Forum Activity for @Malena Lopez-Maggi

Chocolate, language, and thought: A pilot study

Posted in: Opinion

Funny all the mentions of Chuao...must be a pretty magical place.My favorite chocolate is a Valrhona 2002 Chuao, 70% cacao. I first tasted it in 2007 and it was my first experience with "aged" chocolate. I remember it being gloriously smooth, fruity, tangy, with lots of citrus & raisins. I tasted it again in 2008 and found it to be even more citrusy than I remembered.I was at home, nowhere specialWhat was memorable was the mystique surrounding it--my supplier at Chocosphere told me about his stash and it was the first I'd ever heard of someone aging chocolate in a wine cellar. I love fruity chocolate, so when I tasted it I fell in love. So flavorful, the taste explodes & unfolds in your mouth. Yum.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

1. First I had read about Claudio Corallo in the book Chocolate by Mort Rosenblum and was intrigued by how his chocolate would taste. Mort had written that it was very rare and difficult to find so of course my interest was piqued. Later I got hold of the Zingermans catalog and was looking through the chocolate when I found a Corallo dark chocolate bar produced by Pralus for no less than $16. Obviously I had to have it. I ordered it and eagerly awaited the delivery.2. When it arrived my husband and I opened it up in the kitchen and cut off a block of it (it was a very big bar) with a knife and it splintered all over the place. We both put a piece in our mouths and it was unbelievable. A revelation. Who knew that chocolate could taste like this? It was sour and tangy and a bit rough from bits of nibs. Usually that disturbs me but it seemed befitting for this exotic of a chocolate. I remember thinking that it was definitely worth the sixteen dollars.3. The chocolate was probably so memorable because of the buildup and expectation involved, from reading about it, to finding it, to having it arrive and then finally tasting it. The best part is that it wasnt a disappointment, even after all that.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

No, I'm in Oklahoma.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

My first and most vivid recollection of chocolate dates back to the fifties when I was a kid in primary school.I was returning home at 4 Pm and was greeted by my parents and grandmother having tea in the loggia of our home in TunisI was given a small bar of Nestle dark chocolate or sometimes Suchard ( because they had color images of exotic places to be glued in an album) with a piece of fresh bread. My parents had tea and "Petits beurre Lu." I was home.I suspect they too had some chocolate but was too busy to noticeSince then, I have enjoyed many good chocolates. Valrhona has consistently been a source of pleasant memories but never as permanent as my 4 o clock humble bar.Since I was not particularly fond of school, it is possible that the combination of fresh bread and slightly gritty chocolate was peceived as an antidote to the hardship of the day and that Nestle was only the catalyst of pleasure by default. Nevertheless, it is a fond chocolate memory.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

I really can't go too long without going back to the Bonnat Chuao. It is rich, fruity, plum and berry, with deep rich notes that leave me craving more. It is a very difficult chocolate to resist. The next i really enjoy is from Rogue Chocolatier..Hispaniola. a really amazing chocolate the makes the tastebuds sing and dance with layers of flavors. This is a 70% bar. Go out of your way to try some....Enjoy!

Chocolate, language, and thought: A pilot study

Posted in: Opinion

1, I agree that the Chuo is one of the best, impreccably crafted, but I have to distinguish between percentage of cacao. I've had a 90 percent bar that was stunning. YOu cannot compare apples and pears. For me, the best is always dark and always around 70% or higher...rarely above 82%...2, I do my serious tasting in my home, here at my desk. So, no, no romantic location. I totally focus on the tasting experience.3. My intention...open minded, curious.Emily...are you in PA? I think we spoke once by email.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

EMILY: As a chocoholic, I have tasted hundreds of brands of dark chocolate. My favorite is Ocumare, produced by Chocovic, a Spanish company, from Criolo beans from Venezuela. It is 70 percent dark, with a fruity flavor.I ate it at home, and soon started using it to make truffles. --Arnold Ismach

Chocolate, language, and thought: A pilot study

Posted in: Opinion

I'd like to re-word my answer as the chocolate that I've enjoyed the most. I don't like using qualitative words like "best" to describe chocolate. Tasting chocolate is a subjective experience based on my tastes and experience. For example, I don't much care for the red wine/red fruit taste of many bars, but others like that. To each his own preferences. It's totally impossible to determine the definitive "best" chocolate.But of the 353 bars that I've tasted and reviewed the one I've enjoyed the most was... Amedei Chuao.OK, I know that I join lots of people on this bandwagon, but I think there must be a reason for this. To me it was sublime. What intrigued me the most is the tremendous range of flavors.I've attached my review notes. Even though I use numerical values to quantify my enjoyment those are all to help break down my own personal enjoyment of different categories. The rating isn't generated by the score, but it merely informs it. I give a rating in comparison to the other chocolates I've tasted.If you email me I'll try to answer the rest of your questions too. I don't have much time right now.I find this topic very intriguing because I often find it quite hard to describe and differentiate what I taste. Plus the descriptions are only by analogy (like red wine, mango, tobacco, roast, ham...) and these often break down. (For example, I've never tasted dirt, hay, or leaves...) I look forward to your findings.

Chocolate, language, and thought: A pilot study

Posted in: Opinion

Dear Chocolate Life Members:I am a PhD student who is designing a study about chocolate, language, and thought. I am interested in studying the language people use to describe tasting experiences with chocolate. In addition, I wanted to make you aware that I do hope to publish my findings.If you would like to participate in my study, please answer the questions below. Please note that I am only looking at how you describe chocolate. All answers are confidential. I will not use any personally identifying information in the reporting of the results. If you prefer to respond to me privately, send me an e-mail. Here is the link to my page .Thank you. Please describe the best chocolate youve ever tasted. In your descriptions, please include details such as:(1) What kind of chocolate was it? Do you remember the brand? What do you remember about the flavor? How would you describe it? Do you recall if it was dark, milk, or white chocolate?(2) Where were you when you tasted the chocolate? Do you think that the location contributed to the quality of your tasting experience?(3) What was it about your chocolate tasting experience that made the chocolate memorable?
updated by @Emily: 04/28/15 10:20:04

Chopping Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Design et Realisation in Canada has several models, from hand-operated to fully automatic. Look in the "Chocolate Machine" section.

Chopping Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I have a small business where I manufacture and sell a line of brownies. I've been using blocks of chocolate, shaving them and then melt with butter for my brownies. The problem is when I was doing low volume the chopping was not a big deal, but now it is. It is a complete time killer. My current supplier does not offer chips and I don't want to switch. Does anyone know of a machine that can chop large chunks of chocolate and if so where can I get one?
updated by @Todd Kelly: 04/11/25 09:27:36

Chocolate Tasting Meditation (tm)

Posted in: Allow Me to Introduce Myself

It's been much too long since I've had a chance to enjoy TCL website. I enjoyed Clay's trip to Paris and so many comments by those starting businesses. Starting a chocolate company? What a journey that is!I thought I should reintroduce myself and see if any of you would be interested in sponsoring one of my Chocolate Tasting Meditations(tm). I'm an Interfaith minister with over three decades of experience in various forms of meditation. While on the staff of the Interfaith Spiritual Community and Community of Peace and Spirituality in NYC, I began leading short meditations using dark chocolate. Tasting meditation not only helps people who think they cannot meditate to learn, it also helps tasters to focus. The result is more discriminating chocolate consumers as well as better concentration, less stress and enhanced spirituality. I led one of my meditations at the Chocolate Salon in San Francisco (you can google me) and would like to do more shows. Various chocolate makers have sponsored me in the past. If any chocolate makers at TCL would like to sponsor me for future shows, I'm an experienced public speaker and can introduce your product to audiences in a unique way. Note that not all chocolate products are appropriate for the meditations. But contact me and we can discusss it. Email me at artoftheceremony@aol.com ...oh, yes, if anyone would like me to perform a wedding or other ceremony with a chocolate theme, I can do that too.Gratitude & blessings,Rev. R. M. Peluso www.artoftheceremony.com
updated by @Rev. R. M. Peluso: 04/17/15 14:39:04

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

The stuff I get from QZINA is certified Kosher--blessed by Rabbi Schlessinger himself.

I'd still love to know what is in that stuff..........

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Chef Rubber might have a kosher-certified luster dust that is FDA approved. One way to apply is to mix with melted cocoa butter and decorating the insides of the molds.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I don't wear contacts, but if I did I'd be willing to try it out. I wish they had more pics of other colors.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks everyone for the feedback valuable information. It happens that Crystal Colors is one that I am ordering to work with and may decide to use exclusively if I like.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I only use EDIBLE luster dust. If it's not clearly marked edible I prefer not to use it.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I use it occationally on the top and have never had any problems.

Decorating Chocolates

Posted in: Tech Help, Tips, Tricks, Techniques

I really enjoy using luster dust to decorate my chocolates as do many chocolatiers. While what I have been using has been noted as non-toxic and not a food ingredient, I do not know how much or to what extent I can safely use it. I am aware that FDA approved luster dust is available and would like to know who uses it exclusively or any other feedback.Thank you.
updated by @Chocolate Lady: 04/11/25 09:27:36

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,

your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.

try a different viscosity chocolate and if you can post a picture of whole truffle as well.

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Mark,

I just saw your comment on the truffles.

What type of screen are you referring to?

Thanks,

Margaret

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Do you use a silipat sheet or something else?

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

I appreciate the way you explained this, it makes perfect sense now. I used to flatten the whole tray of fondant balls with a cookie sheet but somewhere along the way stopped doing that, but now I see I have been shooting myself in the foot.The fondant is pretty firm, like the consistency of play-dough, so I can form it into this flatter shape and it will maintain it.Thanks so much!!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

that sounds good, I will give it a try, thanks!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

With a round shape, you have all the weight of the piece at one pont, which pushes the chocolate away and to the sides, which already gives you a "foot". You have a few options if you need to keep them round:- As Clive noted, you can pre bottom, but this will extend the foot.- If firm enough, you can pan them- Once dipped in chocolate, roll in cocoa , coconut, chopped nuts, etc and keep rolling until firm enough- Also once dipped, you can roll on a screen until firm enough, giving a different but nice appearance

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

These look like hand rolled truffles which you dip/enrobe. It may be more time consuming but you could dip just te bottom of the fondant/truffle in tempered chcoate and when it sets dip it all again. You will have a double layer on the bottom and a base to sit on. ( A bit like piping onto a disco )If you can get away from the round truffle shape you could roll the fondant/center to be enrobed into a flat sheet and scrape a layer of chocolate on one side, then cut into pieces and enrobe. This way you will get more of a square/rectangle shape though.

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

Hello and welcome. I don't use fondant but from your pictures the bottoms do look very thin. It can be an issue as it causes oozing, stickiness and may harm shelf life quickly. I know that some people who make their own truffle balls pipe the filling onto coin sized discs-there is a special rubber sheet for this and is quite simple. And then when the filling crystallizes, you just dip in chocolate. This gives a nice base-not thick but not overly thin. If you need a link to the sheet let me know.Best of success!

How do I have better bases?

Posted in: Tech Help, Tips, Tricks, Techniques

I have my chocolate business up and running but am still unhappy with how the bottoms of the chocolates look. Nobody complains because they look great from the top and taste good but I would like them to be thicker on the bottom and not ooze out. I use room temperature fondant centers I make myself and use 87 degree milk chocolate or 86 if I dip in dark. Any suggestions? Attached picture shows the problem.thanks & am I glad to find this forum!
updated by @Julie Helzer: 04/11/25 09:27:36

Question regarding the use of a commercial kitchen

Posted in: Opinion

Are you going to be sub-letting a small part of the kitchen as your own, or will you be using areas common to the other producer? Make sure you have a written agreement for who is responsible for maintenance, repairs and even cleaning. Shared space can be good but it is full of potential for disagreements! I would recommend a full contract as mentioned in a previous post.

Question regarding the use of a commercial kitchen

Posted in: Opinion

Also, depending upon your formulations, your insurance carrier my chager a different premium. My truffle centers use fresh dairy. Many commercial formulations use powdered dailry. I pay more to use fresh dairy than if i were using powdered dairy. Just something else to consider. Libiltiy insurance does vary based upon your ingredients.

Question regarding the use of a commercial kitchen

Posted in: Opinion

In Utah, it is a lengthy process to get not only certified by the Utah Dept. of Agriculture and have inspections, but also to get the necessary permits from the city. It can be done though and it is an ongoing process to submit your recipies so they will check them for food safety and shelf-life issues.

Question regarding the use of a commercial kitchen

Posted in: Opinion

Thank you. I will look further into this matter.Andre Costa

Question regarding the use of a commercial kitchen

Posted in: Opinion

I don't know what the rules are for NY, but most states you will have to have a health inspector approve the establishment for your production. That means the owners of the kitchen will pretty much be inspected all over again, which may deter a few of them from allowing you to produce there, it's not fun. They would basically be sub-leasing the area to you so you would have that contract as verification for your place of production, assuming you are using a contract. But, as I said, I don't know the rules for NY, I could be totally off base. Just a few things you might want to think about though. Good Luck!Andrea

Question regarding the use of a commercial kitchen

Posted in: Opinion

I am looking for commercial kitchens in New York City and I found some options.While doing my research I started to think about this issue. If I use someone's commercial kitchen to produce my chocolate, are they supposed to give me some document stating that I am actually using their kitchen? So, if I want to start selling my products to retail stores (for instance), I will not be in trouble?Can someone please give me some feedback on this?Thanks,Andre CostaDaCosta Chocolates(I will change my signature from 'chocolatier-to-be' to 'chocolatier-in-the-making')
updated by @Andre Costa: 04/24/15 05:47:11

Get ready for the holidays.

Posted in: Classifieds ARCHIVE

Now is the time to start planning for the fall holiday season. There are many molds on my web site that will help you in fulfilling this goal.Please visit: www.oldmolds.com .
updated by @Carolyn Byrnes - C'est Très Chic: 04/07/25 13:00:14

Green and Black's Willy Wonka Talks (and tastes) - video

Posted in: News & New Products Press

The head of taste, Micah Carr-Hill, at Green & Blacks recently did a talk at Leap Anywhere HQ...there were fun and games...prepare to be hungry! http://www.leapanywhere.com/media/show/1268
updated by @Jack Wilson: 03/11/26 06:20:34

A new comer

Posted in: Allow Me to Introduce Myself

Welcome to the community!

A new comer

Posted in: Allow Me to Introduce Myself

Welcome!

A new comer

Posted in: Allow Me to Introduce Myself

Hi, We are new comers from Israel. We have a Cafe specializing in CHocolate, making our own products, cakes, pralines, drinks, chocolate soups etc. I am very happy for this site and forums and hope to get as well as share ideas. please check our site though u might find it difficult to understand the strange script www.chocolatte.co.il
updated by @chocolatte Roshpina: 04/17/15 17:46:26

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Calleabaut comes in different 'viscosities' in temper. They prefix their product numbers with the temp code. For example D815 vs C815 or L815. All of these are 55% semi sweets but have different thciknesses in temper. To my knowledge , only Callebaut gives you the option of varied in temper characteristics for th same formulation. Check with your supplier which ones they stock or can order for you.

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

I have tried a lot of different melting and tempering methods and the one that works the best for me is really simple. I put the amount of chocolate I will use the next day in silicone cake pans in the oven, turn the light on overnight and in the morning I have perfectly melted chocolate that I simply stir a bit to cool (as my oven light gets the chocolate to 91 degrees) and I am good to go. I am careful not to take more out of the oven at a time than I can use before I would have to remelt it and when it does get too cool, I pop that pan back in the oven and work with another one for a bit.

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?

Posted in: Allow Me to Introduce Myself

Valrhona tempers the same as other brands that I've used. Like lior said, I wouldn't melt it for 12 hours.Luis