3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
another fun question
May 12, 2004
1:08 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

For the sake of discussion (and for fun), how much chocolate do you guys eat on a daily basis? Also, how much do you keep at home?

May 12, 2004
10:14 am
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

:-) a good one!

on a daily basis i eat about 25 to 50g, varying from 64 to 100%.
on stock right now at home (the good stuff):

3 25g squares of domori puertomar
3 25g squares of domori porcelana
1 50g bar of amedei porcelana
1 50g bar of amedei chuao

at the office (the good, the bad, etc.):

1 100g bar each of slitti’s 73%, 82% and 100% 100g gran cacao
1 100g bar of slitti 71% lattenero
1/2 of a 100g bar of neuhaus 70%
7 8g squares of hachez’s 77% cocoa d’arriba
1 25g square of domori puertomar
1 25g square of domori porcelana
1 100g bar of rovira’s 100% (missing some pieces)
1/3 of a 100g of rovira’s 70%
3/4 75g bar each of valrhona’s ampamakia, chuao and gran couva
3/4 100g bar of cluizel’s mangaro
small bits of cluizel’s tamarina and concepcion

whew!

what about you, monte?

May 12, 2004
2:10 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

I usually eat between 10 to 20g a day, depending on mood, fullness, etc.. What I have in storage far exceeds the amount I thought I’d ever get, though. Whenever I saw a bar I wanted, I bought it, and the stock slowly grew. Here’s what I have:

bars:
Cluizel – Mangaro, Tamarina, Ilha Toma, Los Ancones, two Noir Infini
Dagoba – Conacado, Eclipse
Valrhona – Guanaja, Caraibe, Le Lacte, Amer Noir 71%
Castelain 85%
Castelain 30g bars – Macaibo, 77%, 71%
Galler – two 85%, two 70%
Scharffen Berger
BruCo 72% with anise
Domori – Puro, Break, Gem, Blend No. 1
El Rey – Gran Saman, Icoa
Chocolove – organic 73%

I also have Cuba Venchi cubotti of the lait, fondente, and 75%; pieces of a Dolfin 88%; little left of Slitti; half of an El Rey Icoa bar; and some other various pieces.

I’ll probably place an order soon with http://www.chocosphere.com when they get the Domori page up. Once they do, I’ll be well stocked with Domori, and I’ll probably order a couple Amedei as well.

May 12, 2004
3:37 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

you are more the connoisseur it seems. i try to balance between my chocolate craving and fine taste. bulk vs. taste :-)

May 12, 2004
4:05 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

Well, I’ve already tried all these bars; it just so happens that I bought extra to compare my intitial reactions to those at a later time. Obviously I love chocolate, but I don’t “crave” it in the sense that I am running low on sugar. I eat it because I enjoy it, and the flavors are so pleasurable. I love to detect the flavors and compare chocolates, so I think it’s fair to say that I don’t eat it to satisfy a sweet tooth. Indeed, if I wanted to do that I would simply a cookie or something. Just like you, I look for quality and flavor, which demands a high quality chocolate. Even if we do have quite a bit in storage, it will last for a while, and we will be well stocked during times of a shortage. Also, it’s fun to share as well; to get others to try new chocolates and see what they think.

May 12, 2004
5:55 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

my craving seems to be going down since i’ve switched more to real chocolate. it’s not so much the sugar i need it’s that i love the taste of chocolate. and as that becomes more fulfilling i eat less and less. a trend i hope continues.

i have a bit of a storage problem right now, so i make sure not to have too much on hand. and sharing chocolate is really fun. a girl in my office went out and bought all bonnat pure chocolates at once and we share back and forth. in fact, that’s the first i’d heard of bonnat.
everyone in the office now knows where to go when they want to try something new. but i must admit being a bit stingy when it comes to amedei or domori. it’s just so darn expensive. and unless someone appreciates what they’re getting i figure it would be a waste.

May 12, 2004
10:15 pm
Lone Ly
Oslo, Norway
Member
Forum Posts: 397
Member Since:
October 10, 2003
Offline

I’m consuming from 10g to 50g pr day 64%-85%. Not all is eaten – included in this is one cup or two of hot chocolate made from high percentage bars. I guess 3 mugs a week is average. I also make desserts (mostly mousse) & cakes from Amedei’s 1kg bars of Chuao and 70%. It happens that I give out 1-2 100g pieces from these to friends on special occassions. In summertime I usually consume less chocolate, but all the more choco ice cream.

At home:
I’ve got some rests from the package from the connaisseur club:
Domori Puertomar
Domori Puertofino
Valrhona Ampmakia 2003 (not new to me though – available at 3-4 shops in town)
Chocovic organic 71%
Cluizel Los Ancones (neither new to me – also available in town)
… and pieces of tasting bars – four different from Domori, two from Cluizel.

From the ordinary stock at home:
Valrhona Manjari 64% – approx 20 g left of a 200g bar
Cluizel Mangaro – approx 25 g left

and I went shopping today:
Amedei Toscano Black 70% 1 kg (!!!)
Amedei Chuao 2 x 50 g
Amedei Porcelana 2 x 50 g

At office:
Cluizel Los Ancones – approx 40 g
Amedei Chuao 50 g
Amedei Porcelana 50 g
Amedei Toscano Black 66% 2 x 10 (?) g
Amedei Ecuador 2 x 10 (?) g
Amedei Trinidad 2 x 10 (?) g
Amedei Jamaica 2 x 10 (?) g
Amedei Grenada 2 x 10 (?) g

I am quite a “sharer” so I won’t consume this alone. Office turning out hotter now, I might need to store my jewelleries in the fridge or get rid of them by other means (!) before they’ll be damaged.

Usually I have more amounts of fewer bars at home. I guess what I’ve got in stock reflects what’s available here (Valrhona, Amedei and Cluizel’s single estate bars).

What a relief to confess … ;-)

"Man cannot live by chocolate alone - but woman can." (Unknown)
May 13, 2004
3:38 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

no! don’t put your chocolate in the fridge, LoneLy! that is not better than the heat. try to keep it between 15 and 18°C and dark and dry.

seems you got your hands on amedei’s i cru squares. how did you like them? and what do you think of domori’s single origin squares?

looks like you spend a lot of money. amedei is so expensive. i pay 6.80 eur for 50g porcelana here in munich.

May 13, 2004
4:43 pm
Lone Ly
Oslo, Norway
Member
Forum Posts: 397
Member Since:
October 10, 2003
Offline

alex h,

I know it is a sin to store chocolate in the fridge, but it is the only way to avoid melting. When necessary I store the bars in the fridge during daytime, and let them sleep in the coolest place I can find over night. My flat gets too hot in summertime and it is not possible to keep one room cold enough. At my local Amedei shop I saw some really sad Chuao pralines – matt, dull, sweaty – only after three days of summerlike temperatures outdoor. I tried to avoid the fridge last year during the heatwave in Vienna, but the result was not good. It sounds like I’m living in a development country, but the truth is that very few places have got air condition because most of the year it is cold outside. At the worst, temperatures above 20C daytime is an exception, but it can stay warm for a long period. Quite unpredictable.

Sounds like Amedei prices are quite similar. However, since I’m such a good customer I do get nice treats now and then. Pralines, premier cru squares. I really like the single estate squares although not all of them equally much. My favorites are Jamaica and Ecuador, but also Grenada and Trinidad (or Venezuela – can’t remember) are good. They all have got the Amedei signature according to taste, but apart from that they vary quite a lot from strong tobacco tones to more creamy and fruity flavors.

"Man cannot live by chocolate alone - but woman can." (Unknown)
May 13, 2004
5:16 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
10

no basement? my flat gets really hot in summer, because all windows face south. and last year there wasn’t even a breeze. i’ve got a basement, but it’s so musty that i’d worry about the taste of my chocolate if i stored it there. do you by any chance know whether tupperware would keep the smell from getting to the chocolate? or what would you use? any idea?

i’ve tried the i cru squares too, but at a time when i had a cold coming on. i hesitate to try again, because of the price.

how do you make your hot chocolate? just add chocolate to hot milk? will that melt all of the chocolate you put in? i need to try that sometime. sounds interesting.

May 13, 2004
6:14 pm
Lone Ly
Oslo, Norway
Member
Forum Posts: 397
Member Since:
October 10, 2003
Offline
11

oh, yes, I’ve actually got some storage space in the basement. Thanks for reminding me! It is quite full of stuff though, and there are mice down there, so I need to wrap it in properly. Don’t have any idea about tupperware, usually I use folio.

I’m aware that the price of the premier cru selection is too high. I by them for approx 0.70 € per square each – and only those I’d like to have. They also offer squares of Chuao, 66%, 70% and 63%. The shop has got a small cafe area so offering single squares is a good offer to their customers. Regularly I hear of addicts who need a daily double espresso and a Chuao praline. (The Rhubarb pralines are even better, I think.) I’d like to try their truffles once, but it is not on my priority list.

When making hot chocolate, it depends how lazy I am! It taste much better if I bother melting the chocolate properly – that is over a double heater. It is quite convenient to chop the chocolate into small pieces and place it in the mug and then the mug over simmeringi water (though not in contact with the water – use a sif for example). Then I heat semi-skimmed milk – most likely with a tiny piece of dried chili fruit and a small piece of a vanilla bean and take it off the heat right before boiling. Sugar optional (rarely necessary when using milk with reduced level of lactose). Milk is poured over chocolate and then whisked (using a small whisk as for milk froth) for 2-3 minutes until thickened. The top layer is foam-ish – lovely. If you prefer to add a clot of whipped cream, simply don’t whisk for too long – only until chocolate is completely melted.

You may simply pour hot milk over chopped chocolate. It will melt all the chocolate unless you’re going for a really thick one, but the drink gets cold much faster than if the chocolate is melted and consequently pre-heated. It might also be a matter of taste as it generally gives a more complex and richer taste when the chocolate is melted. Chocolate should always be heated gently. Pouring hot milk over innocent peacefully resting chocolate seems a bit violent to me …

Instead of chili and vanilla I sometimes use hazelnut syrup, peppermint syrup and coffee (even coffee beans).

Whether or not I melt the chocolate in advance does also depend on my own laziness. Some bars gives a great mug no matter how you treat them, to others it is unfair not to melt it in advance I think.

I really can’t say how much chocolate I use pr 100 cl of milk, but I guess it is approx 35 g.

Most likely I use Amedei 70% since I buy 1 kg bars for ‘only’ 27 €. Valrhona’s Manjari (64%) is also frequently used (after recommendation from someone in this forum), but here they are more expensive per kg – one 200g block costs 8 €. Another option is to use Michel Cluizel’s Los Ancones. It is actually kind of a fun experience as it feels like drinking the bar – it keeps its distinct flavors even after melted and mixed with milk.

"Man cannot live by chocolate alone - but woman can." (Unknown)
May 13, 2004
10:53 pm
Altair
United Kingdom
Member
Forum Posts: 4
Member Since:
May 3, 2004
Offline
12

I typically eat 30-40g a day, split between the early afternoon and the evening. Any more than that tends to give me too much of a buzz – I’m quite sensitive to caffeine.

I’ve also found that my chocolate cravings are not as severe as they were when I ate milk chocolate. In those days I would start by eating a small piece, and before I knew it I’d eaten the whole bar! Probably because of the sugar more than anything. I’m trying to cut down on sugar right now, and eating fine dark chocolate is definitely helping.

I don’t have very much of a variety at home right now because I haven’t had much money lately. This is what I’ve got:

1 bar of Chocolate Society Organic
1/2 bar of Cluizel Los Ancones
1/2 bar of Cluizel Amer Brut 72%
2/3 bar of Bonnat Puerto Cabello
2/5 bar of Lindt 85%
3/5 bar of Lindt 70%
A bar of Slitti 100%, with two squares gone

Storage is going to be a problem over the summer – my room is on the top floor and it gets extremely hot. The kitchen keeps fairly cool, but it might be difficult to keep the chocolate away from other flavours.

May 14, 2004
4:12 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
13

Try storing the chocolate in a wine cooler. Wine coolers are desgined to keep wine chilled, not cold, so they are naturally excellent storage options. They’re not terribly expensive either, and considering the type of chocolate we all love, it’s an extremely wise investment. Also, the chocolate stored inside costs more than the wine cooler itself. Since you store your chocolate in the fridge, I would just leave it there instead of removing it every night. Such drastic and frequent temperature changes might effect the bar negatively.

May 14, 2004
4:20 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
14

Altair, I used to be the same way. At a younger age, when I “craved” chocolate, I was actually craving the sugar, and before I could be satisfied, a whole 1lb bag of M&Ms was gone. However, now that I eat the good quality dark chocolate, I find myself addicted to the flavor (along with everyone else here, obviously; otherwise we wouldn’t be talking on this forum), and I eat less of it at one sitting. I could easily pack away a bar at once (with more room to spare), but I restrain for health and monetary reasons. So, the addiction really doesn’t end, it just changes gear to what I really crave and enjoy.

May 14, 2004
2:55 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
15

lonely, sounds like you’re the pro when it comes to hot chocolate. i think i’m too lazy to put a great effort into it and would rather head around the corner to a shop that serves halfway decent hot chocolate. there’s one not to far from where i live.
btw, i checked out the chocolate i mentioned for making hot chocolate and it’s called tchocolatl and is made by coppeneur. i think i’ve tried it before with coffee arabica flavor. liked it. but i’m easy to please when it comes to this.

some of the prices seem to be lower here in munich. the shop i frequent offers amedei squares for 45 eurocents a piece. the same ones you mentioned. and the 200g manjari is around 6.80 eur here. manjari is a nice bar, too bad it doesn’t come in regular sizes.

May 14, 2004
3:06 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
16

altair, talk about a buzz: after eating too much of the 100% my heart really races. i never drink any coffee and seldom a coke and therefore am just not used to it. btw, i read (at http://www.mrkland.com/fun/xoc…..ffeine.htm courtesy of theobroma, i think it was. please correct me if i’m wrong), that it’s apparently not caffeine but theobromine that gives the kick.

my experience is the same as yours. milk chocolate i used to inhale, the darker, finer chocolate lasts longer and i enjoy it more. the sugar craving is slowly abating and i get my fix from more fruit these days. try dates, they’re nice when it comes to a need for sweet. excuse me for stating the obvious. i just find it is a nice (and healthy) shift away from milk chocolate…
one milk chocolate i can’t simply eat too fast is the salted milk. that you need time for :-) but it’s good.

and if your list ain’t as long as another? well, it ain’t no competition, right?

May 14, 2004
3:13 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
17

sorry for posting three times here. next time i’ll try to answer in one go. just a bit torn…

monte, thanx for the advice. wine cooler, eh? why didn’t i come up with that?

and aside from financial reasons or a racing heart, i find too much just kills the pleasure. as with many things: scarcity creates desire.

May 16, 2004
8:18 am
blakej
San Francisco, USA
Member
Forum Posts: 37
Member Since:
May 16, 2004
Offline
18

I’ve seen a few people suggest a wine cooler as a good way to store chocolate. I haven’t heard any better ideas (particularly for someone who lives in an apartment with no cellar), so I’m starting to think it’s the best solution.

So does anyone have a recommendation for a good, cheap, fairly small wine cooler for chocolate storage? I’d like something just big enough to store a couple 3kg boxes of Valrhona feves, plus whatever random bars I have lying around. I don’t drink wine, so I haven’t had a reason to do any comparison-shopping in this area.

(As an aside: I took a truffle-making class at a cooking school in Sonoma (Northern California wine country) a couple years ago, and the question of chocolate storage came up there too. The instructor simply suggested that we keep our chocolate in our wine cellar. Well, gee, why the hell didn’t I think of that? The nods of agreement from the others in the class confirmed just how far out of the leisure class I was. Sigh.)

May 18, 2004
5:52 pm
Lone Ly
Oslo, Norway
Member
Forum Posts: 397
Member Since:
October 10, 2003
Offline
19

Montegrano,

what a great idea with the wine cooler! Over the weekend I actually thought of patenting special-made chocolate storing boxes like humidors for cigars, but a wine cooler will certainly do the job. I guess there are no problems with humidity?

As for storing chocolate in the fridge I agree with your idea of keeping the chocolate there and be a regular sinner instead. However, a while ago I was told by a dessert chef (kind of choc-ish bloke) that it takes longer for the chocolate to become damage from the changes in temperature. It is allegedly better to vary in temperature (as long as the average temperature is as recommended and extremes are avoided – I think he said not lower than 2C and not higher than 22C) than to keep the goods in stable, but possibly damaging conditions – such as the fridge. I am not that much into chocolate chemistry though so I can’t tell whether or not this bloke is trustworthy. In fact, I won’t be surprised if he’s not. I have lately become aware of dessert chefs who obviously know much less about chocolate than me – and I consider myself a consumer first and foremost. Thus I’m open to any argument why I should do differently. I am happy with the result though. I did actually store chocolate in the fridge 24h before I got to know the real stuff. Apparently it wasn’t good for the chocolate.

"Man cannot live by chocolate alone - but woman can." (Unknown)
May 18, 2004
9:05 pm
Lone Ly
Oslo, Norway
Member
Forum Posts: 397
Member Since:
October 10, 2003
Offline
20

I have a confession to make: Like several others here I cannot stick my teeth into a bar of milk chocolate without risking it’s all gone in short time. I simply loved the Asfarth from Bonnat (haven’t tried their other 65% cocoa milk chocolate), but it simply disappeared! The confession is that in addition to the already described stock I do eat M&Ms frequently. I do not consider it chocolate as such, rather chocolate covered peanuts. Although it is highly addictive, it is very efficient to keep oneself awake during night work! I have thought about making my own healthier alternative though. The plan is to buy unsalted peanuts and cover them by melted chocolate, for example Valrhona Guanaja 70%. Open for suggestions of course!

"Man cannot live by chocolate alone - but woman can." (Unknown)