Forum Activity for @Clay

Why is Felchlin so cheap?

Posted in: Opinion

Robert:There are a lot of chocolate companies represented on TheChocolateLife. I am not averse to their answering questions and mentioning their product - as long as the mention is appropriate and contextually relevant. As well as accurate.So - I don't mind Rob mentioning Tcho, but I do have to ask if the factory is up and running and they are finishing the chocolate there. Last I heard (at the Summer Fancy Food Show) roasting and liquor grinding were still (mostly?) being done in-country of the bean origin and the liquor turned into finished chocolate in SF. Is this still the state of things, Rob?Thanks,:: ClayBTW - I am on record as saying that I do like much of the marketing approach the company is taking and simplifying tasting descriptions is a big - and good - thing.

Why is Felchlin so cheap?

Posted in: Opinion

Hi Rob, I sampled Tcho last month in SF and was sorry not to be able to tour the factory. I will email you regarding the couverture. Thanks!

Why is Felchlin so cheap?

Posted in: Opinion

Hi Kate,I read your post and couldn't not respond to you to tell you about another new line of couverture. I'm the Director of Sales for a new chocolate company in San Francisco called TCHO. We are chocolate makers, pod-to-palate, and we produce our couverture here in San Francisco which allows us to keep our prices affordable while offering a very high quality product. I'd love to send you some samples of our couverture for you to work with. I think you'll find our quality to be equal to or possibly exceeding many of the brands mentioned in your post and our pricing is equally attractive. You can reply to me apart from this forum at rob@tcho.comI look forward to hearing from you.Rob

Why is Felchlin so cheap?

Posted in: Opinion

I am very new to this site, I would just like to give you a little more background on choosing a chocolate. As I am a accomplished master chocolatier for many years. When it comes to high end chocolate choose what you like, don't worry about the names of what others tell you. When you are talking about high end chocolate is really is going to come down to what you like and like to work with. The site you are learning on is a good way to start, but there are too many different factors that can and will happen when learning to become a chocolatier, best advice is find a part time job at a local high end chocolate shop.Cocoa Barry, flechin, callebaut are some of the best, I am sorry to say valhrona, sharffenberger are not really high end they are just famous names with a low quality product.

Why is Felchlin so cheap?

Posted in: Opinion

Yvonne,Just to second what Kate says, I'm enrolled right now too and really enjoying/learning a lot. The course is giving some structure for my explorations/experimentations, and I'm getting a lot of great information and resources through the course.(Hi, Kate!)Jane

Why is Felchlin so cheap?

Posted in: Opinion

Hi Kate,Thank you for your comments, you have put me one step closer to signing up for a class.I have been dabbling in chocolate for over 10 yrs now and have learned everything by trial and error and feel I could use a bit of help with some things. By the way, I very much like Felchlin chocolates ... their organic 74% Elvesia is very lovely ... if you have not had a chance to try it you should if you like their Maricaibo.Yvonne

Why is Felchlin so cheap?

Posted in: Opinion

I am a June graduate of Ecolechocolate professional chocolatier class. I think the class was well worth the money and time investment. The instructors are very knowledgable and available for comment, questions, etc. And like all other classes/courses - if you follow the material, complete the lessons and do the required practicing, it has value. Because the instructions are so detailed and you are able to work at home with no classroom constraints, the opportunity to make mistakes and learn to correct them is invaluable. This type of opportunity is not presented in the typical classroom at a cooking school as you are expected to 'keep up'. The resource lists are valuable and extensive. I found the discussions from class mates fun and informative.I took the class only to learn with no intention of starting a business - I am one of those who is constantly looking for new challenges - and this was a certainly a challenge. I had worked some with chocolate, in baking and pastries, but the classes exposed me to a whole new dimension .Hope this is helpful.

Why is Felchlin so cheap?

Posted in: Opinion

Hi Yvonne,I think the online aspect works quite well, actually, because my classmates are all over the world and it's fascinating to see what they do and what their options are -- for example, one student is in Pakistan and the other locally supplied chocolate is Baker's brand. I expect he will bring something wonderful to his locality. Of course it would be ideal to be in a workshop, but the instructor and tutor are very accessible by email, and there is a great discussion forum, so feedback is readily available for any questions or problems. The assignments are keenly graded. The resources you gain access to are fantastic and there are lots of video clips to assist with teaching various techniques. For me that, as well as being walked through all the steps needed to go from making chocolates in your kitchen to product pricing, drafting a business plan and planning all your material and ingredient sources and production schedule, has been the highlight. I'm really glad I'm taking the course, and I plan to take the Masters course if I get into larger-scale production.

Why is Felchlin so cheap?

Posted in: Opinion

I have been thinking about taking the professional chocolatier course from ecolechocolate and noticed in your post that you were taking that course. I am wondering what you think of the course. I am curious as to how much you feel you are learning by taking the course online. It is hard to imagine that it would be successful without hands on teaching.Appreciate any remarks you have.Yvonne

Why is Felchlin so cheap?

Posted in: Opinion

Maybe the question to ask is why Manjari is so expensive - not why Felchlin is not as expensive.FWIW, I've used a lot of the Maracaibo 65% (and sold a lot of it, too) and have found it a great chocolate to work with.:: Clay

Why is Felchlin so cheap?

Posted in: Opinion

Thanks for the info, Clay!I admit I'm still a little puzzled. $7.82/lb for the Maracaibo is still a way better deal than $14.4/lb for Valrhona's Manjari, another Grand Cru. Oh well, it's a steal for me!Kate

Why is Felchlin so cheap?

Posted in: Opinion

Katie:First off, chocolateman is selling several varieties of Felchlin chocolate that are NOT a part of its Grand Cru line (e.g., the Ambra (milk) and the Edelweiss (white)). These varieties are made using less expensive beans but are made using exactly the same machinery as the Grand Cru chocolates (such as the Maracaibo 65%) with one exception: the Grand Cru chocolates are conched using old style longitudinal conches, the other chocolates are conched in modern vertical conches. Otherwise, the cleaning, roasting, cracking/winnowing, grinding, and refining are all done on the same machines. The price (and quality) difference is in the beans. The non Grand Cru chocolates are all blends and include beans from Ghana.The Maracaibo 65% is being sold for a good price - Chocolate Man is just not taking as large a markup as other vendors. CM also might be working from slightly older (but still good) inventory purchased at a better exchange rate.:: Clay

Why is Felchlin so cheap?

Posted in: Opinion

Hi, All! I'm an aspiring chocolatier in Kansas City and am enrolled in the Professional Chocolatier course through ecolechocolat dotcom. I have been using Callebaut 835 as my primary couverture but wanted to add something a little snazzier to it. I was thinking of Valrhona, Sharffenberger, El Rey or Felchlin. So I went to the supplier chocolateman dotcom, where (there is no El Rey but) I was surprised to find the Felchlin is crazy inexpensive! Now I'm really curious why this is so: it is a Criollo product and Swiss and, by all reviews I've read, an outstanding chocolate. None of these variables suggest a much lower price than the dramatically costly Valrhona -- or do they? What makes Felchlin so cheap? Is there less production involved (e.g., shorter roasting time) because the Criollo beans are so fragrant?I'd love any answers!Thanks,Kate R.
updated by @katiebobus: 04/16/15 08:55:45

My Favorite Kitchen Confectionery tool(s)

Posted in: Opinion

My favorite tool, by far, is my Laser Thermometer:

Although I can't use it for making caramel (laser thermometers do not accurately measure boiling liquids) there are lots of uses in the chocolate kitchen. Wonderful tool!

My Favorite Kitchen Confectionery tool(s)

Posted in: Opinion

This is a picture of my copper sugar boiler. It is beautiful and does a beautiful job cooking sugar for caramels and the like.What's your favorite kitchen confectionery gear? Let us know and post a picture.
updated by @Clay Gordon: 04/22/15 05:06:27

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

It's possible to make a thick sauce of red chile or chipotle with some Mexican Chocolate. Then either layer it on the beef patty or spread it on the inside of the bread slice. It would give the FAtty Melt a smoky "mole" type flavor. If you thin out the sauce, you could turn it into an au jus type of dipping sauce as well.

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I have actually done something with this just to mess around. I used 100% mexican tabasco beans that I ground into a liquor and used it as a spread. It was really interesting and good. Give it a try. Use the Tabasco if you can as it is a little spicy.

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I think this chocolate aioli has some serious potential here: http://www.gastrovideo.com//view_video.php?viewkey=bcfe8450a1a41c200364

Foods That Can't Be Made Better With Chocolate (!?)

Posted in: Opinion

I have to admit that my main culinary interests with chocolate are on the savory side. I have the most fun working on ways to incorporate chocolate into recipes for foods that people don't normally acquaint with chocolate, not more traditional uses.Over the past decade or so there are few foods that I have found can't be made better, in some fashion, with chocolate. In my quest I have developed a white chocolate beurre-blanc (for fish) and even a white chocolate Hollandaise (for eggs benedict but it also works well with asparagus).Recently I came across a recipe that I don't have an obvious way to improve with chocolate: the Fatty Melt - a hamburger with a bun made of grilled-cheese sandwiches.Do you have any ideas on how to improve the Fatty Melt with chocolate - or some other foods you don't think chocolate could help?
updated by @Clay Gordon: 04/19/15 17:55:30

Fair Trade Chocolate

Posted in: Opinion

If you can find it, Guittard Akoma is very nice - they're 55% cacao and fair trade certified and all natural. They carry it on Chocosphere.

Fair Trade Chocolate

Posted in: Opinion

Todd:Here is a link to the list of companies licensed to use the Fair Trade mark in the US, including Importers/Distributors, Manufacturers, and European exporters.Names like Barry-Callebaut and Guittard are on the list - so there are almost certainly products in the price range you're talking about. If you're not stuck on Fair Trade look into Rainforest Alliance and similar certifications. Here is a list of Rainforest Alliance certified farms - the links are to PDF files.Most of the companies involved in "direct trade" make products that are far more expensive than the price you're talking about.Ultimately, after price, it's all about the taste that you like the chocolate to bring to your brownies.:: Clay

Fair Trade Chocolate

Posted in: Opinion

I'm a small business owner that currently sells brownies made with fair trade chocolate online and to various retail outlets. I currently use Divine chocolate in my brownies but was wondering what other fair trade chocolates out there might be better in quality or is Divine pretty high up there. I'm by no means a chocolate expert so I would love some feedback. I just wanted to make sure that I'm using the highest quality chocolate in my product. Since I'm selling brownies I can't afford chocolate that is over $6/lb because it would make the price of the brownie way to high. If anyone has any recommendations as to other brands I should consider that would be great. I'm not caught up on the where or not it is "certified fair trade" as long as the company can ensure me that they are working directly with the farmers and they pay them fair prices.
updated by @Todd Kelly: 04/10/15 19:09:44

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

If you are going to add some type of chile powder or sauce, mix it into the chocolate for a smoother finish and taste. It will probably give you a "mole" type of flavor if you add too much though. So go easy with it at first. Taste test until you reach the taste you're looking for. You might want to try using a Mexican Chocolate.

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Coppeneur of Germany makes a Trinitario single origin bar from Trinidad thats flavoured with .015% habanero and .02% lavender oil. It's quite outstanding.I've read that chipotle goes well in hot chocolate or sipping chocolate.

Chipotle in Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,Can anyone point out a starters guide for using chipotle in chocolate? Please keep in mind that I am VERY, VERY new at this.I recently purchased some decent chocolate and a variety of dried fruits. I made up a mix of cinnamon, brown sugar and chipotle. I covered the fruit in the chocolate and then sprinkled the mixture on top.The result was ok, but I wasn't completely happy. I was thinking about adding ancho. I was also thinking about adding the chipotle directly to the chocolate while it was melting.Any input would be appreciated.Thanks,Eric
updated by @Eric Devlin: 04/11/25 09:27:36

What Kind of Chocolate Lover are you?

Posted in: Opinion

Any and all chocolate as long as it is at least 50 - 60 % cacao. I do have a preference for Mexican chocolate though.

What Kind of Chocolate Lover are you?

Posted in: Opinion

Hai, i love chocolate, but should be real chocolate. because i'm alergic to milk, any milk, so i love dark chocolate or at least 50% cocoa minimum. Eating bitter dark chocolate make me feel comfort and relax.

What Kind of Chocolate Lover are you?

Posted in: Opinion

Tell us the type of chocolate do you like most. Or maybe different chocolate create different mood? Tell us here...
updated by @Ibel: 05/04/15 07:00:43

New Chocolate Store opens in NYC

Posted in: News & New Products Press

TCL member RunnerNYC and myself paid a visit. The store is very nice. It is spacious, has an upscale design with an educational component. Something needed in NYC. Also, the staff were great, very accomodating people. All the products sold are made under the name "Pure Dark". They have several interesting products. But from our point of view the labels on the products did not provide enough information. No label of cocoa % yet the products come in 3 different %. If I remember correctly it is 50%, 57% and 65%. With the educational component and the name Pure Dark we expected to find origin chocolate also. They do not produce in this way. The chocolate is a blend of West African and South American beans (someone can correct me if I got this wrong) and all seem very sweet. To our disappointment the dark chocolates all contain milkfat. The bars aren't labeled or advertised as milk choc or dark milk and they seem to all be sold by the description 'dark chocolate'. Furthermore, the ingredient label also includes 'artificial ingredients' at the end. As RunnerNYC quickly noted, you'll also see on the packaging that it is a product of Mars. Apparently, two Mars employees started this division of the company. But all the products, as we understand it to be, are made at the Mars factory in NJ. Seems like a version of Hershey's Cacao Reserve. Not as exciting as having a small scale B2B producer open a store but still worth a visit.

New Chocolate Store opens in NYC

Posted in: News & New Products Press

I'm new to this group - Hi!Has anybody hear of this store Pure Dark? Looks pretty cool. http://www.gothamgal.com/gotham_gal/2008/10/pure-dark.html
updated by @Chad: 03/11/26 06:20:34

Cadbury recalling Chinese chocolate laced with melamine

Posted in: News & New Products Press

Keep a close eye on the news for anything that originates in Asia that has a milk ingredient.I just saw that some Pocky may be included. http://www.capitalpress.info/main.asp?SectionID=94&SubSectionID=801&ArticleID=44919&TM=2535.068 I saw another article about Snickers & M&Ms made in China. (I actually have some Chinese M&Ms that my boss brought back from Beijing when she attended the Olympics. I haven't eaten them.) http://www.capitalpress.info/main.asp?SectionID=94&SubSectionID=801&ArticleID=44919&TM=2535.068 I was in Cost Plus World Market today and they have not removed their White Rabbit candies from the shelves.

Cadbury recalling Chinese chocolate laced with melamine

Posted in: News & New Products Press

HONG KONG - British candy maker Cadbury announced a recall Monday of chocolate made in its Beijing factory after it was found to contain melamine, the industrial chemical that has sickened tens of thousands of Chinese children. Chocolate for US consumption, according to Cadbury, is not affected. The story .
updated by @Clay Gordon: 03/11/26 06:20:34

Chocolate soda

Posted in: News & New Products Press

Hi,I know that this information is a bit sparse, but Coopers Cave Ale is developing a chocolate soda. I believe that some is available now, but it isn't listed on their website.If you aren't in the area, I believe that they do mail order (but don't hold me to that). http://www.cooperscaveale.com/gourmetsodas.html Eric
updated by @Eric Devlin: 03/11/26 06:20:34

Chocolate Competition

Posted in: News & New Products Press

Thank you.I will definitely try to get the information out earlier next year. Both for participants and judges.If anyone is interested in judging, please shoot me an email. We would love to take advantage of your expertise.Eric

Chocolate Competition

Posted in: News & New Products Press

Registration form in MS Word.There is no fee involved and mailing in entries is fine.Eric

Chocolate Competition

Posted in: News & New Products Press

Eric:Why don't you upload the forms here so people can download them? And how do you get to be a judge? When the details for 2009 are known let us know so we can give people more advance notice (and I would love to be a judge next year).

Chocolate Competition

Posted in: News & New Products Press

Hi Carol,Shoot me an email and I will reply with the application attached. I'll send it in both MS Word and PDF. Let me know if another format works better for you.Thanks,Ericsaberinc AT verizon DOT net

Chocolate Competition

Posted in: News & New Products Press

Eric,where does one get the application for this competitionCarol

Chocolate Competition

Posted in: News & New Products Press

Hi,I believe that this (the 'News' section) is the appropriate place to post this. There will be chocolate competition this October on Long Island.We are inviting chocolatiers who wish to enter the competition and anyone who would like to help judge to contact us.There is no fee involved at all and entries can be mailed in.Below is the general information:____________________2008 New York Food FestivalDuring the weekend of October 25th 26th, the 2008 New York Food and BBQ Festival will be held in the town of Sayville, New York. Between 25,000 and 50,000 attendees are expected. The event will be receiving significant media coverage from local television and newspapers.In addition to the NY State BBQ Championships and the NY State Cheese Competition there will be a chocolate competition that will focus on 6 separate categories. Manufacturers and artisans are invited to submit chocolates in as many or as few categories as they would like.Plaques and ribbons will be awarded. The manufacturer with the highest aggregate score will be named the 2008 New York State Champion. This event is operating under a Governors Proclamation from NY State Governor David Patterson.Chocolate Categories:FudgeTruffleMilk ChocolateDark ChocolateSweet ChocolateArtisanal Chocolate (open category)There will be 6 judges for each category. We recommend that you submit 8 separate items per category to ensure that there are at least two extra in case of damage in shipping.Judging Criteria:TasteTextureAromaAppearanceRelevant Web Sites: www.nyfoodfestival.com www.bbqbattleli.com www.greatersayvillechamber.com Entries and any questions:Eric Devlinsaberinc at verizon dot net986 Baldwin PathDix Hills, NY 11746 USA
updated by @Eric Devlin: 03/11/26 06:20:34

Hershey on the block.

Posted in: News & New Products Press

Thanks for the link Clay.I've been following Hershey's views on "pure chocolate" for at least four years. (Most especially last year during the FDA review of the proposed changes for the Standards of Identity.) I've been documenting Hershey's more recent product changes (starting with the post I did on Kissables back in early August which was picked up by Bloomberg & ABCNews.com before the Today Show piece) but it's been going on for at least the last five years.I know they're not the "best" chocolate out there but they're consumed by millions of people every day. And I really don't want anyone messing with my Reese's Peanut Butter Cups.I think the Nestle alliance would be a huge mistake, though the two companies would be sympatico. They both have very low end chocolate and aren't afraid of mockolate products - Nestle has a worldwide presence and a very diversified portfolio of edibles while Hershey's has an extremely strong brand in North America with good placement on shelves.My feeling for years has been that the Hershey Trust should buy back the company. They currently hold 30% or so of the shares. They could make it a priority for the next 5 years to just buy back most of the outstanding shares. Then go back to the initial mission of Milton Hershey: provide a quality product and support a community through pride in their production.But if they had to form an alliance or merge with someone, I'd prefer Cadbury. They have similar alternate brands (Green & Black's) and a similar mythology (Cadbury was Quaker, Hershey was Mennonite - both communities were founded with paternalistic Utopian ideals).

Hershey on the block.

Posted in: News & New Products Press

Never knew the world of chocolate could be so politically and financially predetermined. I understand the business aspect of the industry, but I don't understand if these manuvers will affect the ultimate processing of the chocolate. I'm just a chocolate lover, but in my opinion, the difference in taste and texture is vast.

Hershey on the block.

Posted in: News & New Products Press

This is the complete text of the press release:Nestl enters into strategic partnership with Belgian luxury chocolate maker Pierre MarcoliniVevey, Switzerland, December 13, 2007Nestl today announced a strategic partnership with Brussels-based luxury chocolate maker Pierre Marcolini. The partnership will allow Nestl to benefit from the know-how and artistic talent of one of the world's leading luxury chocolate makers, while Pierre Marcolini will gain access to Nestl's global experience. Pierre Marcolini will provide inspiration for future Nestl chocolate ranges, while Nestl will help Pierre Marcolini expand his network of boutiques across the world. Pierre Marcolini will continue to lead his company as an independent and autonomous operation, and Nestl will join its board. The parties have agreed not to reveal the financial details of the new partnership.The move further underlines Nestl's commitment to the premium and luxury chocolate market. Nestl is strong in the premium chocolate segment with brands such as Perugina, Baci, Nestl Noir and Cailler. Nestl is also the world's largest buyer of fine cocoa beans with local operations in key countries such as Ecuador and Venezuela, which account for over half of the world's production of fine beans.Venezuela and Ecuador may account for more than half the world's production of fine flavor cocoa beans but the press release does not state the Nestl actually uses those beans in any of its chocolates. In fact, none of the products mentioned above, with the possible exception of one or two of the Cailler bars meets the definition for "Premium" chocolate that the US industry uses, which is chocolate that retails for more than $15/lb.It will be interesting to see what the partnership ends up delivering. The average consumer doesn't know (and doesn't care) who Pierre Marcolini is. Still, they probably can't do a worse job than Hershey has done.