Forum Activity for @Clay

What's in Store for Valrhona?

Posted in: News & New Products Press

That's a very interesting point. Many of other chocolate makers that compete with Valrhona have more than one product line covering different price points. When budget permits, you can use the more expensive line; when margins are tight and the customers are price sensitive, you can use a less-expensive line but still take advantage of the brand name.Valrhona does not have such a strategy so they are always getting hammered on price - which is worse now because of the relative weakness of the US$.

What's in Store for Valrhona?

Posted in: News & New Products Press

What do I think will happen?Probably Cacobarry or Callebaut will gobble them up.What do I think should happen? Well, look. In a high end restaurant I could sell a Valrohana creation for $10 - $15 and be able to make a profit on it. But high end restaurants and few and far in between and they don't buy a lot of chocolate.If I wanted to have "bragging rights" by using only Valrhona couveture in my pralines and bon-bons, I'd have to raise the prices by almost 75% in order to turn a dime, alienating myself from my current customer base, and starving myself before I can cultivate a customer base willing to pay for Valrhona. There's no way I could make a profit by using Valrhona in any pastry or cakes either.It's a volume market, sorry to say. In a perfect world Valrhona would have a "professional line" available only in say, 10 -25 kg packaging, with prices dropped quite a bit lower than the regular line. The pricing would encourage more mainstream use-- a volume market,

What's in Store for Valrhona?

Posted in: News & New Products Press

Word is that the owners of Valrhona, the Bongrain family, are officially looking to sell the company. Apparently the bloom is off the rose and the company is seen as an underperforming asset. Even the association with La Maison du Chocolat (Valrhona owns LMdC) is not enough to overcome comparatively dismal financial results.FLASH UPDATE: Apparently my source didn't know what they were talking about. I was contacted indirectly and was told that Valrhona is definitely not for sale. I am going to be meeting with some of the Valrhona people here in the US next week and I will let you know what I learn (and can say) after I have the meeting.
updated by @Clay Gordon: 03/11/26 06:20:34

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you for your suggestion! I will do some experiment later.

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Cracking is normally caused by either the cooling is to rapid or what you are enrobing is too cool in relation to the chocolate temperature.Try the following:Raise the tunnel tempertaures abit and slow down the tunnel speed.Check the temperature of the wafer .. too cold will cause cracking.You have to experiment.

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Dear friends,when I use cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Who can help me to slove cracking problem.The SFC of the CBR is 87% at 10,68% at 20,33.5% at 30,18% at 35,3% at 40.The coating temperature at 45 by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10. The ingredients is sugar, cocoa powder, skimmed milk power,CBR,lecithin.Many thanks for your suggestion!
updated by @Wang Jian: 04/11/25 09:27:36

Is Cocoa Liquor "Bean to Bar"?

Posted in: Opinion

No. Bean-to-bar means just that, i.e., one starts with cocoa beans and carries out the chocolate-making process until the final bars are molded.Thus, one must roast, winnow, and grind the cocoa beans to be considered a bean-to-bar chocolate maker. Starting with liquor, where the beans have been processed by someone else, would necessarily make one a "liquor-to-bar" chocolate maker instead.

Is Cocoa Liquor "Bean to Bar"?

Posted in: Opinion

I want to hear every opinion on this.... Do you consider purchased chocolate liquor that is mixed w/ all the ingredients is bean to bar???
updated by @Grant S of Grant Candy Co.: 05/05/15 14:33:31

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Alessandra:The judging process is not open to the public. All of the applications are sent to me as the head judge and I evaluate them. 20 are selected and are invited to participate in the judging. This means that they must supply samples to be judged. The judging will take place in NYC in October, in private. The winners will be announced at the awards ceremony - to which the public is invited to attend - in early November.:: Clay

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Hey, so I am a big dork and I can't figure out how to fill out an application that is in Pdf. Can someone clue me in on how to fill out the application part of this thing? D'oh!

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

When and where will the competition take place? Is is open to the general public? To watch, I mean.

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Bill:Actually, from the contest's point of view we are more interested in your chocolate professional bio. However, personally I am fascinated by the roads people take to get to chocolate. So a quick sketch of your professional life before you turned to chocolate would be great. It won't have any influence on either the selection or judging processes.:: Clay

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Clay,I'm finishing my application and have some questions on the bio. Do you want it to focus on chocolates or a complete professional bio? My background was pretty far from the culinary scene until about 3-4 years ago but is part of my story. Just wondering if you wanting to know about our training/experience with chocolate or a complete bio. Thanks. Bill

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

You are correct sarah...now we have to see if we "make the cut"....I sent nude photos of myself in with the bio....probably a bad idea in retrospect....

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

I understood it to mean that there are two categories and the "rising star" part is for those 5 years and less, and the rest is open to anyone making artisan chocolates.

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

hey curtis???I just read the official rules and saw that it wants chocolatiers with under 5 years in business. I assume those of us who participated in 2003 are now disqualified? Me, chris, bethany, kee? make the cut-off 6 years and we are in!

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

yes......I now have to choose which bon bon will kill the competition......just leave them wimpering in wonderment at the majesty of my creations....

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Jeff:There is a bar category and a bon bon category. As far as I am concerned you may enter one piece in each of those categories for a total of two pieces. Does that clarify things?:: Clay

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

So curtis?-clay?can we enter 2 different pieces? or is it limited to one? I just developed a new one that fits the criteria that is absolutely out of this world good. I mean broke da mouf good.so-can i? pretty please? with sugar and salt on top?

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Thanks clay....it was my first contest.

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Love to enter, have my own chocolate business, but alas-- wrong country....

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

You will need to be employed as a chocolate maker by the date of the judging, which is the first week in October. So go ahead and apply, but be sure to include that recommendation letter. Good luck.:: Curtis VreelandNXT GEN Chocolatier Competition Founder

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Thank you! I'll definitely apply.

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

As an FYI, the winner in the "Best Ganache" category in 2004 was Jeff Shepherd of Lillie Belle Farms in Central Point, OR. Jeff is a member of TheChocolateLife.:: Clay

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Caroline:The organizer of the competition, Curtis Vreeland, is a member of TheChocolateLife. I will forward a message off to him asking him to take a look at your question. In the meantime, it takes only a few moments to apply so why not go ahead? You have nothing to lose and I know that Pam Williams would be thrilled to know that one of her students wants to compete (don't forget to get a letter of recommendation from her - and maybe confirmation from your future employer).:: Clay

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Hi Clay,I am very interested in entering the competition, but i'm not sure if i'm eligible. I've taken various chocolate courses through Ecole Chocolat and would like to enter one of bon bons I developed for one of the courses - it works perfect with the competition theme! At the moment i'm not a student and I am also not in business for myself. I have been offered a job to work for a chocolatier, but I will not be employed there until after August 1st. Am I eligible to apply?Caroline

Call For Entries: The Next Generation Chocolate Competition

Posted in: News & New Products Press

Applications are now available for the 3rd bi-annual Next Generation Chocolatier Competition, the only national competition for chocolatiers in the US. This year, I am acting as the Head Judge.The competition is open to professional chocolatiers and culinary students living and working in the US. This year's theme is "Salty Sweet." ChocolateLife members are among the very first to hear about the competition and have access to the guidelines and application form.The Competition Guidelines and Application form are attached to this post for you to download and read. It's a two-step process. You must first submit an application, which is then vetted. 20 semi-finalists will be selected to submit entries for final judging. The application deadline is August 1, 2008. NOTE: The application deadline has been extended to August 15th. There is no fee to apply.Please use this forum to ask questions about the competition. The competition's organizer, Curtis Vreeland, is a ChocolateLife member and he and I (in my role as head judge) will do our best to answer all of your questions in a timely fashion.
updated by @Clay Gordon: 03/11/26 06:20:34

health laws on making chocolates at home?

Posted in: Tech Help, Tips, Tricks, Techniques

I responded to this post in the Kitchen Confectionery group discussion. All future responses should go there.

health laws on making chocolates at home?

Posted in: Tech Help, Tips, Tricks, Techniques

i asked this in the kitchen confectionary group but no one has answered- i thought more people would see it here and someone might knowi want to start a chocolate business at home and wondered if there are any laws around doing so, as with other food businesses...i have NO clue and cannot find any information at all....i thought maybe some of you, here, would know or know where i can find out....any input would be appreciatedthanks!
updated by @donna3: 04/11/25 09:27:36

How far have you gone for a box of chocolates?

Posted in: Travels & Adventures

I admit to being very, very impressed by your dedication to good chocolates and the lengths you go to obtain them. Undoubtedly you are a true chocophile (Definition: "Someone with a great love for, an inordinate attraction to, chocolates. Chocophiles don't just buy chocolates, they worship them at the altars of Theobroma; they don't just unwrap chocolates, they undress them; and they don't just eat chocolates, they have passionate encounters with them.").When I lived in London I used to go by Eurostar to Paris for chocolates, but the journey was much shorter than yours. I don't know of anyone who has travelled further than you for chocolates, but I did once read of Baron Alphonse de Rothschild who, in his will of 1905, left 25,000 gold Francs to his son-in-law Albert, 'So that he might buy himself some chocolates'.

How far have you gone for a box of chocolates?

Posted in: Travels & Adventures

I admit I am a shameless chocoholic. Unfortunately the shipping fees are outrageous for chocolates from Europe and FDA regs on shipping food have caused some choclatiers (Le Roux, most notably) to suspend all shipments to the US.I went to Salon du Chocolat in Paris last year for fun, but also to pick up a parcel of Le Roux chocolates special ordered in advance at their booth. I've also actually found a cheap plane ticket (in the old days when round trips to London could be had for $250) and flown over the weekend to pick up my treasured salted caramels from L'artisan du Chocolat in London with a quick train stop to Paris.Anyone else have any interesting stories about how far they have gone to get a box of chocolates?
updated by @Etherscreen: 05/12/15 21:34:43

Importing Chocolate into the US

Posted in: Tech Help, Tips, Tricks, Techniques

Would anyone know if there are any limitations to importing chocolate covered cofee beans from Colombia?
updated by @Gabriel: 04/11/25 09:27:36

Cocoa butter and cocoa solids

Posted in: Tasting Notes

For what its worth, you can often find 'specification sheets' for callebaut products online. Just search for "product name specification".

The spec sheet will often include both the % cocoa mass and the % non-fat cocoa solids.

You can use these spec sheets to double check your calculation technique for 'extracting' the relevant info from ordinary nutrition information.

Finally, several of the Callebaut dark chocolates are made with cocoa mass, defatted cocoa powder, sugar, vanilla, lecithin. These are not high end single origin chocolates, rather middle of the road mass market ingredients. These chocolates are very, very thick when melted and have relatively poor texture, but are quite nice for doing things like make ganache where the extra flavor hit per unit fat is a benefit.

-Jon

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Also, in your example you have "1. 56g total wt". But the nutritional information is based on a serving size. For Dagoba bars the whole bar is usually 56g but the serving size may only be half of that. Was your example using Serving Size from the nutritional info or the total size of the bar?

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Drew,

Thanks for the reply but I think you missed a crucial point that wasn't made clearly enough in my OP. You can only do this with dark chocolate that has no other inclusions such as milk powder, fruit, nibs, or nuts added.

The only 37% bars I have ever seen are milk chocolate bars, so they have milk powder and other ingredients added, including some that have fat in them. You CANNOT use this method with any bars that have inclusions. Does that make sense?

A better explanation is below:

---

Its actually pretty easy to figure out the percentage of cocoa butter in a chocolate bar. Note, though, that you can only do this with dark chocolate that has no other inclusions such as milk powder, fruit, nibs, or nuts added. You also have to have a package with the nutritional information that includes the fat content (in grams) because the fat is from cocoa butter. Follow these steps:

1) Note the serving size (in g)

2) Calculate the amount of cacao per serving by using the cacao percentage. Keep in mind that the total serving size = cacao + sugar + (optional other ingredients, 1-2%).

The amount of cacao = serving size X cacao percentage (as a decimal number).

Ex- a 40 g serving X .75 = 30 g cacao.

3) Note the Total Fat (in g)

4) Divide Total Fat by Cacao Amount in step 2. This gives you a decimal. Then convert this decimal number to a percentage (i.e. 0.52 is 52%) and then you have the cocoa butter percentage.

An example, Fresco Dominican Republic 223, 72%:

1) Serving size = 45 g

2) Cacao percentage = .72

3) Weight of cacao = 45 x .72 = 32.4

4) Fat content = 16.2 g

5) 16.2/32.4 = .50, so 50% cocoa butter

Cocoa butter and cocoa solids

Posted in: Tasting Notes

ChocoFiles-

I think that you are incorrect not in the mathematics but in the assumptions. Let me follow your example with a lower % bar

Dagoba 37%:

1. 56g total wt

2. 20g fat wt / 21g cacao wt

3. 36% fat

4. 37%-36% = 1% or 97% butter

I can show you many more examples like this. In fact some 30% bars have a negative cacao %.

I am a chemical engineer and I did all of this before I posted my first thread-- which included my assumptions on what cacao% means. I also attached a rough spreadsheet which calculated weight percentages of each constituent. I believe that the OP incorrectly assumes that %cacao is without fat. I made a bold assumption on the fat% and when entered into my spreadsheet shows a wide variation of dry cacao and a very low variation on fat% which makes sense to me. It shows that the texture is well agreed upon and the % cacao is inversely related to sugar based on personal taste preference.

Cocoa butter and cocoa solids

Posted in: Tasting Notes

So, I used the method above and calculated the cocoa butter percentages for more than 300 bars... then I discovered that method was flawed, so I threw away all of that data. I had neglected the fact that the serving size was the total weight of cacao plus sugar plus any extra ingredients (vanilla and/or soy lecithin)

Here is the correct method:

1) Note the serving size (in g)

2) Calculate the amount of cacao per serving by using the cacao percentage. Keep in mind that the total serving size = cacao + sugar + (optional other ingredients, 1-2%).

The amount of cacao = serving size X cacao percentage (as a decimal number).

Ex- a 40 g serving X .75 = 30 g cacao.

3) Note the Total Fat (in g)

4) Divide Total Fat by Cacao Amount in step 2. This gives you a decimal. Then convert this decimal number to a percentage (i.e. 0.52 is 52%) and then you have the cocoa butter percentage.

An example, Fresco Dominican Republic 223, 72%:

1) Serving size = 45 g

2) Cacao percentage = .72

3) Weight of cacao = 45 x .72 = 32.4

4) Fat content = 16.2 g

5) 16.2/32.4 = .50, so 50% cocoa butter

Cocoa butter and cocoa solids

Posted in: Tasting Notes

I wouldn't be surprised if makers add cocoa butter solely to appeal to a certain clientele, namely those who favor texture over flavor andto ease the transition into higher percentages for those folks who are just tooreticent of going that route. chocolate can have a fantastic texture withoutoverloading the fat content with cocoa butter or vegetable oils or other"texture-enhancers." Particle size achieved through the grinding andrefining has much to do with the finished texture. A rough estimate of 50% iseven easier to calculate. I forget which beans have more fat but I think it isforastero from Ghana.At least I remember that the butter content in those beans is supposed to beharder, which makes them more suitable for milk.

Cocoa butter and cocoa solids

Posted in: Tasting Notes

"So why do think there's generally higher fat content in higher percentage bars? By adding extra cocoa butter the makers are decreasing their profit margin. It doesn't seem like it's for taste because IMO extra cocoa butter weakens the taste."

IMO, whether the cocoa butter is deodorized or not, I think each manufacturer uses whichever to achieve the flavor they wanted.

It may be true that cacao powder is more flavorful than cocoa butter, but I think chocolate is not just about "chocolatey" flavour burst.

The notes, the mouthfeel, and the aroma might be enhanced or muffled by the ingredient they use.

Too much cocoa powder might overpower the taste details and notes of flavor. That may be one of the reasons why they decided to use cocoa butter instead of powder.

CMIIW.

Cocoa butter and cocoa solids

Posted in: Tasting Notes

"I wasn't arguing the amount or intensity of the flavor of a cocoa butter, just that cocoa butter has flavor."

Forgive me for misunderstanding, Clay, because I thought that was precisely what you meant when you said here that "If the cocoa butter is pressed from the same beans that the chocolate is made from and the butter is not deodorized then the flavor isn't diluted."

Cocoa butter and cocoa solids

Posted in: Tasting Notes

Langdon:

I wasn't arguing the amount or intensity of the flavor of a cocoa butter, just that cocoa butter has flavor. I agree that the affect adding a deodorized cocoa butter has on the flavor of a chocolate depends on how "flavorful" the chocolate was to begin with and how much cocoa butter gets added.

You are right, few origin chocolate bars contain undeodorized cocoa butter made from the same beans as the liquor. The only origin chocolate maker in the US that I know of that has a butter press is Askinosie.

FWIW, it's my opinion that in order to be truly called a "single" origin chocolate it's necessary to use butter from beans of the same origin (deodorized or no), not butter from an unknown source. If the chocolate maker is making a single-plantation bar, then the butter needs to be from beans from the same plantation, not the same region or country, in order to be a "true" "single-origin."

:: Clay

Cocoa butter and cocoa solids

Posted in: Tasting Notes

"I was pointing out that cocoa butter does have flavor."

Even so, Clay, x amount of cocoa butter has much less flavour than the same amount of cocoa liquor. So it's fair to say, as Lowe did, that extra cocoa butter weakens the flavour.

In some bars, where only a small amount of cocoa butter is added, the weakening effect might be negligible, but in other bars (like Choklat 70%, for example, which contains 30% added cocoa butter) the effect is undoubtedly significant, whether the cocoa butter is deodorized or not.

Also, much chocolate is made with deodorized cocoa butter anyway - e.g. milk and white chocolates.

It also seems safe to assume that origin bars would often contain deodorized cocoa butter, too - because no serious chocolate maker would want the flavour of their "Chuao" (or whatever) beans competing with flavourful cocoa butter from a completely different origin (very few artisan manufacturers press their own cocoa butter).