Forum Activity for @Alan McClure

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Thank you Theo for taking care of that!I have edited and fixed some--of my--typos, and fixed and completed some names:Amano Artisan ChocolateAmbrosia (ADM-owned, bean-to-couverture)Askinosie ChocolateBittersweet Chocolate Cafe (Seneca is doing some really micro-batch bars)BlommerChocolate Haven (Jacques Torres)Cioccolato (located in Wyoming and Mexico--bean-to-bonbon)De Vries ChocolateDe Zaan (ADM-owned, bean-to-couverture)Escazu Chocolates (just starting to release a bean-to-bar line)Fearless Chocolate Company (raw)Ghirardelli (Owned by Lindt in Switzerland)GuittardMarsMast BrothersMerkens (ADM-owned, bean-to-couverture)Original Hawaiian Chocolate Factory (also grows their beans on American soil)Patric ChocolatePeters (Cargill-owned, bean-to-couverture)Rogue ChocolatierSacred Chocolate (raw)Scharffen BergerSoma Chocolatemaker (actually in Canada)TazaTchoTheoVan Leer (Belgian-owned)Wilbur (Cargill owned, bean-to-couverture)World's Finest Chocolate

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

A question about Escazu...They're in my city, so I recently visited their store. The building is only the size of a small one story house, and the shop seems to take up most of the space, so I got to wondering what is the minimum amount of space for the equipment that one would need to be able to make chocolate from bean to bar? I've only been to Theo in Seattle, (but I didn't have time for the factory tour) but they have a very large warehouse size building. I've also seen pictures on the internet and the equipment for each stage ooks really large, but maybe that's for a huge company. Would Escazu be considered microbatch?

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

This list is very helpful. Alan, you really know your stuff and you must have access to some good resources to add so much to this list! The list is getting so long that I alphabetized it. If you add to the list please put new entries in their correct spot in the alphabetized list.AmanoAmbrosia (ADM-owned bean-to-couverture)AskinosieBittersweet Chocolate Cafe (Seneca is doing some really micro-batch bars)BlommerChocolate Haven (Jacques Torres)Cioccolato (located in Wyoming and Mexico; bean-to-bonbon)DevriesDe Zaan (ADM-owned bean-to-couverture)Escazu Chocolates (just starting to release a bean-to-bar line)Fearless Chocolate Company (raw)Ghirardelli (Owned by Lindt in Switzerland)GuittardMarsMast BrothersMerkens (ADM-owned bean-to-couverture)Original Hawaiian Chocolate Factory (also grows their beans on American soil)PatricPeters (Cargill-owned, bean-to-couverture)Rogue ChocolatierSacred Chocolate (raw)Scharffen BergerSoma Chocolatemaker (actually in Canada)TchoTheoTazaTchoVan Leer (Belgian-owned)Wilbur (Cargill owned, bean-to-couverture)World's Finest Chocolate

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Thanks Clay, and everyone else.Well, maybe in order to create as much awareness of how things are organized as possible, it makes sense to include larger bean-to-couverture brands, and even foreign-owned brands that have manufacturing plants in the US. However, I think that it would be good to add the extra information parenthetically. I'll start below.Complete List So Far:GuittardScharffen BergerTheoPatricDevriesAmanoAskinosieTchoMast BrothersOriginal Hawaiian Chocolate Factory (also grows their beans on American soil)TazaTchoRogue ChocolatierBlommerChocolate Haven (Jacques Torres)Ambrosia (ADM-owned bean-to-couverture)Merkens (ADM-owned bean-to-couverture)De Zaan (ADM-owned bean-to-couverture)Soma Chocolatemaker (actually in Canada)Cioccolato (located in Wyoming and Mexico; bean-to-bonbon)World's Finest ChocolateBittersweet Chocolate Cafe (Seneca is doing some really micro-batch bars)MarsSacred Chocolate (raw)Fearless Chocolate Company (raw)Escazu Chocolates (just starting to release a bean-to-bar line)Van Leer (Belgian-owned)Wilbur (Cargill owned, bean-to-couverture)Peters (Cargill-owned, bean-to-couverture)Ghirardelli (Owned by Lindt in Switzerland)As I understand it, the only Lindt-owned factory in the US, is the Ghirardelli factory in California. Please correct me if I am wrong. Also, in Casey's thread, Kraft is mentioned. Do they make chocolate in the US, and if so, what is it that they are making? They are German-owned as far as I can tell.Regarding Kakawa, I am not sure. I visited their site and they mention blending chocolates. Does anyone have any further info? Finally, I've heard through the grapevine that Jacques Torres is not making bean-to-bar chocolate anymore. Can anyone confirm or deny this?

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Care to include a Canadian company? Soma in Toronto.Also, Oscar Ortega of Cioccolato in Jackson Hole, WY (he is also the captain of the Mexican team for this year's World Pastry Forum) makes small batches of chocolate that he uses in his confections. There are also branches in Mexico City and La Paz, MX, but I don't know if everything is owned by a Mexican company or a US company.Also, take a look at Kakawa . Mark Sciscenti is the proprietor. From their site: "Please note that we are a small artisanal chocolate maker. ... And, of course, we make and sell chocolate elixirs, wonderful and exotically flavored chocolate truffles, and dark molded chocolates." I think the latter counts as a "bar" in the broadest sense of the word.Also: World's Finest Chocolate .What about ADM or one of its brands? I know they're industrial, but they include Ambrosia and Merckens as well as De Zaan. Maybe they're not bars - but their chocolates are molded by others into bars.

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

I'm adding to the list:GuittardScharffen BergerTheoPatricDevriesAmanoAskinosieTchoMast BrothersOriginal Hawaiian Chocolate Factory (also grows their beans on American soil)TazaTchoRogue ChocolatierBlommerChocolate Haven (Jacques Torres)

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Thanks, I see that now. Well, hopefully the additional ones that we come up with here can be added to her list as well. Also, personally I'd like to stick to American-owned companies, and not include companies that have manufacturing facilities in the US, but that are foreign-owned.

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Complete List:GuittardScharffen BergerTheoPatricDevriesAmanoAskinosieTchoMast BrothersOriginal Hawaiin Chocolate Factory (also grows their beans on American soil)TazaTchoRogue ChocolatierBlommer

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

I just remembered, Casey started a similar discussion in the Uncategorized Forum covering all bean to bar making countries.

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Complete List:GuittardScharffen BergerTheoPatricDevriesAmanoAskinosieTchoMast BrothersOriginal Hawaiin Chocolate Factory (also grows their beans on American soil)TazaTchoThere are several more companies, many of them larger companies, but I'm not sure the point was for one person to complete the whole list.

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Complete List:GuittardScharffen BergerTheo

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Complete List:GuittardScharffen Berger

American, Bean-to-Bar Chocolate Makers: A Complete List

Posted in: Tasting Notes

Hi All,I have never seen a complete list of American, bean-to-bar chocolate makers. Since most American companies that market chocolate or chocolate products don't actually make it, I thought that it would be interesting to compile a list for everyone to see who really does make it, and who doesn't.I'll type the first entry, and if everyone could copy it and add to it in each additional post, along with comments and questions, then that would be great.Complete List:Guittard
updated by @Alan McClure: 04/10/15 01:49:33

A Gaffe of Amazonian Proportions?

Posted in: Opinion

ah the old child labor conundrum.here is the deal folks. Wether or not iit is "fair trade', which BTW is a crock of s**t when it comes to the contracts that transfair USA makes the farmers sign....another issue...Most cacao farms are small family run operations in , well....you know where they are. Excluding african sources lets take a moment and think about what it takes for a subsistance farmer of cacao to bring in his crop. We'll start with latin america. predominantly catholic through genocide, the prevailing culture is one of "family", large families. If you have X number of children to feed and you grow cacao it is only natural for the whole family to be involved in the harvesting and processing of the crop. This is NOT child slavery, this is family farming. Most of the small co-operatives in the organic/fair trade niche are just that, family run orchards. There is nothing wrong with having your family work the fields. This is different than the forced child labor we read about years ago in africa.As a small farmer myself I too get my whole family involved in the harvesting of my crops. If we dont all pitch in it dies on the vine so to speak and my daughter helps gladly---sometimes---but I have not had to beat her to do it.....yet...j/k

A Gaffe of Amazonian Proportions?

Posted in: Opinion

We've got no midges (tropical gnats) to pollinate the flowers. Oh well. Can't have everything.

A Gaffe of Amazonian Proportions?

Posted in: Opinion

Why can't you grow it in a greenhouse? I know it's finicky, but I got my house plant from a greenhouse where they thrived, and it occasionally flowers.

A Gaffe of Amazonian Proportions?

Posted in: Opinion

Maybe the kids escaped from the Nestl orchard across the way, like transgenic pollen. Watch out or they'll sue!

A Gaffe of Amazonian Proportions?

Posted in: Opinion

Hahaha! It's dangerous out there in the chocolate "field". I had to research "chocolate massage oil" and the links that popped up!! But on to your point about child labor, the mainstream press picked up the slavery story behind some cacao production a few years back, but the more insidious story of child labor - still accepted in so many developing countries - has not been reported as much. Raises issues of poverty, despair, global incongruities, etc. - headlines that upset our complacent comfort with having lots of food from around the world whenever we want it for not a lot money. But you know all this. I'm working with Transfair & WCF for all the latest scoop. Wish we could grow chocolate in a local greenhouse bubble.

A Gaffe of Amazonian Proportions?

Posted in: Opinion

I admit it. I buy things from Amazon. And because I gave them an e-mail address so they can send notifications about my orders, they also send me notices of books I might be interested in.I received a notice a while back about a book that Amazon thought I might be interested in because they noticed that other people who purchased some of the same books I purchases also expressed interest in a book titled Bella's Chocolate Surprise .Bella's chocolate surprise? At first I wondered why (frantic mental ransacking of everything I've ever ordered from Amazon) they were sending me recommendations for books about interracial sex. When I loaded the images in the e-mail in my mail program, I realized it was a kid's book. Cue the sigh of relief.

Imagine my surprise when I read: Lessons about fair trade are at the center of this adventure that begins on Bella's birthday. Her mother has baked a chocolate cake and, delicious though it is, Bella begins to wonder where chocolate comes from. With the help of her friend the Quetzal bird, Bella harnesses the powers of her mystical pendant and flies to Ghana in West Africa, where she befriends a group of children working in the cacao fields. Children working in cacao fields? Apart from the fact that they're not fields (I think technically they are orchards because they are trees), what the [expletive deleted] are children doing working on a fair trade certified farm? Isn't one of the central tenets of the fair trade movement that there be no child labor involved - not just forced child labor?
updated by @Clay Gordon: 06/04/15 16:05:12

My Chocolate Journal

Posted in: Tasting Notes

Cool... I totaly understand....just wanted to make sure you got the mail.

My Chocolate Journal

Posted in: Tasting Notes

Patrick,I got your email. Thanks. I've just been putting time into other things, so I haven't replied to you yet. It's no big deal, but I'll try to get to it.

My Chocolate Journal

Posted in: Tasting Notes

I have sent you an email at the address above buy have not heard back from you... Feel free to post your question here (it it is ok with you Clay?) or use the contact us form at the bottom of our website.

My Chocolate Journal

Posted in: Tasting Notes

Patrick:Thanks for the good humor and for the posts you've made. I am a little sensitive to this issue because it's one I have run into a lot with all of my other web publishing efforts. You'll notice that one of the Golden Rules is that I don't tolerate MLM/networking marketing companies. I have had a lot of bad experiences with one company in particular where associates would register on one of my sites and within moments their first post was one selling their product and inviting people to be a part of their downline. I try very hard to create an environment where people don't think they're constantly being sold to.Regarding SeventyPercent.com. I haven't spent a lot of time there even though Martin Christy and I were corresponding around the time he officially started up. I am certainly hoping that we will be able to retain a sense of humor here. I mention that specifically in my book ... "Take a Deep Breath and Repeat After Me: It's Just Chocolate."We can have fun and take chocolate seriously - but we need to be careful not to take ourselves too seriously. After all, in the end it is just chocolate.That said, welcome again and I look forward to your continued involvement here.:: Clay

My Chocolate Journal

Posted in: Tasting Notes

Clay,Thanks for the note and no, this will not be my only post! I look forward to discussions here! I had been on SeventyPercent.com and it got to be a bit too pretentious.Patrick

My Chocolate Journal

Posted in: Tasting Notes

Patrick,My Chocolate Journal is a good site with lots of potential. I was a member there before I joined here. I have a question for you, but I can't find a way to contact you. Would you please email me at olorin7 (at) gmail.com ?Thanks.

My Chocolate Journal

Posted in: Tasting Notes

Hey Patrick:Welcome to The Chocolate Life. I hope that this does not constitute your only contribution to this community and not just a way to drive traffic to yours.As you've made this a public discussion, I would appreciate it if people who do visit MyChocolateJournal post their impressions here and not (just) privately.:: Clay

My Chocolate Journal

Posted in: Tasting Notes

Hi Everyone,This is a great little community I stumbled upon today! Lots of great information.I wanted to also invite everyone over to my chocolate review website, www.MyChocolateJournal.com . I have been running the site for about 18 months and we are finally starting to get quite a few really good reviews. Check us out and message me if you like what you see.Patrick
updated by @Patrick Sikes: 04/15/15 18:13:24

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Ethel M in Vegas has a fun tour. There chocolate is Godiva+ quality/taste. I did really like there orange cremes.They are way off the strip though so you will need a car or take a tour that includes it as a stop. We called to find out how much a taxi was but took a bus tour to Ethel M, Hoover Dam & lunch for less than a taxi ride...Patrick

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Thanks Sandra - I'm already vibrating just thinking about it. Ian

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

No worries

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Re. San Francisco-- My fondest wish is to get there this summer and write a chocolate guide.My current list:Christopher Elbow Artisanal ChocolateChocolate Heaven,Chocolate CoveredChocolatBittersweet, The Chocolate Caf,Coco-luxe Confections,Cocoa Bella Chocolates,Shaw's ConfectionsXOX TrufflesTeuscher,San Francisco Chocolate Factory

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Ian - My bad. I've edited the post to reflect that it was my fault - way past my bedtime and foggy-brained. I've sent off a request to a colleague who is in a position to know what's hot and what's not in Vegas pastry at the moment and when I hear back I will post his insights.

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Thanks for the reply - but - who is Donald Harper? This message was actually sent by Ian Boyd who, interestingly enough, is going to be staying at Mandalay Bay. I have seen a chocolate boutique in Mandy Bay before. They have a chocolate fountain, with white, milk, and dark chocolate, pouring continuously out of the ceiling - a thing of beauty. Ian.

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

New Chocolate Life member Ian Boyd [sorry about that Ian, Donald; if I take a look at the time when this was posted it was way past my bedtime] is planning trips to Las Vegas and San Francisco in the near future and is looking for recommendations for a "sommelier guided chocororgasm experience" in both cities.Now Las Vegas is a weird kind of place, and much of the really good chocolate is going to be in the hotels, and in the form of pastries. There does appear to be the requisite Vosges, Teuscher, and such like, and of course there is home-grown Ethel M. But for over-the-top experiences, the hotels in Las Vegas are your best bet. Unlike New York where everything is walkable, there do not appear to be any chocolate tours of Las Vegas.From my research, the one place that seems to be mentioned over and over that is highly rated is the Chocolate Swan in the Mandalay Bay. Apparently the eclairs are to die for and there is mention of a $15 three-flight chocolate and wine pairing option on the menu.Other choices include:Postrio at the VenetianJean-Philippe and Michael Mina at the BellagioPayard Patisserie next door to the BellagioFrederic Robert at the WynnAnybody care to weigh in on San Francisco?
updated by @Clay Gordon: 04/17/15 19:13:15

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

You can also call ahead to organise a personalised chocolate tasting to be done at The Chocolate Garage . We carry a diverse selection of Happy Chocolates and are open by appointment. We specialize in chocolate tastings and have a "try before you buy" policy.

And, I would also strongly urge you to stop by Monique's Chocolates in Palo Alto, two blocks from The Chocolate Garage to sip on one of their "to die for" hot (or cold) chocolates. Or taste one of their many single origin confections. Mark West is very knowledgeable and happy to talk chocolate.

Chocolate is booming in the Bay Area.

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

Rebecca-You missed Calibressen in Carpinteria...he is a French chocolatier that moved out here...next time you drive up the coast you might want to try him. Also you can find another local chocolatier, Jessica Foster, at Lazy Acres in Santa Barbara...she doesn't have a storefront. Besides Maya, that's about it in Santa Barbara....There is a homestyle candy shop in Ventura called Trufflehound...they make a variety of candy and last I heard they use Santa Barbara Chocolate for their dark.....The owners were both food science majors and I beloieve they have taken Richardson's courses at Davis....I know that you already took your tour, but in case you take another one, I thought I would recommend these shops as well.

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

Hi Cybele,When you get to San Luis Obispo be sure to tell the young women at the counter to go upstairs to get Rebecca, so I can say "Hello" to you in person. I'm the trufflemaker (among other tasks) there.Rebecca

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

Here's my Bay Area map: http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=111835366952865243723.00043b278032695c6a88b&z=9 San Francisco at the East Bay is awesome for any candy lover. For a real insider experience maybe go to Charles Chocolates in Emeryville, they do tours. I don't know the current status of the Scharffen Berger Factory though (that always made a nice afternoon).In San Francisco TCHO recently opened their factory on Pier 17. I don't think they're doing tours but they do have a store and maybe if you call them and beg. (I don't care much for their chocolate, but I haven't paid much attention to them since their beta.)For shops that sell everyone's chocolates: Chocolate Covered - amazing selection of bars, you can even buy some fine chocolates by the piece (well, small sets of Cluizel, Lillie Belle, Caffarel). Jack runs the place and can really carry on a conversation about chocolate and help you find something you'll like. Cocoa Bella - often has tastings, check their schedules, great selection of fine chocolate pieces from around the world. (I'll eat anything with figs.) Bittersweet Cafe (one in Berkeley and one in SF) Fog City - amazing selection of bars, also has events, Adam is awesome. Christopher Elbow is fun, just for the lounge and the hot chocolate. It's also right up the street from Miette Confiserie (awesome all round candy shop).Let's see back to what's in between...I've been to Chocolate Maya in Santa Barbara. It's a small shop but very well curated. They have a good mix of fine chocolates, bars and their own house-made specialties. When I was there they had Taza, Dolfin, Askinosie, Cluizel, Theo, Banxart, Green & Blacks, Amano, Bonnat, Cafe Tasse, Pralus and Moonstruck. http://www.flickr.com/photos/typetive/sets/72157607032337205/ Their hours are a little problematic for getting an early start, so check to see if it'll fit.I ended up stopping in San Luis Obispo at Sweet Earth Organic Chocolates , which is actually in a bakery/cafe (great lunch stop) called Splash Cafe.All their stuff is fair trade and organic and good portion vegan as well. It's not haute, just comfort candies made with a code of ethics. http://www.typetive.com/candyblog/item/sweet_earth_chocolate_cups Then I stopped at Holland's Best in San Jose. A dusty shop with a huge selection of licorice (some of which was not so fresh). Great prices though and if you pick carefully, there are some fabulous and very hard to find products there. http://www.hollandsbest.com/ Cocoa Bon closed their cafe/shop.Now ... Los Angeles!If you're looking for convenience for the start of a trip, it might be Valerie Confections & L'Artisan du Chocolat . They're right next door to each other just a few turns from the 101 entrance on Silver Lake Blvd.I'm a huge fan of Valerie's - they make very high quality toffees, nougats & confections. If you're visiting the shop I recommend the petit fours or tea cakes (well, I love the teacakes). I'm eating their Lemon Hazelnut Nougat right now ... made with June Taylor candied Meyer lemons. They also have free samples ... http://www.typetive.com/candyblog/category/valerie www.valerieconfections.com Next door on 1st Street is L'Artisan du ChocolatThey're a classic European-style chocolatier ... but then a twist with their avante-garde line (tomato, kalamata olive, red bean, garlic, etc.). Wonderful high quality. http://www.typetive.com/candyblog/item/lartisan_du_chocolat http://www.lartisanduchocolat.net/Mainpage.html Here's a roundup I did of a lot of shops all over the LA Basin for Gridskipper (with a map) http://gridskipper.com/62423/the-ultimate-guide-to-locally-made-la-chocolate (Boule has since closed, and Chuao closed their Irvine location but are around further south.)Um ... and tomorrow I'm planning on going to Compartes in Brentwood.Wow, it sounds like I eat a lotta chocolate.

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

Head inland from 101 to catch 1 at Carmel by the Sea (a quite scenic interlude) then head north through Castroville (artichokes) along the coast and into Santa Cruz to catch Richard Donnelley. Then head east over the mountains to San Jose stopping in Los Gatos - where you could also check out Pascal Janvier's Fleur de Cocoa.

Chocolate on the 101 Between Los Angeles & Oakland

Posted in: Travels & Adventures

I'm making a trip to San Francisco next week. I usually just drive straight up the 5 from Los Angeles. It's boring but it's quick. The big problem is that there's no place to stop along the way for a foodie.This time I decided to take the more scenic and hopefully more tasty route up the 101.I've created a Google Map with a few places I'm considering stopping at.I know my way around SF/Oakland/Berkeley just fine when it comes to sweets. It's LA to San Jose that I'm looking for help.Here's what I have so far, feel free to chime in with your suggestions (or warnings!):Robitaille's Fine Candies - CarpinteriaChocolate Maya - Santa BarbaraSweet Earth Organic Chocolates - San Luis ObispoDulceria El Guero - SalinasCocoa Bon - Los GatosHolland's Best (actually for Licorice) - San JoseSo has anyone found a little gem of a candy/chocolate shop along the way?
updated by @cybele: 04/10/15 23:56:54

To conche or not to conche?

Posted in: Tasting Notes

Casey:I like the way you think and ask really interesting questions.There is a lot of chocolate out there in the world that is not conched. In hot climes, an unconched chocolate with large cacao particles and large sugar particles is much more stable at high temperatures. It might go soft but it will not deflate into a gooey mess.When I was in Venezuela I ran across a lot of it from small producers in places like Rio Chico which is in the Barlovento region of Miranda State east of Caracas. When I was in Tapachula, which is in Chiapas state in Mexico, I also came across a lot of unconched chocolate. And, of course, in Belize all of the homemade/handmade chocolate in Mayan families is unconched. One common aspect of these three different locales is a lack of easy access to refrigeration.But then, one must not forget about the Sicilian chocolate makers Antica Dolceria Bonajuto (pronounced bow-nah-you'-toe) and Don Puglisi, among others. I don't know what it is about the town of Modica, but both these companies are making unconched chocolate.Corallo (pronounced co-ral'-oh) has long been known for playing with conching. On the Brut de Sao Tome produced by Pralus, the fermentation times were long (trying to achieve something like 90%+ fermentation levels) with short conche times. So pushing the envelope out to 6, 7, 8 days is probably right. Actual time depends on many factors, including the difference between max daytime temp and min overnight temp.While Corallo may not conche or only a very little, I would be interested in seeing their refining equipment. Although the chocolate is not as smooth as a conched chocolate it is definitely smoother than chocolate that has only been ground once.For me, I like chocolate that challenges my perception of what chocolate can be and taste like. So I really loved Corallo's bar with the raisins that had been soaked in cacao "eau de vie." I got several people to taste that bar with me including Michael Antonorsi of Chuao and Jacques Dahan of Cluizel and they were both very impressed. It's not for everyone - and it's not something I would eat exclusively or even very often - but it was really, really, good. I think the same runs true for these unconched chocolates. I like to try them when I can and do everything I can to appreciate what the chocolate maker is trying to achieve. But they're usually not something I would want to eat regularly. However, I would definitely add them to tasting classes where I thought the participants were up to it.

To conche or not to conche?

Posted in: Tasting Notes

A couple of things I do agree with what Corallo said, in that the "Big boys" do control the market, and it is true that excessive conching will destroy flavour. Fermentation is very important, although the article didn't say how long Corallo fermented his, but hinted that it was longer than the typical 3-7 day periods of most producersConching is necessary to give the chocolate it's smoothness. If there's one thing I do not like is chocolate that leaves the roof of my mouth and tongue gritty and rough. I'm also not a big fan of milk chocolate.It's nice to see small, passionate chocolate producers