Forum Activity for @ChocoFiles

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Hans,In a comment on the Bonnat Porcelana article I asked the following question---------------------------"...you said, Valrhona also has another Porcelana bar readily available: Palmira. Thats a little known fact Valrhona is slowly revealing to the public.Thanks for that info. Its good to know. You always have good information. Im curious about whether that kind of information is publicly available to the avg consumer, like me, or did you find that out from people you know or other insider connections that you have?"-----------------Since that comment is awaiting moderation I thought I'd ask it here too.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Here's a link to Hans' excellent Cocoa Content with the Bonnat Porcelana article . His comment abt Palmira being porcelana is in the comments section.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

QUOTE:"As evidenced from his posts on the other three sites he posts to, Han's is full of information."Agreed. I'd only modify that by saying that Hans has " reliable information. His " House Tour: The Worlds Great Gourmet Chocolate Producers " on The Nibble is a masterpiece and a gold mine of useful information.Brady- you've got lots of good info yourself. I've benefited from what you've written, especially your "Flavor Notes" chart.Hans' tour gives the characteristics of the makers and Brady's "Flavor Notes" chart helps explain why they have those characteristics. Used together I found them both very valuable!So thanks to you both for your good work!OlorinP.S.- I changed my user name from "Theo Broma"

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Gwen- I don't know how to explain the fruitiness in the Valrhona Palmira. It seems to fit the Valrhona profile though, so likely it is intentional. I don't think there is any deceiving manipulation. Hans probably has the best answer in that variation in fermentation could be playing a role. I think part of Valrhona's style is a light roast and a deliberately shorter fermentation (Anyone can set me straight on this point if I am wrong). The shorter fermentation resulting in more acidic flavored chocolate. Could this acidity level be likely bringing out the fruity flavors we experience? Being slightly more specific, I found Palmira 2005 to be fruity, tangy, rich with vanilla notes coming through. The 2006 by the way, was not as rich or deliberate. It resembled a chocolate brownie at times. Also, reviewing my tasting notes, the Coppeneur Mexican Porcelana also had a tangy dark berry note to start, but overall the bars were very different.Theobroma- I had tried to confirm by emailing Valrhona that the Palmira was indeed a Porcelana. I received an auto-reply awhile ago stating someone would get back to me but have never received confirmation from Valrhona. I did however read it on Han's site in a review of the Bonnat Porcelana. Coming from Hans, it was confirmation enough. As evidenced from his posts on the other three sites he posts to, Han's is full of information.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Hans makes an excellent point-- what qualifies beans to be labeled "porcelana"? It sounds like a certain kind of pod and beans. It's interesting it's also grown in Mexico. Also, is porcelana a Criollo (that's what the Palmira bar said) or a hybrid?

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Valrhona's been keeping that under their hat for some time now until recently...it was revealed slowly, now trickling into the mainstream.Other than a lack of bitterness and astringency, I think there really is no similarity among them all, in that there is no unifying thread to tie each bar together. Previously, I could say there was but since the inception of Palmira, the oddball that it is, as well as these Mexican bars, Porcelana as a whole is now just as varied a cacao as anything else.I've been wondering lately what exactly is Porcelana anyway. I mean, here we have so many bars on the market of this rare, esteemed cacao that was previously available by two makers but now can be purchased by more than a generous handful. Plus, flavors are amazingly different, so naturally I am...well, not doubtful, but highly curious. Perhaps such variety relates to what Clay mentioned in another post, about fermentation contributing to flavor in HUGE ways. It'd be interesting to get feedback from someone who actually knows about Porcelana genetics and growing practices because from a consumer end, this is all very convoluted.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Brady-You're a fortunate guy to have so many friends who appreciate chocolate like you do! That Porcelana Bash sounds like so much fun.Thanks for the info. I didn't know that Valhrona Palmira is porcelana, so this is good to know. How did you learn this?Along with Gwen, I'm also curious what makes Valhrona so red fruity. Personally I don't really care for it.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Myself and six other friends recently had an evening we called the Porcelana Bash. We compared seven different Porcelana bars (Bonnat's, Coppeneur (Mex. and Ven.), Amedei, Valhrona (Palmira 2005 and 2006), and Domori). The styles of the makers varied greatly and came through in each bar. Beyond makers we found a difference in the 2005 v. 2006 Palmira. RunnerNYC has posted a few pictures on her TCL page. In one of her pictures you can see the difference in color of the bars. That impressed me in that pure porcelana bars should be lighter in color with a reddish tint. Some of ours were pretty dark. The Coppeneur from Mexico matched the appearance description the best. None of the bars could be passed off as being similar to the others. The differences between bars were great but there were some similarities between some of them too. Across all of them, we didn't find any bitterness and little to no astringency. Except for the Valrhona, no strong fruity flavors. I think the Bonnat matched the flavor description of what I expect a porcelana to taste like. For me, it was Domori's ultra creamy texture that clings somewhat to the roof of the mouth that made it stand out. It had a honey and chocolatey flavor.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Agreeing with Theo, it's not really accurate to determine a "best" type of chocolate, especially because different chocolates are "best" at certain tasks and pairing with different flavors, so the term is purely circumstantial, even regarding individual taste preference.Even so, enough people may rank a certain chocolate highly on a consistent basis to give the impression that it is the "best." Again, though, this might not be the case to everyone else. It's only the best to a small subset of the population.One more thing before I forget, cacao from the Chuao region is not entirely criollo. It's a blend, including Forastero.

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Awesome post Theo Broma, I totally agree with you!!!

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

I'm not sure it's possible to call any cacao or any chocolate bar "the best in the world". Tastes vary too much and chocolate makers vary too much with what they make of the same beans. Besides, to truly be called "the best in the world" would mean that you had tasted every single chocolate in the world and that's a huge undertaking.Actually, I'm not being critical and I know you were just using hyperbole to express how delightful the porcelana is, so your point still stands that it's great. I'm no expert, but I think that many would say that the Chuao beans are at the top level too. They're criollo beans from Chuao Venezuela, so your country can boast 2 of the best!I'm a neophyte but in my limited experience here's how I've rated various chocolates (of the ~200 that I've tasted):Amedei Chuao, 70% = 10. For me, this bar sets the gold standard.Amedei I-Cru Venezuela, 70% = 9.9. Another Venezuelan!Amedei Porcelana, 70% = 9.9 Sublime, but a slight notch below ChuaoAmedei I-Cru Madagascar, 70% = 9.8....( a few others on the list, notably the other Amedei I-Crus)Domori Porcelana, 70% = 9.2 Excellent, but not to the level of Amedei....(way down the list...)Bonnat Chuao, 75% = 7 Nowhere near as good as Amedei's.Just my opinion and preferences. YMMV (Your mileage may vary)

Porcelana Cacao The best Cacao in the world?

Posted in: Opinion

Had the opportunity once to try a Chocolate piece made from Porcelana Cacao, from the Andean Region in my country Venezuela. How I can describe that experience??? SUBLIME!!!!!! Any other Chocolate lovers able to express their experiences or opinions? www.therepublicofchocolate.blogspot.com
updated by @The Republic Of Chocolate: 04/10/15 14:42:38

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Magrietha,

i'm also in South Africa, Cape Town, i have a well looked after Prefamac tempering machine to sell.

If you wish to have more info please contact me at antonino@cocoafair.com

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

N early four years after the first post in this thread, I find I too had a similar issue with Mol D'art - purchased 2 x 12kg machines, the first one died after 1 day, and they suggested I just open it and look at the wiring...it was sent back for repair in the end, which took around 2 - 3 weeks.

Just after it arrived back, my 2nd machine also died - they said so unusual for two to fail it must be power surges or something wrong with my power supply. My electrician took a look inside, said it had been re-wired, the thermostat was 'average' and had failed, and this failure could not have been a result of the power surge. He tested my factory and said I had stable power, and some thing wired into the Distribution Board absorbed/prevented power surges.

When the machines are going, they are good to work with, but my electrician could not believe what I paid for these given they were so cheap inside. I think I am just unlucky to have 2 failures...none of my other melters (Matfer) have had issue, nor has any of my other equipment, some very specialised.

I just cancelled a further order of 2 x 6kg from Mol D'art, as they were not very helpful. So I have a different brand melter coming, and will hope it goes a little better than the Mol D'arts, which I am not sure I would buy again.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

I own two of them, had them over 5 years and never had an issue. They are plugged in day and night and have survived power surges, uneven current, and every kind of electric shock Ecuador's power system can provide.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

Richard, thanks for the info, now I know what I will be letting myself in for. Will have to discuss the issue with my partners.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

Honestly we have several mold art machines and they are a good quality, JKV copy. Mostly they run forever but if you need service you are on your own. Having said that, the only way to get ip and running is to call an electrician and get it fixed, as there is nothing too complex that a good electrician can't figure ourpt, bit try and get a machine electrical guy, not a home light switch guy.Another option is to call Bakon USA as they are now making these type of machines and can help with parts and service I am sure or local repair experts in your State.Then send the invoice to MoldArt, and if they don't pay advise them you will post you issues on line

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

I know this is an old discussion, but as I am new to the subject I would like to know if anyone has recent incidents with Mol d'Art. I live in South Africa and the only way I will get ANY equipment will be by having it shipped here from wherever! I was seriously thinking of the Mol d'Art and would like to know what the situation is now. Thanks.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

These are very simple machines with nothing more than a heating element and a thermostat. Mold'art has set themselves apart from other European mnfctrs by not having an on/off switch or any inspection tags. While I like european machines, I stronly believe that if you want to sell a product in N. America, it should adhere to N. American regulationsWhile I have not used Mold'art, I have had a similar machine "martelatto" and after 6 mths of daily use, came in to work one morning smelling burnt chocolate and plastic.... I now have a s/s behemoth using a waterbath system.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

GM -
Which of these the machine you're talking about?

In any event, you've hit on one of the golden rules of buying machinery: don't if there is no local (i.e., US) distributor. I know that there are many people who swear by the melters but I don't know anyone (in the US) who uses any of their larger and more complicated machines. Maybe there aren't built for shipping?

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

Sorry to hear about similar frustration.Forgot to mention that we also got a vibrating table from Mol d'Art. The table vibrated violently and they said it was because it was built for 240 V DC but they only put on a transformer for 120 AC without re-regulating the motor. Their answer to the problem was for us to buy a dimmer switch and hook it up at our expense. Their comment at that time was also "it costs nothing... it is simple". So much for getting what you pay for. It is a $1,500 piece of junk that is completely unusable.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

I ordered 3kg melting pots from Mol d'Art about a year ago and they arrive damaged (they shipped from Belgium packed loosely in a cardboard box with no additional padding or protection. I called as soon as I received them and sent pictures at their request and then heard nothing. I called again after 2 weeks and received a recording saying that they were closed for vacation for a month. Finally, after almost three months and several nasty emails, I finally received functioning machines. That said, they have worked fine since I received them, though I am not inclined to do business with them in the future.I do have a Prefemac 15kg compact moulding machine which I have used for 3-4 batches a week for the past year and a half with no glitches at all.

Mol d'Art

Posted in: Tech Help, Tips, Tricks, Techniques

Anyone have any experience with Mol d'Art? I have one of their 15 Kg moulding machines that broke down one day after we started using it. They have insisted the problem "is simple", but they have not corrected the problem. Plus, we have wasted an inordinate amount of time chasing down blind alleys to address their guesses about what might be wrong. They have literally no warranty service in the U.S. Just a guy on the phone in Belgium who asks someone else what could be wrong and then tells you to get your own supplies ("they cost nothing" according to him) and hire an electrician.We are very proficient with electronics and machinery in general and temperers in particular, and we have been extremely disappointed in the poor performance of Mol d'Art.Based on our limited but surprisingly frustrating experience with them, we would certainly not recommend that anyone do business with Mol d'Art.Any feedback would be welcome.
updated by @GM: 04/11/25 09:27:36

Chocolate - renewable energy to fuel the car of the future?

Posted in: News & New Products Press

It looks like this story has been updated; http://news.yahoo.com/s/ap/20090505/ap_on_re_eu/eu_britain_chocolate_racer_3

Chocolate - renewable energy to fuel the car of the future?

Posted in: News & New Products Press

Gwen, thanks for responding. When we were in Belize - we discovered that disease was affecting a great deal of the cacao crop and that the farmers were being taught (by the cooperative) grafting techniques to make the trees disease resistant. Since nothing should be wasted - I'm wondering if the diseased cacao would be useful for fuel development(versus chocolate).

Chocolate - renewable energy to fuel the car of the future?

Posted in: News & New Products Press

I'm all for cutting down on fuel costs with gasoline approaching $150/barrel this summer. One possibility is to use chocolate waste for fuel. Here's the link for more information: http://www.csmonitor.com/2007/1221/p01s09-wogn.html
updated by @Holly & Paul Stabin: 03/11/26 06:20:34

Vivid metaphors

Posted in: Tasting Notes

"This is more of a beautiful girl next door than a Cheryl Cole with her hoard of image consultants dictating her appearance."

by Lee McCoy of Chocolate Reviews on Mast Brothers Chuao

Vivid metaphors

Posted in: Tasting Notes

I went to 2011 San Francisco International Chocolate Salon, something I would like to share:

Fine chocolate is expensive, but less expensive than therapy - a visitor's T-shirt

Vivid metaphors

Posted in: Tasting Notes

To which question there is but one reply, "Yes."

Vivid metaphors

Posted in: Tasting Notes

and that begs to question....do we eat it or sleep with it???

Vivid metaphors

Posted in: Tasting Notes

By Lee McCoy review of The Chocolate Cafe 70% Dark Chocolate

"Other times I like a warm blanket of chocolate that comes with a head massage and being told the tax man is giving you a rebate. This is that sort of chocolate."

Vivid metaphors

Posted in: Tasting Notes

From Lee at Chocolate Reviews on the Prestat Choxi 70% Dark with Oriental Mint bar

"The first thought I got when I tried it was of the suburbs of Prague which I visited some fourteen years ago. Back then they hadnt been out of communist rule long and certainly hadnt any concept of environmental protection. This bar reminded me of the acrid aroma of those industrial districts that I got lost in. I found it difficult to breathe then and I find it similarly hard to swallow this chocolate."

Vivid metaphors

Posted in: Tasting Notes

A day without chocolate is like a day without sunshine.

Vivid metaphors

Posted in: Tasting Notes

Here's one of my own, from my book The Language of Chocolates: "The best way to eat a ganache is to let it slowly deliquesce on the tongue like a communion wafer".

Vivid metaphors

Posted in: Tasting Notes

"friend's notes: wood from a coffin that's had a corpse in it for a year, final note of cockroach"About the flavor of Chocolove Sao Tome 2005by Casey at The Chocolate Note

Vivid metaphors

Posted in: Tasting Notes

I recently came across this image that was designed to make references to wine descriptors and I find it interesting for describing chocolate, too. It's definitely more visually (rather than metaphorically) vivid, but I thought I'd share.

Vivid metaphors

Posted in: Tasting Notes

"The chocolate will literally make you cringe in pain as the bitterness rails through your spine, rendering nerves and shattering bone along the way."by Hans-Peter Rot, on Slitti Gran Cacao 100% in his article " The Worlds Worst Chocolate Bars, Part 2 "How yummy! I can't wait to try this experience!

Vivid metaphors

Posted in: Tasting Notes

"Ever wondered what a chocolate-covered steel girder would taste like? Heres your answer."by Hans-Peter Rot describing Venchi Cuor di Cacao 85% in his article at "Cocoa Content", The Worlds Worst Chocolate Bars, Part 1 That question cracked me up! I have to admit that I've never wondered that.

Vivid metaphors

Posted in: Tasting Notes

Here's one of my own, from my database, on the taste of Amedei Porcelana-"Elegant and sophisticated, yet delicate and gentle, like a Duchess of 1800s British royalty."

Vivid metaphors

Posted in: Tasting Notes

I think that Rachel Rifat is being modest. She should've posted her review of Hershey's Bliss on her blog Chocolate Snob . It's longer, but one of the most creative and entertaining that I've read:"dear hershey,last night, when you came back into my life, i was unsure about letting you in... but you tempted me. you just had to wear that flashy pink outfit with sparkles and tell me that you have changed...having grown up together, our history has been long, fun, and complex. i still remember the good times when we made s'mores at camp; the funny times when you bumped into that guy's peanut butter; and the scary times when i snuck you into china.last night's moment we shared on the sofa was full of suspense. when i started opening your package, i knew i should have stopped - - - but i had to keep going...as we started kissing, i noticed that you did not have any distinctive flavor. you were just too sweet and you left a weird sugary taste in my throat. by the way, what was with that nut residue? it felt like you slipped me a peanut m&m.sorry hershey, but i am still not ready for us to get back together... you pretended to be something you are not or maybe it is the other's in my life who take me on adventures and find ways to indulge me.i hope we can still be friends,hugs and kisses,rachel "

Vivid metaphors

Posted in: Tasting Notes

I read this today about Amedei's I-Cru Madagascar ...Madagascar is truly a beautiful young virgin bride in her wedding dress. - by Alex Rast at seventypercent.com

Vivid metaphors

Posted in: Tasting Notes

Here's a classic from Cybele at Candy Blog . She writes about the Bonnat 100% Cacao bar-"this is like Phillip Glass & Stephen Sondheim collaborating on some sort of atonal opera about database programmers performed by deaf alley cats in a poorly ventilated auditorium with squeaky chairs that pinch. Its probably a wonderful intellectual experiment, but its not an enjoyable physical one."