Forum Activity for @ChocoFiles

Is Xocai everything it's made out to be?

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

John,The price per 100G is what I use to compare chocolate prices. So how much does a "nugget" weigh? Or-- to get the end result I'm looking for-- what is the price per 100g?Eating chocolate 3x per day seems excessive to me, and more than the average consumer. I'd be curious to have an estimate of how many grams per day of chocolate consumption that TCL members average. (And then you'd have to take into account our much greater than average passion for chocolate.)Perhaps members on here might also want to share how much they average spending on chocolate per month too.Lastly, I like variety, so I doubt that I'd eat the same brand every day of the month.

Is Xocai everything it's made out to be?

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

Hello all. I found this blog by searching for information regarding Xocai chocolate. It seems to be the only unbiased conversation on the Net! I have learned several things from this thread. Samantha, I especially appreciate the time you put into your comments. I am not a chocolate expert but I am looking for a health-related business opportunity. I was approached by the Xocai folks.I have no clue whether the claims about being 'cold-pressed' are significant. Is being "non-alkanized" important? All of the Xocai products are sweetened. For example, Xocai nuggets are sweetened with raw cane juice crystals. Is this this normal with chocolate?Most importantly (from a business perspective) is the price. For example, the wholesale price of a single nugget (after shipping) is $1.24 (USD). This supposedly compares favorably to other gourmet chocolates. This works out to approximately $110/month if eaten 3 times daily. The retail pricing works out to $135/month. Maybe some on this forum have some insight to this question.Blessings,John

Is Xocai everything it's made out to be?

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

What does "cold-processed cacao beans" really mean to Xocai?

Is Xocai everything it's made out to be?

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

A friend in VT recently told me about Xocai, and I read all their stuff. The pyramid business put me off, but I do think their chocolate is something special. It is not just the cold-processed cacao beans, but also adding the acai berry for extra anti-oxidants--equiv of eating a lot of spinach or blueberries--and also no caffeine and low-glycemic because they don't use regular sugar. Still, it tastes great. Meanwhile, I also discovered David Wolfe's Naked Chocolate book, and then bought some nibs from my local health food store and some agave syrup (again that 's the low-glycemic sweetener from a cactus). I'm now experimenting with my own concoctions but the nibs are pretty good when you just chew them with a squirt of agave. I think it's very cool that cacao beans can be a super food with tons of benefits. Why knock it? Why take supplements if you can eat berries and chew cacao beans??Anyway, that's my two cents. I don't really think Xocai is a scam; I think you go into it with your eyes open and if you're the salesperson type, it might work for you because . . . hey, everyone loves chocolate! Also, I'm a little confused by all the talk of cooking and fermenting and heating the beans because the big Xocai claim and Naked Chocolate's, too, is that you only eat cold-processed cacao beans that haven't lost any nutrients.

Is Xocai everything it's made out to be?

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

For what it's worth, chocolate connoisseurs almost unanimously agree that:The best tasting chocolate is made from fermented and roasted cacao.Scientists would probably almost unanimously agree that:The healthiest chocolate would be made from raw, unfermented cacao.You can see the problem.

Is Xocai everything it's made out to be?

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

I am so glad you brought this up. I just discovered Xocai and was impressed by their claims and other claims by scientists in the community. Unlike you, I really like the taste of their chocolate. However, like you I am wary of MLMs and found that money seems to often bias people to the honest truth. If it is so good, why doesn't Xocai just sell it to retailers?I do remain curious about the health benefits of chocolate in moderate dosages. Isn't there a reason to drink a glass of red wine if it is good for you? Sounds like a win-win situation that could be the same for chocolate, no? And if so, why not get the best quality chocolate that has the best taste and the best health benefits?Personally, I would rather eat a moderate amount of chocolate than take a pill. Either way, I'm still wondering about Xocai...

Is Xocai everything it's made out to be?

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

One of the things that truly separates great chocolate from good chocolate is this fermentation process. Just like Samantha said, if the temperature gets too high during fermentation it can actually "cook out" some of the intrinsic nuances in each bean. This is why most, great, chocolatiers actually go to the plantations so they can confirm that the fermentation meets their exact specifications, coaxing out the maximum potential in the beans.

Is Xocai everything it's made out to be?

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

Sorry to have offended you. We are headed down this path

Is Xocai everything it's made out to be?

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

Ok....lest play semantics..........So the upper limit for raw food is 122F?......well then that leaves out cacao. The fermentation process for cacao often reaches into the 160's and above. It is a cooking process no matter how you slice it. yes the heat is caused by the fermentation which is used to break down the thick skin through an enzymatic process, but it is cooking the innards of the bean. Stick your hand in 160 degree water and see if you dont cook.You say one of the major roles of cooking is to kill organisms; as a life long chef I disgaree. The major role of cooking for me is to make food taste good. I like raw foods too but a pan seared mahi mahi with a ginger sesame crust is a thing of beauty. A quickly grilled lamb chop --still bleeding rare(118F) and mewling if possible- is ambrosia. Cooking is an art form elevated by humans to not just kill the mold and mildew of spoiled food but too enhance and transform and elevate.Cacao that has not been 'cooked" through fermentation tastes aweful and even then the nibs need to be roasted to have any intrinsic flavor. That alcoholic/winey purple bean is just unpalatable for me. a nice slow roast to bring out the nuances of the bean are what I dig.

Is Xocai everything it's made out to be?

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

Oh god. This is scam, has always been a scam and reeked of scam the moment it went up. I have had so many laughs at these people expense over the last two years it pains t me to think people actually buy into this garbage.First of all, like you said clay, any health benefits chocolate may have are a bonus--NOT the selling point. It is all part of this delusional "raw chocolate' movement. If one more company starts exploiting people for "raw chocolate' and the health benefits I am going postal.There is no such thing as RAW CHOCOLATE. In order to make chocolate the beans must first be fermented---that is a cooking process. All these raw food folks are nut jobs if they think that buying nibs is raw chocolate. The stuff has been fermented and then roasted. truly raw and dried cacao beans are friggin nasty and are basically inedible. 'nuff siad.PT Barnum was right.

Is Xocai everything it's made out to be?

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

It's interesting that this should come up now. I was just contacted by one of their reps a couple of days ago. I've been so busy with work that I didn't do anything about it. Now I'm glad I didn't. I really don't know much about the chocolate, but I don't like being bombarded by any company, no matter how good their product is.But I agree with the other poster, I really don't care about the health benefits of chocolate. I want to enjoy it.

Is Xocai everything it's made out to be?

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

I've resisted reviewing it on my blog, merely because I get so much spam from the company's minions as it is. (I've banned all mention of it in the comments on the blog since I had a nasty incident two years ago when I first reviewed Dove of all things.)I've tried other fortified chocolates and find them chalky or waxy or simply lacking the chocolate qualities I love.Like you, chocolate is for enjoying. If I need something extra in my diet I'll eat it or take it as a pill.I'm still curious about it, because I do believe that you can create healthy snacks. (I might just need to adjust my thinking that it's not chocolate, just some confection.)

Is Xocai everything it's made out to be?

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

Up front: I am not a fan of Xocai and the company that makes and markets it, MXI Corp . I don't believe in promoting chocolate as a panacea for what ails you. I don't believe in MLM businesses, and I am tired of their reps contacting me and trying to clue me in to the next best thing since, well, since chocolate.So, it did not surprise me when I saw this article published in the Sydney Morning Herald about obstacles MXI reps face in their climb to financial freedom.What do you think? About the article? About the product; anybody tried it? About the company; any ChocolateLife members an MXI rep?:: ClayPS. I met Dr Warren in 2006 (or maybe before then) at a trade show in Las Vegas. I am very aware of who he is, his background, and the claims he makes for chocolate. I have read a lot of his writings as well as the research he references. I am also very aware of the company's products and if I believed in them and thought I could make money selling them I would have jumped at the opportunity over two years ago and been near the very top of the pyramid. But I'm not and I didn't. I don't believe chocolate is supposed to be virtuous. The fact that there are health benefits is a bonus, not a reason. When I eat chocolate I want to eat the best I can find. If I want antioxidants I consume fruits and vegetables or take a vitamin.
updated by @Clay Gordon: 12/13/24 12:16:07

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

You sound like my kind of chocolatier. Can't wait to see your magnetic mold results!The one issue I have with the inkjet printing is lack of intensity of colour. Not sure how well your image will show against dark chocolate.

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for that link. Right now I'm exploring possibilities to print directly from an inkjet printer on to overhead transparancies. A lot of Cake decorating and rice paper technology out there, so it shouldn't be that work something out.Right now I'm working on making my own magnetic molds from plexiglass. I've made some rolling cutters from pizza wheels and redi-rod (turned my own handles on a wood lathe) and scored a wire cookie log cutter that enables me to slice logs of ganache into perfect 3/8" thick slices.

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

American Chocolate Designs can make custom for you.I've been making my own transfer sheets by silk screening - click here for a link to the discussion about it.I'm new on this site, so I'm not sure if I'll add the link correctly, so bear with me.

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the replies everyone.Am doing my "homework" right now!

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

Edward:In order to make your own transfers it really is necessary to use a food-grade photosensitive resist to make the screens. To the best of my knowledge there is no commercially available one though a very careful search with Google, et all, will reveal some home recipes for same.One non-obvious source for transfers is Chef Rubber in Las Vegas. They'll do pretty much any size and colors you want and they use colored cocoa butters not hydrogenated fats as some other services do (or at least I have been told that they do).You send them your digital file, they create a proof, you sign off and the transfers are produced and shipped.Normal turnaround is a week though they can do it as fast as overnight if you are willing to pay.

Silk screening

Posted in: Tech Help, Tips, Tricks, Techniques

Have just secured a contract for some custom chocolates and am in the process of getting a silk-screened transfer made fo this job. As far as I know only PCB crations (France) can do this. Problem is, I'm getting the old French run-around and delayed delivery times.If this contract goes out on time, I should be able to secure similar ones, and rather than rely on PCB I'd like to explore other options.Does anyone know of other facilities (preferably in N. America) that can make custom chocolate transfers?Is it possible to make my own transfers? I don't mind investing in silk-screen materials or technology, but don't have the slightest idea of how to go about it.RegardsEdward
updated by @Edward: 04/11/25 09:27:36

What's in Store for Valrhona?

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

I know you like to speak your mind and you put care and thought into what you say.There are many who would disagree with that last part bubba. Of course they are wrong, entitled to -and encouraged to disagree.................but wrong none the less.There are no chocolate mind police on the siteAnd I have no filter so its a match made in heaven! Thanks clay.

What's in Store for Valrhona?

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

Jeff:This is not the place to hold back - I know you like to speak your mind and you put care and thought into what you say. There are no chocolate mind police on the site and I am sure that others here who might not have tried Valrhona chocolate because it is expensive would like to hear what you have to say.

What's in Store for Valrhona?

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

Good points.I think they priced themselves out of the market by not doing just that clay-creating a less expensive but still quality couverture for the working chef. Felchlin makes a far superior product line and they are worth the money, Valrhona? Not so much.....but dont say that in public or the chocolate "elite" who have bought into the hype of the over fermented "raisiny" goo will come after you with a vengence.

What's in Store for Valrhona?

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

That's a very interesting point. Many of other chocolate makers that compete with Valrhona have more than one product line covering different price points. When budget permits, you can use the more expensive line; when margins are tight and the customers are price sensitive, you can use a less-expensive line but still take advantage of the brand name.Valrhona does not have such a strategy so they are always getting hammered on price - which is worse now because of the relative weakness of the US$.

What's in Store for Valrhona?

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

What do I think will happen?Probably Cacobarry or Callebaut will gobble them up.What do I think should happen? Well, look. In a high end restaurant I could sell a Valrohana creation for $10 - $15 and be able to make a profit on it. But high end restaurants and few and far in between and they don't buy a lot of chocolate.If I wanted to have "bragging rights" by using only Valrhona couveture in my pralines and bon-bons, I'd have to raise the prices by almost 75% in order to turn a dime, alienating myself from my current customer base, and starving myself before I can cultivate a customer base willing to pay for Valrhona. There's no way I could make a profit by using Valrhona in any pastry or cakes either.It's a volume market, sorry to say. In a perfect world Valrhona would have a "professional line" available only in say, 10 -25 kg packaging, with prices dropped quite a bit lower than the regular line. The pricing would encourage more mainstream use-- a volume market,

What's in Store for Valrhona?

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

Word is that the owners of Valrhona, the Bongrain family, are officially looking to sell the company. Apparently the bloom is off the rose and the company is seen as an underperforming asset. Even the association with La Maison du Chocolat (Valrhona owns LMdC) is not enough to overcome comparatively dismal financial results.FLASH UPDATE: Apparently my source didn't know what they were talking about. I was contacted indirectly and was told that Valrhona is definitely not for sale. I am going to be meeting with some of the Valrhona people here in the US next week and I will let you know what I learn (and can say) after I have the meeting.
updated by @Clay Gordon: 12/13/24 12:16:07

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for your suggestion! I will do some experiment later.

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Cracking is normally caused by either the cooling is to rapid or what you are enrobing is too cool in relation to the chocolate temperature.Try the following:Raise the tunnel tempertaures abit and slow down the tunnel speed.Check the temperature of the wafer .. too cold will cause cracking.You have to experiment.

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Dear friends,when I use cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Who can help me to slove cracking problem.The SFC of the CBR is 87% at 10,68% at 20,33.5% at 30,18% at 35,3% at 40.The coating temperature at 45 by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10. The ingredients is sugar, cocoa powder, skimmed milk power,CBR,lecithin.Many thanks for your suggestion!
updated by @Wang Jian: 04/11/25 09:27:36

Is Cocoa Liquor "Bean to Bar"?

Posted in: Opinion

No. Bean-to-bar means just that, i.e., one starts with cocoa beans and carries out the chocolate-making process until the final bars are molded.Thus, one must roast, winnow, and grind the cocoa beans to be considered a bean-to-bar chocolate maker. Starting with liquor, where the beans have been processed by someone else, would necessarily make one a "liquor-to-bar" chocolate maker instead.

Is Cocoa Liquor "Bean to Bar"?

Posted in: Opinion

I want to hear every opinion on this.... Do you consider purchased chocolate liquor that is mixed w/ all the ingredients is bean to bar???
updated by @Grant S of Grant Candy Co.: 05/05/15 14:33:31

Call For Entries: The Next Generation Chocolate Competition

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

Alessandra:The judging process is not open to the public. All of the applications are sent to me as the head judge and I evaluate them. 20 are selected and are invited to participate in the judging. This means that they must supply samples to be judged. The judging will take place in NYC in October, in private. The winners will be announced at the awards ceremony - to which the public is invited to attend - in early November.:: Clay

Call For Entries: The Next Generation Chocolate Competition

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

Hey, so I am a big dork and I can't figure out how to fill out an application that is in Pdf. Can someone clue me in on how to fill out the application part of this thing? D'oh!

Call For Entries: The Next Generation Chocolate Competition

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

When and where will the competition take place? Is is open to the general public? To watch, I mean.

Call For Entries: The Next Generation Chocolate Competition

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

Bill:Actually, from the contest's point of view we are more interested in your chocolate professional bio. However, personally I am fascinated by the roads people take to get to chocolate. So a quick sketch of your professional life before you turned to chocolate would be great. It won't have any influence on either the selection or judging processes.:: Clay

Call For Entries: The Next Generation Chocolate Competition

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

Clay,I'm finishing my application and have some questions on the bio. Do you want it to focus on chocolates or a complete professional bio? My background was pretty far from the culinary scene until about 3-4 years ago but is part of my story. Just wondering if you wanting to know about our training/experience with chocolate or a complete bio. Thanks. Bill

Call For Entries: The Next Generation Chocolate Competition

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

You are correct sarah...now we have to see if we "make the cut"....I sent nude photos of myself in with the bio....probably a bad idea in retrospect....

Call For Entries: The Next Generation Chocolate Competition

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

I understood it to mean that there are two categories and the "rising star" part is for those 5 years and less, and the rest is open to anyone making artisan chocolates.

Call For Entries: The Next Generation Chocolate Competition

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

hey curtis???I just read the official rules and saw that it wants chocolatiers with under 5 years in business. I assume those of us who participated in 2003 are now disqualified? Me, chris, bethany, kee? make the cut-off 6 years and we are in!

Call For Entries: The Next Generation Chocolate Competition

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

yes......I now have to choose which bon bon will kill the competition......just leave them wimpering in wonderment at the majesty of my creations....

Call For Entries: The Next Generation Chocolate Competition

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

Jeff:There is a bar category and a bon bon category. As far as I am concerned you may enter one piece in each of those categories for a total of two pieces. Does that clarify things?:: Clay

Call For Entries: The Next Generation Chocolate Competition

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

So curtis?-clay?can we enter 2 different pieces? or is it limited to one? I just developed a new one that fits the criteria that is absolutely out of this world good. I mean broke da mouf good.so-can i? pretty please? with sugar and salt on top?

Call For Entries: The Next Generation Chocolate Competition

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

Thanks clay....it was my first contest.