Forum Activity for @Jim2

Jim2
@Jim2
01/10/09 11:47:25
49 posts

FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER


Posted in: Opinion

Sarah,Thanks for the feedback. I launched the subject to have persons as yourself look at the "business end" of FT.The majority of FT advertisement is coming out of co-ops which are normally 3rd party managers of produce gained from small farmers. In my visit to Africa, the small producers had no idea what the world market price was and were receiving very low percentages of current prices. I view co-ops with a very jaundice eye until it can be established that they are in fact a group of farmers that have banded together to improve their lot. For the greater part, Small farm holders normally operate day to day and cash flow calculations are made by counting what they have in the pocket. This is the primary reason for "trash" cacau flooding the market. If the farmer has 100kg of cacau on hand, his urgency is to get it to some market as soon as possible. Fermentation, drying and packaging are not even on the radar.I hope many opinions surface as a result from this attempt to shed some light on the FT subject.Best regardsJim Lucas
Sarah Hart
@Sarah Hart
01/10/09 11:07:10
63 posts

FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER


Posted in: Opinion

Jim- thank you for posting your perspective. I have been trying to read everything I can about the issues of FT and Organics related to chocolate and thank you for your voice in the discussion.What I see in my shop is that people are really trying to do the right thing when they seek out "Fair trade" because there is much talk about the ills of the chocolate growing industry, fear about child labor violations, slave labor etc. and not a lot of information available about the subject. You can't fault people for trying to be ethical in their purchasing and it really is hard for a general consumer to "know", so they rely on certification labels, I think.So, I appreciate the discussion and look forward to more information as I try to get a clearer picture about the "fair trade" and organic certification processes. I appreciate the original intent behind trying to establish some guidelines for "fairness" and also understand the potential for certifying boards to be corrupt or irrelevant. What I look forward to is more discussion on the subject so that I can get the big picture and I am very appreciative of what you have added to the conversation, Jim.
Clay Gordon
@Clay Gordon
01/10/09 10:55:03
1,692 posts

FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER


Posted in: Opinion

Jim:This is a phenomenally valuable and interesting post and I am looking forward to a spirited discussion here not just about the issues involved, but of ways to address the issues in meaningful ways.For several years, I have been trying to let people know just how unfair "Fair" trade can be .One of the reasons I like to lead groups to cocoa growing regions and give them first-hand experience is so that they can experience personally the conditions that farmers live and work in, just how much work it is to grow cacao and process it into cocoa - and just how little the farmers receive in return.:: Clay
Jim2
@Jim2
01/10/09 07:47:35
49 posts

FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER


Posted in: Opinion

In 1995 I closed a profitable business in the USA, sold a very nice house, packed some shipping containers and moved to Brazil to become a cacau farmer. The radical change of lifestyle was taken because my Brazilian born wife, youngest of a family of nine, was the last hope for saving a 2500 acre cacau farm that had been abandoned by other family members.Our new enterprise consisted of +-60 workers, 26 living with families in free farm residences. There was no residence for the owners since it was customary to live in a distant city and rely on the farm administrator to deal with the disorganized mess. We moved into an 800 sq foot house intended for the guy that milked cows. Since all the cows had "vanished" due to disease, theft and slaughter, there was no cowboy.There were no written documents that listed workers, water was taken from a river that passes through the farm, telephone service was unheard of and hand tools consisted of one broken point screwdriver. The administrator, 60 years old, born in the farm property, had been feuding with family members for more than 20 years.. A real mess.Today, the farm operates with 26 workers, has water and indoor sanitation in each house, has been completely mapped using GPS and Autocad, maintains a repair shop that is not equaled for 500km and electrical power has been installed in every residence, shop and work area. With no exception, each farm residence has parabolic antennas, color television, refrigerators and in some cases washing machines. In 2000, I designed and constructed a farm owners residence, installed radio link telephone and satellite internet. We have begun to feel like it is a true home. We are in residence at the farm and have been since 1995.The workers are by Brazilian law, registered and receive all the benefits legislated by the Federal Government. Includer are:* 44 hour work week* 1-1/2 premium for extra hours* double time for hours worked Sunday* 30 days per year vacation with 33% bonus for the month* 1 additional month salary called 13th month salary each year* each child under 14 years receives a monthly salary equal to 5% of the worker* each worker has government retirement plan which is paid monthly by the farm valued at10% of gross salary* each year the worker receives an additional month salary deposited for severance, if andwhen it occurs* a primary grade school is maintained in the farm at farm owner expense* government managed medical care is paid for from a 5% salary deductionThe current salary is R$480.00 which equates to USD 220.00. Considering all the legislated benefits and the fact that the worker has 30 days vacation, 10 legal holidays and 1-1/2 days per week off....the hourly salary comes to something in the order of USD 1.80 or USD$ 15.00 per day worked. Failure to meet these obligations result in legal actions which can result in the farm being auctioned to meet the "AGRICULTURAL REFORM LAWS".I was fortunate enough to have timed my arrival in the farm with that of "Witches Broom". The devastation caused by the disease is almost incalculable. In 1980 our farm produced 270 tons of beans. The year of 2000 closed with 30 tons. The application of technology, planning and very hard work, we closed 2008 with 60 tons and prospects of a similar harvest in 2009. Our farms are considered to be a model for management, social awareness and ecology...BUT...not a single cent of profit has been recognized and personal out of pocket prop up loans have mounted to something on the order of USD$300K.Is there someone with more need for FAIR TRADE, I would like to meet them. I;ve had untold meetings and proposals from organizations SELLING certificates for FAIR TRADE, ORGANIC, RAIN FOREST ALLIANCE. Each has been turned away because it provides absolutely nothing towards the production of cacau, welfare of workers or ecological stability of our 500 acre Atlantic rain forest.In an attempt to more fully understand the world of cacau, I made a trip to Ghana, Nigeria and Ivory Coast. The squalor and poverty I witnessed certainly did not substantiate the claims made by third party certification agents. Most of the small farms were hand to mouth existence and the only prosperity was achieved by 3rd party buyers that collected rural production. This production ultimately settled in the warehouses of multinational giants and finally on to the shelves of shops across Europe and the USA.The web is filled with discussions regarding FAIR TRADE but most of the authors have not an inkling of the issues that prohibit FAIR TRADE. As long as commodity buyers in London and New York and Chicago control cacau prices and movement....FAIR TRADE ARE ONLY TWO WORDS!!!
updated by @Jim2: 04/15/15 01:11:42
Elaine Hsieh
@Elaine Hsieh
01/09/09 19:29:05
25 posts

Survey of customers


Posted in: Tasting Notes

I'm currently in the product development stage and would like to survey my tasters about the items that they are trying out. Has anyone had experience in this area or have suggestions?
updated by @Elaine Hsieh: 04/20/15 05:39:12
Casey
@Casey
04/14/09 19:34:44
54 posts

Kallari Chocolate


Posted in: Tasting Notes

My response is that this is great chocolate, it's memorable, and here is my take, with reviews.... http://chocolatenote.blogspot.com/2009/04/kallari-chocolate.html
Richard2
@Richard2
03/13/09 18:06:22
1 posts

Kallari Chocolate


Posted in: Tasting Notes

"Taste" is what makes the world go round - and everyone has his or her favorites. I know what I like, and never had a great yearning for a "dark" chocolate because it was too bitter to my taste. Then came Kallari...Whole Foods had a new display and I, sans shopping list, was hungry. There were many interesting things in my bag when I got home (sound familiar?), but one was a Kallari 85% Cacao bar. To MY taste, this was a revelation, and I haven't looked back since. ABSOLUTELY DELICIOUS! Delicate, neither too sweet nor bitter. A chocolate dream to a sensitive palate.Yes, at least try it. Hope you like it even half as much as I do. The company is also really interesting - as you know. I've been there, and they're really good people.
Emily
@Emily
01/20/09 19:34:54
6 posts

Kallari Chocolate


Posted in: Tasting Notes

Thanks, Will!
Will O
@Will O
01/09/09 20:16:47
1 posts

Kallari Chocolate


Posted in: Tasting Notes

Yes! I tried some at the DC Green Festival in July '07. It was some of the most sublime dark chocolate I'd ever tasted, and I'm somewhat fussy about chocolate. I picked up a number of bars at the festival, and I was delighted to find out that Whole Foods is carrying it. (We don't have a Whole Foods locally, but when I travel to someplace that does, I'll be looking for them.)I'm not sure which type(s) Whole Foods is offering, but the two kinds I picked up at the festival were called Robertos Recipe and Sisa's Secret. (No, I didn't memorize this. I looked it up recently when I was trying to find some more.)There was a third kind that I sampled called Diegos Decadence. It wasn't bad, but I liked the other two better. And I was surprised at how different they were from one another. I can't describe the difference from memory, but I ordered some online recently and when I they arrive I'll try to describe the difference in words.
Emily
@Emily
01/09/09 15:49:58
6 posts

Kallari Chocolate


Posted in: Tasting Notes

I had the same sort of tasting experience with "Shaman Chocolates." (also available at Whole Foods) Perhaps the company -- and others like it -- will aim to further improve their product. Thanks for the comment, James!
James Cary
@James Cary
01/08/09 19:49:53
32 posts

Kallari Chocolate


Posted in: Tasting Notes

Yes. I picked a bar up at Whole Foods. I still have part of the bar at home. As well as my notes. :( It's a nice story, but I think the chocolate was only decent. Not much for me to write home about. :) There were 2 bars available at my local Whole Foods - the only difference I could see was in sugar content and I picked up the one with the lesser amount of sugar.
Emily
@Emily
01/07/09 19:59:44
6 posts

Kallari Chocolate


Posted in: Tasting Notes

I'm curious -- has anyone tried "Kallari Chocolate"? I first learned about the company in the New York Times. In case you're interested, here is the link to the article. http://www.nytimes.com/2008/11/05/dining/05choc.html
updated by @Emily: 04/21/15 00:57:57
Clay Gordon
@Clay Gordon
01/10/09 11:00:32
1,692 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

Jim has kindly posted some photos of his farm - the Fazenda Venturosa - in a photo album .He also posted a forum thread detailing some of the recent history of his farm and some of the challenges and concerns he has with organic and Fair Trade certification.
Rev. R. M. Peluso
@Rev. R. M. Peluso
01/09/09 12:38:56
8 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

Although I'm a Spanish speaker, Madagascar interests me due to concerns about its ecology. But any Latin country is of interest to me. I've spent some time in Mexico in my pre-chocolate days, but never Oaxaca or Chiapas.I'd be happy to contribute my Chocolate Tasting Meditations or CM (tm) on one of these trips or at any chocolate show or event. In the past, Scharffen Berger and others have sponsored my meditations. This would add a retreat & restorative dimension to the tour too, a chance to de-stress as well as develop tasting skills.I'd be interested in talking to any chocolate producers, distributors or retailers who'd like to sponsor me.Something else of possible interest: I create original ceremonies to bless the launching of new businesses...I'd be happy to create blessings for new crops too. ...Gratitude & blessings to you all,Rev. R. M. Peluso
James Cary
@James Cary
01/08/09 20:20:23
32 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

Agreed, Langdon. Local/low impact travel is the best option now. Also, everything in moderation especially with the size of the world population (probably better to find ways to cut down on extensive business travel first). Hopefully we'll get teleporter technology soon :)I was thinking if the euro hit parity, I would have hopped on a plane for France or Spain for whatever is the latest in gastronomy there.I would still love to help with a cacao harvest in a cacao growing region. Any of the places on the list would be wonderful.
Sarah Hart
@Sarah Hart
01/08/09 10:28:18
63 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

If I had the travel dollars (alas, I do not right now) I'd be into Bolivia, Sao Tome and Oaxaca. But Oaxaca I'd want to do around dia de los meurtos AND chocolate! But honestly, everything on your list is of interest to me. The most exciting ones are the places where chocolate grows, least interesting places where it is "hot", ie. London or Turin, though who is kidding who? I'd go to either of those places in a heartbeat...
Langdon Stevenson
@Langdon Stevenson
01/07/09 16:59:52
51 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

The place on the top of Sam and my list of destinations is probably Bougainville Island (in the South Pacific, it is a territory of Papua New Guinea). It was a story that Sam heard on the radio about cocoa growers in Bouganville that got us interested in cocoa and then chocolate back in 2003.Unfortunately Bouganville is still suffering the after effects from 20 years of civil war and a recent death of an important leader, so safety of visitors to the island isn't guaranteed. Add to that very expensive travel costs and it makes it a difficult destination to reach.Traveling to places like Bouganville also raises another question that we have been discussing for some years now: what are the environmental costs of travel and are they justified? This is especially relevant for us in Australia as we are a long plane trip from any cocoa growing area other than the South Pacific.Modern air travel is cheap and easy (compared to any other means of long distance travel), if we have the money then there is little stopping us from flying anywhere in the world. However the environmental impact (i.e. contribution to global warming) of high altitude flight, especially at night is a growing concern for scientists. If you are interested, have a look at this paper from the United States General Accounting Office:Title: "Aviation and the environment" http://www.gao.gov/new.items/rc00057.pdf I expect that plenty of people will call me a kill joy or worse for mentioning this, so to all of the global warming sceptics: just ignore me.To anyone interested, my personal response to this issue is: look to technology. This website is a very good example. If I can't travel, or can't justify traveling to a place I want to go, then being able to talk on-line to people who can and have traveled is the next best thing. Digital cameras (still and video) and tools like Google Earth make it possible to get a taste of the destination and share other people's experiences very easily.Clay's list of destinations sounds great. I would love to see them all, but I fully expect that each of those trip will result in a wealth of photos, videos and stories. So the best option for me is to stay at home, travel vicariously, and save my money and carbon emissions for the trip that means the most to me (hopefully Bolivia in 2010).
Jim2
@Jim2
01/07/09 16:05:43
49 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

Clay,I read your travel notes today and need to amplify your description for location. We are located in the state of Bahia which is Northeastern Brazil. Sao Paulo is south central Brazil and 2-1/2 hour plane ride to the city of ilheus Bahia. From Ilheus to our farms are an hour and half drive. We are approximately 80km west of the ocean and Ilheus. You can find us on the Google map at S 14 48 44 and W 3939 16.7.Traveling to Bahia normally starts on a flight into Sao Paulo (American, Continental). You enjoy immigration and customs then continue for an additional 2hrs to Ilheus (Tam or Gol Airlines). In Ilheus we would need to arrange ground transportation to our farms which are situated near (5km) the city of Floresta Azul (Blue Forest).An alternate route would involve a direct flight from Miami to the capital city of Salvador, Bahia. The last leg to Ilheus is via Tam airlines, 40 minutes south. Same details for ground transportation.The cocoa region of Brazil radiates from Ilheus for 200km and represents a rich history of cocoa farming. My wifes father emigrated from Lebanon in 1915 to establish a dynasty in cocoa. After his death in 1960, the estates were divided and parceled according to Arab custom. Oldest son first choice, followed by remaining sons. Daughters were last to be considered. My wife being the youngest was left with what we now call Fazenda Venturosa. We are the remaining vestige of his legacy. Following the death of her 95 year old Lebanese mother in 1994, my wife, Lola, and I moved to the region to become cocoa farmers. I an engineer and she an economist were ill prepared for the transition. Until our move, we had owned and operated a successful manufacturing business in Houston Texas. The rest is history to be discussed over cold beer.I would suggest potential visitors take a look on Google Ilheus, Atacare, Tansamerica Hotel Bahia, Salvador Bahia. I would not suggest the unseasoned traveler consider Rio as a rest stop. Although the city is gorgeous it is very violent and a place one should approach carefully.Best regardsJim Lucas
Clay Gordon
@Clay Gordon
01/07/09 13:45:15
1,692 posts

Travel Planning - Where Would YOU Like to Go?


Posted in: Travels & Adventures

I know that things aren't looking their brightest at the moment, economically speaking and it's also the middle of winter, but one of the ways I get through rough times is to imagine trips to places I've always wanted to visit. Perhaps many of you enjoy doing, this, too.On the off-chance you do, following are some of the places I been doing research on planning trips to in 2009 and 2010. Please let me know the top 1 or 2 if any of them you'd seriously consider traveling to in 2009 or 2010 (this is not a commitment to go on the trip, just a strong expression of interest - likely or very likely) and/or places you want to visit that are not mentioned.1) The Dominican Republic (April-May 2009 and/or 2010)Highlights: Hacienda Elvesia (the source of the beans for Felchlin Cru Hacienda), Los Haitises National Park, Cano Hondo eco-lodge, Hacienda Camino Ramonal, make chocolate from the bean using traditional and modern techniques, beaches2) Bolivia (mid-February, 2010)Highlights: Hacienda Tranquilidad (the source of the beans for Felchlin Cru Sauvage), the Beni region of Bolivia. Volker Lehmann is a ChocolateLife member.3) BrazilHighlights: Voluntour during peak harvest season on a 2500-acre cacao farm which includes 500 acres of virgin rainforest; nearly endless stretches of pristine beaches - See first comment from ChocolateLife member Jim Lucas for more details.4) HawaiiHighlights: Plantations and chocolate factory on the island of Hawaii; plantation visit on Kauai5) MadagascarHighlights: Sambirano Valley region6) Sao TomeHighlights: Claudio Corallo7) LondonHighlights: All the hot players in the local chocolate scene.8) Turin/PisaHighlights: All the hot players in the local chocolate scene.9) MexicoTabasco State, Oaxaca, Chiapas (Soconusco)?) Your destinations of interest are ...Depending on the size of the group (Bolivia and Brazil are 7 people max; the DR is 20) and prevailing exchange rates, the prices per person, not including R/T airfare will vary between $1500 and $2900 per personThanks,:: Clay
updated by @Clay Gordon: 04/09/15 14:20:40
holycacao
@holycacao
01/10/09 10:47:18
38 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Buy some cocoa butter, buy some chilis- piquin, ancho, chipotle, whatever flavors you are working with. I have been dreaming of pairing my Dominican Organic Dark -which has a lot of raisin notes in it- with the ancho-also has raisiny flavors. Grind or chop the chilis-melt the cocoa butter- heat gently to extract the chili flavor directly into the butter-and then add to the chocolate and temper. Another way of doing it would be to throw the chilis directly into the melanguer-if you are making your own chocolate- with the nibs. Chili flavor will be dispersed very evenly throughout the chocolate. The downside (if this really is a downside) is that the spicyness will be hard to get off the melanguer and may affect future batches.I read recently on AMerican HEritage chocolate's website that the mills that used to be used to mill cocoa, were also used to mill mustard, ginger and black pepper which added a nice kick to chocolate.
Rich
@Rich
01/09/09 22:57:57
17 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Listening to me is really dangerous, but when I was in Williams Sonoma looking for Chili oil I saw what I think were tea oils? It was in the oil section and it had to do with tea. Sorry I can't be more specific. It didn't really capture my full attention as it's a different direction, just a thought.Aloha
Elaine Hsieh
@Elaine Hsieh
01/09/09 19:59:17
25 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

I'd like to source reliable food safe oil products - do you have any suggestions? I'm interested in infusing tea into chocolate, but haven't found any oils, and would like to achieve a very smooth mouthfeel but perhaps grinding the tea leaves?
Rich
@Rich
01/04/09 22:41:29
17 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks John, I never thought about the powders in the mouth if not really fine. Also nice to know about water and alcohol based products reaction with chocolate.I'll let you know how it goes.Aloha.
John DePaula
@John DePaula
01/04/09 21:06:51
45 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Oil-based additions to chocolate are fine. You get into trouble when you try to add water-based liquids (this includes alcohol); the chocolate will seize. Powders are fine, but depending upon how finely they're ground, you will notice this in your mouth - not always pleasant.I would add these at the initial melt, but you could probably add them at seed time, too.
Rich
@Rich
01/04/09 19:50:33
17 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the information. I was thinking powder as liquid tends to make the chocolate behave poorly right?I believe, from what I've read, that I should I put the oil, peppers, pepper into the chocolate when I first start melting it, as opposed to at the end before molding it. Is that correct?
John DePaula
@John DePaula
01/04/09 15:15:36
45 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

Finely ground chili peppers, or perhaps a chili-based oil. Some folks use black pepper. Just try a pepper you like and see what works.
Rich
@Rich
01/04/09 13:17:26
17 posts

Spicy dark chocolate bars?


Posted in: Tech Help, Tips, Tricks, Techniques

I searched the forum for a recipe with negative results. Now that I've got tempering more or less under control (maybe and with John DePaula's help) and my chocolate covered Macadamia nuts are working, I'd like to branch out.Can anyone tell me a proper way to add heat to dark chocolate? Heat as in hot and spicy. I've tasted some dark chocolate bars with heat in them and like them. How do you make that?Chilly powder? How much and what kind?Any suggestions?Aloha
updated by @Rich: 04/11/25 09:27:36
Casey
@Casey
01/01/09 18:26:20
54 posts

US Loves Lucy, and Chocolate!


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

I Love Lucy Chocolate Factory Scene Makes U.S. Postage Stamp Postal Service Lifts Curtain on Next Year's Stamps Monday, December 29, 2008By Randolph E. Schmid, Associated Press

This handout image provided by the U.S. Postal Service shows the 2009 postage stamp, commemorating "I Love Lucy." (AP Photo/USPS)Washington - Lucy and Ethel lose their struggle with a chocolate assembly line. Joe Friday demands "just the facts" with a penetrating gaze. A secret word brings Groucho a visit from a duck.Folks who grew up as television came of age will delight in a 20-stamp set included in the Postal Service's plans for 2009 recalling early memories of the medium.Besides commemorating black-and-white TV, the service's 2009 postage stamp program ranges from commemorating President Abraham Lincoln to the Thanksgiving Day parade, civil rights pioneers, actor Gary Cooper, poet Edgar Allan Poe, Supreme Court justices and Alaska and Hawaii statehood.Most of the commemorative stamps are priced at 42 cents, the current first-class rate. However, a rate increase is scheduled in May and the size will depend on the consumer price index.The Early TV Memories stamp set is scheduled for release Aug. 11 in Los Angeles.One recalls the quiz show "You Bet Your Life," on which the unflappable Groucho Marx awarded prizes to contestants who answered questions. If they said a secret word, a toy duck dropped down with a cash reward.In a memorable scene from "I Love Lucy," Lucille Ball and sidekick Ethel Mertz work at an assembly line that speeds up and they can't wrap the candy quickly enough, causing panic.In the stamp commemorating the cop show "Dragnet," star Jack Webb as detective Joe Friday gives his "just the facts, ma'am," stare, while on another stamp sweetheart singer Dinah Shore throws the audience a kiss.Other shows featured are "Adventures of Ozzie & Harriet," "Alfred Hitchcock Presents," "Ed Sullivan Show," "George Burns & Gracie Allen Show," "Hopalong Cassidy," "The Honeymooners," "Howdy Doody," "Kukla, Fran and Ollie," "Lassie," "The Lone Ranger," "Perry Mason," "Phil Silvers Show," "Red Skelton," "Texaco Star Theater," "Tonight Show" and "Twilight Zone." Read entire article USPS 2009 stamps
updated by @Casey: 12/13/24 12:16:07
Rich
@Rich
01/04/09 13:07:55
17 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Success! Thanks for your help. The issues seemed to be the humidity and the lack of proper mixing.I placed the covered nuts in the refrigerator for a couple of minutes right after I enrobed them, then placed them in the coolest room in the condo. No humidity damage.I also mixed the chocolate much more vigorously this time and that seemed to have eliminated the lighter colored swirls.Aloha
John DePaula
@John DePaula
01/01/09 16:35:17
45 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Actually, I wouldn't recommend following the procedure outlined in the link you referenced above. You don't need to let the chocolate cool so much, just takes up too much of your time and as I said, it's just not necessary. If you seed correctly, you end up at the working temperature with tempered chocolate.The way I do it if I'm in a hurry and I don't have to temper a large amount:1) Chop chocolate using a serrated edged bread knife or you could use your food processor - fairly small shards/bits.2) Place this in a glass mixing bowl and microwave on defrost for, say, 2 minutes. Each microwave is different (power and hot spots) so you have to experiment. You do not want the chocolate to get too hot, as it will scorch. Stir well, though it will probably only be a thick partially melted mass at this point.3) Return to microwave and nuke for 60-90 seconds on Defrost. Lather, rinse, repeat as necessary.4) STOP HEATING BEFORE YOU THINK YOU HAVE TO. Your target is to get all of the chocolate to JUST melt and no further. The bowl will feel lightly warm to the touch when the chocolate is nearly all melted. Be patient, stir frequently. If you have to add a short blast at Defrost, do so but cut the time down so you don't overheat and lose the temper.See how easy that is? ;-) And you don't have to make a big mess with tabling the chocolate.Temper more than you think you'll need since you can always reuse the leftover chocolate in the next batch.
Rich
@Rich
01/01/09 14:50:08
17 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks John, I just looked at that website. I saw that link and several others at this website: http://www.chocolategourmand.com/technique/candies/tempering_chocolate.cfm I'm going to take another shot with some changes in mixing, storage while cooling, and heating.Thanks for your help.
John DePaula
@John DePaula
01/01/09 14:08:02
45 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Absolutely, the colored streaks and/or spots may indicate that you're not stirring enough. You don't want to whip the chocolate but don't be afraid to stir a lot and frequently.Here's just one place to show how to temper using the seeding method .
Rich
@Rich
01/01/09 13:49:31
17 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the thoughts John.In regard to the nuts, I do seem to be getting a lot of oil in the finished product in the paper cups I'm putting the enrobed nuts into. I'm not sure if that is from the chocolate or nuts. I try to have the nuts at room temperature before working with them. The milk chocolate idea is interesting.Speaking of temperature, I'm thinking I need to either move the covered nuts out of the kitchen area to set or place them in the cooler temporarily after enrobbing. This in itself brings in another issue.In regard to tempering, I thought I had to heat the chocolate to a higher temperature, add seed chocolate, then cool to the lower temperature around 80F to temper. Then again raise the temperature to around 88 to work with the chocolate. One area of confusion for me - one of many obviously - is the temperatures. My impression was this higher temperature is dependent on the cacao percentage. I thought the melting temperature I posted in my original post was the temperature I had to reach before seeding. I've searched this site for info on tempering, but nothing comes up. I'll try again.Any good links you, or anyone else, can give me would be great.Could the lighter colored streaks in the finished product be an indication that the chocolate is not mixed enough? I've read that if I mix it too hard air will get into the chocolate which makes it grainy. Is this not really an issue as long as I'm not really beating it hard?Thanks for the help.
John DePaula
@John DePaula
01/01/09 12:46:02
45 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

I have a couple of thoughts:1) Temperature of the nuts will make a difference: Too cold and the chocolate will set too quickly; youll end up with a blocky mess. Too hot and obviously, they will throw the chocolate out of temper.2) 75F seems a bit hot to be working with chocolate. Others have different experience but my optimum range is 68F-72F (tops). Outside of that range, for me at least, things get more difficult.3) Is it possible that youre seeing fat migration from the macadamia nuts? You may not be able to do anything about that unless youre prepared to use some kind of vegetable gum based glaze as a barrier. I dont know much about that sort of thing.If it is fat migration, then try a thin coat of milk chocolate before finishing with the dark. The milk fat in milk chocolate may form a partial barrier so that it wont come through to the dark.4) You can thin any chocolate by adding melted cocoa butter prior to tempering.5) After a quick review of your post, it seems that you may want to review tempering. If youre new to tempering, it can take a while to master but its not difficult at all. 95F is just too hot your chocolate will not be in temper when its that hot. Try the Seed Method and use the manufacturers suggested working temperature of 88F (max).Anyway, try monitoring your working environment first. Make sure your chocolate is actually in temper and that the nuts are very close to, but cooler than, the temperature of your tempered chocolate. Once theyre enrobed, and just beginning to set, pop them into the refrigerator for 5-10 minutes or so. When you remove them from the cooler, cover them so that they dont condense ambient moisture. If you still get streaking, try enrobing with milk first, then dark.But really, it sounds like your chocolate wasnt in temper to start with. I think theres an article here on TheChocolateLife about tempering and there are many online elsewhere, too. Oh, and be sure to keep the chocolate well mixed so that the beta-crystals are well dispersed.Hope this helps.
Rich
@Rich
12/30/08 22:44:50
17 posts

Making Chocolate covered Macadamia nuts.


Posted in: Tech Help, Tips, Tricks, Techniques

Aloha Happy New Year.I've been eating Valrhona Guanaja dark chocolate for over 10 years. Until recently my wife and I have been enjoying a few of the individually wrapped pieces every night after dinner with our red wine. Now, there doesn't seem to be anyone bringing the 1kg box of Valrhona into Hawaii and the bars are just too expensive. So, I reluctantly switched to Des Alphes 73% Couverture Onyx Coins. These little coins are not the smooth, melt on your tongue chocolates the Valrhona is.My problem started when my wife asked me to make her some chocolate covered Macadamia nuts - which she loves. No problem say I, how hard can it be. Duh, yeah right. Little did I know. And judging from the problems I've had, I'll say it another way. Little do I know.According to Des Alphes these are the specs on the 73% Onyx: Melting - 115F, Pre-crystallization 81F, Actual Working 86-88F.Since this is my first experience with chocolate, nuts, and tempering I went onto the internet to gather information and I received a new book on chocolate, The Essence of Chocolate by John Scharffenberger and Robert Steinberg.So far my nuts (the chocolate covered macadamias, please) have come out with a bunch of milk chocolate colored dots on them or with milk chocolate colored streaks of varying widths. In addition, most of them have not set up crisp at room temperature without cooling in the wine cellar. Some of the candies without the nuts have turned out smooth and creamy although not crisp as I would expect them after tempering. They actually approached the consistency of the Valrhona pieces.We live in an air conditioned condo. I do not know the humidity, but the temperature is between 70 and 75. I have been attempting to temper small batches of the chocolate - 2 to 3 ounces at a time.So, questions for the experts:1. What are the dots? Humidity?2. What are the streaks? Not mixed enought at the proper temperature?3. Can I do small batches like 2 or 3 ounces or is it much easier to do a pound at a time? Everything I read says I should do at least a pound, but I'm not sure why that is.4. What temperatures should I use? In my research I've seen 95F, 115F, 118F. For this chocolate, with the above specs, what temperature should I be using?5. Does the temperature of the nuts being coated make a difference?6. What do I have to do to the Des Alphes coins to make them the same consistency as the Valrhona Guanaja? Is it possible?7. My wife actually stuck one of the warm chocolate covered nuts in the freezer for a very brief time and it came out without the dots or streaks. This made me think humidity is an issue since the freezer is very low humidity. I know there is the issue of freezing which is not good for the chocolate.I'm sorry for all the questions, but this chocolate work is not as easy as it might appear. Hats off to all you experts who work with this wonderful product.My goal is to use the Des Alphes to make nuts nicely covered in chocolate without all the spots and streaks as well as pieces of melt in your mouth plain chocolates without nuts.I appreciate any help anyone can offer.Aloha,RichHappy New Year or Hau'oli Makahiki Hou
updated by @Rich: 04/11/25 09:27:36
Thomas Forbes
@Thomas Forbes
03/28/12 15:27:54
102 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

I use the percentage as as a range of sweetness I may expect. After trying a number of chocolates, I can't agree more with Clay. Some 75% are less intense then the 70% of some brands. The more expensive chocolates of similar percentages are less intense in general. The amount of butter from my limited time making small batches, is more about a creamy, buttery texture. I would guess that the range of butter percentages range from 5-12%. Some like Mast Brothers, do not add additional butter to the paste.

Clay Gordon
@Clay Gordon
03/28/12 14:03:35
1,692 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

Chirag -

They shouldn't, actually. That they do is as a result of irresponsible marketing or incomplete understanding, or both. But the expectation is not founded in the reality of chocolate.

There is no direct correlation between cocoa content and flavor intensity. None. That's precisely because there are many variables that cocoa content does not cover.

Think about two 80 proof bourbons. One can be nice and smooth, the other harsh and biting. But they are both 80 proof. Should a consumer have any expectation that all bourbons at 80 proof should display any of the same sensory characteristics?

No. So why should someone expect a QUANTITATIVE measure (of cocoa content) to say anything meaningful about a QUALITATIVE assessment of the chocolate.

Try the range of chocolates from Bonnat (who uses a lot of added cocoa butter) or Pralus (who tends to like high roast profiles). All the same percentages within the line - each very different from the others. It's a kinda zen place to put your mind - not to expect a particular anything from a particular percentage.

Chirag Bhatia
@Chirag Bhatia
03/28/12 13:48:47
27 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

sorry for any misunderstanding Clay, what i meant by misleading is that when someone without alot of knowledge on the subject purchases say a 70% chocolate bar, they are looking for a certain depth/intensity of flavour, which they may not get if half of that % comes from added cocoa butter.

Clay Gordon
@Clay Gordon
03/28/12 09:26:00
1,692 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

Chirag:

I have to disagree with you that it's misleading. Cocoa content is general, not specific. It means the percentage, by weight, of the product that comes from cocoa beans. It does not specify how much is non-fat cocoa solids (i.e., the powder part minus all fat) and the "fat" cocoa solids. Just total content.

Some manufacturers add cocoa butter, some do not. Often the decision is technical (fluidity) at times its aesthetic (nothing added). In any event, all you have to do is to look at the ingredients label. If "cocoa butter" is not listed as an ingredient you know that 100% of the stated cocoa content comes from the cocoa mass.

Not that that is an indicator of anything truly meaningful in a consistent way. But it can be a clue when trying to figure out why a particular chocolate has a particular mouth feel or a "diluted" flavor profile.


updated by @Clay Gordon: 06/25/15 08:46:24
Chirag Bhatia
@Chirag Bhatia
03/26/12 13:53:53
27 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

Thank You Clay.. that helps .. though i didnt use these proportions (they were just an example fo my understanding). it just seems wrong that the added cocoa butter shold be counted towards the %..

its kinda misleading,isn'tit?

Clay Gordon
@Clay Gordon
03/26/12 09:56:58
1,692 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

All of the major manufacturers have patented processes for product in this area. Mars calls their CocoaVia, for example.

There are a bunch of MLMs that tout their products as being minimallyprocessed (e.g., "cold-pressed") and that tout high ORAC ratings.

As I stated in another comment on this thread, the "raw" chocolate community - whatever raw really means in this context - is all about minimal processing. However, with only one exception that I am aware of, none of the raw chocolate companies have done any testing to actually support their claims of superior nutritional content (which does not relate to efficacy), and that one company has only done one ORAC panel, not a detailed analysis of what actually happens to cacaofrom a nutrition perspectiveduring its transformation into chocolate.

The big guys - Mars, Barry Callebaut, etc., have all spent beaucoup $$ on gaining a very fine understanding of the processes, but most of it is proprietary and much of it is patented or patent pending. (And a lot more is probably trade secret and we will never learn about it.)

Clay Gordon
@Clay Gordon
03/26/12 09:45:36
1,692 posts

Deconstructing Cocoa Content


Posted in: Tech Help, Tips, Tricks, Techniques

According to what I believe is the most widely accepted interpretation of the standards, yes. Your recipe contains 500gr of ingredients that are sourced from the cocoa bean, so it would be 50% cocoa content.

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