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
Who really makes chocolate?
February 10, 2006
1:22 am
seneca
USA
Member
Forum Posts: 208
Member Since:
May 22, 2005
Offline
41

The owner of Vintage is a partner in the Ecuadorian company and directs the chocolate production, so it’s pretty vertical (I’d certainly say it qualifies). And there definitely aren’t a lot of small chocolatiers that make cocoa butter–this would be a much shorter list if that were a limitation….

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
February 10, 2006
1:24 am
seneca
USA
Member
Forum Posts: 208
Member Since:
May 22, 2005
Offline
42

Sorry…forgot this link for more info on Plantations:
http://www.newworldchocolateso…..antations/

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
February 10, 2006
2:58 am
oz_choc
Kandos, Australia
Member
Forum Posts: 98
Member Since:
January 10, 2006
Offline
43

Fair point. I guess because I roast my own beans and press my own cocoa butter, I have a different definition of DIY chocolate than most people.

Sam ;-)

February 10, 2006
5:14 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
44

I met Pierrick last summer and spoke to him about his operation down in Ecuador. He explained to me the relations between his company and Ecuador and assured me that he oversees the processing techniques. He said he was in the process of changing operations so that the quality of the chocolate could improve. And it has.

April 22, 2006
3:23 am
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
45

Someone mentioned Bernachon earlier. I have read articles about him that lead one to believe that he does bean to bar, but I read recently…was it Mort Rosenblum’s book?? I can’t remember…that he buys pre-made single-origin chocolates and then mixes to get a taste that is distinctly “Bernachon.” I wish that I could remember where I read that. I’ll try to find it tomorrow. At any rate, unless someone else knows otherwise, I think that he can be taken off the list.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
April 22, 2006
3:25 pm
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
46

quote:


Originally posted by Alan

Someone mentioned Bernachon earlier. I have read articles about him that lead one to believe that he does bean to bar, but I read recently…was it Mort Rosenblum’s book?? I can’t remember…that he buys pre-made single-origin chocolates and then mixes to get a taste that is distinctly “Bernachon.” I wish that I could remember where I read that. I’ll try to find it tomorrow. At any rate, unless someone else knows otherwise, I think that he can be taken off the list.


Well, I looked all over, and couldn’t find the source for what I had read. So, perhaps I am remembering things incorrectly and Bernachon does do bean to bar after all. For some reason, though, I was thinking that the only “high-end” chocolate makers (bean to bar) in France were Valrhona, Pralus, Bonnat, and Michel Cluizel. If anyone knows for sure about Bernachon I would be interested to hear. When I was in Lyon during 2003 and 2004, I bought plenty of his chocolate along with chocolate by Rich’art and Dufoux, but I would be hard-pressed to relate how it tasted other than to say that I liked it.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
April 22, 2006
5:05 pm
Masur
Stockholm, Sweden
Member
Forum Posts: 592
Member Since:
August 6, 2006
Offline
47

quote:


So, perhaps I am remembering things incorrectly and Bernachon does do bean to bar after all.


Legendary founder Maurice Bernachon passed away the ripe old age of 80 in 1998. He for sure sourced his own beans but I have no proof they still do.

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 23, 2006
3:01 am
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
48

quote:


Originally posted by masur

quote:


So, perhaps I am remembering things incorrectly and Bernachon does do bean to bar after all.



Legendary founder Maurice Bernachon passed away the ripe old age of 80 in 1998. He for sure sourced his own beans but I have no proof they still do.

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)


Hmm…

Well I don’t want to cast doubt upon Jean-Jacques Bernachon (and his two kids) without certain knowledge, so since I haven’t found what I thought I read, then please everyone disregard my doubting Bernachon. They might very well still do bean to bar.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
April 28, 2006
1:53 am
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
49

Well,

I have just been reading “100% Chocolate” by Katherine Khodorowsky, and in it she actually says that Jean-Jacques Bernachon has continued the tradition started by his father of producing excellent quality chocolate starting with the beans themselves. Seems clear enough now. Khodorowsky lists the following French chocolate companies as “bean to bar” artisan chocolate makers:

Bonnat
Pralus
Bernachon
Weiss

I guess that Michel Cluizel’s company, along with Valrhona, is to large to make it on the list.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
May 2, 2006
4:57 pm
Ali
London, United Kingdom
Member
Forum Posts: 13
Member Since:
January 27, 2006
Offline
50

Ehm… You probably know this already, but (on the industrial side) Ferrero makes chocolate from bean.

I visited their factory in Alba last year and I was showns the journey from bean to finished product (Pralines, Nutella and cocoa powder) I was told that they buy the beans from Africa, Ghana if I remember correctly.

Admittedly, Ferrero does not make chocolate bars other than Kinder bars (I really don’t understand why!!), which is just NOT chocolate.

For the record: I am a self confessed Gianduja fan [:p] and I HAD to see Nutella made!!! And it was REALLY worth my while (but I prefer Guido Gobino’s and Caffarel’s versions…)

Ali.

July 10, 2006
6:45 pm
Le Vieux Meunier
New York, USA
Member
Forum Posts: 5
Member Since:
September 2, 2005
Offline
51

Just to settle the Bernachon question – I did a ‘stage’ at Bernachon over the Christmas season last year and I can confirm that they are still producing their chocolate from bean.

July 10, 2006
6:59 pm
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
52

quote:


Originally posted by Le Vieux Meunier

Just to settle the Bernachon question – I did a ‘stage’ at Bernachon over the Christmas season last year and I can confirm that they are still producing their chocolate from bean.


Bonjour Le Vieux Meunier,

Thanks for the info. It’s too bad that Bernachon doesn’t sell to the US; at least that was the case the last I checked. I called them after returning from an extended trip to Lyon last summer on which I stocked up on a few Bernachon items, and they said that they weren’t shipping directly to the US due to the post-9/11 regulations, and apparently weren’t interested in working with a distributor. I guess they do plenty of business in the EU without the worry of expanding. Then again, I seem to recall hearing of a cafe in New York that had Bernachon items. Perhaps I mis-heard, or maybe that was a number of years ago.

Anyway, it’s good to be clear about chocolate-making methods that they still employ. I’m glad to hear it.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 10, 2006
11:03 pm
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline
53

A Bernachon sales rep has been in NY recently, and while I won’t indicate where this rep was, you can rest assured he wasn’t there on vacation…

July 26, 2006
2:53 am
Le Vieux Meunier
New York, USA
Member
Forum Posts: 5
Member Since:
September 2, 2005
Offline
54

Bernachon used to be sold in the cafe of Takashimaya in New York but no more. Glad to hear that they are exploring the possibility of U.S. distribution again. I got the impression that they weren’t overly interested in expanding – other than some bars they don’t do a lot of wholesale even within France.

July 28, 2006
2:53 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
55

Hey Guys,
I am new around here but love the conversations…..I know of a new company out of Seattle Washington USA that claims….. “We are proud to be the first roaster of Fair Trade Certified™ cocoa beans and the only roaster of organic cocoa beans in the United States”….that is a quote directly from their website….So that would mean that Dagoba which is out of Oregon(USA) might not actually Roast there own beans? I am e-mailing Dagoba at the very moment and will get back to you guys.

Robert

Some Chocolate Guy http://www.chocolateguild.com
July 28, 2006
3:31 pm
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline
56

From what I understand (I have heard it twice now), Dagoba makes chocolate from the liquor.

I believe that the liquor is made in the country of the beans’ origin.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
August 13, 2006
12:46 pm
Arne
Minden, Germany
Member
Forum Posts: 34
Member Since:
August 12, 2006
Offline
57

Hi,
a very nice list. I can only ad some more industrial chocolate makers:
Pronatec (Swizterland)
Maestrani (Swizterland)
Bernrain (Swizterland)
Farüchoc (Germany)
Böhme (Germany)
van Netten (Germany)

Feodora and Hachez (both Germany) say they start with the bean but I can’t proof it.

Ludwig Weinrich makes only a small part from bean to bar most they made from liquor.

Arne

www.theobroma-cacao.de
August 13, 2006
7:48 pm
Masur
Stockholm, Sweden
Member
Forum Posts: 592
Member Since:
August 6, 2006
Offline
58

Welcome to the forum Arne! Great news about “who really makes chooclate” in Germany! Can you tell us about German company Rausch and how they make their chocolate?

PS. I’ve visited your impressive website on regular basis for a few years now.

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
August 22, 2006
11:27 am
Arne
Minden, Germany
Member
Forum Posts: 34
Member Since:
August 12, 2006
Offline
59

quote:


Originally posted by masur

Germany! Can you tell us about German company Rausch and how they make their chocolate?


Hi Masur,

I don’t have good information about Rausch, but I’m sure they don’t make all their chocolate from bean to bar.

If someone is interested I can ad some more international industrial companies to the list?

@Masur I visit your website too from time to time. The Palmira from Valrhona is not in the list of 100 % porcelana bars. I know that the Palmira couverture (68 %) is 100 % porcelana. Maybe someone knows it for the bars?

http://www.theobroma-cacao.de

www.theobroma-cacao.de
September 12, 2006
1:17 am
aguynamedrobert
California, USA
Member
Forum Posts: 256
Member Since:
July 5, 2006
Offline
60

I’m not sure if we got these yet as of the last complete list but….

“Malagasy” in Madagascar
“Plantations” in Ecuador
“Hacienda bukare” http://www.bukare.com
(havent been able to find where to buy this but they have started producing bars I hear)

Robert

Some Chocolate Guy http://www.chocolateguild.com