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70% Cuba - from who?
June 19, 2007
5:03 am
gap
Melbourne, Australia
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Hi All,

I buy a lot of my chocolate bars from a local market chocolatier. Among other things, he moulds bars from single origin couvertures - nothing special but it works out cheaper than buying them in the manufacturers' packaging/wrapping. I always have a chat with him and ask who the manufacturer is of the various bars I buy - he tends to use Valrhona and Felchlin.

This weekend he was not at the stall and the "stand-in" wasn't sure on details. I bought a 70% Cuban origin bar and I was wondering who the manufacturer could be? I am going to check next time I'm there but the only producer of Cuban chocolate I know is Cacao Barry. Are there others? Do Felchlin or Valrhona do a Cuban origin?

Cheers

June 19, 2007
6:45 am
aguynamedrobert
California, USA
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I think Pralus does a Cuba bar...and it looks like Lindt has one as well...

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
June 19, 2007
9:58 am
johnp.
Oslo, Norway
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May 21, 2007
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quote:


Originally posted by gap

I bought a 70% Cuban origin bar and I was wondering who the manufacturer could be? I am going to check next time I'm there but the only producer of Cuban chocolate I know is Cacao Barry. Are there others?


Italian company La Molina does a 70% Cuban origin.

http://www.lamolina.it/

June 20, 2007
5:15 am
gap
Melbourne, Australia
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Thanks Robert - I hope it is Pralus but I haven't seen their chocolate in Australia before (someone please jump in if you can correct me - I'd be happy to hear it :-) I've seen the Lindt Cuba before but is that in bulk couverture form as well?

June 20, 2007
9:39 pm
Chrissie
Edinburgh, United Kingdom
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gap,

I may be telling you something you already know but I think Pralus Cuba is 75% cocoa and Lindt Cuba is 55% so it's unlikely that your bar is either of these if it was marked as 70%.

June 21, 2007
1:25 am
Hans-Peter Rot
USA
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The only 70% Cuba origin I'm aware of is produced by Cacao Barry.

But if your chocolate is not produced by Cacao Barry, then it's conceivable to add extra sugar to Pralus' Cuba and knock it down to 70%, I suppose, and then market it as a 70%. That would be a clever marketing tactic, and I wouldn't be surprised to see it practiced. I'm not aware if that's a common procedure, but I know for a fact that the Forum Blend No. 1 was a blend of three chocolates (100%, 80%, and 67%), and the final percentage clocked in at 75%. Not to say that sugar was added to your chocolate, gap, but rather implying that modifications such as that can be performed.

Another possibility is that maybe your chocolate is in fact Pralus but the couverture format is available in 70% and not the 75% standard of the bars. Domori's Quantum blocks were produced in the 75% range rather than the 70% of their bar brethren (I think).

And, of course, another possibility is that everyone here (including me, of course) is wrong altogether and that your chocolate is something totally different!

June 22, 2007
8:40 pm
ellie
london, United Kingdom
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Hotel Chocolate here, in UK has Cuba 70%, I believe they use Coppeneur.
Are you going to the market this weekend, Gap? Let us know how they going with their chocolate..

June 22, 2007
10:22 pm
aguynamedrobert
California, USA
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I didn't know that Coppeneur had a Cuba bar and I couldn't find it on their site...is it a newer bar or have they had it for a while?

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
June 22, 2007
11:06 pm
ellie
london, United Kingdom
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Hotel chocolate has had it for a while, a year at least, alongside with other origines.

June 22, 2007
11:10 pm
ellie
london, United Kingdom
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And may be they use some other sources as well, like Callebaut?

June 22, 2007
11:13 pm
aguynamedrobert
California, USA
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I just found another producer called "Maglio Italian Chocolate". They are sold on http://www.worldwidechocolat.com.

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
June 23, 2007
12:00 am
ellie
london, United Kingdom
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I've tried Maglio, and they also use someone else's chocolate, as La Molina and Hotel Chocolate.

June 23, 2007
4:09 am
aguynamedrobert
California, USA
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Oh...good to know...thanks for sharing. There are lots of companies these days that just get their chocolate made by other companies...

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
June 25, 2007
1:23 am
gap
Melbourne, Australia
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For the curiosity factor, the bar was indeed Cacao Barry 70% Cuba. Even better though, I had a long discussion with the owner and he mentioned he's looking to import some other well-known chocolate brands which aren't currently available in Australia. Fingers crossed!!

June 25, 2007
1:40 am
Alex Rast
Manchester, United Kingdom
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quote:


Originally posted by ellie

And may be they [Hotel Chocolat - ADR] use some other sources as well, like Callebaut?


Virtually certainly. Some of their chocolates list the manufacturer, others don't.

More interestingly, however, Hotel Chocolat seems to be embarking on experiments in couverture blending. I've seen some new chocolates come out that aren't immediately identifiable with a manufacturer and by their labelling appear to be their own blends, produced from couverture bought presumably elsewhere. They're worth trying: some of them are quite good. I think this is a reasonable route for the chocolatier who doesn't have the resources to invest in production equipment for a bean-to-bar operation: blending from multiple sources means you can create your own custom chocolates all the same.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
June 25, 2007
1:43 am
Hans-Peter Rot
USA
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quote:


Originally posted by gap

For the curiosity factor, the bar was indeed Cacao Barry 70% Cuba. Even better though, I had a long discussion with the owner and he mentioned he's looking to import some other well-known chocolate brands which aren't currently available in Australia. Fingers crossed!!


Thought so! Suspicions always head there when uncertainty abounds!

July 2, 2007
11:33 am
Polarbear
Tromsø, Norway
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I think Caffarel make a 70% Cuba bar, bought one at the chokolate museum in Köln last fall. But could not find anything on their website, http://www.caffarel.it

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...

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