Forum Activity for @Hallot Parson

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Alan.I just stumbled on this discussion, and would like to contribute a perspective. When you state: "Bean-to-bar, as you know, means starting with cocoa beans and ending with finished chocolate bars in one facility.", do you really feel that it must be made in one facility?For example, my shop is quite small. I am in the process of setting up a production space in a less expensive non retail area where we will make all of the chocolate we use entirely from the bean. Although I will be making bars at this location, I will be sending chocolate over to the retail shop for them to make the confections that they sell. So by your definition, is it not "bean to bon-bon"?As you know, to make any real volume the equipment can get pretty big. Although I wish that I could afford a large space in a high rent retail district so that people could actually see the process, at this point its not in the cards.I completely agree with you regarding all of the confusing and even misleading info that people put out about their operation. Sometimes, however, other people and publications unintentionally create the confusion. I have always been concerned about the fact that we have been doing both bean to bar for 1 line, and using couverture for what I consider a confectionary line. I ALWAYS correct people if they assume that Escazu has always been bean to bar, but it isnt always enough.It's for this reason that we have decided to change the name of the business when we fully transition to making all of our chocolate. The new company will be called Ezca Chocolates, and Escazu will be a brand of that company. I sincerely hope that this will clear up any confusion that people have with us.Take care,Hallot

Chocolatiers = Re-melters?

Posted in: Opinion

Apples and oranges. They are both different and both difficult to achieve.Luis

Chocolatiers = Re-melters?

Posted in: Opinion

Melanie: I agree with you on most points.However, it is important to note how others represent themselves because in some cases they have the money and/or visibility to alter a market view and make it more difficult for everyone else to compete.I've said elsewhere that one of Guittard's biggest goofs was not to immediately start making a product to compete with Scharffen Berger once they stopped making chocolate for them. That gave Scharffen Berger the opportunity and time to define what "good" chocolate was. "Good" chocolate had lots of big, bright, red fruit flavors in it. If another chocolate didn't taste like Scharffen Berger it wasn't good chocolate.For a representative of TCHO to make remarks like this - unchecked - has the potential to do a disservice because they are very good at using the Internet to build awareness and a loyal customer base and therefore have the ability to change the way people think about chocolate. We know that they want to do this because they are staying away from percentages and origins and adopting a new kind of naming system for their chocolate. This is smart if they can get people to adopt their language because it puts everyone else at a disadvantage.While I do believe that TCHO intends to become a fully integrated bean-to-bar manufacturer, at the moment I do not believe [Note to Timothy, Louis, et al, please let us know if I am wrong here.] that they are roasting their own beans in their own equipment in their own factory. IIRC, beans are roasted by others "according to proprietary protocols" and then ground into liquor. The liquor is transported to the factory in SF where it is converted into finished chocolate and molded.For a rep of TCHO to refer to a chocolatier as "merely" a "re-melter" is a little disingenuous IF in fact TCHO "merely" makes chocolate from liquor while implying that they are making it from beans.I believe, and I think virtually everyone else in the community agrees with me, that a "true" bean to bar manufacturer owns all of the equipment and personally performs all of the processes to convert raw beans to finished chocolate. They do not outsource any part of it. (As far as I am concerned, wrapping is immaterial to the process of making chocolate, so I don't include that in the requirement to be a "true" bean to bar manufacturer.)

Chocolatiers = Re-melters?

Posted in: Opinion

I always explain that I am a confection maker and use chocolates from around the world that enhance a particular flavor I am working with.I do carry bars from various artisan chocolate makers both local and elsewhere that make their bars from the bean...and some actually grow it (local) as well.her statement was lazy and ignorant and who really cares what she says. It is one person that really doesn't affect the rest of us.I think I will embrace my "inner fonduer"
updated by @Melanie Boudar: 09/13/15 14:50:31

Chocolatiers = Re-melters?

Posted in: Opinion

Wow, thanks for the link to 'What's Noka Worth?'. I do highly recommend that all 10 articles be read and I see how this can cause upset to actual chocolate makers like Alan McClure.

Chocolatiers = Re-melters?

Posted in: Opinion

I make many "chocolate products" but I don't make any chocolate. I am proud of this. I focus on my specialty of finding wonderful combinations for my treats and proudly announce that I used "insert company name here" for this and "insert company name here" for that. I have worked with a few bean to bar chocolate makers and I will, happily leave that art form to them while I work on my own.With regards to Xocai, I use the darkest roasted cacao beans on the planet, to the best of my knowledge, for one of my products and I have had it analyzed. Xocai reps are always very upset when I show them how high my ORAC scores are. IF you are going to eat chocolate for health benefits, just eat darker chocolate. I on the other hand will enjoy my Domori, Pralus, Amano, Patric, Amadei.... and many other amazing chocolates!!!

Chocolatiers = Re-melters?

Posted in: Opinion

I was certain that I'd read a while back that TCHO was, in fact, a "re-melter," and Jeff's observations would seem to confirm this.It occurs to me that some of you may not have read the "expos" on Noka, which is germane and of interest: What's Noka Worth? on DallasFood.org.

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Mindy,Probably not the best use of terms to make the distinction. It sounds like she was a bit on the defensive. I always put it as, there are two art forms to chocolate and that of the chocolatier is truly artisan. As a new chocolate maker I frequently get questions about the difference and did face opposition from local chocolatiers at first. Whether they intend to sell to chocolatiers or not, it's always best to take the high road either way, in my humble opinion.On another note, I had somewhat similar situation at a Slow Food event, where I was put up against Xocai, they couldn't say the name so they just called it "healthy chocolate". I was representing the "un-healthy" chocolate of course. I was bombarded from the start with all of their talking points on what I do that makes chocolate bad for you.

Chocolatiers = Re-melters?

Posted in: Opinion

Not knowing anything about the company, my guess is she might have been too "lazy" to explain "we're a bean to bar chocolate maker." Before Scharffen Berger I can't think of small companies encountering that issue of having to explain that they make the chocolate as well as what's inside. In fact many were the times I'd ask a confectioner where their chocolate was from and they'd say "we make it. we make it" until I made it completely clear I was referring to the couverture, not the fillings.While Wikipedia alludes to "chocolate makers" there is not an entry for this phrase. http://en.wikipedia.org/wiki/Chocolate Whoever is motivated enough can educate people about "chocolate makers" which will eliminate the need for the "re-melting" explanations.

Chocolatiers = Re-melters?

Posted in: Opinion

Thanks Alan, I did know a few of them come to think of it - they are all pretty big companies though. I did forget one smaller one and that is run by Brad Churchill at Choklat in Canada ( www.sochoklat.com ).

Chocolatiers = Re-melters?

Posted in: Opinion

makes sense to me alan....We are making our first batches of ganache and bon bons from our own "bean to bar" chocolate this week.......the ocumare is outstanding....bean to bar is pain in the ass to get right so you go man, you go.....

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Frank,The sentence that you quoted isn't incredibly clear. What does "participates in the entire process" mean exactly?Bean-to-bar, as you know, means starting with cocoa beans and ending with finished chocolate bars in one facility. If parts of the process are contracted out, then it may be great chocolate, it may be the best chocolate in the world even, but it isn't bean-to-bar. The same goes for bean-to-bonbon.I am getting annoyed with new companies intimating that they do the whole process when they actually don't. Why do I care? Because, as you mention, it is a tough road, and I would prefer that people who aren't doing it not get credit for doing it when there are people who actually do, and are being honest about it.That said, maybe Jeff is selling himself short, and he just needs to more clearly say: "We do honest to goodness bean-to-bonbon chocolate production." That would be an exciting thing, and more power to him no matter what he does, but I would just like to see more clarity in marketing from new and existing chocolate companies, and this is a perfect example.In short, I just think that it should be easy enough to make a clear and unequivocal statement about what one does.Best,Alan

Chocolatiers = Re-melters?

Posted in: Opinion

I agree with you Tom. As a home chocolate maker, from the bean, it is not easy to then learn all necessary to make a good truffle. But check this out:Jeff Stern has an interesting concept; single origin confections and appears to be involved in bean to bonbon process. http://www.aequarechocolates.com/content.php?cms_id=2 "Aequare participates in almost the entire process from bean to final product in the country of origin."I think more people will be trying this but they have a tough road ahead. I'm putting an order in for some of Jeff's confections as soon as he gets an order site up and running.

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Tom,The below is true to the best of my knowledge:Michel Cluizel: makes all chocolate and bonbonsAmedei: makes all chocolate and bonbonsTheo: makes all chocolate and bonbonsCoppeneur: makes all chocolate and bonbonsPralus: makes all chocolate and bonbonsPierre Marcolini: Makes some chocolate and bonbonsEscazu: Makes some chocolate and bonbons (two different product lines)Soma Chocolate Maker: Makes some chocolate and bonbonsOf course I may be missing one or two, but that is most of them. They all make bonbons to different degrees. Some companies have huge lines, and others much smaller ranges.

Chocolatiers = Re-melters?

Posted in: Opinion

I agree that a nicer term could be used, I have huge respect for truffle makers, I have dabbled a bit but I am terrible at it and that is just physically following a recipe, let alone coming up with recipes, flavour combos, pairing with the type of chocolate. From what I can see it is as difficult if not more so to turn out a perfect truffle than it is to turn out a chocolate bar. You would have to have a considerable task going from bean to truffle commercially I would think - with any level of excellence that is (unless you are bigger and can have a choc manufacturing section and then a truffle manufacture section). I guess this is why there are bean to bar chocolate makers and then there are truffle makers, I don't know a lot that do both, does anyone? Actually Haighs here in Adelaide does both but they just make two basic chocolates milk and dark and then blend from there, no single origin stuff or anything. And their stuff ain't that great - hence my use of 'level of excellence'.

Chocolatiers = Re-melters?

Posted in: Opinion

last time I was at tcho they didnt have any roasting/cracking/winnowing equipment. They DO buy liquor and have an impressive array of equipment for the processing of liquor, but they do not roast at their facility....as far as I could see......

Chocolatiers = Re-melters?

Posted in: Opinion

I definitely get a derogatory vibe off "re-melters". She must have been a handful in high school!

Chocolatiers = Re-melters?

Posted in: Opinion

Ok Clay. Your response is compelling and I'll spill the cacao beans....It's Tcho.

Chocolatiers = Re-melters?

Posted in: Opinion

Mindy:I would also be interested in knowing who this is, and I don't think there is any need to keep it private. It's not a question of their being "better" than you in some way because they are making the chocolate they use and you're choosing to focus on a different area of the business. It's whether or not they're being truthful in how they are representing their business.I do have to agree with Devil that the term "re-melter" is not derogatory, it's merely descriptive; while being not totally accurate. The French term for this is "fondeur" or simply "melter" not re-melter. The issue you are probably having is that this company is implying that they are necessarily better than you are because you are "only" a fondeur.You can point out that virtually all of the best chocolatiers (and you can name some) in the world are "only" fondeurs. Their interest and their passion lay with making confections, not in making chocolate. And that's not bad or wrong. If I were a painter and did not make my own paints does that mean that a painter who does is a better painter than I? No. As a photographer, I use film and paper that are made by companies who specialize in making film and paper. Does that mean that someone who makes their own is a better photographer than I? No. Same with chocolate.One advantage that you enjoy as a fondeur is a nearly limitless palette of options when choosing the chocolate you want to use. You're not limited to the origins and percentages you make, there are hundreds you can choose from. So in that sense, NOT being a chocolate maker can be thought of as a definite advantage -- because if you don't like a particular chocolate (for whatever reason) you don't have to use it. Besides, if the only chocolatier in the world that is using (chocolate company's name here)'s chocolate is (the aforementioned chocolate company) and the chocolate is so great, how come more chocolatiers aren't using it?So. Embrace your inner fondeur now that you have some information that affirms your decision to focus on the craft of being a chocolatier - which is difficult enough all by itself. There's no reason to take umbrage with what others might say (after all, it's their insecurity that's driving them to say it) and stay above the fray. But ... if someone asks the question, well now you have some answers for them and off come the kid gloves.

Chocolatiers = Re-melters?

Posted in: Opinion

It does sound like it is intentionally used to degrade an artisan chocolatier. It sounds like it skips out on the many processes and stages of making "chocolates" from chocolate. I guess some like feel superior by making others feel inferior. Not kind.

Chocolatiers = Re-melters?

Posted in: Opinion

Hi Alan,She doesn't own the company, but chocolate maker is her title. I'll be sending you an email shortly.

Chocolatiers = Re-melters?

Posted in: Opinion

Is this in the US? Was the woman in question the actual chocolate maker or simply an employee? I'm not familiar with any bean-to-bar companies in the US where the chocolate maker is female--though would be happy to be proven wrong. If you don't feel comfortable publishing the company's name, which I can foresee, then please consider sending it to me via PM. There have been a number of companies saying that they make chocolate lately, though not actually doing so, and I'm interested to see if this is one of them.

Chocolatiers = Re-melters?

Posted in: Opinion

I think it's one of those things that everyone will endlessly chase - the term "artisan" will get taken over by the huge manufacturers and as a result the effective meaning of the term to the lay-customer will change. Folks who see themselves as artisans will be affronted and think of another way to describe what they do and distance themselves from the big companies. And so on, ad infinitum.The use of the term "re-melter" sounds like someone getting their attack in first!

Chocolatiers = Re-melters?

Posted in: Opinion

I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons that they were not re-melters. She made it a point to inform people that their chocolate company actually makes chocolate from the bean. Her insistence on giving out this piece of information and using such a degrading term as 're-melter' didn't sit well with me. By using such an adjective, it belittles the craft of truffle-making and bar blending.I would love for this young company to go up to a guy like Recchuiti and say, 'Hey man, sit back, you're just a re-melter.'I make it a point to inform my customers of who's chocolate I use. I do not pretend to be a chocolate maker. This company in question, however, fails to see how they may lose business by the use of such a derogatory word. Do they plan to only make a living my selling direct to the end user (chocolate consumer), becuase I would never endorse any chocolatier to do business with such a company.What are your thoughts?
updated by @Mindy Fong: 06/25/15 22:27:17

Help answer our survey

Posted in: Opinion

I found the survey interesting but also realised how little I know! I haven't so far tasted any of the brands listed except those readily available in the UK - Cadburys and Green and Black. Should I just say Cadburys and Cadburys :0)?I'd best get stuck into a few more so I can compare the stuff I've started to make. Any excuse!

Help answer our survey

Posted in: Opinion

Hi!I found the survery very interesting and would love to share a few thoughts with you if you are interested. I have a market research backgound.Good luck with the project!Denise

Help answer our survey

Posted in: Opinion

Hi,I'm going to take a minute to fill out the survey-as well as passionate about chocolate, I'm trained as an Art therapist. We actually can help people with marketing products by analyzing what type of message the artwork on their labels gives-subliminally.If you want some feedback-just email me at grt@buckscountychocolateshow.com I might be able to help.

Help answer our survey

Posted in: Opinion

Take our survey and enter to win free chocolate from our new collection!We are conducting a survey into peoples chocolate buying habits and gathering opinions to help choose labels for our new chocolate bars. Your responses would be greatly appreciated.Here is a link to the survey: http://www.surveymonkey.com/s.aspx?sm=DNiB_2b2U8b5qVyJrJpChv_2bw_3d_3d Thanks for your participation!
updated by @Zeke Mandel: 05/16/15 02:02:20

Best Chocolate for Fondue

Posted in: Tasting Notes

You could do all this with cocoa butter, no?

Best Chocolate for Fondue

Posted in: Tasting Notes

JC:Personally, I like fondues that are little more than warm-ish ganaches that are a bit on the thin side. Use any chocolate you like to eat. If you won't eat it, don't use it for fondue.I like to do a mix of dark and milk chocolates and use both butter and cream. Lately, I've been using a hot chocolate mix from La Siembra/Cacao Camino (Rodd Heino, a ChocolateLife member, works there) that has mild Mexican/Mayan spices in it. A little chile-pepper heat with some cinnamon, allspice, and nutmeg. The spices add some roundness and depth and complexity to the richness of the chocolate/butter/cream mixture and will complement most fruits or other foods you'll be dipping in the fondue. I use just enough to make the flavor present without calling attention to itself. I add the powdered mix to the cream to dissolve it completely. I start out with about 50gr to 1kg chocolate, how much I use depends on the kind(s) of chocolate I use.I melt 1kg of chocolate in a double boiler until completely melted and then let cool to about 98-100F. I add the butter (1 stick, cut into pats) and mix with a balloon which until it is fully incorporated. The ganache will be very glossy. Then, also with the balloon whisk, incorporate warm (also about 98-100F) cream (how much cream depends on the fat content of the cream and the fat content in the chocolate - I just eyeball it). I'd start out with at least 200gr, making sure it is fully incorporated before checking the consistency. If it's too thick, add more cream in 50-100gr increments until it's where you want it. Keep the fondue/ganache warm to serve as it will thicken if you let it cool down.I don't like most fondue pots because the gel heat source is usually too high and it usually scorches the bottom - well, at least for me it does. So, look for a small chafing dish with a water bath or use one of those small crock pots.:: Clay

Best Chocolate for Fondue

Posted in: Tasting Notes

Hi. I am looking for the best chocolate to be used for making fondue. I don't want any oils, waxes, etc to make it flow better, as I won't be using a fountain.Also, does anyone have an extra-special or unique recipe for fondue? Thanks!
updated by @JC Lee: 04/09/15 16:58:39

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

Susie.It's kinda hittin' a moving target. I have mould in my kitchen that I use very regularly that are older than two years but I don't wash (unless disaster strikes) and I am fairly gentle with but I also know confectioners that have gotten less than a year based on their use. As per your original question, you will know when they stop working. And I am interested to hear more about this Micro-Smooth.b

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

Good to know. What would you say the maximum shelf life of a polycarbonate molds is, given regular weekly use, a weekly wash with no soap and proper storage (no dust or high heat)?

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

From a web site selling Mikro-Smooth:

Because Mikro-Smooth contains only ultra-fine, completely inert particles [ Ed: ceramic] and distilled water, it cannot cause either short-term or long-term damage ...

Here's a description of how it works:

The physics are simple: a mass-produced CD or DVD, though it looks smooth, has substantial microscopic roughness at the surface being read by the CD/DVD player's laser beam. That micro-roughness causes audible jitter in the digital music data stream. Mikro-Smooth fluid uses highly uniform particles of two ten-millionths of an inch sizefar finer than conventional polishesto significantly smooth the playing surface's micro-roughness.

I will get in touch with the manufacturer and ask if its safe for human consumption.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

My concern about using an item that will remove scratches from a cd is its "food-safeness." Polycarbonate for food applications is food safe and so somewhat molecularly different than a non food-safe polycarbonate. Having said that, this product may actually speed up the degradation of the mould?Generally speaking the best solution for a mould is not to have a problem in the first place, I know that's kind of a cop out answer. We tend to recommend washing as little as possible but even with perfect conditions the mould is going to have a "shelf life" and wear out. This fact goes back to the molecular differences in food safe polycarbonate.brianCorporate Pastry ChefTomric Systems, Inc. www.tomric.com

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

This may seem weird, and I must clarify that I have NOT tried this out; but for another purpose altogether, a company called Mapleshade Records makes a product called Mikro-Smooth. It is used for polishing CDs. I have brought back to life a few with scratches, and regularly polish any new CD that I buy. Since CDs are made from polycarbonate I figured Mikro-Smooth could also be used to re-smooth a mold's dull/scratched finish. A bottle of the stuff is $20 and lasts a long long time. They sell some pretty interesting CDs as well.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

I'll check it out. Gracias.

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

Susie:Following is a link to the Micelli Mold Company web site. Micelli is the only US-based manufacturer of polycarbonate molds for chocolate production on the US. Their Contact page has a link to download a PDF file of mold washing instructions .:: Clay

HEALING WOUNDED CHOCOLATE MOLDS

Posted in: Tech Help, Tips, Tricks, Techniques

They used to be shiny but now they are dull. I've replaced them with new ones, but there's something about an old polycarbonate mold you've used for years that you never want to let go. How do we restore luster to old molds that are still usable, just a little dinged on the corners and dingy on the inside from detergents or hard water particles? I know we're really not supposed to wash them, especially not with detergent, but sanitation concerns and hasty clean-up have left some damages: the missing shine of my wounded molds. Anybody know a cure?
updated by @Susie Norris: 04/11/25 09:27:36

Evidence of Cacao Use in New Mexico 4-500 years before Columbus

Posted in: News & New Products Press

Full abstract from the Proceedings of the National Academy of Sciences .

Chemical analyses of organic residues in fragments of ceramic vessels from Pueblo Bonito in Chaco Canyon, New Mexico, reveal theobromine, a biomarker for cacao. With an estimated 800 rooms, Pueblo Bonito is the largest archaeological site in Chaco Canyon and was the center of a large number of interconnected towns and villages spread over northwestern New Mexico. The cacao residues come from pieces of vessels that are likely cylinder jars, special containers occurring almost solely at Pueblo Bonito and deposited in caches at the site. This first known use of cacao drinks north of the Mexican border indicates exchange with cacao cultivators in Mesoamerica in a time frame of about A.D. 10001125. The association of cylinder jars and cacao beverages suggests that the Chacoan ritual involving the drinking of cacao was tied to Mesoamerican rituals incorporating cylindrical vases and cacao. The importance of Pueblo Bonito within the Chacoan world likely lies in part with the integration of Mesoamerican ritual, including critical culinary ingredients.

A newspaper article citing this research goes on to say that the nearest known cacao plantation would have been more than 1000 miles away.
updated by @Clay Gordon: 03/11/26 06:20:34

COCOA PROCESSING IN GHANA WEST AFRICA

Posted in: Tech Help, Tips, Tricks, Techniques

DEAR ALLWE ARE LOOKING FOR COMPANIES OR INDIVIDUALS WHOP WILL LIKE TO INSTALL MACHINERY TO PROCESS COCOA BEANS INTO LIQUER,COCOA POWDER, AND OTHER COCOA PRODUCTS. GHANA IS A MAJOR PRODUCER OF COCOA BEANS SO THE RAW MATERIALS WILL NOT BE A PROBLEM. PLEASE FOR MORE INFORMAYTION PLEASE COMMENT AND I WILL GET BACK TO YOUI THANK YOU IN ADVANCERGDSMR KWASI
updated by @kwasi sefa: 04/11/25 09:27:36

Newbie

Posted in: Allow Me to Introduce Myself

Hello.We have been dealing with chocolates machines, molds and plenty of other stuff for quite sometime. This started as my farther's hobby some 10 years ago and it has now expanded to rival our main line of business, i.e, plastic packaging.PLease have a look at our website: http://www.ipfco.com when you have a couple of minutes to spare. We supply to many clients in the EU, and am sure we can be of use to you.Also, I was in the UK for quite a while upto last year, I graduated from sussex last year but subsequently had to leave because of the recession and the near-dead recruitment scenario. Although, I can't say I'm sad considering that I am now involved with helping out people like yourselves Happy melting!