I have a brand new commercial panning machine and my staff and I have limited experience with such equipment and thepanning processin general. We would like to hire a panning expert in the NYC area to come into our shop and do a hands on tutorial for us. Please spread the word to help us find someone and let us know if you can fill the bill, thanks!
Also, if you have materials you have found helpful, I'd appreciate if you would let me know about them. I've found some on-line and have down-loaded them but there's nothing like a real face to face hands on experience to learn something!
One of the few around, at least, what I've come across.
'I was hoping there might exist some topographical resources online somewhere for map geeks. Considering some of these spots are land tantalizing to fossil fuel surveyors, maybe they might be quite hard to come by.
Love this site. Love the forum. I've amassed a decent collection of texts recommended on this site and other chocolate geeks, but find that I'd like to discover more about cacao.
Specifically, maps. I'm a sucker for cartography and am wondering if there is an Atlas of sorts detailing the cacao growing regions of the world. If such a thing isn't available, what other options are there for me to take a good look at these regions -- their elevations, soil content, etc.? Such things have been easier to source in the wine world, so I'm hoping that such is the case with cacao.
Obviously, it need not be bound in a book. Online references are fine. I am looking to literally visualize these places I have yet to visit each time I taste a bar and associate terroir with appropriate factors.
Thanks in advance.
I often receive a variety of questions fromboth ourmembers and non-members. One consumer contacted me recently asking for companies who are producing premium Easter chocolate (solid and confections) that are not only nut-free--but produced in a nut-free environment. While I've sent an inquiry out to our members, many are heads-down working on their easter production. So, in the spirit of providing good and timely information, I thought I'd ask this community as well. Your feedback is greatly appreciated.
Thank you!
Mary Jo Stojak
executive director
Fine Chocolate Industry Association
www.FineChocolateIndustry.org
A potential customer asked me this question:
Do you have chocolate that fulfills these requirements:
1. At least 70% cacao solids
2. A minute quantity of sugar
3. No saturated fats
After a back and forth including lengthy explanations about chocolate he came out and told me that he is reading a book called "Ultra Metabolism" in which they suggest a chocolate like this. I assume it is that Mars invention of CocoaVia or Hersheys new invention of a "healthy" bar.
Anyway it is something not "natural" .
Any ideas on what else it could be? Anyone read the book? Got curious, if not a bit flustered (to be polite)at the idea.
