Shelf Life
Posted in: Tech Help, Tips, Tricks, Techniques
Is there a shelf life to colored cocoa butter and can colored cocoa butter go bad? Or does it just bloom? Is there any special way I should store it? thanks
updated by @Sue: 04/11/25 09:27:36
Forum Activity for @Sue
"Chocolate will become as expensive as caviar" - says this news report
Posted in: News & New Product Press (Read-Only)
Sounds a little sensationalist to me
http://edition.cnn.com/2008/WORLD/asiapcf/07/06/eco.chocolate/index.html
updated by @Tom: 12/13/24 12:16:07
Mint crystals in chocolate
Posted in: Uncategorized
Hi
I am trying to source/make mint crystals that i can use in chocolate slab/thins. Im guessing this is created by flavouring sugar with mint but would appreciate advice from more experianced members.
As Im based in UK would be looking for UK supplier.
All help much appreciated.
Peter
updated by @peter guppy: 04/10/15 17:13:43
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
The only great Fairtrade chocolate is Theo. If we are including Rainforest Alliance, then Cacaoyere as well. I think that bothof these occupy a new place, their own category, perhaps, of mass marketproduct that holds enough of the fine chocolate ingredients, and doesn't flubit up too much, can be great chocolate in its own right, and is still accessibleto a wide range. Not quite as good as those in some ways, but a perfectly respectableRainforest chocolate, is Kallari.
I think it can almost be comparing apples in oranges to say if any of these are worth the Bonnat/Domori/ Amano type or not... I prefer totaste either Cacaoyere or Theo, even the Kallari, in addition to a couple from Republica delCacao, and some by Slitti, El Rey, or even Santander, to most chocolates byValrhona, for example. None of these last are Fairtrade or Rainforest certified,though, but they do belong to a category I see as the best industrial chocolates,they are more sophisticated and interesting than the Callebaut level, to besure. I've been talking about a bunch of this stuff on my blog as of late,where I've also occasionally bitched and moaned about Fairtrade, etc...
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Frank,
Your lack of sympathy for, and understanding of poor cash crop farmers (and what motivates them) seems as limited as your lack of understanding of what Fair Trade is and why it exists, (and what can be achieved with "bulk" forastero cocoa).
Some of the best cocoa I have ever tasted (properly fermented and dried, with strong chocolate aroma and other flavour notes) is forastero cocoa produced by isolated, uneducated South Pacific farmers. Those people are literally forced to accept low prices for their cocoa (because the buyers work together to keep the price to growers down) despite its high quality.
So to say that poor grows who seek Fair Trade certification:
"try the argument of "look I am poor, I should make some more money""
... is arrogant and wrong and neatly deflects responsibility for the problem (their poverty) from the people who actually cause it (that is us in the developed nations of the world).
What Fair Trade is actually saying is: "These people deserve to get a living wage for the work that they do and it is our responsibility to pay ".
It's also wrong to say that Fair Trade (with all of its acknowledged flaws) just trades off the story of poverty. Fair Trade is meant to be a safety net for poor people that prevents exploitation. It's not intended to be a driver of quality, or quantity of product. How first world manufacturers choose to use the Fair Trade story of their product has nothing do to with the farmers who rely on it in an attempt to get a fair income from their labour.
I will agree with Duffy's post above. Power imbalances (like in the English milk industry which is also happening in Australia) are not the fault of the farmer. And dismissing Fair Trade for its efforts to try to restore some balance in poor nations is wrong.
Langdon
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Hi Clay,Perhaps my comment is quite naive but what about Theo? I remember they got a couple of Academy of Chocolate awards...
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
It's always going to be tough for farmers - and it isn't always because they are poor, uneducated or whatever we blithely assume on their behalfs. Here in the UK milk farmers sell milk at below production cost to the supermarkets - and find themselves powerless to do much about it. Some sell direct at Farmers Markets, at the gate or add value by producing artisan cheese, ice cream and so on. Not everyone can do this. Net result is dairy farmers going out of business at a steadily increasing rate and big (cheap) imports of milk from around the world.This is in prosperous, educated, organised England. It seems all we can do is vote with our wallets - don't buy supermarket milk, don't buy bulk chocolate, pay more for quality cocoa beans. It feels like we have no power but it depends how many there are. Fairtrade is a way for the consumer to feel like they are making that (slightly tougher) choice and heling in some small way. As a movement it is to be applauded but it isn't the whole answer.DuffyRed Star Chocolate
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Clay,Agreed. Being a business man, I think the whole issue is around supplier power vs. buyer power. I think the big chocolate manufacturers can get away with paying too low prices for cocoa because suppliers are disperse and relatively un-sophisticated. Also, of course, because suppliers have not been able to differentiate their cocoa products -- here is a great opportunity with "fine cocoa". Once consumers learn to distinguish different flavours and look for a more sophisticated product, then there is a opportunity for suppliers to gain power. Today, even in gourmet chocolates with 70% cacao, the cost of the cocoa represents less than 20% of retail price, often less than 10%. Probably quite out of balance if compared to other gourmet food products, where the raw materials represent a higher percentage.My five cents.
Frank
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Frank -Some very good arguments. I especially like the analogy to encouraging farmers to make a business out of being poor.A focus on improving quality is what's needed - but then mass market chocolate makers really don't want to support programs that would drive up their costs significantly. They are in a real Catch-22 here.:: Clay
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
There probably arent good chocolates with fair trade beans. The logic is this: If you have fine cocoa beans, which you need to make great chocolate, you get a substantial premium from that. You dont need fair trade premiums that are often quite moderate. Fair trade is sought by cocoa producers who dont have a good product (forastero "bulk" beans) but would like to make some more money. So as quality cant be used as an argument for getting more money, they try the argument of "look I am poor, I should make some more money". In my opinion, this is actually detrimental to development. You teach poor farmers that they should make a business out of being poor, rather than focus on making a better quality product (or increase productivity). That way they stay poor. Which of course is good for the people in the developed world who make a living of being in NGOs, promoting "fair trade". Harsh? Well, perhaps, but actually true if you think about it.
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
How about Vintage Plantations?
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Kristina:Thanks for pointing this out to me. I recently purchased some Zotter bars and did not notice the Fair Trade logo on them I will have to search and see.:: Clay
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Clay,even if it probably won't be a big help for you - Zotter works with FLO cerfified beans. They make lots of filled bars selling them in organic supermarkets, but their Loboko bars (Panama, Nicaragua for instance) are not mass-market.Just an idea...
Is there such a thing as GREAT Fair Trade chocolate?
Posted in: Opinion
Along with ChocolateLife member Sunita de Tourreil, I am giving a presentation to a group at the World Bank next week.
Having just come back from the Salon du Chocolat two days ago and taking a look there, I was wondering if anyone knows of a truly world-class chocolate made with FLO Fair Trade certified beans.
Equal Exchange, Alter Eco, Divine, etc., all make certified chocolates but I don't know anyone who puts them in the same class as Bonnat, Amedei, Domori, Askiniosie, Amano, et al.
There are very large companies making certified chocolate but that's all mass-market chocolate-like substance, IMO.
Any thoughts?
updated by @Clay Gordon: 04/10/15 16:47:11
Preservatives for longer shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
I don't believe adding glucose to a nut-based filling will help much. There's very little free water in a confection like that to begin with.The shelf life of ganaches, on the other hand, will greatly benefit from products like invert sugar, glucose, alcohols and acids.A good reference is chef Peter Grewelling's book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Preservatives for longer shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally against my chocolate religion, I was wondering where I can get info regarding preservatives? What kind suits best each filling without greatly affecting the taste...
I also wonder, will the addition of glucose to a nut based filling (gianduja/praline) help increase the shelf life?
updated by @Omar Forastero: 04/11/25 09:27:36
Sahagun Coffee Bar
Posted in: Tasting Notes
Ha! That's hilarious Seneca! Thanks for posting that.I guess you could make most edible liquids solid at room temp by putting them in cocoa butter but it seems like a pain since you have to temper it then too.
Sahagun Coffee Bar
Posted in: Tasting Notes
Speaking of other non-chocolate things to do with cocoa butter: http://newyork.seriouseats.com/2010/01/dave-arnold-makes-chocolate-ketchup.html
Sahagun Coffee Bar
Posted in: Tasting Notes
I just bought one of these and their Sundrop truffles with sunflower seed honey filling since the recommendations were so high for all their chocolate. I talked to Elizabeth on the phone and she was able to do lower-cost USPS flat rate shipping on request. Looking forward to trying it!
Sahagun Coffee Bar
Posted in: Tasting Notes
Pretty certain you'll have to temper the bar- cocoa butter is a big part of it.
Sahagun Coffee Bar
Posted in: Tasting Notes
What an interesting concept! I just ordered one myself ($7 shipping to here) and may also try making it, depending on how I like hers. Cafe au lait might be nice. I wonder if you have to temper it before molding?
Sahagun Coffee Bar
Posted in: Tasting Notes
I have had Sahagun's Kapow bar and it is excellent. Worth every penny.
Sahagun Coffee Bar
Posted in: Tasting Notes
Yes. Ingredients are cocoa butter, coffee, and sugar. Tastefulness and execution are excellent. Montes set the standard by which imitators will be judged. It's up to you, of course, but $15 seems like a small price to pay for a product you're considering reverse-engineering.
Sahagun Coffee Bar
Posted in: Tasting Notes
Not achocolate bar, but made in the same vein, has anyone tried Sahagun's coffee bar in Portland? I'd like to try it, or try making my own, but not really willing to pay the $10 shipping for a $5 bar if it's not amazing.
Anyone know what's in it besides coffee? I was talking with a coffee researcher here in Hawaii about making one of these, but he thinks the coffee oils would behave sodifferently from cocoa butter, that it would be hard for it to work.
updated by @Nat: 04/10/15 11:13:12
Ella's Sweet Shoppe
Posted in: Allow Me to Introduce Myself
Hello The Chocolate Life.
Nice to be a member. Thanks.
Were a big candy store in GA. We carry everything sweet.
24 flavors of 100% pure Gourmet Italiano Gelato
Artisan Chocolates
5000 different bulk & packaged candies
100+ Soda pops and more.
Check us out if your in Georgia sometime or heres our website so you can see pics & vids:
thanks.
updated by @Ellas Sweet Shoppe: 04/16/15 05:20:48
Chocolate class
Posted in: News & New Product Press (Read-Only)
I was planning to do the exact same thing you suggested. But thanks for the help.
Chocolate class
Posted in: News & New Product Press (Read-Only)
Best way I've found, make the samples for your own practice, and see what you comfortably needed.
Chocolate class
Posted in: News & New Product Press (Read-Only)
Hi, I need a small help, Ive been asked to teach a chocolate class and I was wondering how much chocolate I would need.
It will be 10 person, wich I will dived into 5. 2 person group.
Each person will make a 30 filled pralines, 30 dipped truffles and 30 marsipan nougat balls dipped in chocolate.
How much should I estamate for 2 man group.
updated by @Hilmir Kolbeins: 12/13/24 12:16:07
Uses for cocoa leaves and bloom.
Posted in: Chocolate Education
Hi Ning-Geng,
In our book chapter on cacao chemistry
Bletter, N. and D. Daly. 2006. " Cacao and its relatives in South America: An overview of taxonomy, ecology, biogeography, chemistry, and ethnobotany" in Cameron L. McNeil ed. Chocolate in Mesoamerica: A Cultural History of Cacao, University Press of Florida.
we found the following compounds in cacao leaves reported in other sources:
caffeine 0.06trace mg/g
theobromine 1.120.02 mg/g
This compares with the seed which contains around 10 mg/g of theobromine and about 0.6 mg/g caffeine, so the seed which you eat as chocolate has much higher levels of both of these.
In some other Theobroma species, like T. grandiflorum (cupuau) there is
tetramethyl urate 0.07trace mg/g
tetramethyluric acid unreported amount
tetramethyl urate is found in the seeds of T. grandiflorum and T. bicolor also at higher quantities of 2.600.52 mg/g, and these seeds are often eaten in Mexico and S. America as cupulate and pataxte, respectively.
We haven't found any other compounds listed in cacao leaves, but that doesn't mean they're not there. Traditionally we've only found reports of cacao leaves being used medicinally for listlessness, snakebites, and as a diuretic in S. America. Generally if there's not a traditional use of a plant as a food in its native area where people have likely been experimenting with it for thousands of years, I wouldn't try it, since people have probably tried it at some point and figured out it's not safe.
I have seen no reports of the toxicity of the flowers, one way or another. Most flowers, especially in the Mallow/Hibiscus family that cacao is in, are safe to eat, but they are so small and each flower you eat could mean one less cacao pod with much more delicious pulp and seeds, so why bother eating them?
Uses for cocoa leaves and bloom.
Posted in: Chocolate Education
I've been told that young leaves make for excellent salad but I also recall reading that cocoa leaves have a level of toxicity, so I'm not sure if they are safe for consumption. Please share your knowledge on this issue.
I'm also curious if there are any culinary uses for the cocoa flowers, on their own I would assume that it is not recognizable to most people, and they're not very big to begin with.
updated by @Ning-Geng Ong: 04/11/15 11:22:35
New Bussiness/Lianda
Posted in: News & New Product Press (Read-Only)
Lianda, My first time on this forum. Where in South Africa are you? I am in Centurion, done an Ecolechocolate course. Maybe we can share some info. ELIZABETH
updated by @ELIZABETH3: 12/13/24 12:16:07
Lana,While you are browsing the show, drop by the Brazilian display and ask for Lola. She speaks English and can explain the Brazilian cocoa situation. The cocoa industry in Brazil is undergoing a major transformation with regards to quality standards and you will be pleasantly surprised at the type of beans available. She is the owner of a farm and has bean samples for those interested. It will be worth your efforts to talk to herJim Lucas
Praline fillings
Posted in: Recipes
Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!
Praline fillings
Posted in: Recipes
hello all ,
this is great info and i;m gonna try it out , i;m searching for a long shelf life mint filling for my dark chocolates .
which is the ideal one of these to start with .
thanks in advance.
Praline fillings
Posted in: Recipes
Here is a little followup after months of searching, testing. I managed to make this last christmas after the first peppermint test I started here in this post.
Put 3 lbs sugar into a saucepan and add 15 oz water and mix, heat gently until it reaches 107 C
Add 280gr glucose and and mix. increase heat and bring temperature up to 115 - 118 C Boil for 15 to 20 minutes. Let cool to about 45c the mixture should be clear.
Beat the mixture with a wooden spoon, it will gradually begin to become white and thicker. If it becomes to thick ad a little water to keep the consistency right. Add flacor and color.
Pipe into pralines.
This worked great and I got a lot of compliments.
Praline fillings
Posted in: Recipes
Easy way is to start with a basic fondant, then make a bob or thinning syrup of sucrose and glucose syrup at a level and ratio to make the creme thin enough to use and give you the final texture you're looking for. Starting with a basic fondant or better yet making your own(its own topic)will give you a much smaller crystal andsmoother/creamier texture. Most basic fondant is an S-10 type, meaning 10 parts glucose syrup solids to 100 parts sucrose.You can hold the basic fondant for weeks, just using as needed with the thinning syrup, saving a lot of time in production. If you need to lighten the texture and reduce sweetnesss you can add a frappe.
Praline fillings
Posted in: Recipes
Hi and thanks for the recipe. I tried your recipe for the "trimoline" , Its a good recipe but my outcome was far from perfect it came out a bit "cheap tasting"
I think the chocolate I used where a bit to sweet. It got a bit to sweet together with the peppermint creme. Here is a follow up question. Is there really difference between glucose syrup and trimoline?
The classic sugar syrup is always 2 parts granulated sugar with 1 part water.
Ill try using darker more bitter chocolate next time combined with boiling the "trimoline/glucose syrup" a bit further.
Thanks for sharing and also please let me know if you find any good recipe for fillings in the internet.
Praline fillings
Posted in: Recipes
Update, I managed to make my own Trimoline (4 cups granulated sugar, 2 cups water, 1/4 tsp citric acid. Boiled until it reaches 114c or 235F. Cover pot with lid and let reach room temp.I then added some glucose for consitency and to reduce the sweetness added some Peppermint flavor and pipped in some shells. It was a hit. It was execetly like the ones I buy in stores.Thanks for the help.