Domori- are they bean to bar?
Posted in: Tasting Notes
Theo,Which edition of the book are you looking at, and what page please.Best,Alan
Forum Activity for @Alan McClure
Posted in: Tasting Notes
Theo,Which edition of the book are you looking at, and what page please.Best,Alan
Domori- are they bean to bar?
Posted in: Tasting Notes
They might be bean to bar. Beans are sourced by Domori from partner Hacienda San Jos in Venezuela:
Domori- are they bean to bar?
Posted in: Tasting Notes
In an excerpt from her book *Chocolate Connoisseur* Chloe Doutre-Roussell said this about Domori: "I want to know more about the company. Furthermore, competitors tell me Domori dont work from the bean (which means they are buying their cocoa mass from another company, and just melt, blend, temper and mould). I am intrigued by this, because the chocolate tastes like no other I have tried, and I want to see with my own eyes what they are doing."So is it true that Domori is NOT a bean-to-bar maker? They're on the list of bean to bar makers.
updated by @ChocoFiles: 04/11/15 15:13:41
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Hi Jeff,It was a very informative session, although short and fast. Sorry, I was in a hurry to beat the Chicago traffic going home, I did not have the time to introduce myself to you. I hope you enjoyed your stay in Chicago.Irma
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
A lot of people were scribbling hard cybele.we did, however touch upon many subjects. My favorites being the edumacation of the american palate in regards to finer chocolate, the inherent retailer/producer struggle of shelf life for finer chocolates, the incredibly high and rising cost of basic ingredients and shipping, and the Mass vs. Artisan approach.....gwen would probably have a better handle on what was actually said ....my memory is shot
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Can someone post a synopsis or notes from the session?
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Well that was fast and furious. It was nice to meet you gwen. I am not sure we accomplished a damn thing in 45 minutes but we gave it a good shot.
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Jeff and Gwen,I'll be at the All Candy Expo as well. This will be my first time. I'm new to the business. Maybe I'll join you for a drink or two!!
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
so you wanna go drinking with the big boys do ya?well well well......I must warn you my chicago crew has nefarious ways and means and we often watch the sunrise from atop the sears tower after an all night binge.....of chocolate, or course...
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Looking forward to meeting you gwen. This is very last minute but i am honored to have been chosen as a "trendsetter". My friend "paul" from chefrubber is the moderator; should be fairly lively.nothing like an all expense paid 48 hour journey to chicago.
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
To everyone who is going to be there from those of us who aren't, please take photos and/or videos, post comments and the like.Thanks,:: Clay
Trends from the World's Top Chocolate Artisans
Posted in: News & New Products Press
Tuesday, May 20th at the All Candy Expo in Chiciago 3:30pmPanelists: Michael Antonorsi, Chuao Chocolatier Master Chef and Elaine Gonzalez, Master Chocolatier Emerita, and Jeff Shepherd, Chocolatier and Organic farmer of Lillie Belle Farms Hand Made ChocolatesJoin our panel of top chocolate artisans for a delicious afternoon Hot Chocolate drink and a look at the hottest new trends in gourmet chocolates relating to consumers, flavors, products, points of distribution, sales and markets.
updated by @Jeff: 03/11/26 06:20:34
"Permalink to this reply"
Posted in: Tech Help, Tips, Tricks, Techniques
This reply from a NING technical forum."the permalink icon is used to link back to a specific reply in the forum. When a forum becomes active and a lot of people are replying it can become difficult to direct people to a specific reply. The permalink allows you to copy the link to this specific reply and paste it elsewhere on your network or the internet so that people can find the specific reply.The reason that clicking on the permalink seemingly does nothing is because it is linking back to the same reply that you are clicking on. So, essentially, you would be refreshing the page.I hope this answers your question.
"Permalink to this reply"
Posted in: Tech Help, Tips, Tricks, Techniques
Just to the left of a person's name in a thread there is a little chain link icon that says "permalink to this reply". What does this do, and is there a way to undo it?
updated by @ChocoFiles: 04/11/25 09:27:36
chocolate training
Posted in: Opinion
Michelle-jo:Two things that will help people answer this:1) When are you returning to Oz?2) What part of the country are you in and does this training need to be where you are?:: Clay
chocolate training
Posted in: Opinion
G-day all,im looking for some advice/opinions on cchoclate courses....I have basic knowledge but was considering doing a course perhaps before I return home to Australia in Febuary to start my chocolate cafe.....i have some bakery/pastry training but am really interested in learning more regarding gourmet chocolates...any ideas?....i know of a couple of places in the states that run a week or two day course...I am living in nashville Tennessee but am happy to travel throughout the states for a good course.If anyone has recommendations that would be great!..thanks michelle-Jo
updated by @Michelle-Jo Garfield: 04/22/15 00:50:50
Top 10 most expensive chocolates
Posted in: Opinion
My find isn't near as outrageous as the prices of Cocoa Gourmet or Noka, but still expensive. I recently went in Dessert Studio (the old Michel Cluizel boutique) and saw they were selling Amedei Chua 50g bars for $19.50 and Amedei Porcelana 50g bars for $22.50. Thats almost $10 per bar more than Chososphere and the other shops in NY.
Top 10 most expensive chocolates
Posted in: Opinion
In another place someone called these "con-fections". What an apt term!
Top 10 most expensive chocolates
Posted in: Opinion
I've been to the NOKA shop in Dallas, and had 2 of their "truffles". I thought the whole process was just foolish. The small store is impressive to look at, and packaging was extreme - The box of 2 truffles came with its own full color brochure showing various photos including one of a mountain peak (no idea what the relevance of that is).The chocolates can only be described as mediocre. This is a place where flash is more important than content or quality. I would be ashamed.Hal
Top 10 most expensive chocolates
Posted in: Opinion
I gathered more information about the weights of the chocolates and updated the list accordingly. See my original post for the updated version.
Top 10 most expensive chocolates
Posted in: Opinion
Re: # 2) Cocoa Gourmet--That is just craziness--- I know because we custom gold leaf some of our chocolates, so I am very aware of the time and cost involved in gilding chocolates. They are marking those up by about 250 dollars each, I imagine! Wow.
Top 10 most expensive chocolates
Posted in: Opinion
Expensive truffles The Madeleine Truffle (You have to scroll down the page.)WHERE: Knipschildt Chocolatier; Norwalk, Conn.PRICE: $250 per truffle, or $6,000 per pound
Top 10 most expensive chocolates
Posted in: Opinion
What are the worlds most expensive chocolates?For uniformity of comparison we'll use a standard of Price (US$)/100g. 1) Cocoa Gourmet Their most expensive is Duo Gold at US$253/piece!!. (US$506 for 2 pieces.) They offer gold and silver leaf covered chocolates. When I inquired about the weight my personal chocolate concierge replied, Each Baton dOr (22 carat gold chocolate) weight 26 grams once adorned. So the total weight of the 2 pieces is 52 g. The price is...$973.08/100g!! ($4427.50/lb)!You also get a velvet lined wooden box with an engraved brass plate. As for the chocolate, they unabashedly say that it's just a couverture shell, covering a filling. In answer to my inquiry, I was told that the shell is Flechin Grand Cru Maracaibo Clasificado 65%. The silver version costs the same as the gold.I first read about this on Clays TCL blog entry Sometimes It's *Not* About The Chocolate 2) Noka Their most expensive is Vintages Collection, 4 piece box , in a stainless steel box.Good investigative journalism uncovered this. Read the synopsis version here from seventypercent.com or the full version here . I called Noka and learned that you get 8.5g of chocolate for your $39. (That's the total weight of 4 pieces, so 1 piece is a mere 2.13g!) Therefore the price is...US$458/100g (or $2084/lb).Do you have more to add? What chocolate is in 3rd place?
updated by @ChocoFiles: 05/03/15 10:29:19
Jacques Torres video on tempering chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
On YouTube courtesy of Epicurious, which does not allow sites to embed the video. Click to go to YouTube and watch the video . This is another Epicurious video on YouTube on tempering chocolate.
updated by @Clay Gordon: 04/11/25 09:27:36
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
QUOTE "I think that the "send message" link is only there for one's friends. " /END QUOTEClay,Strangely, on this page I can only see the "Send Message" option for you. Everyone else-- Hallot, Alan, Valerie, Sera-- are in My Friends list, but none of them have the "Send Message" option. I wonder why? Do you see the "Send message" for each of us?BTW, what does "permalink to this reply" do?
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
Hal,I'd love to give you feedback with the packaging design. I'll send you an email.
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
I have to admit to getting confused as to where to post replies to people myself. I should have just placed my email address in the original post.So, anyone who would like to receive a sample, just send a shipping address to: Hallot@escazuchocolates.com. I would also love feedback on packaging design as well. That has always been a real challenge for me. Thanks to everyone.Hal
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
Hi Clay,I think that the "send message" link is only there for one's friends. For example, I can see it for you, and my other friends, but not for Valerie or Hal. I suppose it is an anti-spam feature, but there have been a few times where I have wanted to send a message to "non-friends" and couldn't figure out how.
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
The Send Message link is just to the right of Hallot's member photo right at the top of the post - two lines below the headline.
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
I'd be happy to sample your chocolate and critique it. I'm not seeing the send message button that Clay references below but you can email me offline vconyngham[at]gmail.com for my address.
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
Hallot:I have no problems with your offer. A couple of etiquette points, however.1) Anyone who wants to take Hallot up on his offer should send him a message (click on the send message link under the headline) with your contact information. Please do not enter your mailing address and/or phone number in a comment to this post.2) It would be great if everyone who took Hallot up on his offer posted constructive criticism here in this forum thread.:: Clay
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
Yes, I'd like to do this. I live in Garner, and I've already been to your store and tried several of your chocolates. Please email me at LyrhNC (at) gmail.com and we can make some plans. I've made detailed review notes on >180 chocolates that I've tasted, and if you look at those you can get an idea of my preferences and my methods.
Free Bean to Bar chocolate in exchange for critique
Posted in: Tasting Notes
Hi, I was wondering if anyone would be interested in receiving a sample of my bean to bar chocolate in exchange for an HONEST critique. I have done some blind tastings, but it is difficult finding a pool of "chocolate wise" subjects in order to get informed feedback. After living with this chocolate for so long, I feel like I cant be objective with it anymore. Any takers? I would particularly love to send one to you Clay if you are willing.Thanks!Hallot ParsonEscazu
updated by @Hallot Parson: 04/11/15 19:14:17
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
Van Leer has been out of business for many years. B-C bought the moribund assets of the company - basically the name. Whatever B-C does, I don't think it will be to reproduce the couverture formulations of old.BTW, Tad's new company is J Emmanuel chocolatier, focusing on wine-infused ganaches.
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
I don't know how they decide who gets credentialled and who doesn't. I have never had a problem. You need an official business card with a writer/journalist/reporter title (not editor, publisher), plus either an assignment letter from the editor/publisher and/or a copy of a bylined article published within the last two years. I would pre-register but there is no link I can find on the site. SO -Register as a member of the press in the NASFT press room . Contact them directly and say you want to register as a member of the press but don't see how to do it on the web site.:: Clay
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
Argh! I'm only going on Sunday! :/
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
Susie:Actually, Scharffen Berger does not make their own milk chocolate as the factory in Berkeley is certified Kosher pareve. Scharffen Berger ships the liquor to Blommer who makes the finished chocolate for them. At least that was the case before Hershey bought them.As an aside, eat the SB milk next to Guittard's 38%. You'll instantly notice a distinct sourness in the SB milk chocolate. Now taste some Hershey milk with the SB milk and you might notice that they are very similar.In a conversation I had with John Scharffenberger about the production capacity of the Berkeley plant (and it is from John that I learned about Blommer making their milk chocolate), he said that they looked "long and hard" to find the milk powder they ended up using. So, the flavor of the SB milk is not a mistake.IMO, they deliberately made the chocolate taste like a grown-up version of a Hershey bar. VERY SMART and maybe one more thing that made them attractive to Hershey.
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
I'll be there. this will be my third visit to the Fancy Food Show in NY and the collection of chocolate companies is pretty good. I just got back from Scharffen Berger in San Francisco. They are making a very fine milk chocolate, don't you think?
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
alexander is coming to NYC? that sly sly dog.... I will be there as well, downstairs in some booth number whose digits I cant remember right now...butIf you have not met mr. morozoff yet you are in for a treat.he will be attending two tastings next week in phoenix arizona that I am doing with fritz Knipshildt and Chatham kitz of chathams fine chocolates. we are pairing our chocolates and some fine wines at 2 Morton's restaraunts in scottsdale and phoenix. It will be the 3 amigos gone wild before mother's day ends.
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
we will be there! thank you for the heads up!
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
Hopefully, I can meet you there. I just bought a ticket and hope I can attend the session on chocolate as well.
Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
Posted in: News & New Products Press
Here is the complete listing from the Fancy Food Shows website:The Fine Chocolate Industry Association Presents: A World of Milk Chocolate Flavor - A Guided TastingMonday June 30, 2008; 8:30 am - 10 amPre-Show Member Price: $50 / Pre- Show Non-Member Price: $75Onsite Member Price: $60 / Onsite Non-Member Price: $85Milk chocolate has been overlooked in our rush to get on the dark chocolate on the shelves and can be a very profitable addition to your inventory as it is still the number one chocolate flavor preference with the majority of US consumers. Sourcing Milk Chocolate Bars from across the globe, we will compare manufacturing styles, ingredient differences and flavor profiles so you will be much more knowledgeable about milk chocolate. We will also discuss the merchandising of a "wall of chocolate" for impact during peak sales periods.Speakers: Alexander Morozoff, Publisher Cocoa Aroma Magazine; Tad Van Leer, J. Emanuel Chocolatier; Pam Williams, Fine Chocolate Industry Association.In order to attend you must either be a member of the press, a member of the NASFT (National Association of Specialty Food Trades), or work for a company in the food business (or find someone that will vouch for you and get you credentialed).I am planning to be at the show and will most likely attend this session, in part to meet Mr Morozoff for the first time. Tad is the scion of a quite famous US chocolate maker (Van Leer) now owned by Barry-Callebaut. The brand has been defunct for quite a while but B-C is resurrecting it. Pam Williams is the head of the Fine Chocolate Industry Association but is probably better known as the force behind Ecole Chocolat.