What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
There already was a $100 bar... when NOKA was around. haha
Forum Activity for @ChocoFiles
Posted in: Opinion
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
I am also torn at the thought of paying $100 for a bar of chocolate. The fact that much of the fine chocolate is turned into confections would expand the role of a chocolate critic or sommelier beyond the same in the wine industry. I am so new to understanding chocolate and the industry, I am unsure how someone would make a living as a chocolate sommelier beyond writing about it. Would it help people who are currently doing tasting and/or pairings? There are already professional tasters who are identified by the industrial chocolate industry; would the small artisan makers employ them in some manner?
The idea of aging chocolate in interesting. I find that letting my homemade chocolate sit for a month or two brings the bitterness down a notch.
Love reading your post Clay and your broadcasts on Heritage Radio.
Tom
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
This has some interesting points.. I'm torn on the concept of having to have a $100 bar to achieve it though when wine makers and their chain of professionals attached to them don't have to leverage the $100 bottles to achieve greatness. Also many winemakers are just like chocolate makers, stretched very thin and more passionate than economically feasible unless conglomerated (a few family wine makers here.)
A perfect night at a tasting meal with it's accompaniments don't have that kind of cost per wine unit, $25 here, $30 there, $50 maybe.. but really, $100 across the board doesn't make sense. You'd wedge yourself into such an exclusive category that would be untouchable and reeked with the wrong demographic that it would take decades to equalize in the community.
Your point though, which should have been all that there was--is that there is a potential, a possibility, for a much deeper relationship with chocolate. One that hasn't been given real time or study but might should. If it was, what would be needed to accomplish such a task and that is interesting.
Like all things though, these studies, experiments and all that come with it come with the task of either doing it on your own time, dime, and love then finding a market that can respect that. It will still take decades for that line of thought to enter the market too since it's too much of a commodity. Taking a commodity and raising the epitome is tricky. Coffee has done it on a few occasions with Cup of Excellence winners getting up to $70 a # but it's not a market normal and not normally market accessible.
You've definitely pushed some neat thoughts out though. Kudos on that. 
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Posted in: Opinion
When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of what I heard in the context of my own panel presentation which was billed as, "The Global Future of Chocolate."
After presenting a summation, I urged the audience to consider a number of calls to action. Too often at conferences like this one a great deal of good information is shared but then that information does not get disseminated after the conference is over. We all go our own separate ways and little substantive really occurs.
I presented two calls to action that are related to each other:
1) The fine chocolate industry needs professional certification programs similar to ones that graduate professional sommeliers in wine.
2) The fine chocolate industry needs a $100 bar of chocolate.
If you think about it, if all wine was priced under $20/bottle and the majority of it was mass market and not very well differentiated, there would be no need for sommeliers. The fact that there are $1000 bottles makes $100 bottles seem less extravagant and the $100 bottles make $10-20 bottles seem like very good deals indeed.
More to the point, the actual manufacturing cost difference between the $1000 bottle and the $100 (or $20 bottle) are not as great as the price differences indicate. The price differences are a result of many factors that include wine quality, origin, manufacturer, scarcity, and reviews. What this means in practice is that there is a lot of money in the system that can be used to pay professionals whose job it is to educate people about why it's okay to pay $1000 for a bottle - or $100 for a bottle - when there are lots of much-more-than-adequate $10-20 bottles around.
Getting back to chocolate, most of it is mass market blah that costs $1-3 per bar. Most bars are in the $3-7 range.There is a small handful of bars that cost $10-15, and an even small number of bars that cost $20 or more at least here in the US. Some of the price differential is related to manufacturing costs - e.g., higher prices for beans in smaller quantities. However, here in the US, the largest factors contributing to high retail prices on the most expensive bars are exchange rates (the US$ is fairly weak right now), the cost of importing, and a relatively high cost of specialty foods distribution here in the US. The Bonnat Porcelana bars that cost $25 here in New York can be purchased for half that price in France.
Because the vast majority of chocolate bars is under $7 at retail, there is no money in the systemto pay for professional chocolate sommeliers and professional chocolate critics. There is a small group of people - relatively speaking - who do this, but I don't know a one who can make a decent full-time living being just a chocolate sommelier/critic.
What this means is that there is neither any need for, nor any economic value in, someone pursuing a professional certification because there is no way for anyone to generate a decent return on investment on the time and money invested in earning the certification, in part because the market does not recognize the need for it.
With a $100 chocolate bar (or, ideally, many $100 chocolate bars), the stage is set for the conditions that support professional certifications. The $100 chocolate bar makes the $10-20 bar seem not so unreasonable in price, and, thus "more affordable" for people looking to expand their taste. More importantly, the actual cost of production of a $100 bar is not 10x the cost of a $10 bar, which means that there would be more money in the system for marketing - which supports a host of other activities.
It is also very important that any $100 bar of chocolate be worth that price based on intrinsic factors that people who are knowledgeable about chocolate will agree support that price. The bar doesn't cost $100 because it is decorated with gold leaf or contains every expensive other ingredients: the bar costs $100 because of what went in to its making.
Now, having said that, I don't know exactly what those factors are. However, the idea was also presented at the Origin Chocolate conference in Amsterdam actually for a 100 bar just four days after I proposed it by Philipp Kauffmann, one of the founders of the Original Beans chocolate company, independently of my bringing it up in London. So I am not the only one thinking this way.
Having said all that, I am writing this in the hopes of hearing from members: a) what they think of the idea, in general, and b) what they think attributes of a $100 bar might include. Following are some of my ideas for factors that could contribute to a $100 bar:
#1) When I was talking with Mikkel Friis-Holm in London, he mentioned that he had some chocolate that was inedibly tannic when it was made. He put it away for a couple of months and then tasted it again and the level of tannins was much lower than it was when the chocolate was made. Still inedible, but much better. He is going to taste the chocolate again several months from now to see if it's any better. The corollary here is that there is actually very little wine that is made to be drunk in the days or weeks immediately after it's produced. Virtually all wine made is aged to some extent- and a lot of wine is made knowing that it will take years (or decades) before the wine reaches its optimal drinking condition. Virtually all chocolate is made to consume "young." Even when it's got a shelf life rating of two years, it's made to be consumed within weeks of being made. I wonder what would happen if people deliberately started making chocolate that was not going to be fit for consumption for two to five years, or more? And then selling "bar futures" on the chocolate.
#2) I was talking with Sepp Schnbchler of Felchlin in Amsterdam and he mentioned that Felchlin has quantities of the the 65% Grand Cru Maracaibo dating back to 1999. Whenever a new person comes into his department, they are tasked with re-tempering some of that chocolate which is, of course, all Form VI crystals at this point. Sepp notices some differences in taste between the 1999 "vintage" and the current "vintage" -- mainly in the fact that some of the top-note aromatic notes have disappeared. At the same time, the loss of those top notes should allow other flavor notes to come forward. There are wine and spirits industry practices of vintage blending. For example, in rums, solera blending adds small amounts of aged rum to younger rums to up the "tasting age" and make a limited supply of aged rum go much farther. I wonder what the outcome would be of blending a small amount of a much older chocolate with younger versions of the same chocolate (or different chocolates)? You could get the "youth and vitality" of the newer chocolates with some of the depth and complexity of the older chocolates.
#3)What about inoculating a milk chocolate with a specific mold spore after being aged for one year and then age it for one or more years longer?
The fact is, no-one really knows what the outcomes of such practices would be, because the economics of the $7 bar market don't support such lines of experimentation. But I put the challenge out there to chocolate makers around the word, especially to companies with stock of older chocolates, to start exactly that sort of experimentation - to set aside a very short-term outlook and think about practices that could result in a $100 bar of chocolate that everyone agrees is worth it.
I don't think that the $100 bar will appear this year or next, but it could. Five to ten years is a more reasonable time frame, but only if we get started down this path soon.
Your thoughts?
[Note: Edited by the OP to correct grammar and typos. ]
updated by @Clay Gordon: 04/09/15 09:51:24
White chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Impossible to tell from the info you provided. You'd need to post the details of the formula and the process for it to be properly troubleshooted. My best guess is that it's either moisture, lactose, or emulsifier related.
White chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hello everybody,
I make similarly white chocolate but it is dense fluid. I have the problem when I m melting it. It is because of whole milk powder or cocoa butter? I make it in grinder 2 hours.
White chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hello Gap! thank you for the recipe! I will try it next week, may be withoyt lecithin.
Have a nice week-end!
White chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I made this recipe last weekend and enjoyed it
Cocoa butter - 33%
Sugar - 36%
Skim milk powder - 7%
26.4% fat whole milk powder - 23%
Vanilla - 0.2%
Lecithin - 0.4%
I left that in the grinder for 20 hours.
White chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Hello,
I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate?
thank you in advance!
updated by @Maria6: 04/11/25 09:27:36
Grindeurs/Melangers that are not from India
Posted in: Classifieds ARCHIVE
Hello!
I have used both Inno and Santha small melangers for 3 years now- and am looking to buy a larger melanger. One that can handle at least 40kg. Does anyone have any sources beyond the two mentioned above? I have had numerous problems with both companies - and would actually like to have a grinduer closer to the ones I saw in Mexico- where the stones hang a bit higher and tend to be denser (in comparison with the lava rock type) than the ones produced in India. Are any bean to bar makers on here using a stone melanger that is different? Any input would be helpful!
Thanks!
Tegan
updated by @Tegan Hagy: 04/07/25 13:00:14
Nut allergies and cross contamination of machines
Posted in: Tech Help, Tips, Tricks, Techniques
Given the legislation and severity of getting it wrong (from the standpoint of impact to potential consumers), i'd go with the most overt labeling route possible. I'd also suggest you have the discussion with your FDA inspector to ensure you're up to speed with the latest information.
FYI, there's a great deal of talk at the FDA around elimination of the 'may contain' type statements - the argument being that either a product does contain something, or it doesn't.
Nut allergies and cross contamination of machines
Posted in: Tech Help, Tips, Tricks, Techniques
We have one enrobing machine that we currently enrobe our bonbons and no other product. We'd like to use it to enrobe a number of our confection bars, several of which contain either tree nuts or peanuts. Based on a recent inspection by the FDA, in order to decrease the chance of cross contamination, they stated the order of production for the day should be no-nut product, then tree nut products, and then peanut based products at the end of the day. Typically if we worked with a small machine (5-10lbs), we save the chocolate at the end of the day and reuse it for the peanut based products only.
We label as per regulations of the FDA with "Contains:" and list the specific ingredients (i.e. pecans, coconut, etc.) in that particular product. We also have the "May contains: Traces of ..." on all of our labels.
I had hoped that we could use the enrober (25kg capacity) for both our bonbon and bars, but now am wondering how to do this as we're not going to be emptying our bowl of that much chocolate once we run bars containing nuts through it. If we don't then would we have to state that all of our products "Contains: traces of specific tree nuts, peanuts..." as the phrase "May contains:" is a bit more ambiguous?
What do other people do in this situation? Also, with enrobing our bars, occasionally small bits might fall into the chocolate which with our small machines, we'll strain the chocolate afterwards to remove them. What do you do if it falls into the bowl of the enrobing machine?
updated by @Elaine Hsieh: 04/11/25 09:27:36
Cocoa Bean Exchange
Posted in: Classifieds ARCHIVE
Would folks be interested in a cocoa bean like kind exchange? I like to trade cocoa beans of any volume for other cocoa beans. I am interested in Ecuadorian Nationales that are organic certified. I can trade fair trade and organic Peru beans. This exchange may give us all a chance to work with cocoa beans outside or in addition to our normal supply channels.
updated by @Paul Mosca: 04/07/25 13:00:14
Care and feeding of chocolate bar molds
Posted in: Tech Help, Tips, Tricks, Techniques
You want to check out this discussion. I just received my bottle of sodium dioxide yesterday and I'm excited to try it out.
http://www.thechocolatelife.com/forum/topics/cleaning-chocolate-molds
Care and feeding of chocolate bar molds
Posted in: Tech Help, Tips, Tricks, Techniques
I'm sure everyone has their own way of doing it. For me, I use hot water that melts the chocolate off the mould with a soft sponge (nothing abrasive). The water is hot - I usually have to cool it down at some stage as it gets too hot for my hands.
Then I leave them (wet) on a towel to dry overnight. The next monring I put them away and when I take them out to use them again, I give them a quick polish with cotton wool. I use cotton buds to clean inside sharp edges.
Care and feeding of chocolate bar molds
Posted in: Tech Help, Tips, Tricks, Techniques
Any tips on this front? I'm using some good polycarb molds. I can get it to work, but it's a pain to get them clean. I think I was told hand washing only and to dry them right away. How hot can the water be? Seems like it's just really hard to get all the corners clean.
updated by @dsfg: 04/11/25 09:27:36
Identifying couverture chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Sorry - posted this in the wrong discussion y'day. Page 3 of this article might come in handy as well
http://www.thenibble.com/reviews/main/chocolate/couverture-chocolate3.asp
Under the heading How Couverture is different from Eating Chocolate.
Identifying couverture chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Tom - thanks. I think that will be useful. Unfortunately, you can't always get the fat number until you have the chocolate in hand. It would be so much easier if they broke down the cocoa solids vs. cocoa butter for chocolate that isn't intended directly for eating.
Identifying couverture chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Try this link: http://en.wikipedia.org/wiki/Types_of_chocolate
Under the European Union heading are several categories of chocolate and what their requirements are. In that table is listed Couverture Chocolate (Dark) and Milk Couverture. From my understanding, White chocolate is generally not considered a couverture due to the lower amount of fat - someone may correct me on that. If you want to do a bit of Googling, it's easy enough to find the EU standards in full.
Identifying couverture chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I have attached an exel calculator that I use a lot basically because I make chocolate myself and like to see what other formulations manufacturers use. This only works for dark chocolate, so should be fine for your use. You just plug in % cocoa and % total fat and the calculator will spit out % cocoa butter, % cocoa liquor and % sugar.
For example the Valrhona El Pedregal bar on my desk says it is a 64% chocolate and in the nutritional info says 38.8g total fat in 100g so 38.8%. Plug that into the calculator and it tells me that the formulation for this is 36% sugar, 52.5% cocoa liquor and 11.5% cocoa butter.
The calculator assumes the following:
Formulation calculators assume the following:
- Dark chocolate is composed of sugar, cocoa liquor, cocoa butter. This calculation doesnt take into account the small amount of lecithin or vanilla added to certain chocolates.
- Calculator doesnt work if cocoa powder has been used as an ingredient in the chocolate.
- Calculators assume that cocoa liquor (which is just crushed cocoa beans) contains 52% fat.
- Calculators use Australian definition of cocoa solids which is cocoa solids is cocoa liquor + cocoa butter.
Identifying couverture chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I'm trying to figure out what is and isn't couverture by looking at the labels, and I'm a bit confused. My understanding is that in general couverture chocolate has more cocoa butter which makes it easier to enrobe/cover stuff. Since the cocoa butter is part of the stated percentage of chocolate, a 70% bar and 70% couverture could be quite different with regard to cocoa mass vs. cocoa butter.
So is there some guessing involved? Is it only couverture if it says so?Are blocks and disks usually couverture? What about the 9oz baking bar at the grocery store?
For example, the Valrhona page on chocosphere has tons of items but the word couverture only occurs 9 times.
As an example, would a Manjari block 64% be the same as a Manjari 64% bar?
How much less cocoa mass and more cocoa butter is most common?
Thx.
- Lane
updated by @dsfg: 04/11/25 09:27:36
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
I haven't looked into presses too much, so I don't have any suggestions. I think there has been some discussion about them here on TCL, though.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Ben.I bought the "little dipper" from Hilliards. Any suggestions on a press?Roy.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Roy. To separate the cocoa butter from the liquor, you'll need to buy or build a press. You'll still need to create the liquor from nib first.
Which tempering machine did you get?
Thanks,
Ben
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks for your suggestions. Here's an update on my equipment progress, it's all getting kinda costly.Roasting: I've oven roasted a few pounds so far. Haven't heard any good cracking. Since I've purchased 220 lbs of cocoa beans, I'll have a lot of practice. I am looking for an oven that I will convert into a roaster. I've purchased the rotisserie rods and the drum that can handle 8-10 pounds. We will see how this turns out.Cracking: crankandstein $180 plus tax and shipping. I bought the accompanying bucket and built a base for it.Winnowing: I did the hairdryer method which seems to work. However since then I have build a tube system that I connect to a shop vac. As the winnowed nibs and husk fall down the tube, the shop vac blows out the husks while the nibs make there way to the bottom. It's ugly and my wife called it "antiquated", but it actually worked really well after I figures out the right lengths.Grinding: Champion Juicer is the bomb. However, I want to grind and separate the cocoa butter from the paste. The juicer creates liqueur but I would rather figure out a better way.Melanger: Cocoatown $500 plus shipping. (Minus $25 discount from this website:))Temperer: man I made a mess of this and have yet to create anything edible. So I purchased a temperer for $1700.00 that should do up to 25 lbs. I'm still waiting on delivery.As I have yet to make anything edible, I have not found a mold or anything along those lines yet. Thanks everyone and I'm open to improvements and instruction.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
I was in your shoes a few months ago so let me share some thoughts.You need to get a melanguer. I'm happy with the Santha 11 I got from chocolate alchemy. Get polycarbonate molds, the ones called "hobby molds" probably won't last a week and I can't see how you'd get air bubbles out with them. You probably want to get some cocoa butter. If you want to start very slowly, you can skip quite a few steps by buying some roasted nibs, put them in a Cuisinart and then into your melangeur without additional processing. My best batch so far was done this way (I got some Madagascar nibs from Amano so not very cost efficient). Beyond that you need a way to temper. You can learn to do it without special equipment or buy a tempering machine. This is the only mistake I feel I made. If you get a tempering machine, spend the extra money for the one that's 6 lbs or 6 kgs or whatever. The Revolation is just too small to handle a full load from the Santha, probably would take 10 cycles.
Good luck.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
I have settled in buying nibs or liquor and doing my own conch/grind ($600 machine), then temper ($530 machine) and mold ($200 so far). If you roast in your oven, crack in a big mortar pesto, winnow with a blow dryer and do a first grind in a champion juicer (I think $150), I think that is about as basic as you can go.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
I second that. That's the place to start and figure it out.
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
John over at chocolate alchemy sells everything you need. www.ChocolateAlchemy.com
Have fun!
Equipment
Posted in: Tech Help, Tips, Tricks, Techniques
I am having a difficult time looking for equipment to start making chocolate. I've never made any before and don't want to spend thousands to see if I am any good. I also don't want to be too cheap in case I am good and decide to sell chocolate in the future.......what to do?Does anyone have any suggestions?
updated by @Roy McClish: 04/11/25 09:27:36
Savage Tabletop Firemixer to Temper?
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I own both. (actually two tempering machines AND a firemixer)
the most important difference is that the heating element in the firemixer heats the chocolate ONLY on the bottom via an element that can get very hot, whereas the tempering kettles use heaters submerged in a water jacket to ensure the chocolate never burns.
The second you overheat the chocolate on the bottom of your firemixer (and it CAN happen), you will destroy ALL of the chocolate you have put in it - a very costly mistake.
Another significant difference is that the firemixer agitator turns at almost twice the speed of the one in the chocolate machine - which will most likely cause bubbles in your chocolate.
I've always believed in the right tool for the right job, and would never consider using the firemixer to heat and temper something as delicate as chocolate.
Brad
Savage Tabletop Firemixer to Temper?
Posted in: Tech Help, Tips, Tricks, Techniques
I have observed a local business that uses their fire mixer 14 for their white chocolate. Seems to work for them. Why don't you call Javier at Savage and ask him the differences?
Savage Tabletop Firemixer to Temper?
Posted in: Tech Help, Tips, Tricks, Techniques
A question for all of the Savage Bro experts. We own a Firemixer 14 Tabletop and we are looking at the 50lb Tabletop Temperer. The machines themselves appear to be very similar. Other than the automation of the temperature controls and agitator, is there much difference between these two machines? IF I wanted to go through the bother of manually controlling the Firemixer to temper, agitate and hold, are there any tips or techniques I would want to look out for? I realize this is a specialized question and I may not get a reply, but thank you in advance for looking and pondering.
updated by @Scott Daniels: 04/11/25 09:27:36
Sunflower Lecithin
Posted in: Tech Help, Tips, Tricks, Techniques
Fine Chocolates 3 by Wybauw is a great book on how to extend the shelf life of chocolate confections. As per Daniela's post, I have never used lecithin for this.
http://www.amazon.com/Fine-Chocolates-Great-Experience-Extending/dp/9020990209/ref=sr_1_1?s=books&ie=UTF8&qid=1351052172&sr=1-1&keywords=fine+chocolates+3
Sunflower Lecithin
Posted in: Tech Help, Tips, Tricks, Techniques
You should use glucose or alcohol for extending shelf life in ganache. Lecithin is used in the chocolate formula as an emulsifier and it's added during the conching process
Sunflower Lecithin
Posted in: Tech Help, Tips, Tricks, Techniques
Hello!
I would like to introduce ourselves as we are new members here..
We are a new, artisan chocolate company in Victoria BC created by my mother and I. We are making Organic vegan truffles and other products like clusters and chocolate coated honeycomb. We use Cocao Barry Organic Fair Trade 71.7% dark for all of our products. To make our truffles vegan/dairy free, we use organic coconut cream instead of heavy cream. At this moment we are only doing farmers markets and events, and have no storefront. We are working out of my mothers home.
In our experience at markets, besides appealing to people who are vegan or lactose intolerant, we have also found that there have been quite a few people who are soy intolerant as well who are very happy to be able to enjoy our products. We want to stay committed to creating products that are dairy, soy and gluten free.
We have never used any lecithin before, but with Christmas fairs coming up, we are looking to extend the shelf life of our truffles a bit more in case they sit a while before being gifted. We found some Organic sunflower lecithin from a nearby supplier and purchased some. It is in liquid form, almost being the consistency as honey. As we have never used any sort of lecithin before, and from the limited info I found on sunflower lecithin which says you need a bit more than soy, I am hoping someone might have some info on how to use it properly? We tried it in a small batch, but it caused the ganache to break. Our standard recipe is 16 oz chocolate to 250ml coconut cream.
Any info on how much to use, and when and how to add it, or if anyone has used it before and can let me know any other tips, that would be greatly appreciated!
Thanks 
updated by @Pure Lovin Chocolate: 04/11/25 09:27:36
Agave in Chocolate Formula
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I was wondering, can one use Agave syrup instead of sugar in a chocolate formulation when making it from scratch? what are the pros and cons?
updated by @Daniela Vasquez: 04/11/25 09:27:36
Newbie Help!! - Lots of chocolate questions
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My only problem with this method is that it sets up fast. It's usually faster than I can pipe it into shells so I have to -re-warm the ganache making sure not to go over the 90 degree threshold.
Newbie Help!! - Lots of chocolate questions
Posted in: Tech Help, Tips, Tricks, Techniques
That's what I thought. Thanks for confirming.