Caramelized White Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Kerry:I already shared the technique in the Kitchen Confectionery Group in a forum thread there.I've added some comments from a batch I made this weekend.
Forum Activity for @Clay
Posted in: Tech Help, Tips, Tricks, Techniques
Kerry:I already shared the technique in the Kitchen Confectionery Group in a forum thread there.I've added some comments from a batch I made this weekend.
Caramelized White Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
I noticed in Serious Eats - an article called Pastry Geek Heaven written by Clay - that mentioned caramelized white chocolate.I once - in my early attempts to temper easily - put white chocolate in a stainless bowl over water in a slow cooker - then went out for a couple of hours. When I returned home, the chocolate was caramelized on the bottom. I mixed it all together and instead of throwing it out, decided to use it for a center. It was the most delicious center ever!I haven't been able to duplicate it.So Clay - would you be willing to share the technique you learned at the World Pastry Forum?
updated by @Kerry: 04/11/25 09:27:36
Chocolate in Tuscany?
Posted in: Travels & Adventures
This pretty much is the who's who of chocolate in the area.Roberto Catinari is the acknowledged pioneer of Tuscan chocolate and should be considered numero uno on the list.Via Provinciale, 378; Agliana;39-0574-718-506; www.robertocatinari.it Paul DeBondt is probably the best-known of the chocolatiers aside from Amedei. While I enjoy Amedei's chocolates I have never been impressed with the confections they make.DeBondtPisa (main shop)Lungarno Pacinotti, 5;39-050-316-0073; www.debondtchocolate.com AmedeiPontadera (outside Pisa) www.amedei.it As for the rest - all have very good reputations at home and abroad. Slitti is best known as a coffee roaster. I have heard that they've opened up a shop next to the factory and offer classes.SlittiVia Francesca Sud, 1268;Monsummano Terme;39-0572-640-240; www.slitti.it
Chocolate in Tuscany?
Posted in: Travels & Adventures
I visited a few chocolatiers in Tuscany. I would recommend Andrea Biachini in Florence, Paul DeBondt outside Pisa, Simone DiCastro, Vestri Chocolates in Arezza, Slitti in Montemurro, and Roberto Catanari, and Luca Minnori in Pistoia. Hope this helps. BTW, there are a number of Italian Chocolatiers who will be at the Chocolate Show NY in November, another opportunity to see them.Have a Great Trip, it is a beautiful country!Diane
Chocolate in Tuscany?
Posted in: Travels & Adventures
My wife and I are headed to Florence and Siena, Italy in a couple weeks. Does anyone have any suggestions for places to find quality chocolate? Thanks for any recommendations.
updated by @Indulgence Chocolatiers: 04/14/15 18:35:56
Chocolate lovers in Poland?
Posted in: Travels & Adventures
Hi all...I'm staffed on a project in Poland for the next few months and on the hunt for good chocolate! I'm already planning my weekend trips to Belgium, France and the rest of the chocolate zones...if you have any information/opinions on chocolate in Poland or know of groups here, I'd love to hear.
updated by @Anjali: 04/14/15 13:41:08
Organic Certification
Posted in: Tech Help, Tips, Tricks, Techniques
thank you i m preparing my artisanal chocolate making so no idea about the process of making it .so please could you give an idea about it .now i m still roasting coffee in agadir . i also interested about chocolate manufacturing.thank you very much.
Organic Certification
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone done any research on certifying your chocolates "organic"? I am considering going through the process myself, but I am not sure where to start. USDA? Anyone know?
updated by @Bethany Thouin: 04/11/25 09:27:36
Health Benefits of Chocolate
Posted in: Tasting Notes
If Dark Chocolate Is Healthy, Whats The Right Dose?Antioxidant flavonoids and other phytonutrients in dark chocolate are thought possibly to improve health, primarily through reduction in cardiovascular diseases such as heart attacks and strokes.In terms of a medicinal agent, we have not been sure of the therapeutic dose. A recent study (2008) out of Italy provides a clue.Researchers at Catholic University, Campobasso, Italy, surveyed residents in southern Italy regarding chocolate intake and measured their C-reactive protein (CRP) levels. CRP is a marker of inflammation and a predictor of coronary artery disease such as heart attacks. Generally, higher levels of CRP are associated with higher risk of heart attacks. If you have a choice, go for lower levels of CRP.Participants in the study were selected by simple random sampling from city hall registries and were at least 35 years old. Researchers were looking for healthy people, so the following were excluded from the study: those who reported known cardiovascular disease, eating a special diet, or on drug therapy for high blood pressure, diabetes, or adverse blood lipids. Twenty percent of initial recruits refused to participate. Of the 10,994 initial recruits, 4,849 men and women made it into the final study.Of the 4,849 subjects, two subgroups were identified: 1) a control group of 1,317 (27%) who never ate any type of chocolate, and 2) a test group of 824 (17%) subjects who regularly ate dark chocolate only.Interviewers administered questionnaires to the subjects to document clinical and personal information such as dietary habits, socioeconomic status, physical activity, medical history, risk factors for cardiovascular disaese and tumors, family history of cardiovascular disease, drug use, etc.Regarding chocolate consumption, participants were asked about frequency - daily, weekly, or monthly - of a standard dose (20 grams) and about type of chocolate: milk, dark, nut chocolate, or any type. Someone eating more than one type of chocolate was classified as any type.Other measurements: blood pressure, weight, height, waist circumference, blood glucose, serum lipids (various cholesterols and triglycerides), and high-sensitivity C-reactive protein.FindingsAge-adjusted CRP levels were lower in dark chocolate users (1.13 mg/L) than in the nonconsumers of chocolate (1.30 mg/L).Dark chocolate eaters were divided into thirds: the lowest third of average consumption, the middle third, and the highest third. The lowest third ate under 19 grams per week. The middle third ate between 19 and 47 grams per week. The highest third ate over47 grams per week. The chocolate-related reduction in CRP was lost in people who were in the highest third (or tertile), i.e., eating more than 47 grams a week or 20 grams every three days. People in the lowest tertile of dark chocolate consumption had a CRP reduction the same as the middle third.Systolic blood pressure in dark chocolate consumers was 3 mmHg lower than the pressure in nonconsumers. No difference in diastolic pressures.DiscussionThe researchers cite two clinical trials that investigated the effect of cocoa on markers of inflammation but did not find any association. They wonder if those studies enrolled too few participants, or whether the relatively high doses of chocolate masked the effect. In the present study, the lowering of CRP was seen in consumption of up to 20 grams every three days, but seemed to disappear at higher doses.The authors write that:". . . regular intake of small amounts of dark chocolate . . . consumption should have no harmful effect on anthropometric variables such as BMI [body mass index] and waist:hip ratio and can be viewed as a promising behavioural approach to lower, in a quite pleaseant way, cardiovascular risk factors at a general population level." And . . ."According to data reported in apparently healthy American men and women, ranges of serum CRP measured in our nonchocolate consumer population would belong to a moderate risk estimate quintile, whereas the ranges found in dark chocolate consumers would beclassified as a mild risk estimate. For the decrease in serum CRP values from moderate to mild quintile, the relative risk of suffering a future cardiovascular event would apparently decrease by 26% in men and 33% in women."The authors are careful to point out that this study does not prove that low-dose dark chocolate lowers CRP levels. Its an association. Additional studies are necessary to explain the mechanisms linking dark chocolate consumption and regulation of serum CRP concentrations.My CommentsThe healthy dose of dark chocolate may be quite small: no more than 20 grams every three days, and perhaps quite a bit less. This is not much by U.S. standards. The serving size listed on many bars in the U.S. is 40 grams. Forty grams has about 100 calories. Twenty grams twice a week translates to 6 calories a day.The authors of this study dont address whether 40 grams a week would be just as healthy as 80 grams every two weeks.Eating more, on average, than 20 grams every three days may entirely wipe out the healthy effects. This effect is like wines: a little is probably good for you, too much is either neutral or harmful.Im sorry to be so wishy-washy on this issue, but thats the state of the science today. The study at hand may help us optimize dark chocolates effect on C-reactive protein. But dark chocolates other healthy effects may require other doses, higher or lower.The next step is to take 20,000 middle-aged people, give half of them various doses of scheduled dark chocolate, give the other half placebos, then record rates of diseases and death over the next 10 years. Who would pay for this multi-million dollar study? Either government or chocolate manufacturers.-Steve Parker, M.D.-----------------------------------------------------------------------Reference: Di Giuseppe, Romina, et al. Regular Consumption of Dark Chocolate Is Associated with Low Serum Concentrations of C-Reactive Protein in a Healthy Italian Population. Journal of Nutrition, , 138 (2008): 1,939-1,945.
Health Benefits of Chocolate
Posted in: Tasting Notes
Thanks very much for your critique, Clay.My reference to cacao cultivation in South America is from "Regular consumption of dark chocolate is associated with low serum concentrations of C-reactive protein in a healthy Italian population," by Romina di Guiseppe, et al, in the journal, Nutritional Epidemiology, vol. 138, page 1939, published in 2008. They mention specifically Northern South America. But the authors don't cite a primary source.Yes, my use of "fine chocolate" is vague. I'm trying to differentiate generic Easter bunny chocolate and "mockalate" from serious brand-name chocolate (e.g., by Lindt?)I'll try to link back to here from my healthy lifestyle blog post.-Steve
Health Benefits of Chocolate
Posted in: Tasting Notes
Steve:Overall I think this is going in the right direction, however
There is no evidence that cacao was being cultivated in South America 3000 years ago. There is evidence of the use of cocoa beans to make beverages in Mesoamerica at least as far back as 1900BC and because cacao is not native to Mesoamerica it is assumed that it was cultivated. (In South America, the pulp was used to make alcoholic beverages and there is evidence that the seeds were consumed.)-) There is no legal definition for "dark" chocolate. There is a minimum cacao content for "sweet" chocolate (which covers both semi-sweet and bittersweet). Conventionally, dark chocolate is any chocolate that does not contain any dairy products. However, this definition is not entirely useful as the FDA standards of identity for even chocolate liquor allow manufacturers to include dairy fats in their recipes. A workable definition of dark chocolate is a chocolate that does not contain any dairy ingredients and you have to read the ingredients label to figure it out because there is nothing in the standards of identity or labeling laws that covers the use of the word "dark" when it is applied to chocolate. Ironically, there is a standard of identity for white chocolate, so legally (anyway, in the US) white chocolate is really chocolate.-) If your readership understands what is meant by "... which are polymeric condensation products ..." then it is an unusual group of readers. If not, you might want to consider either defining what this means or changing the phrase.-) I don't know of any manufacturers who say, "Let's remove the polyphenols in the chocolate to make it less bitter." Instead, they use various practices to remove bitterness, the result of which processes is the reduction of the level of polyphenols (and other chemicals).-) There is no absolute measurement for the caloric content of 40 grams of chocolate or the percentage of those calories that come from fat, and the inclusion of the word "fine" is a little confusing. Calorie content is not dependent on processing, it's dependent on the makeup of the chocolate. 40 grams of a "fine" 100% cocoa content bar is going to have a different fat/calorie ratio than a 72% bar. In fact, there will be variations in 72% bars depending on the total fat content.-) You are right, there is no RDA for chocolate and there probably never will be. If there is a bit of advice I would offer it is that chocolate (and cocoa products) made using "natural" (non-alkalized or non Dutch processed) cocoa tend to be much higher in antioxidants than chocolate products made with alkalized cocoa. Although cocoa butter tends to be neutral in people with "normal" cholesterol metabolism, choosing cocoa products that are also low-fat (such as cocoa powder) is an alternative to consider. Thus, if one is interested in maximizing the potential wellness benefits from cacao, finding ways to incorporate low-fat, non-alkalized cocoa powder into the diet is one way to go. I am satisfied based on my reading that cocoa butter is in part responsible for the regulation of the ratios of LDL/HDL/triglycerides so some cocoa butter in the diet is a good thing. How much? Who knows? The health aspects of eating chocolate are a bonus, not a reason, to eat chocolate.-) One of the reasons that the double-blind study you're suggesting might not ever happen is that whoever organizes it will need to completely characterize the chemical makeup of the chocolate(s) being used for the study - which hasn't been done until now. Then, someone would need to find correlations between the chemical makeup and the results. So, it probably shouldn't be a placebo that gets used, but several chocolates with precisely known, but different chemical makeups in an attempt to understand (if possible) which aspects of chocolate's chemistry contribute to which benefits.
Health Benefits of Chocolate
Posted in: Tasting Notes
I'm close to posting the following on my healthy lifestyle blog (Advanced Mediterranean Diet Blog), and wondered if you guys had any comments.__________________________________________________________________________________________________Theobroma cacao, the cocoa tree, has been cultivated in Central and South America for over 3000 years. Cocoa is derived from the tree's seed, also known as the cocoa bean.Chocolate is a product of the processed cocoa bean. Dark chocolate has at least 65% cocoa content, and has much more of the potentially healthy chemicals from the cocoa bean, as compared with milk chocolate. White chocolate isn't really chocolate.It's been a little over 10 years since we first read in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. What have we learned since then?Phytochemicals are chemicals produced by plants, and there are hundreds of thousands of them. Polyphenols are a subset of phytochemicals. Flavonoids, with strong antioxidant properties, are a subset of polyphenols. And a subset of flavonoids, called flavonols, have particularly potent biological effects in humans. Prominent flavonols in dark chocolate are flavan-3-ol, catechin, and epicatechin. Also metabolically active are proanthocyanidins, which are polymeric condensation products of flavan-3-ol.Are you bored yet? Have I convinced you of my authority on the subject? Say yes, or I'll keep going! [Please say yes: I'm boring myself!]Note that some chocolate manufacturers process the cocoa beans to remove some of the polyphenols, to reduce bitterness or pungency.Other rich sources of flavonols are wine, tea, and various fruits and berries.How could dark chocolate, especially its flavonoids, be healthful?* Flavonoids are antioxidants that protect from injury caused by free radicals* Enhanced nitric oxide production, leading to relaxation of arteries (vasodilation), leading to reduced blood pressure: up to 6 mmHg systolic and 3 mmHg diastolic* Elevation of HDL cholesterol, with no effect on total and LDL cholesterol* Inhibition of platelet aggregation and activation, leading to fewer blood clots that cause heart attacks and strokes* Decreased inflammation* Reduction of C-reactive protein, a marker of inflammation* Decreased neutrophil (white blood cell) activation. White blood cells play a role in inflammation* Decreased LDL cholesterol oxidation, leading to fewer atherosclerotic complications* Improved function of the cells that line blood vessels (endothelium)* Possible enhanced insulin sensitivity* May act as anti-carcinogens and neuro-protective agents* May act as an antidepressantBottom line? Dark chocolate, especially because of flavonoids, may well be protective against cardiovascular disease such as heart attacks and strokes.[Did you notice I'm waffling . . . may be protective.]What's in dark chocolate other than flavonoids?A 40 gram serving of fine dark chocolate has:* Calories: 200* Calories from fat: 150* Fiber: 4.5 grams (a good source of fiber on a "per calorie" basis)* Sugar: 11 grams* Saturated fats: 10 grams"But aren't saturated fats bad for me?"The fats in dark chocolate are 1/3 oleic (healthy monounsaturated, as in olive oil), 1/3 stearic (saturated, but no effect on cholesterol levels, unlike some other saturated fats), and 1/3 palmitic (saturated, and could increase cholesterol levels and heart risk). So it's sort of a wash.[I'm not getting into the diet-heart hypothesis now. Don't bait me.]What's the healthy "dose" of dark chocolate?No one is sure. It's certainly no more than 100 grams (3.5 ounces) a day, and the optimal dose may be as low as 20 grams every three days. If you eat too much, it will make you fat. 100 grams is 500 calories; that's probably way too much. Even if you start eating 20 grams - 100 calories - every three days, you will gain weight unless you give up some other food or exercise a little more."Parker, why are you waffling?"Because no one has ever done a study to see if adding dark chocolate actually reduces death rates or sickness from specific diseases in humans. I think it probably does, but who knows for sure? Nobody. What we need is a randomized, controlled trial of dark chocolate as a supplement in 10,000 middle-aged adults followed over the course of 10 years. I'd sign up for that in a heartbeat. Just don't give me the placebo.Steve Parker, M.D.--------------References:Erdman, J.W., et al. Effects of cocoa flavanols on risk factors for cardiovascular disease. Asian Pacific Journal of Clinical Nutrition, 17 supplement 1 (2008): 284-287.Farouque, H.M, et al. Acute and chronic effects of flavanol-rich cocoa on vascular function in subjects with coronary artery disease: a randomized double-blind placebo-controlled study. Clinical Science, 111 (2006): 71-80.Heptinstall, S., et al. Cocoa flavanols and platelet and leukocyte function: recent in vitro and ex vivo studies in healthy adults. Journal of Cardiovascular Pharmacology, 47 supplement 2 (2006): S197-205.Keen, C.L., et al. Cocoa antioxidants and cardiovascular health. American Journal of Clinical Nutrition, 81 supplement 1 (2005): 298S-303S.Mehrinfar, R. and Frishman, W.H. Flavanol-rich cocoa: a cardioprotective nutraceutical. Cardiology Reviews, 16 (2008): 109-115.Engler, M.B, and Engler, M.M. The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease. Nutrition Reviews, 64 (2006): 109-118.Lippi, G. et al. Dark chocolate: consumption for pleasure or therapy? Journal of Thrombosis and Thrombolysis, September 23, 2008 (Epub ahead of print).Hooper, L, et al. Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 88 (2008): 38-50.Cooper, K.A., et al. Cocoa and health: a decade of research. British Journal of Nutrition, 99 (2007): 1-11. Epub August 1, 2007.Aron, P.M., and Kennedy, J.A. Flavon-3-ols: nature, occurrence and biological activity. Molecular Nutrition and Food Research, 52 (2008): 79-104.Buijsse, B, et al. Cocoa intake, blood pressure, and cardiovascular mortality [in men]: the Zutphen Elderly Study. Archives of Internal Medicine, 166 (2006): 411-417.Ding, E.L., et al. Chocolate and prevention of cardiovascular disease: a systematic review. Nutrition and Metabolism, 3 (2006): 2.
Health Benefits of Chocolate
Posted in: Tasting Notes
Sam:I have to second Olorin's response - your posts have always been very thoughtful and well researched. Thanks.Anecdotally, I have to agree with your assessment about the difference in nutrient takeup between nibs and powder. The difference in particle size is probably very important and your story about your dogs speaks to this.I agree that there is probably comparatively little difference between the antioxidant effectiveness of liquor and powder as long as the amount being consumed is adjusted for the difference in fat content (i.e., a low-fat cocoa powder is 10-12% fat while liquor is 45-55% fat; when consuming 10g of powder about 1% is fat while with 10g of liquor about 50% is fat).When people ask me about the health benefits of chocolate, I always suggest that they look for ways to incorporate low-fat, "natural" (i.e., non-alkalized) cocoa powder into their diet.My kids like pancakes in the morning so I add cocoa powder to the batter. I add it to oatmeal and other hot cereals, often with a dash of cinnamon.Make your own chocolate syrup with the sweetener of your choice. Instead of buying chocolate yogurt buy plain yogurt and add either cocoa powder or the chocolate syrup you make (although as Sam has pointed out there is some evidence that suggests that milk proteins get in the way of the body absorbing the nutrients in the cacao).Add cocoa powder to smoothies (use a non-dairy milk). Add it to chile, stews, and sauces.There are lots of ways to do it - and you don't need to take in a lot to make a difference.PS. For what it's worth - and Sam and I were on the same University of Chocolate trip in 2005 - chicha is definitely an acquired taste. One that I did not acquire in my short contact with it.
Health Benefits of Chocolate
Posted in: Tasting Notes
Samantha,Thanks so much for another informative, lengthy, and well thought out response! Everything you wrote makes a lot of sense. I really appreciate your contributions here.
Health Benefits of Chocolate
Posted in: Tasting Notes
On another thread Samantha posted some very helpful information. She said:--------------------How much cocoa do you need to eat to get a health benefit?The short answer is: not much!Health benefits have been associated with the consumption of 100-300 mg/day of procyanidins. (Procyanidins are a category of antioxidants with various health-giving properties. Cocoa is exceptionally rich in procyanidins, and this is the category of chemicals that gets people excited about cocoa's health-giving potential).So, if you wanted to consume 200mg/day of procyanidins, you would need to eat somewhere in the vicinity of:5g per day of non-alkalised cocoa powder, or10g per day of 100% cocoa liquor, or15g per day of 70% cocoa solids chocolateThese amounts are based on procyanidin levels in non-alkalised cocoa products that contain no dairy.Ref:Gu et al (2006) Procyanidin and Catechin Content and Antioxidant Capacity of Cocoa ...It's worth noting that these numbers are based on procyanidin levels in commercial cocoa and chocolate products from "major brands" that have undoubtedly been processed in all of the normal ways (i.e. the cocoa has been fermented and roasted etc).--------------------I think that this subject is worthy of it's own thread.First, let me say "Thank you" to Samantha for your extremely well researched and very helpful information. (For some reason there's no way for me to reply to that post on the Xocai thread.)I'd like to ask Samantha, or others, a related question-- do you get more health benefits per gram by eating plain cacao nibs? Isn't chocolate made from the nibs? If so, wouldn't that make nibs the most "unprocessed" cacao product available?I'm new to this so I find all of the information that y'all provide to be fascinating! It's great to be able to glean from your knowledge and research.
updated by @ChocoFiles: 05/18/15 02:44:33
Chocolate themed t-shirts
Posted in: News & New Products Press
Clay, did you design this? How cool is that! I have an idea for a chocolate t-shirt, but I have to created the picture first. Then, what ? Do I contact Cafe Press and have them create the t-shirt for me?
Chocolate themed t-shirts
Posted in: News & New Products Press
If you've heard of Cafe Press, you know they have a ton of t-shirts in all sorts of designs. Well, they have a great collection of chocolate themed shirts as well. One of my favorites is the chocolate molecule design. Nothing cartooney, not flashy, no picture of dripping chocolate, just the straight molecular design on the shirt. You can see it here .
Chocolate themed t-shirts
Posted in: News & New Products Press
Some cute shirts, but they are missing my favorite: "Hand over the chocolate and nobody will get hurt."
Chocolate themed t-shirts
Posted in: News & New Products Press
I found a website that sells chocolate themed t-shirts. I wanted to let everyone know because I bought one and just received it the other day and I love it. It's www.chocolatepodcafe.com Alessandra
updated by @Alessandra: 03/11/26 06:20:34
Drinking Chocolates
Posted in: News & New Products Press
Here are a couple of drink recipes that we enjoy. I hope you like them too.First recipeChocolate MargaritaChocolate Chipotle Powder, recipe follows1 ounces dark chocolate liqueur1 ounces chocolate vodka1 ounces tequila1 coffee flavor liqueurChocolate Chipotle Powder*2 tablespoons Mexican Chocolate ground into powder1 tablespoon ground chipotle powder (or red chile powder if you prefer)Mix completely and set aside.Spread the Chocolate Chipotle Powder out on a large plate. Rim 2 (8-ounce) martini glasses by rolling the edge of each glass on a clean wet sponge, then rolling the edge over the powder. Tap the glass gently to knock off the extra powder. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake vigorously until the outside of the shaker is frosty. Strain immediately into the glasses and serve.Second recipe:Chocolate Martini cup half-and-half or light cream8 ounces dark chocolate liqueur (1 cup)2 ounces vodka (1/4 cup)Ice cubes2 tablespoons ground Mexican Chocolate teaspoon ground cinnamonMix ground Mexican Chocolate and cinnamon. Spread on a plate. Moisten rim of martini glasses with a wet sponge and dip into the chocolate-cinnamon mixture.In a pitcher, stir together the half-and-half or light cream, chocolate liqueur, and vodka.Place ice cubes in a martini shaker. Add liqueur mixture; shake. Strain mixture into four to six chilled martini glasses.
Drinking Chocolates
Posted in: News & New Products Press
If you are really interested in a chocolate drink that is out of the ordinary, try macerating (soaking, infusing) roasted nibs in a really good silver rum. About 1/2 cup in a 750ml bottle, soak for at least three days (to taste), shaking daily. Then strain through cheesecloth. Do not skimp on the rum - it won't turn out right.A variation on this is to use vodka instead of rum and use the result as the base to make chocolate martinis.
Drinking Chocolates
Posted in: News & New Products Press
Eric:I think you may be looking for Cabaret Brewed Chocolate .One interesting side not here is that one of the co-founders of Cabaret (before they made brewed chocolate they were making confections) is now one of the co-founders of Tcho - Timothy Childs.
Drinking Chocolates
Posted in: News & New Products Press
I have been working on a brewed product for the past year and I am just now getting it worked out. What I do is very different from what you mentioned Alan. Hopefully I'll get it all worked out. I just had something called Cocoa Samoa. They cook beans in water for a long time then add stuff like cinnamon and vanilla. It was really good.
Drinking Chocolates
Posted in: News & New Products Press
I watched the video also, but since I didn't have cocoa shells, I used nibs to brew some chocolate tea. I steeped it for 6 minutes, and added just a smidgen of sugar but no milk. (Being a milk chocolate lover, that was a bold move for me!) It had a pure chocolate flavor with little bitterness. I liked it and want to play with different spices, such as cinnamon, or chili powder. Time to explore.
Drinking Chocolates
Posted in: News & New Products Press
You have mention there of a brewed chocolate drink. Who makes this? I'd like to try that as well as several of the other things. Thanks for your insight.
Drinking Chocolates
Posted in: News & New Products Press
I don't think that I'd say the art has been lost. It simply isn't very popular in "developed" countries to make chocolate drinks, when compared with the popularity of solid chocolate. Take a trip to Mexico, Belize, or elsewhere in Central America, and it is a very different story. Anyway, your question is pretty timely, as I just published this blog post a few days ago:That should give you some ideas.
Drinking Chocolates
Posted in: News & New Products Press
Watching the video of cocoa shell tea made me wonder about some of the other out of the ordinary drinks that are made from cocoa. I'd love to hear some recipes and get some insight from others. I know that is how it all started but the art appears to have been lost after the first chocolate bar.
updated by @Eric Durtschi: 03/11/26 06:20:34
Introduction
Posted in: Allow Me to Introduce Myself
Hi,Being new to the forum, I thought that I would introduce myself. My name is Eric and I live on Long Island.I'm helping to organize the chocolate competition that will be part of the NY Food Festival in Sayville this October. I came across the forum while doing some research and I regret not finding it sooner.My tastes are rather plebeian (I enjoy valrhona and perugina, but I have to admit that my favorite snack is dark chocolate peanut m&m's).I'm sure that I'll be picking the brains of the experts as I try to widen and deepen my knowledge base.Have a great weekend!Eric
updated by @Eric Devlin: 04/17/15 14:18:59
Chocolate Show New York City 2008
Posted in: News & New Products Press
I notice that there is mention of a trade portion to the NY Chocolate show this year. That makes it a whole lot more tempting. I had been considering the Paris show, just because of the trade show. I wonder which companies will attend.
Chocolate Show New York City 2008
Posted in: News & New Products Press
Wondering who is going to be able to be part of the 2008 Chocolate Show in New York City. Hopefully I will be there...
updated by @The Republic Of Chocolate: 03/11/26 06:20:34
New Chocolate Show on TV-
Posted in: News & New Products Press
As I was channel surfing this past weekend I noticed that Christopher Elbow was featured on "Road Tasted with the Neelys," also on Food Network. Christopher demonstrated making his Bananas Foster piece.
New Chocolate Show on TV-
Posted in: News & New Products Press
The Food Network is airing a new series with a goofy title that happens to focus on growing & manufacturing chocolate this week. Sunny Anderson visits a real working cacao farm in Hawaii owned by The Original Hawaiian Chocolate Factory Co. Then she follows cacao beans on their journey to a Guittard Chocolate factory in CA, and tops it off with famous Frozen Hot Cocoa in NYC. Sounds like a great trip!Show title; "How'd That Get On My Plate?"Airs: 8/11 @8:30 pm ET & 8/24 @4:30 pm ETChannel: Food Network
updated by @Chocoflyer: 03/11/26 06:20:34
Bouchard Belgian Chocolate
Posted in: Opinion
Yesterday, when I drank my coffee after a delicious meal in a restaurant in Bruges, they gave me a praline with the coffee.It was really nice :), and very tasteful, I googled the company who makes them and found out they came from Bouchard Belgian Chocolate , you should check it out ;)!
updated by @Peter Canston: 04/17/15 23:49:19
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
Also, someone just reminded me that Theo does a blend bar with Panamanian and Ecuadorean cacao. http://www.theochocolate.com/products/ Also, I failed to mention that Theo does Fair Trade products as well. So here are the facts:Theo:Fair TradeOrganicUsing cacao sourced from Ecuador and PanamaIn Washington stateIf it isn't Theo making the Zazubean chocolate, then I don't know who is, and if it is Theo, then as far as I know, Zazubean doesn't own them, which fits right in with what Clay is saying.Alan
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
IMO, If they don't own the processing plant in Washington State, they're not bean-to-bar.It's also not a Canadian product: none of the ingredients grows in Canada and none of the processing is done in Canada. So, is the fact that the company that markets and sells it is in Canada enough to make it Canadian? IMO, no.They also make the all-too-common mistake of equating quantity (cocoa percentage) with quality.:: Clay
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
From Masur:"I think they have invented their own bean-to-bar definition."----------------Looks like it.Alan
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
I can add a statement in a pressrelease: Zazubean is the first Canadian organic, fair-trade, functional chocolate in Canada, explained Zazubean co-founder T. Camille Gilbert. Our timing to enter the market is serendipitous. We are bean-to-bar company, meaning that we carefully control the quality and integrity of our manufacturing from bean to final product every step of the way. http://www.zazubean.com/Press/Zazubean_Press_Release_Sept%2007.doc I think they have invented their own bean-to-bar definition.
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
I think it is clear that they are not bean-to-bar from Gilbert's own statement:"Instead of sourcing our beans from faraway places and sending them to Europe for processing, only to have them sent back to us for further processing, we ship our beans directly from Equador and Panama to our processing plant in Washington state, she says."I am assuming that the processing plant in Washington state is Theo, since Theo already processes their own chocolate, and all of it is organic.Zazubean does use the phrase "bean to bar" on their homepage, however, which, if the above is true, would not be accurate.
Zazubean - bean-to-bar chocolate maker or wannabe?
Posted in: News & New Products Press
I'm not convinced this Canadian company is a bean to bar chocolate maker. What about you?Quote from Zazubeans website: "Zazubeans line of functional chocolates is the ultimate Gourmet healthy dark chocolate made from bean to bar. Using only 100% organic ingredients and fair-trade cocoa beans, Zazubean combines a delicious dark chocolate from Panama and Ecuador with a unique blend of botanical extracts, making this the first Canadian functional, organic fair-trade dark chocolate." www.zazubean.com Quote from PDF-file about Top 10 Innovators, published by Food in Canada (Page 103): Gilbert, who is the former CEO of Small Business B.C., met Ienna at a chocolate tasting event a few years later, eventually joining her to form Zazubean. . . .Last year the company succeeded in launching Canadas first gourmet dark chocolate product that is not only 72-percent cacao, but is fair trade, organic, lowsugar and a nutraceutical. We try to make every effort to reduce Zazubeans ecological footprint, notes Gilbert. Instead of sourcing our beans from faraway places and sending them to Europe for processing, only to have them sent back to us for further processing, we ship our beans directly from Equador and Panama to our processing plant in Washington state, she says. http://www.bizlink.com/foodfiles/PDFs/may2008/top10.pdf Quote from interview with with Small Business BC CEO Tara Gilbert: Question: How big is it?Answer: Very small. There are a number of parttime employees and one full-time employee. The business was incorporated in 2005 and weve had product in the market since January 2007, so not a long time. http://www.makeitbusiness.com/FeatureStory.aspx?ArticleID=249
updated by @Masur: 03/11/26 06:20:34