Its Grand Opening time!!!!
Posted in: News & New Product Press (Read-Only)
Congrats! I wish I lived in the area so I could go!
Forum Activity for @Sera
Its Grand Opening time!!!!
Posted in: News & New Product Press (Read-Only)
Congrats Jeff and to your team- i was just at the Oregon Chocolate Festival (so fun- talked to you about the new NYC choc show space) and then we had a little time before my flight sunday so we went to your shop in Central Point (is that the one shop you are having the opening for? or somewhere else too?) I have great pics I can send along and REALLY loved the shop- yes very open windows to the kitchen and lovely staff and just AWESOME chocs- i swear yours were the best of the whole festival (although Bransons Amaretto Truffles were also incredible).Im so impressed with your flavors and beauty of the chocs- I will be ordering more too i promise! For me and gifts-Best of luck, and all i can recommend is a bigger sign on the building and maybe some grass instead of pavement out front....I know these things take time....Keep on Chocin On
Its Grand Opening time!!!!
Posted in: News & New Product Press (Read-Only)
thanks gwen. you may be waiting a long time for the washington crowd to figure out anything, whatsoever....
Its Grand Opening time!!!!
Posted in: News & New Product Press (Read-Only)
We are finally doing it! Actually having a Grand Opening of our new retail/factory space. It has been a wild ride. 6 years of constant struggle, nightmare hours, money bleeding, and pure angst.Sounds like fun eh?Well it is an entire week of events complete with a dual chamber "Ribbon Cutting Ceremony", Senior discount day, ladies night with a wine pairing, Guys Night with a beer pairing, "Wear your favorite tie-dye day", and a super secret stealth private party for 500 people. We are also paired up the local food bank and everyone who brings a non-perishable food item for the barrel gets a free chocolate from the case.I am really thrilled with our new location. The exhibition kitchen is very open and people LOVE being able to watch us make stuff. Its a huge bonus for our county as it brings tourists and, hopefully, $$$ to us.Anyway;....the festivities start on April 5th. call us or go our website for details. www.lilliebellefarms.com
updated by @Jeff: 12/13/24 12:16:07
Where to Buy Cookbooks and Reference Books
Posted in: Classifieds ARCHIVE
There's The Cook's Library in LA - walls & walls of cookbooks, with a travel book shop right next door. Near 3rd Street & La Cienega. www.cookslibrary.com Regarding the above post, thanks for the mid-west sneakret Gwen! Might take you up on it!
Where to Buy Cookbooks and Reference Books
Posted in: Classifieds ARCHIVE
The store on West 10th Street is called Bonnie Slotnik.
Where to Buy Cookbooks and Reference Books
Posted in: Classifieds ARCHIVE
Buying cookbooks online has it's own benefits, mainly that it can be a lot cheaper.However, there is nothing like going to a bookstore and browsing at a large selection, looking through the books and then either buying or purchasing it online.A bookstore I enjoy going to is Kitchen and Letters on the Upper East Side.There is also a tiny bookshop on West 10th Street devoted to cookbooks of all kinds.
Where to Buy Cookbooks and Reference Books
Posted in: Classifieds ARCHIVE
I found a great site for buying cookboks, Jessica's Biscuit, "ecookbooks.com". The prices are very good (20 to 75% off) and selection is outstanding. They have over 150 books on Chocolate alone. One of the last books I bought was " Brownies to die for " by Bev Shaffer. I've tried two recipes so far, one cake like and the other fudgey, both great. My joy of baking and love of great chocolate keeps smiles on my friends and familys faces.
Where to Buy Cookbooks and Reference Books
Posted in: Classifieds ARCHIVE
This purpose of this forum thread is to create a place where members can recommend their favorite places to purchase cooking and other books about chocolate. Please keep in mind that everyone knows the obvious sources (e.g., Amazon.com, Barnes and Noble, etc.) what we're looking for here is the specialist sources that cater to people like us who are crazy about chocolate.
updated by @Clay Gordon: 04/07/25 13:00:14
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
I noticed lots of stores missing and the random companies and offices listed in Chocomap. Good to know I wasn't the only one stumped by this.Exactly what I'm after Clay.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Theo B:Chocomap is a start, but usability is not the greatest. Try searching by a city in the US (arranging alphabetically so that the US is at the bottom of this list is just plain wrong). Takes forever, and NY, for example is broken down by borough so that's at least 5 searches - except there are three boroughs missing (Queens, Staten Island, the Bronx) and I know that there is at least one chocolate shop in each.What Sera is asking for is the next level of this, which is to identify what chocolates are sold at those shops. This can get excruciatingly detailed with companies like Whole Foods which seems to carry a different selection for each store.I think the way to tackle this is to get the data, figure out how to put it in a usable form, and then make it pretty.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Theo - that's a fun map. A little hard to use in big metros like LA (you have to search by Venice, and San Pedro, and Los Angeles, etc. to see everything. So many places missing (Artisan du Chocolat in Los Angeles is right next to Valerie Confections, yet not on the map). Some of the places aren't even retail establishments, just manufacturing facilities, candy kitchens or offices.Maybe I'll pop Pam a note and see if we can get it updated.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Have y'all seen this map that will show you the chocolate stores near you? http://chocomap.com/chocolate-map.php
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Ahh, I remember you mentioning that now in the video of the Google talk you gave. What a great area of knowledge to have! I admit that the more sophisticated the applications get, the most likely I am to get confused by them since I'm always trying to "think ahead" of the programming. :PI understand the concerns you have for openrecord, and I do admit the lack of visual appeal really irks me as well. Ahh, the RISD curse, right?Sounds like your developer friend might be our best bet. I look forward to hearing how you like this new interface!
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Sera:I spent a large part of my pre-chocolate career actually trying to build applications like this so I am fairly familiar with the field. This is one of the most promising I have seen. However, it's not visually sophisticated and it's missing some really important features (especially hierarchical categories).I have worked with a really smart young developer who's got a great User Interface building tool and we are going to take the general idea of openrecord and fix its deficiencies rather than try to fix openrecord. I should know in the next week or so when it will be ready to play with. Hopefully by mid-April.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Ooo, that looks like a good option Clay! I like how easily it is to format and edit, which is think it really important, since not only could we locate a brand of chocolate, but things like tasting notes, places to buy (also recommendations, because store x might have old or badly stored bars, etc).I think user ease is a BIG component in making this work, and openrecord.org, albeit bad visual design, has that.Is there any way to search for other applications similar to this?
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Casey:Thanks for these suggestions. Although the design is really bad, I want to encourage you to go to http://openrecord.org/screencast.html and take a look at as many chapters as you can sit through. This is the sort of flexibility in a tool that I am looking for.I am interested in everyone's comments on this.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
While you all are working on developing the app, here are some ideas. You might want to check out Dave's Garden, the web's largest gardening community. It has very successful user built databases of plants and plant suppliers with some very interesting features.There is the Garden Watchdog , which is the database of the actual shops. Company info and website are listed along with categories of products they carry, and user reviews of the company as a business are included. This is then cross linked with the PlantScout , the database where you search to find a specific plant and see all vendors carrying it. This is then also cross linked witht the Plant database , where all known info about the plant, in this case the chocolate, is listed, along with user reviews, user uploaded photos, etc. So this would be where the info about the chocolate's origins, percentage, and possibly user comments/reviews, etc. So it's really several databases that can interact or function on their own. And all structured so that any user may contribute to them. These databases may be searched by location, keyword, or an alphabetized list may be viewed.
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
I'm so happy to hear that something similar is already being organized Clay! I'll organize my research, and hold out on posted any of material like you suggest.I think if this works out, it would be so extremely useful!
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Brady has suggested a very different idea that requires a similar database infrastructure in order to make it work. While I encourage any of you to do the research, you might want to wait a week or two to start entering the data here. I am working with a colleague to develop an application that will make it easy to create this database as well as the database that Brady is looking to do - and maybe even connect them somehow.We are looking into making this a widget that any social network hosted on Ning can use!
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
I think this is a GREAT idea, I love it! Im all about lists, espec for diff cities and where to buy choc. What a cool resource to have. Hope more ppl participate- give it time. Only thing is that some shops carry so many brands, it would be really hard to list (like Choc Covered or Fog City News in San Fran) but in those cases, you could just refer ppl to their websites or ph. # to call. I will try to come up with a list soon- maybe Portland, OR (hometown) or Tampa, FL (current residence).
Chocolate Slotting Mapping Idea
Posted in: Travels & Adventures
Ok, I have this crazy idea that I'm throwing out there to see what you guys think. If it's feasible, I think it's be a really interesting and effective way to buy chocolate.What if we started a list where we'd write in stores that we know carry a certain chocolate brands and types. Take for example, if I were to write about some shops in New York City, I'd list shopes that I've been in recently and what I've seen there. That way, if we were looking for a certain bar, we'd know exactly where to go get it.For example:Dean and Deluca (Prince St and Broadway): Bonnat (Chuao and 100% bars), Pralus, D&D Brand Bars, Christopher Norman Bonbons, etc.Trump Palace Chocolate Shop (68th and 3rd Ave): Pralus (75% bars, Caramel Bar Pyramid), Amedei (Chuao, Procelana, Red, Blonde, White Pistachio, etc), Vosges (Wooloomooloo), Coppenuer, Chocolove, etc...Whole Foods (14th st Union Square): Neuhaus 75%, Vosges line, Lake Champlain ( Bars, Truffles, 5 star bars), Valrhona (75%), etc.This way, we'd have a resource to consult if we were looking for something specific.So what do you all think? Do you think this would be useful? A waste of time?
updated by @Sera: 04/09/15 16:56:04
Reclassification of cacao varieties?
Posted in: Opinion
Brady:
One of the things that people don't always consider to be part of "terroir" is post-harvest processing and manufacturing techniques. Champagne is not just a defined region, it's a method of production AND the use of particular grape varietals.
A controlled denomination of origin system would include all of these aspects (e.g., Maraon pure Nacional as the type, a specific geographic descriptor, and then a description of the general protocols for fermentation [e.g/. 2/2/2] and drying.
I think it's pretty easy to appreciate chocolate without really knowing where the cocoa beans come from. However, more knowledge leads to a different depth of appreciation. Recently, I came across a definition of connoisseur as someone who can say, "I can appreciate that - even though I don't like it."
Getting to specific genetics will be interesting and depend upon confounding political factors over which there is no control.
Reclassification of cacao varieties?
Posted in: Opinion
What I want to see is the most accurate labeling today's technology can provide. That includes genetics but it shouldn't stop there. And I do think more accurate geography could be easier to implement and more meaningful. Take for example, Hacienda San Jose, where alot of bean types are grown. Their Chuao does not taste the same as the ones found in Chuao Village. I think that reinforces what you and Seneca are saying? I think a more specific label could also give the consumer insight to the quality of post harvesting practices, if we start to see more plantation names, certain reputations might be formed. Even broad origins give some insight to post harvesting practices. Overall, I wonder how it is possible to appreciate the chocolate we have without really knowing what it is?
Reclassification of cacao varieties?
Posted in: Opinion
I got ahold of some of these Peruvian Nacional in '09 and posted some of my pictures of them on my chocolatelife page. If you check them out they are currently the first 4 pictures. You'll see both purple and white beans. I'm looking forward to trying the chocolate made from them. I just wonder what the profile will taste like. As you mention below, genetics isn't everything. Will the storied floral flavor of the Ecuadorian Nacional be present?? Geography also plays a part.
Reclassification of cacao varieties?
Posted in: Opinion
Seneca:
When you're ready, let's set up a discussion forum in the Hawaii Cacao group and invite the members there to contribute.
Have fun in the weeds!
:: Clay
Reclassification of cacao varieties?
Posted in: Opinion
Absolutely! Something I want to work on the minute I get my head out of the weeds :-)
Reclassification of cacao varieties?
Posted in: Opinion
Seneca:
How about starting on Hawaii? It's a small group and there is the resource of Skip Bittenbender's group and access into the Ag department in the Hawaiian state government.
Kona is a good example in coffee ....
:: Clay
Reclassification of cacao varieties?
Posted in: Opinion
Couldn't agree more that tackling geography (at least in the short-medium term) is both more meaningful and more achievable than marketing based on genetics. As a tool for market discipline and clarity, I think the AOC/DOP/AVA model will bring more value for growers, makers, marketers and consumers.
Reclassification of cacao varieties?
Posted in: Opinion
And there is this other release on "pure nacional" being found in Peru. Apparently, they are genetically more or less identical to the Nacional found in Ecuador and have the same aroma, but have a higher proportion of white beans than the Nacional found in Ecuador.
The Peruvian Nacional is also different in that it grows between 3500-4100 ft, the highest recorded for any cacao.
If you take a look at Motamayor's map you'll see that the range for Criollo is quite large - which makes sense for cultivated varieties. However, there is some distance (not only as the crow flies but also in elevation) between the Cacao Nacional in Ecuador and the Cacao Nacional in Peru - which leads to the questions of how the distribution occurred, which is the "original home" (if either was, there may be a different common ancestor), and rethinking the range of habitats suitable for growing cacao.
Reclassification of cacao varieties?
Posted in: Opinion
Brady:
The old one (3+1) is clearly broken and Motomayor et al is not complete, and the recent announcement of pure Nacional found in Peru is confusing.
Any new classification scheme is probably going to be based on new genetic research but anything new is going to have to go up against all of the marketing that has been done around 3+1 even though it's woefully inadequate.
Any ideas on what you'd like to see that might be useful without being too complicated?
Personally, I think any new system should start with a geographic overlay - named denominations that are protected as in the AOC in France and the DOP in the EU.
:: Clay
Reclassification of cacao varieties?
Posted in: Opinion
Clay, Thanks for posting the links to this. You were right, everything I've read on these releases today focus's on the criollo. I have to admit, I was hoping for (and expecting) another classification system. Also, we didn't get the actual research paper today so maybe that will come too. Brady
Reclassification of cacao varieties?
Posted in: Opinion
Brady:
Here's one summary of the research you mention, published, today. Here's the official release from Penn State.
From the Penn State article:
"The Theobroma cacao genome sequences are deposited in the EMB:/Genbank/DDBJ databases under accession numbers CACC01000001-CACC01025912. A genome browser and further information on the project are available from http://cocoagendb.cirad.fr/gbrowse and http://cocoagendb.cirad.fr ."
Reclassification of cacao varieties?
Posted in: Opinion
I too am very saddened to lose Samantha Madell as part of this community. Her posts were to me, among the most valuable posts on TCL. I now regret that I had not spent more time reading everything she had written, but I am glad there is a way to retrieve some information via Google's cache.Thank you Clay.
Reclassification of cacao varieties?
Posted in: Opinion
Brady: I read of the research, which focuses on Central American "criollos." If you take a look at Motamayor's map, the geographic distribution of what that research labels criollo is vast.
We may see some distinction within the criollo group but I don't know that the new Penn State research is broad enough to add new varieties or if it can only add varieties within the criollo group.
I guess we'll have to wait to find out. Whatever is technically correct, the larger issue is how to communicate this to consumers. It's clear that the trinity+1 view is wrong but the industry (me included) has done such a good job in the last 20 years promoting criollo, forastero, trinitario (+ nacional) that it's hard to see what use and/or outcomes might be. I personally have abandoned the trinity+1 naming in all my new work and writing, just as I advocate for the use of "origin" over "single-origin."
updated by @Clay Gordon: 09/14/15 17:15:53
Reclassification of cacao varieties?
Posted in: Opinion
Jim:
Samantha was one of the strongest contributors, technically, to TheChocolateLife, and her contributions will definitely be missed. It was a shock to me that she left in such a peremptory fashion. If you are interested, it's possible to retrieve much (but not all) of what Samantha contributed through the magic of Google's cache.
Search on Google for "samantha madell thechocolatelife" then click on the 'cached' pages link. In most browsers you can save the page as an HTML file. However, you only get this one page, the page navigation links at the bottom don't point to cached pages, but to the pages on TheChocolateLife that no longer exist.
Reclassification of cacao varieties?
Posted in: Opinion
whatever the reasons are, i am very saddened by this development. I have alwaysfoundher posts and contributionswell documented, insightful, enlightening and I have often found myselfcoming back to themfor reference. In my still short journey from bean to bar she has been a reliable source of information and advice. Clay,this is a field where information has long beenin the hands of few big players, and the repository of knowledgeyou have made possible with Chocolatelife is extremely valuable for as long as it counts with contributions of well informed people like Samantha.
Reclassification of cacao varieties?
Posted in: Opinion
I think we may see another classification scheme in an upcoming paper by a Penn State research group . My understanding is that it will be published by the end of the year. Clay, do you know what to expect from this?
Reclassification of cacao varieties?
Posted in: Opinion
Some long-time members of TheChocolateLife may realize that Samantha Madell recently left the community and chose to delete all of her contributions when she left.
Among those contributions was the link to a research paper by Juan Carlos Motamayor, et al , (Geographic and Genetic Population Differentiation of the Amazon Chocolate Tree) referring to a new classification scheme of 10 distinct varieties. Published in 2008, this list has already been updated to include at least three more genetically distinct varieties of cacao, up from the more conventionally understood 3+1 (criollo, forastero, trinitario, and nacional).
Reclassification of cacao varieties?
Posted in: Opinion
As an FYI - here is a link to the page on icco.org where you can download the study Sam mentions.From the project brief: Brief Description The project aims to evaluate the characteristics of fine/flavour and bulk cocoas through a series of scientific evaluations of physical, chemical and organoleptic parameters, and to provide methodologies, standards and instruments for universal use in differentiating fine/flavour from bulk cocoa. Project Objectives The main objective of the project is to provide universally acceptable criteria to differentiate between fine/flavour and bulk cocoas. More specifically, the project aims to evaluate the characteristics of fine/flavour and bulk cocoas through a series of scientific evaluations of physical, chemical and organoleptic parameters and provide methodologies, standards and instruments for universal use in differentiating fine/flavour from bulk cocoa.Project ComponentsThe project has six components towards achieving the stated objectives. The project components are:* Fermentation and drying trials;* Chemical assessment of quality parameters;* Preparation and analysis of cocoa liquor;* Organoleptic assessment of sensory characteristics;* DNA profiling and spectral image analysis;* Analysis and interpretation of results.