Forum Activity for @holycacao

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I'm jealous, not only have I not received my copy, which was ordered from amazon a month and a half ago, it will take me another few weeks to get it to Israel.So I think a summary on beta VI crystals should follow in some forum. If I read you correctly, what you are saying is by using beta VI crystals to temper, applying high shear and sufficient cooling will produce stable V crystals.It seems that the issue of melt may or may not be related. I've experimented with several different mold dimensions and also the size of pieces eaten to try and pin down texture. Besides, conching, proper tempering,a certain amount of aging, the amount of chewing will also determine the quality of melting. Since VI has a higher melting point I'd imagine the texture to be different (my association with waxy chocolate is compound chocolate from my youth).I 've noticed that my chocolate in the winter is different that it was several months ago. I also was recently told that Hershey's had different formulas for their chocolate based on the seasons as well.All the bestJo

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Jo,Well, I just got the new edition.Pages 306-307 are of interest to this conversation. It seems that chocolate seeded with Beta VI, but cooled quickly enough that Beta V crystals don't have time to migrate to Beta VI crystals--which around 90-91 F apparently takes from 30 minutes to an hour--will lead to a Beta V crystalline structure. So, since we are cooling quickly at much lower temperatures, the idea is that there is very little/no risk of many Beta VI crystals forming, which would result in, as I suspected, "a waxy mouth-feel that is commonly associated with the BVI state.This is certainly the most information I've ever seen on the issue of seeding with Beta VI. Very interesting.Best,Alan

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Jo,Sorry for the wait. I just took a look in the Science of Chocolate, and I found the line that you were referring to. It doesn't give any real explanation of exactly how the Beta VI as a product impacts the temper when added to molten chocolate, except to say that it has a positive impact. We know that it is "seeding," but not the mechanism by which the seeding works, and how it is different than seeding with chocolate containing a large percentage of Beta V crystals.I still have a hard time believing that chocolatiers would want chocolate with a large proportion of Beta VI crystals, which would result in a waxy and slow-to-melt texture. That said, before I comment anymore on the issue, I'd like to receive my copy of the new Industrial Chocolate Manufacture edition where there is sure to be more explanation and science that will clarify the issue, and at the least, should allow us to track down the papers on which such statements are based for further research.Best,Alan

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I actually ordered the new one while in the states, and have been waiting very patiently to get it!

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Jo,You keep catching me at the end of the day away from my books and papers. The Beckett book that I was referencing was Industrial Chocolate Manufacture and Use, but I know that the updated Science of Chocolate does contain some sections that include more recent studies. I'll have to take a look tomorrow.By the way, it looks like a new edition of Industrial Chocolate Manufacture and Use has been released as of today: http://www.amazon.com/Industrial-Chocolate-Manufacture-Steve-Beckett/dp/1405139498/ref=sr_1_1?ie=UTF8&s=books&qid=1229390092&sr=8-1 I bet that the cocoa butter crystallization section and the tempering section will be taking into consideration more recent studies from the past 9 years since the last edition. I'm going to have to buy it. Is anyone interested in a copy of the last edition from 1999 that is in very good condition?Alan

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

In Beckett's "Science of Chocolate", page 111 he states,"Recently a method has been developed to produce small cocoa butter crystals by spray chilling. Once they have transformed to form VI, they are used to seed chocolate."I think the importance of seeding is the size of the fat crystal used as seed-as beckett mentions later and the distribution. I agree that is hard to REALLY know what works better, it just seems that since melting form VI into form V in chocolate held at say 104F, would provide the necessary seed. Form V would probably melt before it could act as seed.Although this is just my understanding- definitely open to being told I'm wrong.

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

The idea of tempering with beta 6 seems odd to me for two reasons:Firstly is the fact that the standard chocolate literature, such as Beckett, always claims that it is very difficult to form beta 6 crystals quickly and directly.Secondly, and most importantly from my perspective, is the fact that beta 6 crystals have a melting point of 97 F as opposed to the 93-95 F of Beta 5, which impacts melting properties.Because of the first reason, I have my doubts about beta 6 crystals being useful for tempering, and regarding the second, I don't see why increasing the melting temperature to the detriment of mouthfeel, even if the end result is a slightly more shelf-stable product, would be something most chocolate makers/chocolatiers would want to do.That said, I know that there is a product on the market called Beta 6 that, similarly to Mycryo, is supposed to seed completely untempered chocolate. I still have my doubts about it regarding whether any beta 6 crystals are actually catalyzing additional beta 6 crystal growth, but admittedly, cocoa butter crystallization is a very complex topic, and even the experts don't know everything there is to know, so you won't find me defending my position dogmatically if relevant information comes to light to the contrary.Either way, it is interesting to think about.

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Alan,I just wanted to clarify regarding beta 6-maybe you can help me understand this better. My point about the beta 6 formation was not that aging would produce a better eating chocolate. But it seems usingbeta 6 as seed produces a better temper, and this only occurs over time. It seems to me that you would not want to melt all of your aged chocolate but maybe only 2/3 and use the rest to temper.

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

holycacao,Thanks for the link. I hadn't considered what might occur as a result of mixing in the fermented acids into the bar.I have some Ocumare chocolate that I haven't touched for about 8 months in a glass container + plastic lid and so far it seems to have just gotten "flatter." It just doesn't have the same punch in once had. Maybe I'll give it a go on more of a schedule, set aside some chocolate and taste it on a monthly basis.Alan,Great quote. I had been going a similar line of thinking regarding aging and conching (I'm guessing the part of conching which is intended to drive off volatiles and not really so much of fat dispersion/coating and particle shape molding). That aging seemed to be a way to compensate for unwanted flavors caused by an earlier step in the process (acidity / astringency from fermentation). But, it seems that there is more going on.As for oxidation, it seems then a vacuum packed chocolate may not age as well? What do you store your chocolate in?Also, thanks for the info regarding re-tempering. The changing of the fat crystals had me wondering whether it was a good thing or bad. So do you recommend to eat chocolate as soon as possible after it has been properly re-tempered?One other thing that keeps coming to my mind is that the beans are roasted, similar to coffee and other seeds and nuts. With these other roasted products, aging only causes the loss of the desired roast flavor. Does aged chocolate undergo a change in its roast flavor?

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi James,Let me post a section of an interview that I did for Cocoa Content: http://www.cocoacontent.com/interview_patric.html My response also includes an interesting quote from life-long chocolate industry insider, the late L. Russell Cook, that may interest you." CC: Do you age your chocolate, and if so, how much importance do you place in aging?Yes, I do age my chocolate. It is aged in large blocks prior to tempering and molding, and I think that aging definitely does make a positive difference in overall flavor, at least that is what my taste-buds and nose tell me based on aging my own chocolate. Let me quote an interesting passage written by L. Russell Cook from his excellent book Chocolate Production and Use:The deliberate aging of chocolate has for many years been recognized as an important part of the manufacturing process of high quality dark chocolate, in that it develops flavors that can be acquired in no other way. It is true that conching accomplishes some of the purposes of aging, but it cannot substitute for it. Just what scientific explanation could clarify the causes or effects of aging, no one knows. Oxidation and chemical interaction among complex organic compounds of the material we know as chocolate undoubtedly take place, but that is a most unsatisfactory answer to the question of just what occurs. All that we know is that some of the most prized dark chocolates ever made are quite ordinary and, in some cases, almost objectionable when freshly made. Yet, when aged three to six months, these products are truly food of the gods.It is interesting to see that 25-30 years after this passage was written, there really still arent many scientific studies that would explain flavor changes during aging. We understand better that cacao and chocolate absorb oxygen fairly readily, which may allow for the oxidation changes that Cook describes, and it is clearer, according to some authors, what some of the chemical changes possible during storage may be, such as an increase of furans, chemicals responsible for toasty and caramel flavors, and development of sulfur compounds that likely impact the chocolate flavor in a positive way, but these explanations are still rather rudimentary, and since large companies, who have the funds to hire food scientists/technologists, do not age their chocolate, I would be surprised if much more scientific data would be added in the coming years. So, we are left with having to use old-fashioned scientific instruments to tell if aging makes a differenceour noses and mouths. "Let me also add that though Holy Cacao is right about crystal type migration over time, aged chocolate is, in every case that I have heard of, melted down and tempered after aging, so that the crystals are all destroyed and temper must be restored prior to molding. In other words, aging shouldn't have any impact on texture as it relates to crystal types in these cases. Also, since Beta 6 crystals actually have a higher melting point than Beta 5, if chocolate were to be mostly composed of Beta 6 crystals, it would not melt as readily in the mouth, and would, therefore, lead to a worse mouthfeel.Also, I am one of those chocolate makers who ages my chocolate, and I make no secret of it, and though I guess that anything that is mentioned is marketing in some since, my decision to age the chocolate is not based upon wanting to market it more effectively, but rather upon flavor, and actually, I can tell you that most people absolutely do not pay attention, at least at this point, to the details of chocolate making such as aging, or even conching. 99.99% of the people who eat my chocolate have no clue that I age the chocolate, and even when they do find out, they rarely seem to care particularly. They just care about flavor. That being the case, it it were just marketing, it would be a pretty dumb business decision on my part as it requires me to spend a significant amount of money on cacao and labor prior to busy chocolate sales seasons just to get enough chocolate on the shelves every week to supply my estimated weekly need down the line.Finally, to answer your question from another perspective, I don't think that it is the aging of chocolate that puts it into a league with other products such as cheese, wine, beer, and balsamic. I think that it is the overall complexity of the product in terms of preparation and flavor, including that fact that the cacao from which chocolate is made is both fermented and roasted, a claim that only a handful of other foods can boast. And anyway, fermentation, at the least, is something shared by the other foods mentioned above.Very best,Alan

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

James,I have tasted my own chocolate over the course of months and find that the flavor does undergo some change-how much I can not say, but there is a change. Flavors don't necessarily mellow, but I think they "unify" with one and other. (Apologize for the ambiguity in the word choice, but that's how I'd describe it)DeVries says he is able to leave more acids in the chocolate, (conching in a very traditional roller style conche) and by aging 6 months those acids also age and mature like wine. http://m.rockymountainnews.com/news/2008/feb/14/a-conversation-with-steve-devries-chocolate/ Another possible reason for aging chocolate would be for stable beta crystal formation. I don't have the references in front of me, but I believe that Minifie and Beckett both talk about the most stable form of beta crystals only being able to form off of solid chocolate-hence the commno practice to "seed" melted chocolate with tempered solid chocolate. I my observations, the quality of temper is just as critical to the taste of the final product as the rest of the processing.I recently tasted 2 Cluizel Los Ancones bars, one in perfect temper, and one fat bloomed- I cursed Dean and Deluca for overcharging me for a terrible tasting bar, but when I received a new bar in the mail, I was blown away by the taste.I'll give you an anecdote that I recently heard from Steve De Vries-you can take it how you like(he might be one of the pioneers of this practice). He told me that a colleague of his had tried chocolate in germany that was aged for 20 years and it was described to have many similar aged flavor traits as a fine single malt scotch. Regardless its worth the experiment to set aside some chocolate to se what happens to it over the course of time.I think, like Steve does, that there are so many possible flavors that can come from chocolate- everything from the tree all the way to the processing and possibly storage and aging affect flavor. Although it will take a long time to experiment with the technique of long aging, it may prove to be a new (or old if you ask De Vries) vehicle for more flavors in the finished product.

Aging chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I've noticed chocolatiers mention that they age their product. Why would that be beneficial? Or is it marketing to put it in league with other aged products (because I understand aging cheese, wine, and alcohol allow for further enzymatic/biological activity to occur and in the case of wines, vinegars, and alcohols to allow the vanillins and other flavors of the container to mix in, but as far as I can tell chocolate does not undergo the same) ?
updated by @James Cary: 04/11/25 09:27:36

Cacao Research

Posted in: History of Chocolate

I have some information onthis on my site- under history, with sources used at the end. More about the morano/crypto jews but may be of interest to you. There is an author called Mordehai Arbell who specializes in this era.

Cacao Research

Posted in: History of Chocolate

Well the Spanish invaded in the early 16th century and the Jesuit control of the Mayan plantations would presumably begin after that. So that time period.

Cacao Research

Posted in: History of Chocolate

Can you give more details as to what time you are interested in?

Cacao Research

Posted in: History of Chocolate

I am doing personal research on the history of chocolate and I am having difficulty finding information on the Jesuit owned cacao plantations. I would like information on this area and time frame in general, but I have decided to focus on this area first just because it seems interesting. Would appreciate any input and everyone have a Merry Christmas, Happy Hanukkah, Happy Kwanzaa and whatever else that is celebrated at this time of year.
updated by @Mari: 04/13/15 09:58:09

Sources for (natural) cocoa powder

Posted in: Classifieds ARCHIVE

Well, I'm always up for a taste-test! :) I think the Domori was probably closer to $3 per 100 gm, but I'm not certain. Chocosphere now has a Grenada (blend) Cocoa Powder that sounds interesting.Have you tried the powder from Penzey's Spice? I'm wondering how it compares to some of the other options.

Sources for (natural) cocoa powder

Posted in: Classifieds ARCHIVE

I just put the info out there. I did notice the price difference (Domori is somewhere in the middle, but probably closer to the Askinosie). In the end, it's about whether or not you think the taste is special enough and you'll never know until you taste it. You might be able to purchase the powder in bulk at a lower cost without the fancy package. I have a bag of it here (Shawn sent it to me cause he's my friend and he sends me most everything he makes for me to taste). It's the same origin as the Soconusco bars and nibs so the beans are something unusual.

Sources for (natural) cocoa powder

Posted in: Classifieds ARCHIVE

Thank you for the links.I found my (empty) box of cocoa powder, and indeed it is Domori. And indeed, I can't find it.Yikes! That Askinosie powder is a bit steep in price. $7.06 per 100 gms. The Vintage Plantations one is $1.21 per 100 gms. That's a big difference. Hard to believe it is good enough to warrant that type of premium.

Sources for (natural) cocoa powder

Posted in: Classifieds ARCHIVE

Vintage Plantations origin Ecuador Askinosie Chocolate origin Soconusco, MexicoI also believe that Valrhona's "Cacao Gastronomie" is also natural.

Sources for (natural) cocoa powder

Posted in: Classifieds ARCHIVE

If this has been discussed, please direct me. I've searched a few different ways, but it's pretty easy to miss things.I love to drink my hot cocoa. I have my own recipe, because I dislike any versions you can buy. I use 1 teaspoon sugar, 2 teaspoons instant non-fat dry milk, and 3 teaspoons natural cocoa powder per mug. I prefer the natural to the dutched powder, although I have to use one of those little aerolatte mixers to get it to blend nicely.Hershey's cocoa powder is certainly drinkable, but it really pales in comparison to some others I have tried.I am wondering if people here have some favorite cocoa powders, and where they get them.I'm sorry to say I can't remember the name of one I was particularly fond of. It might have been Domori. It called itself a 'trinitario style' cocoa powder. I had gotten it from Chocosphere, but they do not seem to have it (whatever brand it was) right now.Anne
updated by @rockvillage: 04/07/25 13:00:14

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

We also will do a holiday offer, (also because we just launched our site! ), just add to the delivery address C/O thechocolatelife.com and a 15% discount will apply to your order. You will not see the discount at check out but it will be applied on the invoice....happy holidays!Cheers!JF www.tumbadorchocolate.com

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Hi all,I've got a nice holiday special for all Chocolate Life Members.If you order by December 19th at the latest, and you type "CHOCOLATE LIFE" in the "COMMENTS" field ( note: NOT the "coupon code" field), I'll include a complimentary Patric Chocolate bar in your order.Best of all, the current discounts on gift sets and any relevant free shipping discounts will still apply to your order.Order here: http://www.Patric-Chocolate.com Very best,Alan

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Is anyone selling samples of beans? I would love to buy a pound of cacao beans, say, six different varieties. Some that are super chocolate and some that have the different nuances artisans love to find in their beans. Email me!!! It's my present to myself!Hey, Clay, you putting together a Sampler Box? I'm in!Annette

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Special Holiday Offer for The Chocolate Life members only! 15% Off Organic Gourmet Fudge Visit our website to see larger photo: www.earthssweetpleasures.com and place order.Please use Promotional Code: CLM1208 on the check-out page.

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Give your sweety the trip of a lifetime! 10% off Chocolate Weeks at Cotton Tree Lodge in Belize Check out our Chocolate Week itineraries on The Chocolate Life Event Page or on our website at www.cottontreelodge.com . Pick cacao off the trees, visit the Toledo Cacao Grower's Association, and leave with bars you made yourself! 8 days, 7 nights, includes accommodation, airport transfers, all meals, excursions, and taxes. February 8th- 15th, 2009 and May 17th - 25th, 2009. Contact holly@cottontreelodge.com for more information, and mention that you heard about us on "The Chocolate Life" to receive a discount.

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Special offer from Gourmet Walks and the San Francisco Gourmet Chocolate Tour .10% off gift certificates for the Chocolate Tour and our new Chocolate and Wine Tour.Visit http://www.gourmetwalks.com/html/gift_certificates.html and use offer code: GWteo0809Check out our new Chocolate Heart designer t-shirts too!

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Special offer from Laurie Douglass of Laurie's ChocolatesBuy any Hot Cocoa Mix - choose from Chocolate Dreams Original, Buckingham Blend Dark, Kickin' Cayenne and ChocoMinty and receive FREE CHOCOLATE BAR. When placing order on Billing page, please type in TheChocolateLife under Comments to receive free bar. http://www.laurieschocolates.com/

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

Special Holiday Offer from Sacred Steve of Sacred Chocolate!Buy 6 or more Sacred Chocolate Heart Bars throught December 22nd and receive a 7th "Mystery" Heart Bar for FREE! DON'T FORGET TO USE DISCOUNT CODE: "TheChocolateLife" upon checkout!Order Now ---> http://www.SacredChocolate.com Hearts!Sacred Steve

Special Holiday Chocolate Offers for Chocolate Life Members

Posted in: Classifieds ARCHIVE

A ChocolateLife member e-mailed me last week asking if it would be possible to let other ChocolateLife members know of a special offer she was willing to make - to provide a discount to ChocolateLife members who place an order this Holiday Season.It's taken me a few days to figure out how to fit this in to the site neatly and cleanly because I am determined to keep TheChocolateLife as spam-free as possible. I don't want to do anything to compromise the flow of communication among and between ChocolateLife members that is developing by overwhelming everyone all the time with ads and such like.So I am trying an experiment this year. If you are a ChocolateLife member who sells chocolate products, I invite you to make a special offer to other ChocolateLife members this holiday season and post a link to the offer as a reply to this discussion. Please be very specific about the nature of the special offer (see my examples, below). It could be an upgrade to free shipping or a discount, or a bogo (buy one, get one) - whatever you feel like offering other ChocolateLife members. Please identify yourself (either by your real name or your ChocolateLife member name) as well as the name of your company. Please also limit the number of special offers to 5 or fewer. You may post up to one photo for each item as long as they are no larger than 300x300 pixels and are under 100k each. Finally, your offer must have something to do with chocolate - any offer for non-chocolate items or that misleadingly links to an offer for non-chocolate items will be deleted.This experiment is FREE to all ChocolateLife members who wish to make Special Offers to other ChocolateLife members. All I ask that you do in return is:A) Use a special coupon or promotion code so that you can track the referrals from the site.B) After the holidays share some information with me - how many orders and the value of the orders. I don't want you to give me any money (this year), and I don't want to know the names of the ChocolateLife members who placed the orders.Happy Holidays every one!:: Clay Special Offers from Clay Gordon/TheChocolateLife.com 1 bar Felchlin Criolait 38% milk - $15 includes FREE USPS regular mail shipping. 3 bars Felchlin Criolait 38% milk - $45 includes FREE Upgrade to USPS Priority Mail shipping. ON SALE NOW - $40. 1 lb Guittard Cocoa Rouge Cocoa Powder . $10 includes FREE USPS regular mail shipping. 3 lbs Guittard Cocoa Rouge Cocoa Powder . $30 include FREE Upgrade to USPS Priority Mail shipping.
updated by @Clay Gordon: 04/07/25 13:00:14

Liquors for use in chocolate ganaches

Posted in: Tasting Notes

If you want to infuse a citrus flavour into your ganache, why don't you just zest some oranges or other citrus fruits, and simmer the zest with the cream for a while?Here at Choklat, we peel thick skinned navel oranges with a potato peeler (keeps the pith away from the peel and is WAY quicker than using a zester, plus when it's strained, all of the pieces get caught in teh strainer), chop it into lengths, and then simmer the peels with the cream for about 10-15 minutes. The flavour is AMAZING, and 100% natural.Just make sure to use a milk chocolate with your ganache, or you risk overpowering the delicate orange flavour with the dark chocolate.Brad.

Liquors for use in chocolate ganaches

Posted in: Tasting Notes

I've always wanted to experiment with chocolate ganaches infused with sometime of citrus flavor. I've used Cointreau before and thought it was alright. And then I moved on to the Mandarin Napolean which was even better. Southern Comfort?? I would've never guessed! I'm even more interested in trying the Asian liqueur TY KU, though. With all those different flavors it sounds delicious. I've never heard of this spirit before, any ideas on where I can find it??This list is VERY useful, thank you!

Liquors for use in chocolate ganaches

Posted in: Tasting Notes

Don't really go much for liqueurs, waaay too much sugar, not enough booze, (they usually run at about 22%) and the flavours are usually added. I do use Grand marnier and Kahluha, but that's about it. The run of the mill liqueurs don't have enough "power" to shine through the ganache, and the sugar in them is too much.That being said, I'm a big fan of eau de vies, or fruit brandies. These are the real thing: Pure booze, no sugar, and the flavour is real, not added, macerated, or blended (and no artificial colours that work themselves into many liqueurs). A fruit brandy is made just like regualr brandy: Appropriate fruit is harvested and made into wine, then the wine is destilled. These usally run at about 40-50% alc content (80-100 proof for the U.S.)They pack a wallop of flavour for the amount used, and the booze doesn't hurt the shelf life either....The usual ones include:Calvados--AppleKirsch--CherryWilliams-PearPlumMirabelleRaspberryBrandy of course--grape

Liquors for use in chocolate ganaches

Posted in: Tasting Notes

I make my own liqueurs. Just finished off a Creme de Menthe, a Creme de Cocoa and a coffee liqueur. A friend kindly contributed a gallon of frozen, wild crafted blackberries from last summer, so now there is a blackberry liqueur brewing.Anybody else make their own?

Liquors for use in chocolate ganaches

Posted in: Tasting Notes

I am needing to put a database together for all of us that don't have extensive knowledge of which liquor is the best flavor for it's kind, i.e., which one of all the orange liquors has the truest orange flavor, which of the raspberry, etc. I have found a list of all the liquors, from wikipedia. Their list is extensive. After looking at the list, is there a way to do a poll on which ones are the favorites of users? Perhaps this list is not all that there is out there, but, I would like to know the favorites from members who have knowledge in this area. If this could be moved to a more appropriate area, Clay, please change it's location. And, can we put a polling box with it somehow? Also, if there is a favorite that is not listed, please email me and I will include it.Thanks!Here is the list:Chocolate liqueurs* Afrikoko (coconut and chocolate)* Ashanti Gold* Cadbury Cream Liqueur* Creme de Cacao* Dwersteg's Organic Chocolate Cream Liqueur* Liqueur Fogg* Godiva Dark Chocolate, White Chocolate and Cappuccino liqueurs* Mozart Gold (milk chocolate), Mozart White (white chocolate),Mozart Black (dark chocolate), Amade ChocOrange (dark chocolatewith blood-orange distillate) liqueurs* Royal Mint-Chocolate Liqueur* Vermeer Dutch Chocolate Cream Liqueur* VandermintCoffee liqueurs* Allen's Coffee Brandy* Vibe Robusta Coffee Liqueur* Bols Coffee Liqueur* Cafe Britt Coffee Liqueur* Cafe Oriental* Caffe Borghetti* Coloma* Copa De Oro* Duchalet Cafe Liqueur* Dwersteg's Organic Coffee Liqueur* The Evil Monk* Kahlea* Kamora* Keuck Terkisch Mokka* Kona Gold* Kosaken Kaffee* De Kuyper Creme de Cafe* Mokatika* Sabroso* Sheridan's* Starbucks Coffee Liqueur* Tia Maria* Toussaint Coffee LiqueurCream liqueurs* Amarula (sugar, cream, and the fruit of the African marula tree)* Baileys Irish Cream* Carolans* Dooley's* Drumgray Highland Cream Liqueur* Dulce de Leche Liqueur (Caribbean rum, caramel and cream)* Dwersteg's Organic Coffee Cream Liqueur* Hare Turkish Coffee Cream Liqueur* KeKe Beach (lime cream)* McCormick's Irish Cream* Merlyn Cream Liqueur* Mozart Gold Chocolate Cream* Mozart White Chocolate Cream* O'Leary's Irish Cream* Ponche Caribe* Ponche crema* Ponche Diva* Ponche Kuba* Sangster's* Saint Brendan's Irish Cream Liqueur* Spirit of Liberty America's Cream Liqueur (1/3 less caloriesthan Bailey's)* Starbucks Cream Liqueur* Vermeer Dutch Chocolate Cream Liqueur* Voyant Chai Cream (a chai-flavoured liqueur containing oak-agedrum, cream, black tea, vanilla, and spices)* Kk Beach Key Lime Cream LiqueurCreme liqueurs* Creme de Banane* Creme de cacao* Creme de cassis* Creme de Cerise* Creme de menthe* Creme de Noyaux* Creme de Rose* Creme de violette* Parfait d'AmourFruit liqueurs* Amabilli (banana)* Aurum (rum, tea, and tangerines)* Bajtra e Maltese liqueur (prickly pear)* Cosa Gialla (citrus fruits)* Cointreau (orange)* Cuarenta Y Tres/Licor 43 (citrus, vanilla)* Curaeao (bitter orange)* DeKuyper Pomegranate (pomegranate)* Destinee (tropical fruit)* Dwersteg's Organic Orange Liqueur* Espiritu del Ecuador (20 Ecuadoran fruits, including peach,chocolate, cherry, and almond)* Grand Marnier (orange)* GRAPeRO (pink grapefruit)* Hideous (potato neutral spirit, with added natural flavorsderived from berries grown in the state of Washington, includingraspberries and other berries and citrus fruits)* Hpnotiq (tropical fruit)* KeKe Beach (lime cream)* Kruekovac (pear)* Kwai Feh (lychee)* Ly Shan (lychee)* Lichido (vodka, cognac, lychee and guava essences, and whitepeach juice)* Limoncello (lemon)* Mandarine Napoleon (mandarin)* Manzana verde (green apple)* Medronho (strawberry tree/arbutus)* Midori (melon)* 99 bananas (99-proof banana-flavored schnapps)* NUVO (fruit nectars and sparkling chardonnay and pinot noirwines)[16]* PAMA (pomegranate)* Passoe (passion fruit; also comes in mango, pineapple, andcoconut flavors)* Pisang Ambon ((banana)* Pucker (apple)* Triple sec (orange)* X-Rated Fusion Liqueur (blood orange, mango and passion fruit)Berry liqueurs* 99 Berries* Blueberry* Buckthorn* Cherry Heering (cherry)* Chambord (raspberry)* Cloudberry* Ginjinha (cherry)* Guavaberry (guavaberry)* Guignolet (wild cherry)* Hare Ahududu (raspberry)* Hare Vine (sour cherry)* Hideous (potato neutral spirit, with added natural flavorsderived from berries grown in the state of Washington [includingraspberries and other berries and citrus fruits)* Lakka (cloudberry)* Lillehammer (lingonberry)* Lingonberry* Maraschino (cherry)* Murtado (Ugni molinae berries)* Polar Cranberry* Prunelle (plum)* Razzmatazz (raspberry)* Sloe gin* Damson gin* Whidbeys (loganberry)Flower liqueurs* Creme de Rose (rose)* Creme de violette (violet)* Creme Yvette (violet, vanilla)* Fior d'Alpi (alpine flowers, herbs)* Lavender Liqueur (lavender)]* Liqueur de Rose (rose)* Liqueur de Violette (violet)* Meikueilu Chiew (Mey Kwei Loo Liqueur) (rose)* My Rose (rose, with a whole rose in the bottle)* Rosolio (rose)* St-Germain (elderflower)* Shan Hibiscus (hibiscus, coconut)* Shan Lotus (lotus, passion fruit)* Shan Rose (rose, lychee)* Xaica (Hibiscus)Herbal liqueursNote: the exact recipes of many herbal liqueurs (which may contain upto 50 or more different herbs) are often closely guarded tradesecrets. The primary herbal ingredients are listed where known.Anise-flavored liqueursNote: Absinthe, Arak, Rak, and similar anise-flavored beveragescontain no sugar and thus are flavored liquors rather than liqueurs.* Aguardiente/Aguardente e Brazil, Chile, Colombia, Mexico, Portugal* Anes e Spain* Anisetta e Italy* Anisette e France* Alpestre - Italy* Cosa Nera - Italy* Arquebuse de l'Hermitage - France* Galliano e Italy* Hierbas de Mallorca e Majorca* Herbsaint e United States* Mastica e Bulgaria* Mistre - Italy* Oghi e Armenia* Ouzo e Greece* Pastis e France* Passione Nera - Italy* Patxaran e Spain* Pernod Fils* Pernod Ricard* Sambuca e Italy* Vespetre - Italy* Xtabenten e MexicoOther herbal liqueurs* Amaro* Becherovka (anise seeds, cinnamon, and other herbs)* Beireo (seeds and herbs from around the world)* Benedictine (cognac with 27 plants and spices)* Canton (spirits, brandy, six varieties of ginger, ginseng, andhoney)* Chartreuse (130 herbal extracts)* Demenovka (14 herbs and honey)* Everglo (tequila, vodka, caffeine, and ginseng)* Danzig Goldwasser (gold leaf, roots, and herbs)* Goldschleger (cinnamon, with gold leaf)* Jegermeister (56 herbs)* Krupnik (honey and up to 50 different herbs)* Kemmel (caraway seed, cumin, and fennel)* Mastichato (mastic resin)* Menta (peppermint liqueur)* Metaxa* Minttu (peppermint)* Paan (betel leaf, betel nuts, saffron, cardamom, sandalwood, andother herbs and spices)* Riga Black Balsam (Rigas Melnais Balzams)* Strega (70 herbs, including mint, fennel, and saffron)* Unicum (more than 40 herbs)* Zen (matcha green tea from Kyoto, Japan, with lemon grass andother herbs.Nut-flavored liqueurs* Amaretto (almonds, or the almond-like kernels from apricots,peaches, cherries, or similar stone fruits)* Dumante (pistachio)* Frangelico (hazelnuts and herbs)* Kahana Royale (macadamia nut)* Nocello (walnut and hazelnut)* Nocino (unripe green walnuts)* Ratafia (brandy flavored with almonds, fruit, or fruit kernels -also a flavored biscuit)Whisky liqueurs* Bruadar (Scotch whisky, honey, sloe)* Cock of the North (single malt, blaeberry)* Drambuie (Scotch, heather honey, herbs, and spices)* Eblana (Irish whiskey, coffee, honey, almond, peanut)* Famous Grouse liqueur (Scotch, bourbon, citrus, spicrs)* Glayva (Scotch, Seville oranges, herbs, and honey)* Glenfiddich Malt liqueur (Scotch, citrus, pear, brown sugar)* Glenturret Malt liqueur (Glenturret single malt, honey, spices)* Irish Mist (aged Irish whiskey, heather and clover honey,aromatic herbs, and other spirits)* Jeremiah Weed (Bourbon whiskey, orange, vanilla)* Lochan Ora (Chivas, honey, herbs and spices)* Murray Scottish Highland Liqueur (Scotch, honey, sloe)* Old Pulteney liqueur (Old Pulteney single malt, prune, spices)* Orangerie (Scotch, oranges, spices)* Rock and rye (American rye whiskey, citrus, rock candy)* Stag's Breath (Speyside malts and fermented comb honey)* Sundakanchi (rice-based)* Wallace Liqueur (Deanston single malt, Scottish berries, Frenchherbs)* Wild Turkey American Honey (Wild Turkey (bourbon, honey,spices)* Yukon Jack (Canadian whiskey, honey)Other liqueurs* Advocaat (egg yolks and vanilla)* Aftershock (several varieties, most popular of which is cinnamon)* Aurum (rum, tea, and tangerines)* Baczewski* Berenjeger (honey)* Campari (bitter and aromatic herbs, plants, and fruit)* Cynar (artichoke and other herbs and plants)* Damiana* Genepi* Izarra (numerous herbs and other flavorings)* Jumbie (rum liqueur)* Licor de oro (whey, saffron and lemon peel)* Kajmir (vanilla, brandy, and vodka)* Patxaran (sloe berries, coffee beans, and vanilla pod)* Pimento (not the peppers stuffed into olives, but Allspice.* Qi (lapsang souchong tea, fruits, spices, and Chardonnay brandy)* Qi White (orange, ginger, clove, other herbs and spices, and white tea)* Rumpleminze (peppermint)* Sabra liqueur (dark chocolate and Sabra oranges)* Salmiakki Koskenkorva (Salmiakkikossu, salmari) (salmiakki eOriginally Turkish Pepper salty licorice)* Southern Comfort (neutral grain spirits with whiskey, peach,orange and spice flavorings)* Tsipouro* St. Germain (elderflower)* Tuaca (brandy, vanilla, and citrus)* TY KU (Asian spirit base (sake and soju), with yuzu, honeydew,mangosteen, green tea, wolfberry, and ginseng)* Vana Tallinn (rum, citrus oil, vanilla, cinnamon, and other spices)* Voyant Chai Cream (a chai-flavoured liqueur containing oak-agedrum, cream, black tea, vanilla, and spices)* Y Chilli (cinnamon, chili peppers, and other ingredients)
updated by @Annette Jimison: 04/09/15 21:47:58

dark choc

Posted in: Allow Me to Introduce Myself

Frank:Thanks for jumping in and offering a new perspective on this topic.When I started writing about chocolate in 2001 I, like many others, used the term single-origin. As I started doing the research for my book in 2006 and set about trying to describe what single-origin meant, I quickly ran up against its limitations. What does "single-origin" mean when the single origin is an entire country as large as Venezuela and the beans might be a mix of beans from several growing areas?For the book I adopted the simpler form "origin chocolate" to describe any chocolate that lists the source of beans used in its making. The origin can be very broad (an entire country - Madagascar), fairly specific (a growing region such as 'Sambirano Valley, Madagascar'), or very specific (a plantation - Hacienda Elvesia, El Valle, Dominican Republic).I have come to prefer the simpler form and whenever the conversation goes in that direction I recommend its use.Welcome to TheChocolateLife -:: Clay

dark choc

Posted in: Allow Me to Introduce Myself

Hello Marcus and DEFOE,You should be able to get some good feedback on the subject of single origin dark chocolate at this site from the chocophiles here. Clay Gordon has a listing of flavor profiles of the beans for sale listed by country of origin at: http://www.thechocolatelife.com/forum/topics/cocoa-beans-at-great-prices The above is on another page on this site.Ive seen some dispute regarding the term single origin as it is really a single country of origin from which the beans are sourced. It looks like there would be many farms and estates in each growing region in each producing country so some say that single origin is not really accurate and doesnt tell you much if it is just referring to a country. Maybe the term grand cru is a way of more specifically locating the source within country. Would that refer to an estate farm which the chocolate maker regards more highly than others within the country?I see at the Histoire Sucree site you refer to that some of the chocolate for sale is identified by source country of the beans. Most consumers in the developed countries dont have a chance to taste chocolate from a single source country because finished chocolate is so often made up of blends of beans. I guess for that reason, there arent established flavor profiles which are common knowledge in chocolate such as exists in the wine trade. The flavor descriptions listed for Clays un-roasted beans are pretty near the same as John Nancis descriptors over at the Chocolate Alchemy of beans which he has for sale. The various beans which Ive roasted and processed at home follow the described profiles pretty well when I roasted them each to the suggested level. Its important not to add unnecessary ingredients when processing so that you can really taste the flavors of the bean not the additives.The best example I have is the Madagascar chocolate. This is profoundly different (I get less chocolate notes up front and very strong fruity notes (raspberry as described by others) with an extremely long finish. I roasted my Madagascar batch light as suggested; and processed with half vanilla bean per 4 pounds of chocolate liquor with 2 pounds of white cane sugar and 2 oz of added cocoa butter. The bean flavor carries through very nicely and is really remarkable ; absolutely unique as compared to the other beans listed on the C.Alchemy site. I hope to try some of Clays beans for comparison in future roasts.The only way I could understand flavor profiles of chocolate by country of origin is by home roasting. I know there are single origin bars available but not so many that you could compare them at different roast levels and as blends of various roast levels (if you do this in the same processed batch.) Problem for some people with home roasting is that it does take a fair amount of equipment; may produce more finished chocolate than you want; doesnt give you any baking cocoa for pastry purposes and does take some time to process (if I roast on Friday evening I ought to have finished chocolate by Tuesday or Wednesday following- unless Im taking part of the batch to dark milk chocolate which will take another day or two.)It looks like the French chocolate bars you noted available are for the most part from countries which are also offered on the home roasting bean offering sites. It also looks like youd have to pay $30 per pound not including shipping. If you just want several ounces of a particular chocolate in 66% dark (thats usually what I do) let me know and Ill send you some of mine to sample. Its just a hobby for me but might be a good way for you to taste some unique chocolate. Im not to the point of selling anything as yet. Send me a note to: fhsdds at tri-lakes.net Also, see Shawn Askinosies web site at Askinosie.com; he has several single country of origin bars for sale and does a good web-based retail business.All the Best Tasting....Frank SchmidtMr. WineCandy

dark choc

Posted in: Allow Me to Introduce Myself

Hi Marcus,Like you, I love high quality chocolate but I don't really understand the difference between grand cru and single origin. I'd like to order these delicious looking chocolate bars from this French online store: http://www.histoiresucree.com/product_categories/chocolate_bars.html , but before I do, I'd like to know the difference between the different kinds. Could you give me some input on this?

dark choc

Posted in: Allow Me to Introduce Myself

Hello everyone,My name is Marcus I have been a chef for about 15years and definately have an obsession with good quality chocolate. In this discussion I would like to talk to anybody about the regions (varieties) of dark chocolate. From the beans to different flavours they produce,especially single origin chocolate. Thank you and look forward to hearing from you cheers marcus.

dark choc

Posted in: Allow Me to Introduce Myself

hi
updated by @marcus: 04/17/15 20:35:45

chocolate flowers

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

yes, Iwould like to know how to make them ,as I had seen a video on it but it wasnot clear.

chocolate flowers

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

do you have a question on how to make them? what is this discussion about?