortified and oak aged which Ill soon try as a sherry jelly in a Panama dark molded chocolate. The richness of the Panama may work well with the sherry flavors but the key is to tone down the chocolate by keeping the shell thin and let the filling flavor notes come through. Will report back on this if anyone is interested.All the Best Tasting,Frank SchmidtMr.WineCandy

wine pairing

Posted in: Tasting Notes

Well thanks for that!I am not super crazy about the idea of chocolate and wine pairing myself but we must...give the people what they want. I for one like to match my alcohol with dancing, or cheese and save the chocolate for the next day.It would seem there are a number of alcohols that have escaped me that have been suggested in pairing with chocolate. The Banyuls, Hungarian Tokaji, Sauternes and the list goes on. Not only have I not tried them with or without chocolate, I shamefacedly admit Ive not even heard of them. (until yesterday)Good point with the cold drinks, Riesling was suggested with white chocolate but I think I'll take your advice and start with the darks.Thanks again!

wine pairing

Posted in: Tasting Notes

I have been involved in wine and chocolate sensory studies and there is only really anecdotal evidence on the subject we were endeavoring to get some stats behind it we are number crunching at the moment. Anyway during the inital bench testing we found champagne or sparkling reds were ok (milk choc better), white wine was really bad (with everything), Aussie shiraz and other big fruity reds were a surprisingly good mix (with dark chocolates) but the big winners as Langdon has said were the botrytis wines, muscats and ports (with most chocolates).The problem with cold drinks ie white wine and champagne is they cool your mouth down so it is more difficult to appreciate the chocolate so steer clear of cold drinks.I would reccomend trying the full bodied red wine with a dark chocolate it is surprisingly good. Other than that go the higher sugar beverages. There are also exceptions to these rules so have fun experimenting. Pairing is different for everyone, the best rule for pairing is that if it brings a smile to your face it is a good one.

wine pairing

Posted in: Tasting Notes

I have never been a fan of pairing wine and chocolate personally, but I made a discovery last night of a rather nice combination.Over the weekend Sam made a micro-batch (1 kilogram) of 70% dark chocolate. I was nibbling on a few squares last night and decided to pour myself a glass of liqueur muscat from a bottle that we had recently opened. This particular muscat is an '84 vintage and comes from a certified organic vineyard called Thistle Hill, close to Mudgee in NSW (Australia) near where we live. This is a desert wine that is quite sweet with a rich fruity taste (and about 21% alcohol). You only need to drink very small glasses of it.I found that the strong chocolate notes of the bar worked really well with the rich fruitiness of the liqueur. Sam pointed out that the sweetness of the two matched each other quite well.All in all, I would consider it a good pairing.Langdon

wine pairing

Posted in: Tasting Notes

My limited research on pairing chocolate and wine has led me to the conclusion that there are no wrong answers. This can only be partially true...I am thinking of hosting a wine and chocolate event and am interested in hearing of anyone's experiences with the 'right answers'. I mean some things are just perfect together..have you got any for me?
updated by @Amber S.: 05/01/15 12:09:32

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi allSome clarification seems to be in order, as I have received an email off list regarding our intentions with this new line of couverture/baking bar.We of course are not a chocolate factory, and buy semi transformed goods for resale, as well as have finished retail goods made for us in both Canada and Europe. I do hope that this was clear, and if it wasn't it is now!We will continue to sell our Fair Trade and organic European line of couvertures, powder, butter and liquor in addition to the products produced in Peru. The exciting thing is that the baking bar we will be selling in the three flavours (100%, 71% and 55% cocoa solids) at retail will be the same recipe as the couverture that we will be selling in 10 kg cases for commercial clients. So there will now be a readily available (we are sold in 3500 retail locations across Canada) Fair Trade and organic couverture line in smaller consumer sizes (200g).We have existing relationships with many clients using our European produced couverture, butter and liquor, and while they have all been given samples of the products from Peru, and we have had much positive feedback on it, some will transition to the new and some will stay with the current products.Any further questions, I can be reached at rodd at lasiembra.com or 613-235-6122 x330WarmlyRodd HeinoLa Siembra Coop

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello MichaelLate to the game here, but thought I'd add a little teaser for a new product we (Cocoa Camino) will be launching in the fall.We will be producing for retail and commercial use a 100% unsweetened conched baking bar. (We will also be releasing a 55% semi sweet and a 71% bittersweet baking bar)Organic, Fair Trade and Kosher Pareve certified (no dairy in the plant)This will be an expansion of our existing Cuisine Camino line of home baking products.Keep your eyes peeled for this in the fall.Not only are the above mentioned products Fair Trade, Organic and Kosher certified, they are produced at the Coop in Peru, thereby meeting one of our main goals with Fair Trade, which is helping build the capacity of our producer partners to assist them in moving away from traditional agricultural product sales towards producing and selling value added products.Fair Trade and organic premiums paid on their beans has directly contributed to them being able to build this capacity.Rodd HeinoWorker OwnerLa Siembra Coop, makers of Cocoa Camino products.

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks so much for your thoughts on this, Alexandra!Thanks for the suggestions as well. Dean's Beans only does cocoa, not unsweetened chocolate. But I will order some from Sweet Earth. If anyone has tried their product, let me know what you think!Thanks again, Alexandra.Michael

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hey Michael-Major commodity producers such as Barry Callebaut tend to use "self certification" i.e. they make a statement for their company to abide by in terms of ethical labor and sustainability."Barry Callebaut has a long-term commitment to the economic and social development of the cocoa farming communities; to a supply chain free of the worst forms of child labor and forced adult labor and to a mutually beneficial partnership between farmers and the industry."Callebaut IS certified by Fairtrade to produce a range of cocoa and chocolate produce but most of these are already processed goods that are sold as such on the market by their purchasers. So for unadulturated unsweetened chocolate, Barry's not your man.Also, I don't know if Barry's commitment "works" in terms of the standards you are looking for. I personally have to stop and wonder, am I really promoting fair trade and ethical labor if I am purchasing a fair trade product that only makes up a small part of a very large and powerful company that is not completely devoted to the issue I am trying to press? Seems strange, you know?You are very right that not all companies participating in fair trade, organic chocolate production. For example, if the company is based in a cocoa producing nation or selling directly from the cooperative, there is no use in participating in "fair trade" thus requiring them to pay themselves more. Too complicated and expensive!I know equal exchange makes an organic dutch process cocoa powder also try Dean's Beans or Sweet Earth.

Ethical and Delicious Unsweetened Chocolate?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Everyone,I use unsweetened chocolate in a few recipes I make. I use Callebaut but as I become more aware of abuses of chocolate workers I wonder about fair trade issues. And I also want to use chocolate grown with as few chemical pesticides/fertilizers as possible. I understand that chocolates may not necessarily have a fair trade or organic label, but will still be grown in ways that are not harmful to the workers or the planet. All that said,a. Does anyone know how Callebaut fits these standards?b. Does anyone have an unsweetened chocolate that fits these standards to recommend?Thank you!Michael
updated by @MichaelKeshet: 04/11/25 09:27:36

looking for French white chocolate

Posted in: Classifieds ARCHIVE

Hi, they are available online here... http://www.histoiresucree.com/product_pages/quenelles_de_lyon.html but you could have a go at making them yourself if you have access to basic ingredients like praline paste and decent chocolate. I would imagine you could add a little cocoa butter or chocolate to the praline paste to firm it up (about a quarter of the weight of the praline) then pipe it out in long tubes, cut into sections when firm and dip in tempered white chocolate. Valrhona's ivoire would be a good couverture to try if you can get hold of it.Good luck!Diana

looking for French white chocolate

Posted in: Classifieds ARCHIVE

I live in Chicago and I'm desperately looking for a French chocolate specialties called the Quenelles de Lyon. I tasted it when I went to Lyon, France. It's a white chocolate and some of them are sprinkled with mocha coffee. I've never had such an incredible chocolate experience. Any idea where I could find this chocolate in Chicago or online?Thanks!
updated by @DEFEO: 04/07/25 13:00:14

Chocolate and Psychiatry

Posted in: News & New Product Press (Read-Only)

Studies confirm what we've already known for a while, eating chocolate causes euphoria and feelings of love, amongst other things. Full article can be found through here - http://tiny.cc/1Fj6T
updated by @claritynow: 12/13/24 12:16:07

This just in: Scharffen Berger Baking Chunks Press Release

Posted in: News & New Product Press (Read-Only)

Whole Foods flagship here in Austin had them on the shelves Tuesday.

This just in: Scharffen Berger Baking Chunks Press Release

Posted in: News & New Product Press (Read-Only)

NEW FROM SCHARFFEN BERGER CHOCOLATE MAKER: ARTISAN CHOCOLATE CHUNKS ESPECIALLY FOR THE HOME BAKERBERKELEY, CA, January 13, 2009 Scharffen Berger Chocolate Maker, one of the first US artisan "bean to bar" chocolate maker founded in fifty years, introduces a line of premium dark chocolate Baking Chunks produced especially for the home baker.Available in Scharffen Berger's classic 62% cacao semisweet chocolate and 70% cacao bittersweet chocolate, these chunks will allow chefs everywhere to use Scharffen Berger's flavorful premium chocolate in cookies, brownies and breads. Packaged in a convenient 6-ounce pouch, Scharffen Berger's Baking Chunks are one of the only super premium chocolate chunks currently on the market for non-professional use. Their large size and shape make them especially flavorful in baked goods.Each pouch features an exclusive chocolate chunk cookie recipe created by cookbook author and celebrity chef, Jacques Pepin. "I love to work with Scharffen Berger chocolate because it has such intensity," says Pepin. "The Baking Chunks are particularly exciting as they bring that wonderful rich Scharffen Berger flavor to cookies and brownies, making them extraordinary."
updated by @Clay Gordon: 12/13/24 12:16:07

Looking for sources in New York City for article about chocolate

Posted in: News & New Product Press (Read-Only)

Would love to see the article when you are done!Sorry I didn't see the post earlier, this is a point of my research that I would be more than willing to discuss.Cheers!

Looking for sources in New York City for article about chocolate

Posted in: News & New Product Press (Read-Only)

Sorry, I just saw your request. I often show up with chocolate, as you say. However, I don't think I do this to show off, but to share. I do some reviewing/rating for forthcoming chocolcate website. But my most important relationship to chocolate is to promote spiritual practice.Rev. R. M. Pelusoplease visit my website and call me if you wish. http://ministry.rmpeluso.com click on Meditation and see: Chocolate Tasting Meditation (TM) or google: Rev. R. M. Peluso, chocolate meditation

Looking for sources in New York City for article about chocolate

Posted in: News & New Product Press (Read-Only)

Hello,I'm a reporter for a newspaper in Manhattan working on a fun food piece about chocolate; more specifically about the premium/high-end chocolate craze and the rise of the "chocolate snob" like the wine snob before him/her. I need sources from New York City (any borough) to weigh in on this topic for the piece -- opinions; obsessions; fun anecdotes about showing up to your friend's dinner party not with a bottle of Merlot, but some expensive dark chocolate bars; dark vs. milk debates, etc. etc.If you're interested in speaking with me, please message me as soon as possible and we can take it from there! My deadline is this Monday morning, Jan. 19.Thanks!
updated by @Reporter: 12/13/24 12:16:07

Austria chocolate suggestions?

Posted in: Travels & Adventures

In response to your request for chocolates from Austria:I recommend the following sources for exquisite chocolates in Vienna:1. DEMEL & SOEHNE, Kohlmarkt 14, 1010 Vienna (I worked there for more than 10 years manufacturing chocolate bars, filled chocolate candies and other chocolate specialties). This is the oldest and most famous place for chocolate and pastries in Vienna/Austria.website: http://www.demel.at 2. SCHOKOLADEKOENIG, Petersplatz, 1010 Vienna (behind the St. Peters Church). Most exquisite chocolates and unique packaging - highly recommended. The store is a beautiful, historic store, which used to be specialized in real buttons, called "BUTTON KING" for more than 100 years selling to the emperor of Austria-Hungary. Was bought by Leschanz Schokoladenmanufaktur a few years ago and is now called "CHOCOLATE KING", same beautiful old and original furniture, but instead of buttons you now find chocolates of highest quality as well as chocolate buttons.website: http://www.leschanz.at e-mail: office@leschanz.at3. Kurkonditorei OBERLAANot just very good chocolates but also worth an afternoon coffee with cake.They have the production in 1100 Vienna, Kurbadstrasse 14 and a retail shop / coffee shop inNeuer Markt 16, 1010 Viennawebsite: http://www.oberlaa.at 4. Walter HEINDL VIENNATraditional chocolate manufacturer. A factory tour is availabe at the production place as well as purchasing atWillendorferstrasse 4-8, 1232 ViennaThey also have several retail locations throughout Vienna.website: http://www.heindl.co.at 5. ALTMANN & KUEHNEFinest Petit & Mini Chocoaltes in unique petit packaging.Graben 30, 1010 Viennawebsite: http://www.feinspitz.com Bring me some of these goodies too please!!!I will be in Vienna in May too and will definitely bring some chocolates back with me to the U.S.Have fun and good luck "hunting" for chocolate in Vienna/Austria ...Helmut

Austria chocolate suggestions?

Posted in: Travels & Adventures

Excellent - I'll pass that info on to my friends. Can't wait to try!

Austria chocolate suggestions?

Posted in: Travels & Adventures

Zotter is a chocolate maker in Austria. Xocolat is a sorted chocolate shop and there you can buy zotter.

Austria chocolate suggestions?

Posted in: Travels & Adventures

Giovanni, thank you for your response. I've put in a request to my friends visiting Austria to pick me up Zotter and Xocolat. I knew I could count on the knowledgeable Chocolate Life community!

Austria chocolate suggestions?

Posted in: Travels & Adventures

XOCOLAT in Wien Freyung 2 www.xocolat.at

Austria chocolate suggestions?

Posted in: Travels & Adventures

ZOTTER www.zotter.at

Austria chocolate suggestions?

Posted in: Travels & Adventures

Suggestions requested: Friends offering to bring me chocolate back to U.S. from their trip to Austria. What should they look for?
updated by @Christine Doerr: 04/09/15 13:44:47

open book accounting

Posted in: Opinion

Sarah:This is a very good question and I will ask Shawn to join TheChocolateLife and comment on his take. Before then, however, Shawn tells me that he uses this accounting practice in all aspects of his business, not just with growers.In fact, Shawn practices it weekly in his factory. Everyone in the company meets and they learn about where the company stands, financially. This helps them better understand some of the decisions that get made, and it also shows everyone how their actions affect the company's finances. People can see the direct effect their jobs have on the bottom line. Shawn told me that knowing this information makes his employees more responsible workers with more of a stake in the business.In fact, you may wish to look up A Stake in the Outcome by Jack Stack, a business philosophy book that inspired some of Shawn's thinking.

open book accounting

Posted in: Opinion

Hi Sarah,The practice of open book accounting is fairly simple: you make your financial records available for some form of external scrutiny (like showing them to your suppliers). The point being that people can see what you spend your money on and what profit you take. You are then forced to justify your actions. If people think that you are ripping them off by paying peanuts for beans and reaping huge profits, then they can are in a stronger position to negotiate with you.Langdon

open book accounting

Posted in: Opinion

I've seen the mention of "open book accounting" in other forums, particularly in reference to Askinosie chocolate. And when I was at Valrhona in November for a stage, I got to be friends with a woman from Recuitti who told me that they have gone to an open book accounting system there. My interest is piqued and I wonder who here might have more information on the subject, how to get educated, books, insights, etc.
updated by @Sarah Hart: 05/04/15 07:03:03

WSJ: Premium Chocolate Holds Steady in Tough Economy

Posted in: News & New Product Press (Read-Only)

Those New M&Ms,are totally different than the old M&M's, They did use a Premium Chocolate in them along with different nuts and Berries, There is a total different taste and texture.

WSJ: Premium Chocolate Holds Steady in Tough Economy

Posted in: News & New Product Press (Read-Only)

There was an interesting article in the NYTimes or WSJ in the last week or so that indicates that while overall alcohol sales have not dropped what's happened is that instead of buying one $200 bottle people are buying six $35 bottles. An article on wine auctions in today's NYTimes corroborates that prices at the high end are well off their highs and it's time to go bargain hunting (comparatively speaking and if you (still) have the money for it).The market research company Packaged Facts puts out a research report on the chocolate industry penned by ChocolateLife member Curtis Vreeland. That report is the source of the market segmentation I and many other people use:Mass Market : up to $15/lb retail.The Premium Market is everything over $15/lb and it is segmented in three distinct markets:1) Mass Market Premium - $15-25/lb2) Gourmet - $25- $40/lb3) Prestige - > $40/lbI think that this is not fine enough any more and there needs to be a $40-$70 range and a $70+ range (Luxury).You might try what I did for a while which is to aggregate orders. Tell everyone you'll special order the Hannah for a minimum number of pieces but you won't place the order until you've got enough orders to meet the minimum. Contact them when you place the order and then again when it arrives. Sure it's high touch but that's one of the things that really generates customer loyalty.

WSJ: Premium Chocolate Holds Steady in Tough Economy

Posted in: News & New Product Press (Read-Only)

A great mixed metaphor as I like to wear those very same Emperor's clothes when I homebrew chocolate. (Here's the line. Here's me crossing it.)I think that there is a perception that non-milk chocolate is premium -- that any dark chocolate will suffice for a premium label. However, the other flavors, ie "raspberry almond", may be a reflection of the impact of flavored chocolate makers (Vosges, Godiva, etc.)As an anecdote that may or may not be related to the economy, I was recently shopping at my local Trader Joe's and my local Safeway on separate occasions and both were fairly bear in their organic produce department. I'm not sure if it's a sign of the economy but it sure looked like these higher priced items were not being restocked as readily as before.

WSJ: Premium Chocolate Holds Steady in Tough Economy

Posted in: News & New Product Press (Read-Only)

"It's just too weird to seriously consider M&Ms - whatever flavor - a premium chocolate product."Perhaps that is more of a reflection on consumer perception than anything else That being the case we have a long way to go with educating the public ...Langdon

WSJ: Premium Chocolate Holds Steady in Tough Economy

Posted in: News & New Product Press (Read-Only)

More-Selective Consumers Make Each Morsel Count With Emphasis on Ingredient Sourcing and Artisanal ProductionBy HOLLY HENSCHEN

Even in a recession, frugal consumers shell out cash for popular premium chocolate, but the variety they purchase depends on its value, quality and manufacturer. Analysts said trendy, pricier premium cocoa varieties promote chocolate consumption growth. Throngs of products from smaller specialty as well as major chocolate manufacturers line store shelves. But consumers are buying the sweets less often and more discriminatively as household incomes contract with the U.S. recession and world economic crisis.

The text of the full article is here .I don't agree with everything the article says:

Large chocolate manufacturers Barry Callebaut and Hershey Co. delved into the premium chocolate realm previously occupied primarily by smaller-scale specialty manufacturers. In 2008, Mars Inc.'s Mars Snackfood US introduced M&Ms Premiums in flavors such as mint chocolate and raspberry almond, as well as dark chocolate varieties.

It's just too weird to seriously consider M&Ms - whatever flavor - a premium chocolate product.
updated by @Clay Gordon: 12/13/24 12:16:07

What do you think of these cocoa!

Posted in: Opinion

Hi Everyone!What do you think of following Origin beans in accordance to its Size and Taste.a) W. Javab) Philippinesc) Malaysiand) Indiane) Netherlandsf) Dominican Republicg)TogoAny other interesting information on the above you want to add, please do so.
updated by @Bhuvan: 04/10/15 13:09:19

Is chocolate a part of the traditional Mediterranean diet?

Posted in: History of Chocolate

You can do some research on what was eaten during the period before the 1950-1960 period, albeit unscientifically, by taking a look at the cookbooks of the time and relating that to contemporary written records that talk about meals, etc.And/or you can qualify your terminology by saying that the "traditional" diet is actually a very modern, post-WWII, artifact. When I think of culturally-based food traditions I think back several centuries, not several decades.

Is chocolate a part of the traditional Mediterranean diet?

Posted in: History of Chocolate

Thanks for you comments, Clay.This is what I've read in the medical literature recently about the fats in dark chocolate:The fats are 1/3 oleic (healthy monounsaturated, as in olive oil), 1/3 stearic (saturated, but no effect on cholesterol levels, unlike some other saturated fats), and 1/3 palmitic (saturated, and could increase cholesterol levels and heart risk). So its sort of a wash in terms of adverse health effects.That's compatible with your remarks.And regarding dark chocolate's antioxidant flavonoids:Elevation of HDL cholesterol, with no effect on total and LDL cholesterol,Decreased LDL cholesterol oxidation , leading to fewer atherosclerotic complications .Researcher Ancel Keys, who I consider the father of modern cardiovascular epidemiology, was the key investigator (pun intended) for the Seven Countries Study, published in the journal Circulation in 1970, then as a book by Harvard University Press in 1980. This study is the one that found lower rates of cardiovascular disease and longer lifespans in association with the "Mediterranean diet." The version of the Mediterranean diet he studied was the one eaten around 1950-1960, or so. That's when the Seven Countries Study research was done.Many say that the Mediterranean diet of that period was unusually low in meat, a result of post-World War II economic deprivation.To my knowledge, no one was comparing diet and rates of chronic disease and death across various cultures 150 to 200 years ago. So we don't know with certainty if the traditional Mediterranean diet of 1809 was any healthier than any others in existence then or now.BTW, I'm working on a blog post about the recent Italian study showing significantly lower CRP levels in healthy people eating an average of 20 grams of dark chocolate every three days.-Steve