Forum Activity for @Java Cocoa

Hot Chocolate on a Stick

Posted in: Tech Help, Tips, Tricks, Techniques

Try Bakers C and C. I get all my chocolate from them; they have a huge selection with lots of descriptions to learn from!! Enjoy the holidays!

Hot Chocolate on a Stick

Posted in: Tech Help, Tips, Tricks, Techniques

Hi. I am new here and by no means a chocolate maker. I am a chocolate melter.

By trade I am a nurse, but dabble in making various treats, soap, shampoo and the like. I am always wanting to learn something new.

I was hoping for a touch of sage advice on a project I wanted to try this winter. I would like to make hot chocolate on a stick and have the basic technique for assembling, but am having trouble figuring out which chocolate would be best to create the base out of. It has to melt readily and smoothly in warmed milk so that it turns into a creamy hot cocoa. The cheapo chocolate I had that I created my mock-ups out of is abominable. It doesn't melt into the milk, but rather looks like flecks of chocolate floating in the milk.

I'd like to make this into a "drop it in and stir it" type of treat. On a sort of related note, I'd like to dip my homemade marshmallows in a tad of chocolate and haven't found a decent type to make a smooth, shiney, not to brittle coating. Anybody with ideas? Thank you in advance!

updated by @Jennifer Arvan: 04/11/25 09:27:36

Great chocolate spots in Munich and Strasbourg?

Posted in: Travels & Adventures

"My connections" in Strasbourg gave me these addresses:

Thierry Mulhaupt (rue du Vieux March aux Poissons 18) and "Epice et chocolat" (5 rue du Temple Neuf),

Jeff de Bruges (19 rue des Orfevres and 118 Grand Rue),

Christian (10 rue Mercire),

Riss chocolatier (35 Rue 22 Novembre).

And, of course, Muse "Les Secrets du Chocolat"
rue du Pont du Page F-67118 Geispolsheim.

Great chocolate spots in Munich and Strasbourg?

Posted in: Travels & Adventures

A bit search before asking - et voil:

Laporte
Confiserie
Heiliggeiststrae 1 (Viktualienmarkt) 089-2916 2112

Great chocolate spots in Munich and Strasbourg?

Posted in: Travels & Adventures

Hi Sunita,

my chocolate impressions from Munich might be not quite fresh, but my list should be still vallid.

http://www.goetterspeise-muenchen.de/

worldwide chocolates and confections

http://www.chocolate-and-more.de/

all the famous manufacturers

http://www.ellyseidl.com/

confections

http://www.cafe-luitpold.de/

confections

https://www.lauensteiner.de/

considered as the best German confections...

http://www.stolberg-muenchen.de/

officially the best German "sweet" shop

Ant there was at least one chocolaterie close to Viktualienmarkt - the famous market in Munich, with French name... I'll ask my friend in Munich.

Great chocolate spots in Munich and Strasbourg?

Posted in: Travels & Adventures

I am wondering if any of the members can give some suggestions for where to go in Munich and Strasbourg to sample some fine, artisan chocolate. Can be bean to bar or confections.

Thank you!

Sunita

updated by @Sunita de Tourreil: 04/28/15 12:50:18

chocolate franchise

Posted in: Opinion

Please look us up at www.stamchocolate.com

Thanks

chocolate franchise

Posted in: Opinion

Hi Suresh, are you interested in starting your own chocolate business rather than franchising? I am looking into expanding into India , drop me a line. Clive

chocolate franchise

Posted in: Opinion

Fazloor, when is the Ooty chocolate fest? I would love to attend!

chocolate franchise

Posted in: Opinion

Hi i have 101 varites of chocolates and the chocolate fest is going on in ooty

chocolate franchise

Posted in: Opinion

hi fazloor pls provide complete details about products and roi.

regards

suresh

chocolate franchise

Posted in: Opinion

Hi r u interested in ooty chocolates

chocolate franchise

Posted in: Opinion

hi seasons greetings to all , i am interested to own a chocolate franchise in my home town CHENNAI - INDIA if anybody have information about prominent brands offering franchise pls let me know .

thank you

updated by @SURESH: 04/28/15 01:22:39

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Selamat malam Nat. Oh, dan Selamat Natal juga

I see. So, if the cacao only fermented without roast, aren't they suppose to be like wine and cheese? I mean, those two products can be consume without any pathogen problems, rights? Is any research have done to look for any pathogen problems in this 'raw' chocolate?

The taste sure very different, but is it as delightful as the roasted one? It will be very popular if it taste the same delightful. Me myself, must taste them first, Big Tree in Ubud sure be on my chocolate travel destination list.

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Selamat malam Willy,

The fermentation is still done with "raw" cacao, it's just that the roasting step is left out, and some places like Big Tree try to control the fermentation process so that it never goes above 115 F/46 C. The taste is very different and much more "beany" or green than roasted chocolate. I saw "raw" in quotes because most "raw" cacao has gone well above the 115 F temp in fermentation unless it's extremely closely monitored.

Lightly processed chocolate can definitely have some benefits since it has higher levels of flavonoid antioxidants, but it's an acquired taste and there could be food born pathogen problems with it as well that hopefully the industry will soon resolve.

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Wow! I must see the process and taste it too, I can't imagine what the taste will be like, cause the fermentation process, in my knowledge so far, that take charge for the flavor development in cacao bean. But, isn't nibs, cocoa butter and powder need process from cacao bean, to make those form?

See your raw group soon,

Willy

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Alas I'm a long way from nurturing a plantation! One day maybe.. Raw chocolate is working with the unprocessed, un-roasted bean, nibs, butter and powder. A superior health food! Big Tree farms has a revolutionary process here on Bali, currently offering the world's only guaranteed raw product. I'll start a raw group when I figure out how :)

Suki

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Hi Suki,

Nice to know you. I've been spent my holiday at Bali in 2004, it's been a long time and I never go to Ubud though. And I just knew when I learn about chocolate recently, that Bali have cacao plantation too. Need saving money from now for go to Ubud, visiting your plantation. I have spent a lot money for chocolates and books about chocolate recently:-p

I don't get what is raw chocolate mean, can you explain it for me? Or, is there any discussion about raw chocolate here?

Regard,

Willy

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Hi Willy,

I'm new to Ubud, Bali - I'm making some raw chocolate & just starting with growing my own cacao plants.. Suki

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Wow! It's shocking me, for someone here greet me with Indonesian :p

I live in Jakarta, the capital city of Indonesia. Are they member to this community too? I'm looking forward to meet them.

Thanks for your support, your Indonesian is good, have you been here before?

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Apa kabar, WIlly?

Welcome to The Chocolate Life. Where in Indonesia are you? I have a friend in Sumatra who is growing cacao and wants to start making chocolate there. There are also a few growers/sellers in Bali you could talk to.

Good luck! Selamat tinggal!

An Indonesian Chocophile

Posted in: Allow Me to Introduce Myself

Greeting everyone!

My name is Bong Willy, you can call me Willy or just Will.

I live with my family that work in micro scale garment industry. So, I'm a newbie to this gourmet food thing, especially chocolate (before knowing fine chocolate, just knew chocolate as a snack and in cheap confection). Oh, and also, pardon for my bad English, not having any formal course except from school.

When first met with Jeffry Lukito (TCL member too) and a pastry chef, named Markus Andrew, opened my mind about real chocolate (they using couverture term) and compound. Then, after tasted Valrhona, I realized that there is a different categories for chocolate, it is fine chocolate.

Not satisfied with the last meeting, I start looking about fine chocolate from internet. The more I learn, the more I don't know about this. Start with how to taste it, how it become from cacao plant into chocolate bar, the brief history and then, this community. My mind was blew with this information about fine chocolate and make me have this passion to jump in chocolate industry.

In my country, only people who have been live abroad (Europe, Australia, or USA) or have formal study in culinary school that have this passion about gourmet food, especially fine chocolate. So, I rarely have friend to discuss and share this passion. But, I see this as a good challenge for me.

Before I read Discover Chocolate, I've got plan to write a book about fine chocolate in Indonesian, so people will know this and get passionate about fine chocolate too.

The problem is, I don't have the needed experience and support yet, so it will take a long time for this plan to realize. Hope from this community, I will learn faster from another chocophile who have more experiences and knowledge.

Oh, not just write book about fine chocolate, I want to make my own bean-to-bar chocolate company too, so I can help local cacao farmer gain more living from their plant; arrange tour and travel to the chocolate maker country; educate people with tasting event.

Wow! There are so many home work to do, and hope my passion can keep me on track. Still not find the track though, so I start with learning from books and internet (thanks to Discover Chocolate that have book reference); improve my English so I can learn faster from this community and other site; learn French and other languages used in chocolate maker country; and the most important one, make some money first (not from chocolate industry yet), so I have the capability to travel around chocolate maker country and learn directly from the plantation to chocolate factory.

Well, that's about me, nice to know everyone. Hope we can meet someday.

updated by @Bong Willy: 04/16/15 09:33:03

Pricing in weight opposed to per piece?

Posted in: Opinion

i price by piece in my retail shop out of the case, and boxed chocolates are by collection. that is, they get a price break starting at 12 pieces if they buy boxed. otherwise you pay the same price/piece for smaller boxes (the 4pc and 6pc boxes) as you would buying out of the case. i DO put the weight on every box we pre-package, as that is required by Ag Dept, along with ingredient list and allergy info. my walk-in traffic does not balk at my per piece costs, but we're in a rather high-end district and are also part of a wine shop so that drives a certain type of customer anyway....

Pricing in weight opposed to per piece?

Posted in: Opinion

It might make a difference who your customers are. Are they walk-in retail traffic in a touristy area? I started a shop last summer and priced by the piece, mainly because it was quick and simple to ring people up, and almost everyone bought out of the case. But if your customers will buy boxes, then that might make the most sense.

Pricing in weight opposed to per piece?

Posted in: Opinion

thanks for the input, by the box does make sense and I already do that. Locally it's either or, nothing set. I will do some more research though.thanks

Pricing in weight opposed to per piece?

Posted in: Opinion

Dirke:

Pricing by weight makes it easier for consumers to compare the prices of similar products. It's not a universal requirement ... there are many chocolate stores here in NYC that sell by the piece and do not advertise price/weight.

In Paris, I noticed that pricing was by weight for everything - boxed (which makes sense) and loose pieces.

Pricing by the piece makes sense to reduce sticker shock. A 15-gram piece costing $2 means that 2 pieces cost $4, which, to some, is less costly than $60+/pound, which is the equivalent.

In the end, I think it's really up to what are the local rules for pricing (if there are any - and where Ruth is there are), plus the local market's perception about pricing is.

I like the mix of both - professionally speaking - because it enables me to establish value for products based on my experience with other chocolates.

Pricing in weight opposed to per piece?

Posted in: Opinion

It makes sense. I am wonder why the weight is requested? I don't know anyone that would really care one way or another, I believe? Still want to work it out so i know. thanks for the input, it's appreciated

Pricing in weight opposed to per piece?

Posted in: Opinion

Dept of Ag tells me that I have to sell by weight, not piece. I get around this by pricing by the piece but putting the weight on the box. Did that make any sense?

Pricing in weight opposed to per piece?

Posted in: Opinion

Just getting things going here and am doing what I have been avoiding before the year runs out, figure out how to price our confections. By weight or by piece?

By the piece I can figure out, I think? how do you do it by weight? did I mention math is not my strong point?

What do you use? why? is one better than the other? I only ask because some shops want to buy by weight rather than per piece? Not sure why? Any advice would be great on any of the above....

updated by @Dirke Botsford: 04/12/15 10:03:39

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

Yes. Lecithin is called an amphiphillic emulsifier, which means one end likes to stick to fat, and one end likes to stick to water. if your chocolate has adsorbed some ambient water, it thickens the chocolate by dissolving some of the sugar (even though it's a very small amount), and makes a syrup,, and as we all known, water (syrup) and oil don't mix - and it gets thick. The lecithin can 'bind up' some of the water in that syrup, making it 'slip' past the oil so it doesn't get thick - but if you use too much (hence the suggest to use vey small quantities), it can actually make the chocolate thicker. It's not a cure all by any stretch, but can help tweak viscosities when small amounts of moisture have been taken up.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks for the reply, even though the news was not quite what I hoped for. When you speak of "adding a little (0.05-0.1%) more lecithin" I assume you mean a little more than is already in the chocolate. That's what I was concerned about--especially white chocolate always seems to have lecithin in it.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

Once your chocolate has adsorbed ambient moisture, it's very difficult to get it to give it up. You may be able to compensate by adding a little (0.05-0.1%) more lecithin to get it to bind up the moisture, but that only works to a certain extent. Prevention by keeping the RH low is the best medicine to cure this problem. If you can't prevent it, you may be able to make it better by adding lecithin. If that doesn't work, a high shear high temperature mixer can be effective to a smaller degree, but i'd keep that the last resort option, and you risk other damage via this method if your temperatures are too high.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

I am adding a question to this older topic as it is more or less the subject of my latest chocolate issue.

I have been using Felchlin Maracaibo for dark and Valrhona Opalys for white. During the winter both behaved fine. For my Easter 2014 batch of chocolates, I was able to prepare several molds with the Opalys when it thickened up to the extent that there was barely any space for the ganache in some of the cavities. I raised the heat several degrees, and that did not appreciably help. This job was done at the beginning of April, not particularly warm or humid. A few days ago, the same thing happened with Maracaibo, and raising the temp even above 90F did not help. It wasn't quite as thick as the Valrhona had been, but for a dark chocolate, it was really viscous. This time we were experiencing some warm, humid weather--though I was running the AC to try to prevent the thickening.

On another forum a chocolatier from Richmond, Va. (about 100 miles from me) wrote that she had experienced a similar thickening of chocolate on the same day and attributed it to the humidity. She mentioned adding some cocoa butter.

So today, aware of the possibility of humidity, I turned up the AC full blast. I added cocoa butter to the Opalys, and it was perfect. My recently ordered hygrometer arrived, and revealed the humidity to be around 20-25%. So I'm thinking I may have found the issue. The problem is that it is not consistent (the first thickening of Opalys was not on a humid day). Tomorrow I'll be using Maracaibo and will try the same routine to see if it helps. I won't add cocoa butter, however, unless it turns out to be necessary.

My question relates to the humidity issue: Assuming that is the problem, is the chocolate I used on the humid days permanently "humidified" or will it return to its previous state once it is out of the humidity? I don't want to have to add cocoa butter to the chocolate from now on, nor do I wish to discard the chocolate.

Incidentally I was tempering the chocolate in a Chocovision machine. Someone at that company recommended raising the working temp for the Valrhona to the 90F range, but that seemed a bit high to me (Valrhona recommends 84F).

Thanks for any guidance.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

it could also be something as simple as the humidity where you are. Do you know what it is? If you're in Iceland it should be fairly dry in the cold winter, but I'm not sure how a lot of snow might affect that.If it's higher than 50% RH, try to install a dehumidifier or AC unit set on a comfortable temp which should also dehumidify.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

The final temperature for tempering a chocolate is the point where the unstable crystals would be melted out. Best for the betas you want. But as mentioned by Gap, they continue to multiply. Taking you far above the 2-3% target of crystal fraction. Reheating is tricky and not a long term solution, just a quick fix for that last mold or two.Easier to temper just what you need, then add chocolate that was just taken down from 110-120F full melt to a couple degrees above temper and add it to the tempered paste to thin it back out. You need to find the point where you match your usage rate to the amount of chocolate always tempered, to the rate you can add new paste. With some practice you get a rhythm down that works. But equipment the wrong size put limits on.If you're just looking for a little more time each tempered batch, when you're tempered, hold a degree or two high with no mixing, just an occasional good stir to make sure temp is even throughout the mass. Mixing produces shear, promoting crystallization.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

I'm not a scientist so someone might jump in here and correct me, but my uderstanding is this: chocolate can form many types of crystals as it sets. Only one sort is correct for "tempered" chocolate. For chocolate to be tempered, I think you only need about 2-3% of the chocolate mass to have the correct crystal structure. The issue is, these crystals grow/multiply and cause "untempered" crystals to transform into tempered crystals so that the 2-3% of tempered crystals will grow to a larger number. This is what occurs when the chocolate becomes over-crystalised.When you hit it with your heat gun, you melt some of the tempered crystals out, but they can still re-temper again over time if conditions are right.

Why does chocolate overcrystalize

Posted in: Tech Help, Tips, Tricks, Techniques

I was working with my chocolate and today it got thick after I prepared 8 pranlines mold. I blasted it with the heatgun and it was still thick when it reached 37celsius.
updated by @Hilmir Kolbeins: 04/11/25 09:27:36

Roasting machine advise

Posted in: Tech Help, Tips, Tricks, Techniques

www.sevvalmakine.com

Roasting machine advise

Posted in: Tech Help, Tips, Tricks, Techniques

Dear all,
updated by @Karlien: 04/11/25 09:27:36

'Tis the Season for Healing Powers of Chocolate (and Chocolate) Contest

Posted in: News & New Products Press

Craving "healthy" chocolate? Want to know more about the healing powers of chocolate? Enter the contest (running all December) and be a winner!

http://www.foodieblogroll.com/contests/comment-to-win-healing-power-of-chocolate-book-and-6-pieces-of-chocolate

updated by @Cal Orey: 03/11/26 06:20:34

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

In NC you have to purchase precooked bacon or go to a restaurant facility to cook the bacon.

Bacon in chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

In Utah, we can't add bacon at any level without becoming a meat processing facility.