Forum Activity for @Lisa Morley

Carma, Felchlin or Chocovic

Posted in: Opinion

Thank you Vera for your response =)

Carma, Felchlin or Chocovic

Posted in: Opinion

Hi Lisa, easy answer: Felchlin! Great chocolate and they care about people and the environment. Their Gran Cru's are the best. My favourite is the Cru Sauvage 68% 60H conch. Wish you lots of success!

Carma, Felchlin or Chocovic

Posted in: Opinion

Hi all

I'm in the process of setting up my chocolate business in Sydney, Australia and am considering using one or a combination of these three brands. I would appreciate input and recommendations of couverture in these brands from those of you who have had experience using it.

Thanks in advance!

Lisa

updated by @Lisa Morley: 04/10/15 14:47:39

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

well, if i tell you the results before you test, it can skew your perception 8-) test it and see...

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Ok I am going to test it . How does it affect the taste?

Thank you

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

you'll taste it far before you see it, but given enough time, the color will lighten. by the time it's noticeably lighter, you don't want to eat it...

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Great Tom and Sebastian. THanks to both of you. It makes a lot more sense now and indeed photooxidation or degredation would be a better term. I was just curious to understand how that exposition to light can degrade chocolate. I know what sugar and fat blooms look like and I was wondering what oxidation could do.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

I like the term photo degradation Sebastian, it is more useful for non chemists. Oxidation does not necessarily involve oxygen. Oxidation is just loss of an electon, which photons can do (photooxidation), UV wavelengths as you have pointed out. Other great oxidisers which arent oxygen and dont even involve an oxygen atom are the halogen gases. As you also eluded to different molecules are more susceptible, some like the polyphenols in choc can continue the cascade as well, as once they have lost an electron, and because they are relatively stabilised they can react with other molecules, rather than internal quenching. My question back to Oliver is why the concern, you can delve as deep as you like on this broad and complex topic. Re reading your original question i feel that there is just the confusion in the term photooxidation, which is a process which doesnt have to involve oxygen at all, it is just the removal of an electron from a molecule by a photon and the subequent reaction of the resulting reactive species, usually degradation, as Sebastian said.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

photodegredation of proteins and lipids is very common. Most of it's due to UV lights (think fluorescent lighting). Many fats are susceptible to it, the shorter chain and less saturated the fat, the faster it will occur. it's the reason your milk doesn't come in clear containers.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Oxygen can react with oxygen in two basic ways, either through triplet state or singlet state, usually on the carbon carbon double bonds in fats of protons adjacent these groups. This is why cocoa butter is so stable to oxidation because it does not contain many of these groups. The triplet state reaction is called the ene reaction and the singlet state reaction is a cycloaddition reaction, this is the one catalysed by light because you need light to excite the oxygen to singlet state, this process also requires a sensitiser as well, polyphemols are good at this. I would say most people just throw the term oxidation around and not really understand it. As i said it is not a big problem in chocolate, firstly because the fat is mostly saturated (milk fats on the other hand are different and more susceptible), secondly it is a solid, so only the surface is exposed to oxygen and or light.

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

THank you Tom and Larry,

Larry, very interesting read However I think oxidation isn't about heating chocolate or that would just be the "fat bloom" problem we encounter with chocolate. Or is it that when people talk about the oxidation of chocolate by light they mean the infrareds heating up chocolate?

I guess I am more looking for a description of what happens in the oxidation process of chocolate by LIGHT.

Thanks to anyone who could have such a description of the process

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

OliverI asked a similar question in the science of chocolate section and LUV Ice Cream posted a very technical answer. I've been reading up on the degradation of plant fats and it has been very interesting.My question pertained more to heat but I think it would be the same reaction as you are asking about but the heat would just speed up the process.Check it out http://www.thechocolatelife.com/group/nerdzone/forum/topics/chemistry-of-chocolate-seizing-by-heat

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Reaction with oxygen is facilitated by light

Chocolate oxidation

Posted in: Tech Help, Tips, Tricks, Techniques

Hi all,

I keep on reading that chocolate's fats can oxidate when in contact with light... I can't make sense of it. Oxidation is a transformation process due to oxigen (air) so why do they always refer to the oxidation of cocoa's fats by light?

If anyone has a scientific explanation, I am eally interested.

Thanks for your lights.

Olivier

updated by @Olivier L: 04/11/25 09:27:36

Pretzel Shortbread Bars Recipe

Posted in: Recipes


updated by @Shrey Patel: 04/11/15 03:26:51

Looking for Used Melangeur

Posted in: Geek Gear - Cool Tools (Read-Only)

Im up for any capacity, so whatever you have let me know.

Thanks

updated by @Josh Nise: 12/13/24 12:15:15

Stuck with Cocao Beans

Posted in: Tasting Notes

Hey Brad,

I just got a sample of about a lb. Where can I send you some? Thanks John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

Thanks for the tip Sebastian. I will be on guard. John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

Tanzanian beans are typically flavor beans. no one would ship them here, and have them be in as good condition as the email suggests, and then abandon them. i'd be suspicious.

Stuck with Cocao Beans

Posted in: Tasting Notes

Hi Brad,

I will follow-up with regards to samples and pricing.

Thank you,

John R.

Stuck with Cocao Beans

Posted in: Tasting Notes

How much are they asking per ton?

Can you get photos of the beans?

Is it possible to get a sample to evaluate?

Stuck with Cocao Beans

Posted in: Tasting Notes

I got a frantic email from someone who claimsto have:

raw cocoa beans from Tanzania. We have about 25 tons stored in New Jersey. The bean count is 108pcs/100gr. They are conventional grown. The cocoa has been fumigated. Certifications are expensive and the farmers dont have the money to get certified. However, the quality is excellent. Tanzanian cocoa beans are great to blend with other cocoa beans. They have a fruity flavor. There is no issue with mold. They are properly fermented. The only issue is the size counts of 108pc/100 grams is giving us a hard time to move. The terms of sale would be payment after inspection at yours or your buyers facility. The farmers have a capacity to supply 2500 tons annually

I realize this may sound "spammy", and yet there is enough detail to suggests this is a legitimate request.

Does anyone want, or know someone who wants, these beans?

Thank you,

John R.

updated by @John M Rossini2: 04/21/15 15:02:03

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Adam, For the tip. I will check it out. John R.

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

This would be a lot of manual labor but what about a coffee bean shaped mold where actual coffee beans serve as a "filling"?

Of course the mold's cavities would need to be large enough for the bean and space for a decent coating.

Chocolate Coated Coffee Beans

Posted in: Tech Help, Tips, Tricks, Techniques

I have exchanged some emails with someone that in their own words:

. has a requirement for chocolate coated coffee beans. The types of coatings we need are milk chocolate, dark chocolate, white chocolate, hazelnut chocolate and caramel chocolate (layer of caramel covered by a layer of chocolate). We are also interested in spiced chocolate or chai flavors coating. The shape of the final product should maintain the shape of the coffee bean. Is this possible? We will supply the roasted coffee beans to you but need your help to do the chocolate coatings. The requirements will 2000-5000 pounds per month

When I responded that it seems like a panning machine would do the job here, the potential customer seemed skeptical indicating that the resulting coated coffee beans need would to maintain the shape of the coffee bean, and that a panning machine would not work.

Any thoughts on this project? Follow-up questions I should ask? Estimated costs? Thanks! John R. Travel Chocolate LLC

updated by @John M Rossini2: 04/11/25 09:27:36

chocolate tastings

Posted in: Tasting Notes

Thanks for that it was helpful

chocolate tastings

Posted in: Tasting Notes

I was looking for the same thing and I happened to find this video which seems pretty helpful

How to Organize a Tempting Chocolate Tasting Party with Ghirardelli Chocolates | Pottery Barn

chocolate tastings

Posted in: Tasting Notes

Looking for some suggestions on how to do a chocolate tasting any help would be greatly appreciated
updated by @Milford Dennison: 04/13/15 01:39:39

gritty chocolate

Posted in: Tasting Notes

Thanks guys I'm going to try that method tonight. I think I'm having trouble with my tempering machine. Even though its dummy proof that shinny snap isn't happening. I was reading and I think it because how I'm cooling it I'm putting in the freezer for ten mins.

gritty chocolate

Posted in: Tasting Notes

I was taught to test your temper by inserting the tip of a metal teaspoon. Dip, shake off, and set it aside to observe how quickly it hardens. Check for the very things you described above, if swirls or matte finish is present, you can try stirring your chocolate and testing again until you get that snappy clean shiny finish!

Store dry and on the cooler side.

Hope that helps!

gritty chocolate

Posted in: Tasting Notes

You are not tempering your chocolate correctly.

It probably looks wickedly shiny and awesome on the outsideat first, and then a couple of days later the inside gets grainy. Simply put: It wasn't in temper when you molded it.

gritty chocolate

Posted in: Tasting Notes

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first couple of days but seem to become gritty after a few days. Not sure if it's the tempering process, the way i cool the chocolate or the temperature the chocolate is stored in after I package it. Frustrated and need some help.

Harold

updated by @Chef Harold: 04/18/15 05:37:25

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

Jonathan -

What you're looking for is called a co-packer. There are co-packers that can handle small production runs (and the definition of small - or minimum - runs varies widely) and there are co-packers that want huge minimums - 50,000 pieces or more, and that's if you limit yourself to the chocolates that they use and they're going to want to run the entire lot in one go, not spread production out over weeks or months.

The more specialized your product is, the harder it is going to be to find someone to make it for you. For example, do you need certifications? Do you need a special chocolate (this is often a deal-breaker)?

Without knowing more about what you want to produce and the quantities you're talking about it's hard to know where to go. Are these chocolate bars with flavorings or inclusions? Are you adding powders that need to be ground into the chocolate? What sort of packaging do you require? All of these factors - and more - go into finding a co-packer that's right for you.

Now, Brad is right if you were talking about going to a chocolate manufacturer (e.g., Debelis) and wanted them to make a custom chocolate for you. Minimum orders there usually run to 20 tons, though some companies will do minimums of 5 tons. However if you are talking about starting with an existing chocolate and then adding stuff to it, the minimums are going to be lower; however they may not be low enough to meet your budget.

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

It is a good idea to start by having someone produce for you who has the equipment already. If you need let say at the least $15,000 for used equipment (100 pound kettle, pump, fridge, tables etc.) "yes its possible to set up a small operation for little costs" (not including rent and insurance etc) then you need to buy ingredients and make it AND take the time to sell it so by using the money to have someone produce it for you who can do it faster with better buying power for bulk ingredients then its actually sometimes cheaper then to do it your self (at first)

I have always told people "if your not making the product your not making money" but if you let someone do the work for you, then "your still making money" the question is: if it takes you 6 hours per day to produce orders you have will you make more money spending that same 6 hours going to get orders?

That depends on how hard you want to work.

if you can pour 200 pounds in a 6 hour day and you sell wholesale for $6.00 (retail $12.00) and it costs you $4.00 per pound (cocoa and overhead etc) you would net $2.00 per pound ($400 per day)

If you had someone produce for you for let say $5.00 per pound and you sold for $6.00 you would make $1.00 per pound (half of what you would make if you did it yourself) ($200 per day) BUT you would have 6 hours of free time to sell correct? by freeing up 5 days x 6 hours would be 30 hours per week you could sell.

AND if you start getting more and more sales, we can make more and more product. If you did it yourself you would then be faced with having to buy more and more equipment and more overhead.

also remember if you have a kitchen location and rent overhead most of what you make will go towards that. By having someone make it you can have a home office (take a tax deduction) and go out and sell sell sell.

You could end up making more by having someone making it for you until you hit consistent sales that would warrant you to buy your own equipment. One successful sales phone call in that 6 hour day could net you more then you would make in that same day doing it yourself. "time is money" plus you eliminate the need for problems in production, a location for a kitchen and product insurance.

you can use the funds you saved (by not buying equipment, rent etc) to pay for the products you need allowing for you to sell more. You can also have a trial and error test and along the way you may need to alter your product to suit the markets you are getting into and change in a small factory can be more and more costs.

The term "get your feet wet first" is still the way to go. I can help you if you email CLAY the website owner and send him your requests and I am sure you will find that its easier having a company produce for you faster and cheaper then DIY. and remember after you sell sell sell, you go home, relax, focus on marketing and while your sleeping your orders are being filled.

We are able to make small orders to large orders, stock and custom molds, our minimums are $200 orders so its a great entry into a great fun market.

All molds can be made to have your unique name and logo on each finished chocolate we make for you along with labeling and packaged ready for retail, all you do it sell, order and deliver!!!!!

Contact CLAY as soon as your ready to start.

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

Wow, that's a lot of chocolate. If I were to pursue contacting some of these companies that might offer this service, does anyone have any advice on how to go about doing so? I am open to any advice or suggestions. I would also be happy to work with small scale manufacturers if anyone is aware of some that may offer this service. Again, all feedback is really appreciated.

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

If your recipes are simple, and can work with flow wrap as packaking, thenyou might get someone interested at minimun runs at 50,000 bars. Hand wrapping is possible at 5,000 bars, but the costs are too high to sell with distributor mark-ups. Perhaps if you sell direct, and build up volume until you are big enough for machine wrapping, that might work. Thank you, and good luck. John R

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

100,000 lbs will be the minimum for any of the big mfrs. you may be able to get some of the smaller guys to toll for you, but it's not really their main gig..

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

I hate to be the bearer of bad news, but if you can't afford the equipment for a small factory of your own, I'm guessing you can't afford to have a chocolate manufacturer make your custom chocolate for you. In most of the cases I've seen, you need to be talking in magnitudes of several hundred thousand lbs of chocolate per year before anyone will even talk to you.

Custom made chocolate by large Chocolate Manufacturers?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello there,

I have been on this site for some time now, though not active. I have a small chocolate business in southern Oregon which is basically just local distribution and very small scale. I have saved money and want to expand. I don't really have much knowledge about "the industry" and how this all works, but I have some questions, if anyone can help. Basically I am wondering if it is possible, if there are manufacturers or some avenue out there, to send my recipes to and supply my own ingredients from my sources to a large scale manufacturer to have them make my chocolate for me, according to my specifications? Is this something that one can do? I really have no idea so please excuse my naivety on the whole issue. I can't really afford all the equipment myself for a small scale factory without going way in the red, so I am hoping I can pursue something like this. Appreciate any feedback or info.

updated by @Jonathan Simpkins: 04/11/25 09:27:36

Chocolate prices.

Posted in: Opinion

Be very careful comparing yourself to sub-par concepts. Trader Joes, industrial. General chocolate shops mostly use old industrial makers,callebaut--small costs, cheap products. TCHO is one of the first larger scale chocolate makers in the US and have the current lowest price for higher quality in that field. Otherwise look at TAZA, Dandelion, Askinosie, Amano, Potomac, Olive & Sinclair, Videri, Mast Bros, etc etc. I think there are something like 60+ established American chocolate makers now. When we started there were <10. Love how fast the industry is growing. TCHO afaik has the cheapest bar at $5. Everyone else goes above that--sometimes far above that. Madre's Triple Cacao is retailing at $11+. It's all about value, and perceived value.

We use TCHO in 90% of our products and our base bark price is $6.50 for 4oz for something rather simple, classic. Growing to $8.50 with more inclusions and labor.

Find and hold the margin you want then find the demographic that will accept it. If you chase a dollar for a demographic early on you'll be on a treadmill that will never end and burnout will get you long before the bottom line does. There are a lot of good forefathers of chocolate out there, do your research beyond your borders and even sample some product to see how you fair against them. Then come up with a pricing strategy that is well understood and you can hold the line on.

Chocolate prices.

Posted in: Opinion

I live in Bergen County, NJ, right over the George Washington Bridge. I find the chocolatiers in the area sell at around $20 a lb. for truffles and barks. It is not very good. The pharmacies sell the $3.50-$4 a bar, but that is hard to enjoy. I can get a few nice bars at the Whole Foods, Valrhona has a $4 bar at Trader Joe's. Caratos's near Paterson has a TCHO bar but that is about all I have found around here. You have to go to Marisela's in Hobeken. There is a new Turkish chocolate shop in Cliffside Park, sells for $30 a lb. but tastes like $20 a lb. chocolate.

I give a lot of my chocolate away and am asking business owners, friends, and others to taste my drinking chocolate, bars and chocolate cookies. Most have not really tasted fine chocolate before and those that have are very pleased with what I have. I think you must price your product for you to make money and stay in business. I just comparison test with what is on the shelves and the chocolate speaks for itself.

I am getting ready to sell a drinking chocolate to Dominican distributors in the NYC area and they are pressuring us to lower the price. Not sure if I will forward price, knowing we can reduce costs as we purchase larger qualities and streamline the production a bit. It is simple so it is more about efficiency. The professional consultant types tell me to price high and offer discounts and the other side is look toward larger volumes as we grow the business.

Chocolate prices.

Posted in: Opinion

How many chocolate (bean) vendors do we have in NC? Glad to know you're a regional player, someday we'd like to get into our own line but not for the foreseeable future.

Though we buy artisan bars from american producers solely and I've not seen a retraction in prices yet. It'd be nice if there was a way for artisans to handle a better pricing since it's really hard to sell a $8-11 bar to someone who hasn't been hooked or palate trained.