Forum Activity for @Andre Costa

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Plus Kiwis (the birds) and Koala bears!Jersey has, hummm, errr.....well, Jersey has New York nearby.

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Great. I will stop by for sure.Andre

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Tom.I really think you should make time for the show in AC. What does Australia have that New Jersey doesn't? I mean really, other than the Great Barrier Reef, Sydney and kangaroos.brian

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Andre.I work for Tomric Systems and we exhibit at this show . . .I don't know our booth number but stop by. I will be shell moulding and panning in our both all three days.brian

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Great. That's one of my main missions - to find a good tempering machine.Thanks,Andre

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Hi Andre,Maybe I will go there, but I have to find out my schedule because I'm at a show in Australia starting from 4 september.Our agent Tomric will be there so you will be able to see our tempering units.Have a great day !Tom

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Cyndi.I am staying at the Sheraton (the hotel is inside the Convention Center). If you go to the Philly Candy Show site they have a list of the hotels that are offering some sort of discount for the attendants.I will be there on Sunday and Monday. I don't think I will need all three days.

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

I am planning to go. Not sure which days just yet. I think it is 3 days and I might only go for two. Still looking at my schedule. Also, I haven't decided where I am staying but the Sheraton was recommended to me as it was the closest to the show.

Philly Candy Show in Atlantic City

Posted in: News & New Products Press

Anyone going?I am staying Sunday and Monday and I would love to meet any other member who will be at the event.Andre CostaChocolatier-to-be
updated by @Andre Costa: 03/11/26 06:20:34

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

I know it's too late now, but next time absolutely melt in Notting Hill, they're the next big thing in London. I was referred to them by the CEO of Barclays. www.meltchocolates.com

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Fantastic trip to London and Paris, but a tad disappointing on the chocolate side. As expected, many stores closed for holiday (biggest disappointment was not getting to visit l'Etoile d'Or). The Artisan store in Sloane Square was worth the trek (walked there from Knightsbridge). My son had a field day picking out truffels and sampling the caramels. There was a constant flow of customers and the staff were very welcoming and helpful. By contrast, the Chocolat Chocolat store at The Brunswick in Russell Square was a major disappointment. The staff was not friendly, not knowledgeable and clearly upset that I brought my son into their store (they are next to a Baby Gap...don't they expect children...especially welcome children who WANT chocolate?). Of interest in that store was a Vanatu single-origin chocolate disk package. Didn't make it to Selfridges because my son fell asleep while busing there...couldn't rouse him and get him off the bus in time. Alas, next visit.Thanks all for the great recommendations. I usually head over to London every 6 months or so. Now I know where to look and load up on yummies.Kate

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

I agree on Selfridges too. I just spent the weekend over there and found a whole pile of Amedei on which I was happily burning my cash You miss the atmosphere of a real chocolate passion though in such a neutral mall.

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

L'Artisan's main shop is out of the way, but the Selfridge's in Mayfair (near Paddington Station) has opened up an entire chocolate section, with a L'Artisan boutique and a Melt boutique. Paul A. Young is fantastic! There are two shops, but I prefer the shop in Islington (Angel tube). Message me privately, if you'd like my list of London must-see/do/eat places. I was there in November and did a whirlwind tour of as many chocolate/food places as I could hit.

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

August is tough. Lots of stores are closed on Mondays.

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Clay and Cheebs - Thank you for the great suggestions! I was really looking forward to visiting the Jacques Genin boutique, but, alas, they are closed on Mondays (the day I'll be in Paris). Looking forward to checking out l'Etoile d'Or (we only have 5 hrs in Paris for this trip). For London, Rococo and L'artisan du Chocolat are already on my list. Will look into some of the others.Again, thanks for the great suggestions!Kate

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Agreed on A l'Etoile d'Or... they are a "one-stop shop" of France's finest. I was just thinking more along the one brand shops and spaced that one completely!

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Kate:Here's my blog on my most recent trip to Paris. To Cheeb's list I would second Jacques Genin and Patrick Roger though I have to recommend A l'Etoile d'Or (address in the blog) as THE place to go if you can only make one stop - the store carries the best of the best of all France.As far as London goes - I will be making my first chocolate-specific trip there in October and I am looking forward to what you have to say as I have no personal experience. Places that have received very high marks (and are on my personal short list) include:William CurleyRococo (Chantal Coady)Paul YoungPaul Wayne GregoryLartisan du ChocolatSir Hans Sloane

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Haven't done any chocolate tourism in London, but in Paris I can recommend:Jacques Genin (if you only go to one shop, this would be it... kind of out of the way in the 3rd Arr but well worth the trip)Patrick RogerJean Paul HevinChaponPierre Herme (for the most scrumptious macaroons ever)Also worth visiting, although not artisanal are Pierre Marcolini, Maison du Chocolat and Michel Cluizel.HTH

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

Hi, I'll be visiting London and Paris for several days starting Thurs ... which 2-3 chocolate shops are must sees in each city (only a quick day trip to Paris...not much time, plus will have my young son with me)?Thanks, in advance, for your recommendations!Kate
updated by @Kate Greene: 04/12/15 01:31:50

Bay Area Chocolate Community

Posted in: Opinion

You should definitely get information from Brady (who is a member of TCL) for your article. He's very knowledgeable, and knows all about the chocolate scene in NYC.

Bay Area Chocolate Community

Posted in: Opinion

Hello all! I am writing an article on the chocolate scene in Brooklyn and I would love to get some feedback from West Coasters: what do you think about the Brooklyn chocolate scene? How does it compare? Comments from non-Californians welcome too, please mention where you're writing from and whether it is okay to contact you for further info and quote you in the article. The article is for Dessert Professional magazine. Thanks!
updated by @Aleks S.: 04/18/15 12:59:11

2009 Euro Choc "Hit List"

Posted in: Travels & Adventures

Hi Clay,Hope you are well.You are more than welcome to come and visit our booth on Salon du Chocolat in Paris. You can meet me and our staff and I can give you an introduction of our machinery.Also in this period there is the IBA exhibition in Dusseldorf where we will exhibit with a larger booth. This is a show of 8 days.Hope to meet you on one of these.Talk to you laterVery best regards,Tom

2009 Euro Choc "Hit List"

Posted in: Travels & Adventures

As I plan my trip to Europe in October for the Salon du Chocolat in Paris, Eurochocolate in Perugia, and to Barcelona and London, I am taking suggestions for things to look for of special interest to ChocolateLife members.What do you want to know? What chocolates or chocolatiers or chocolate makers are of particular interest? I will do what I can to seek them out and let you know what I find.
updated by @Clay Gordon: 04/10/15 13:04:26

Technical Melting Temperatures

Posted in: Tech Help, Tips, Tricks, Techniques

Greetings,I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.Does anyone have any details of the actual starting melting temperature, and what type of crystal is the first to begin breaking down.Thank you,Robert
updated by @Robert Cabeca: 04/11/25 09:27:36

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

Very good to know that!

I will contact him.

Thank you very much.

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

Francisco -

You might also want to get in touch with ChocolateLife member Vaagn (member name: Marabel Farms). They have a plantation along the north coast.

:: Clay

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

For the moment, nobody knows who I am going to visit.

I spoke to Chalyin and Yissel from RIZEK. They will take me to the fincas.

Maybe they can give me the DVD as well as Maximiliano..

Thanx!!

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

I would urge you to NOT let one organization know you're going to talk with the other organizations there.

Who did you speak with at Rizek - Masimillano (Max)? Ask him about his DVD to get the 'non business' relationship growing 8-)

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

Hello Eric,

Thanks a lot for your comment.

I am interested if you have other sources of cocoa beans (organic and no organic).

Off course I want to see the hole process and I would like to visit them.

I have a hole week to travel all around Dominican Republic and visit growers and plantations.

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

Thank you very much Sebastian!!!

I already talked to Nazario RIZEK and made an appointment in their offices in Santo Domngo. They will also take me to the "fincas" inside the country and spend the hole day!!! So your contact is excellent.

Thanks a lot!

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

The names listed below are good. I already have sources of organic hispanola beans if you are interested. However, I am sure you want to get down there and see the whole process anyway. Let me know if I can help in any way

Eric

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

You could contact the Rizeks, the Roigs, or the Concanado co-op to start with. All have websites.

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

Hello Malenie,

How are you?

I can see that you already travelled to Dominican Republic on 2009 and I am planning to go on May.

I would like to know if you visited some plantations over there (organic and no organic) and maybe you can recommend me where to go!!!

I want to visit plantations and open relationship with beans suppliers. And off course I want to learn the hole process of cocoa bean (fermented and dried beans).

Well...

Look forward for your comments...

Thanx

Traveling to Dominican Republic and to source organic cacao. Can you help me?

Posted in: Travels & Adventures

i will be taking a trip to the dominican republic this august for one week. I will be in the south central region. does anyone have any information and/or contacts for organic cacao beans over there? any help is greatly appreciated!thanks,-melanie
updated by @Melanie Flores: 04/22/15 01:50:30

Venezuela's Cacao Plantations Stir Bitterness

Posted in: News & New Products Press

Bureaucracy is the choke-hold on the pent-up energy of many a business in Latin America. We face similar issues in Ecuador in producing chocolate from local cacao, but fortunately the export process is not as onerous as the one mentioned here.

Venezuela's Cacao Plantations Stir Bitterness

Posted in: News & New Products Press

There is an interesting article on the current state of the cacao industry in Venezuela in today's (July 29, 2007) NY Times (registration may be required after two weeks from today). Don't miss the video featuring grower Kai Rosenberg with footage of the drying patio in Chuao.From the article:

Venezuela produces about the same amount of cacao as it did three centuries ago: 15,000 tons a year, less than 1 percent of global cacao output. But that amount stirs the passions of critics and devotees, turning a luxury crop destined for foreigners into a contentious, and sometimes violent, political issue. Cacao from here is so desirable that European chocolate makers sometimes engage in cut-throat competition to gain access to it. Chocolatiers talk of the unique factors here on the Caribbeans edge in a way that resembles the got de terroir, or taste of the earth, crucial to fine wines.Venezuela is in a league of its own, said Gary Guittard, a California chocolate maker who buys Venezuelan cacao. It takes years to develop the uniqueness of the best cacao, maybe 20 or 30 years, maybe 100, so other nations need to catch up.Viewed as a treasure abroad, cacao is seen differently by many Venezuelans, from the president to the poor. A loophole for this nature reserve allows cacao haciendas to dot the forest, near villages populated by descendants of African slaves and near poor migrants who live in squatter villages in the park....Despite partnering with the government in a cacao venture in Barinas, Mr. Chvezs home state, Chocolates El Rey, a leading company in Venezuelas gourmet chocolate industry, was powerless to stop squatters who invaded the farm earlier this decade and still occupy it.We could be a world leader with cacao, what beef is for Argentina or rice for Thailand, said Jorge Redmond, Chocolates El Reys chief executive, reflecting on the industrys upheaval. Instead were faced with 52 different permits to export a container of our product, compared with four steps to export when Chvez came to power.

updated by @Clay Gordon: 03/11/26 06:20:34

Is Chocolate Healthy? II

Posted in: Opinion

Thanks Samantha!When reading your blog post some time earlier my attention was rather captured by oither connections (very comprehensible!) and I must have overread milk proteins...

Is Chocolate Healthy? II

Posted in: Opinion

I've confronted this quite complex topic when writing for a womens weekly etc. and managed to stay away for statements like chocolate is THE healthy food.Now I am in a different role as translator. I do understand what the author is saying but being quite a science minded person I simply would like to know if this is really convincing.This is from the chapter about anticancer foods:Mixing dairy products with chocolate cancels the beneficial effects of the molecules of cocoa. Avoid milk chocolate.Neither the author nor the publisher seems to be aware, this statement raises a question why. Well, maybe reading analytically what I am translating I am particularly critical about this chapter, maybe this is only a statement to fill a couple of linesAs beneficial molecules are mentioned a number of antioxidants, proanthocyanidins and many polyphenoles.Surprisingly, processing is not even mentioned when addressing chocolate while speaking about tea there is a note: the black tea is fermented, a process that destroys a large proportion of its polyphenols, so only green tea is recommended.A translator is allowed to have her doubts, isnt she?

Is Chocolate Healthy? II

Posted in: Opinion

Mark:Do you have a reference to cite for the 80% figure? If I think I understand what you're saying then if (say) a serving of chocolate has 100 calories from fat the actual update/metabolization of those 100 calories is only 20?Also, found a citation specifically on anthocyanin intake affecting cholesterol:Source: American Journal of Clinical NutritionPublished online ahead of press, doi:10.3945/ajcn.2009.27814Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjectsAuthors: Y. Qin, M. Xia, J. Ma, Y. Hao, J. Liu, H. Mou, L. Cao, W. LingIncreased intakes of antioxidant anthocyanins may improve levels of HDL and LDL cholesterol, according to results of a new human study with 120 people.Consumption of berry-derived anthocyanin supplements resulted in a 13.7 per cent increase in levels of HDL cholesterol, and a 13.6 per cent reduction in levels LDL cholesterol, according to findings published online ahead of print in the American Journal of Clinical Nutrition.[snip ... ]In terms of the potential mechanism, the activity of a protein called plasma cholesteryl ester transfer protein (CETP) was studied. CETP works by collecting triglycerides from LDL and exchanging them for cholesteryl esters from HDL, and also the reverse.Supplements of the anthocyanins was found to reduce the activity of CETP by 6.3 per cent, while CETP activity fell by only 1.1 per cent in the placebo group, said the researchers.The change in HDL cholesterol was negatively correlated with the change in CETP activity, they wrote. The change in LDL cholesterol was positively correlated with the change in CETP mass, they added.Anthocyanin supplementation in humans improves LDL- and HDL-cholesterol concentrations and enhances the cellular cholesterol efflux to serum, wrote the researchers. These benefits may be due to the inhibition of CETP, they concluded.

Is Chocolate Healthy? II

Posted in: Opinion

This just in on adding stuff to chocolate to make it healthier:

New blend makes antioxidant rich chocolate easier to create, says Wild Chocolate products full of natural antioxidants are growing in popularity as consumers associate antioxidants with healthy living.But to create antioxidant rich products manufacturers normally have to buy special quality cocoa beans, with high levels of antioxidants. Furthermore, processing has to be gentle to ensure that the finished product is still high in antioxidants, said a Wild spokesperson.Natural powder blendWith its new natural powder blend, Wild plans to make it easer for chocolate makers to formulate antioxidant rich chocolate products.The blend itself contains plant extracts from green and white tea as well as green rooibos and grape seeds, which all have high and standardised levels of polyphenols, according to Wild.The powder blend can be added to chocolate bars or pralines, with or without fruit fillings, to boost antioxidant levels and allow manufacturers to use less rarified cocoa beans.In addition, the blend can be added to the chocolate mass after conching so that the polyphenols, or antioxidants, are not destroyed by the processing.The consistency and taste of the chocolate is unaffected by the addition of the powder blend, said the company spokesperson.

Is Chocolate Healthy? II

Posted in: Opinion

Samantha, Looking into this reference. I learned about it a while ago, but with so much going on I've forgotten where I learned this. I have a contact with Forest so will try that route. -Mark

Is Chocolate Healthy? II

Posted in: Opinion

Oooh boy, a big can of complex biochemicals on this one. I am replying to all. I've been doing research into chocolate and it's health benefits for quite a while (read years) and have been giving lectures at medical conferences for many years on this subject (with a lot of help from medical folks and scientists).Chocolate contains a whole host of phenolic compounds and antioxidants. It is quite true to say that cacao beans right out of the pod contain the most compounds, however there is no chocolate flavor at all (as I am sure that most of you who have been down into the cacao growing lands have tasted). Bitter, astringent, unedible. Due to the fermenting, drying and roasting and the process to make chocolate (which creates all the flavor) the phenolic compounds are reduced. However, it is patently not true to claim that this process destroys all the health giving antioxidants. In fact, plain dark chocolate, say a 70%, has ORAC units off the charts, quite higher then most fruits (even the "new" fruits such as acia, mangostein, noni, goji, etc...). Some of the recent research states that one only needs to consume 5g a day to get plenty of antioxidants from this source. Anyone remember how much 5g actually is? I don't know anyone who just eats that little in one sitting, not me.The claim that "raw chocolate" (a contradictory statement) contains more phenolic compounds then chocolate is true, technically, but if you look at the actual numbers you will see that "raw chocolate" only contain between 1% to 20% greater compounds then say a 70% chocolate. I wonder why I would sacrifice flavor just to get a little more antioxidants?It is also true that the dutching process (alkalizing) removes up to 80% of all the 'health giving benefits'.There is plenty of research articles out there, just do a search on the nets. The Kuna indian research is now old stuff, been around for over 5 years. A lot of recent work continues to look at the effects on cardiovascular health and on the circulatory system in general. One study found that after one hour of consuming a cup of non-alkalized cocoa the micocirculation in the skin was increased significantly and the effects lasted for 4 hours. This is good news for elderly folks!Clay, your statement about the cocoa butter being 'technically saturated' is only partially true. It is the stearic and palmitic acids are saturated but the oleic and linoleic are not. In addition, the body transforms the stearic acid into oleic acid. Most of the cocoa butter is so poorly digested that approximately 80% just passes through the system. In addition, the cholesterol load is pretty much neutral. Many of the phenolic compounds are responsible for the metabolism and regulation of this process.I am not a big fan either of everyone jumping on the big band wagon that chocolate is the panacea to heal all or even to get your daily dose of health giving compounds. Even though there is a lot of positive research (amidst all the controversy) a lot does depend upon the source, methods and types/styles of consumption. And too, so far most of the research is ongoing, nothing totally solid. Plus, how much added junk and sugar is in the chocolate? As Andrew Weil likes to put it: "dark chocolate should be put onto the food pyramid up near the top in regulated doses, but not to the exclusion of a healthy balanced diet" -Nutrition & Health conference, Tuscan, AZ, 2005.As to the Xocia stuff - it is not chocolate. It IS unprocessed cacao beans, and from what I can tell, not from a very good bean source. I've tasted raw criollo and trinitario and they are not as unedible as forastero. Nor is the claim by that multilevel marketing company that they are the "first" to develop and patent "cold extraction" true (sorry folks, but Mars corp is). Even Mars is now making chocolate with added phenolic compounds. I've not tried it because the bean source is not to my liking, plus due to the added ingredients that make it reprehensible to me, and too sweet. I also do not like the uneducated hype that is behind Xocia, don't like the flavor, and the cost is at the same level of extremely high quality dark chocolate (that IS worth the price).Anything else?