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United States
November 24, 2006
9:25 pm
aguynamedrobert
California, USA
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July 5, 2006
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Hell to Everyone,
Well the new chocolate site for the United States and Canada(but for everyone else as well) is here! check it out

http://www.chocolateguild.com

-Robert

Some Chocolate Guy http://www.chocolateguild.com
December 5, 2006
5:09 pm
Scott--DFW
Dallas, USA
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October 26, 2006
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As one update/correction to something that has been said in this thread, Jacques Torres does not currently have any "bean to bar" production. His shop uses Belcolade for everything--including its single-origin bars. (He did make a little chocolate for a while, but ceased doing so. It may come back someday, but they don't currently offer an estimate for when that might be.)

Also, MarieBelle uses primarily Valrhona.

As far as I know, there aren't any "bean to bar" chocolate makers operating in New York City. (Someone mentioned the Max Brenner store. I see no signs that they're making chocolate from the bean there. What reason do we have to believe that they are?)

Scott

December 5, 2006
5:56 pm
Masur
Stockholm, Sweden
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August 6, 2006
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quote:


(Someone mentioned the Max Brenner store. I see no signs that they're making chocolate from the bean there. What reason do we have to believe that they are?)


None I think.

Scott--DFW! Did Jacques Torres use couverture from Belcolade before he started making his own chocolate?

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

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
December 5, 2006
8:36 pm
aguynamedrobert
California, USA
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We have actually been talking about Bean to Bar chocolatiers as well as regular chocolatiers...I don't think anyone said that Max Brener or the rest of them made their own Couverture...I could be mistaken but I don't think they did.
I did not know that Jaques Torres stoped making his own...I will have to correct that now..thank you

-Robert
http://www.chocolateguild.com/vb

Some Chocolate Guy http://www.chocolateguild.com
December 5, 2006
9:08 pm
Scott--DFW
Dallas, USA
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quote:


Originally posted by masur

Scott--DFW! Did Jacques Torres use couverture from Belcolade before he started making his own chocolate?


I'm not sure what he was using previously. I just know that, as of my visit to his Brooklyn shop less than two weeks ago, they had completely ceased the "bean to bar" production and said they were currently using Belcolade exclusively for their bars, filled chocolates, etc.

Scott

December 6, 2006
6:09 am
dvdman
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July 7, 2005
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quote:


Originally posted by masur

quote:

(Someone mentioned the Max Brenner store. I see no signs that they're making chocolate from the bean there. What reason do we have to believe that they are?)


None I think.

Scott--DFW! Did Jacques Torres use couverture from Belcolade before he started making his own chocolate?

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


Yes! JT has been using Belcolade from the beginning and I believe even when he was Pastry Chef at Le Cirque.

December 6, 2006
6:54 pm
HawaiiChocolate
Hawaii National Park, USA
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December 4, 2006
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Hi All, I am 52 year old innkeeper from Hawaii. I have taken the Ecole Chocolat on line course/(Maitre program in Vancouver Feb), and Artisan chocolates from The Culinary Institute in NY.( excellent!!)
I am opening a shop in Maui 2007. I think the most interesting chocolatiers in us are rechuitti, norman love, elbow chocolates and anna shea is making a splash. I am personally into the art as well as the taste and am working on tropical flavors using local ingredients. One is a collection of ganches modelled after famous Hawaiian cocktails- you know mai tai, lava flow etc.My inn guests are my testers and the passion fruit is blowing them away- also mix it with wild gathered guava. YUM.

December 6, 2006
9:12 pm
aguynamedrobert
California, USA
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Hello!
I have never seen Anna Shea before...where did you find her and what is she known for? I am going to go try to find her on the internet...

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
December 6, 2006
9:18 pm
Masur
Stockholm, Sweden
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August 6, 2006
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Anna Shea website
[url]http://www.annasheachocolates.com/[/url]

You'll find more chocolatier links in "The Pod", Links:
[url]http://www.seventypercent.com/pod/?page_id=21&linkcat=5[/url]

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

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
December 7, 2006
1:36 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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Hawiian;
I've worked with Norman Love, it's strange to me sometimes to hear his name in circles! Also, I graduated the CIA in NY with a pastry degree!! When I went to the CIA, I thought it was the only culinary school because I grew up with it in my backyard (I'm from around there) little did I know there are tons of other culinary schools, I just went to the best!! Your business sounds wonderful, as well as your ideas for your chocolates, they sound awesome! I'm sure you have a lot of fun with it, especially in Hawaii! Are you from there or just decided to move there? I make chocolates and desserts that I pair with wine myself.

Keep it Sweet!

Keep it Sweet!
December 7, 2006
8:19 pm
aguynamedrobert
California, USA
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July 5, 2006
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OOOOOO, Do you ever pair wines with Single origin or high quality blended chocolates? I do not know much about wine and have a huge interest in that...

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
December 7, 2006
8:37 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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Robert;
I like your excitement!! lol Well, in fact that is what I'm trying to do now, I'm learning different nuances to perfect that, I will be doing wine/chocolate tastings on a regular basis and expand on that. Currently I have some different dessert items that I pair with wines that are extremely successful. I have a Chocolate mousse cake that I make a wine reduction for and pair it with different things, I mix it up but I've paired it with (of course) ports, and syrah's and even a Grenache.

Keep it Sweet!

Keep it Sweet!
December 8, 2006
7:41 am
HawaiiChocolate
Hawaii National Park, USA
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December 4, 2006
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I moved to Hawaii from New Mexico about 9 years ago,,,no turning back! But my SW roots have me playing with Valhronas new spicy chocolate Xocopili.I like pairings with chocolate in the 65-75% cacao range, try different ones. I am playing with port, alchoholic ciders from Quebec, a cassis from NY, a local guava wine ( hazelnut aftertaste if you can believe that) Cocoaroma has some greatpairing articles, one even on beers.I am also trying sakes..developing a few differnt "flights" that people can try in the tasting room.
Your desserts sound great, I'd like to do the CIA class on individual desserts sometime. The stuff in the PCB Creations catalog is inspiring.

December 8, 2006
5:59 pm
Sebastian
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September 30, 2004
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I'm a HUGE fan of making red zinfandel dark truffles, and a good LBV port truffle is about the closest thing to heaven i've seen...

January 16, 2007
3:03 am
chokolaj
Hamptons, USA
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February 18, 2006
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We happened to be lucky enough to be surrounded with excellent vineyards out here on the East End of Long Island NY. Most are small producers, many are award winning. I agree whole heartedly that big wines and robust cordials are sublime with chocolate. Whenever we want a wine or liquor for a new truffle or bon bon we go to our local guys first, which has resulted in a beautiful relationship.

http://www.chokolajchocolate.com

-Daniel www.chokolajchocolate.com
January 16, 2007
4:09 am
gap
Melbourne, Australia
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October 20, 2005
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Hi All,

try this link for a discussion on wine and chocolate

http://www.seventypercent.com/.....Terms=wine

January 16, 2007
8:19 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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Chokolaj;
You're in Long Island?? I'm in NY as well, you have some great stuff I would love to know more about your stuff, you have a lot of feelings similar to mine in regards to fresh ingredients, quality and using recycled products or environment friendly, I like that! Do you have a shop? or are you mail order only? If you have a shop I'd love to stop by and chat sometime!(I live about 1 1/2 hrs north of NYCity)

By the way, Gap- That was a great link on a previous discussion about wine and chocolate! It was very interesting and it makes me excited to see so many people on the same page as I, although, I see I still have more work to do as far as working with the 'non' dessert wines! I'm not a big fan of the dessert wines and have found wonderful pairings with my desserts and some tasting chocolates with everything from Grenache, beaujolas, to champagnes. There is a whole new experience out there for people to try! Thanks for so much food for thought!!

Keep it Sweet!

Keep it Sweet!
January 16, 2007
10:03 pm
chokolaj
Hamptons, USA
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February 18, 2006
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Thanks wrks4choc,
We have a commercial production kitchen, just not a retail site yet. We recently started selling online, before that we were producing mainly for the high end restaurants, and commercial accounts. Feel free to email us any questions you have about our chocolates. That’s a topic we always look forward to.

-Daniel
http://www.chokolajchocolate.com

-Daniel www.chokolajchocolate.com
January 29, 2007
5:15 pm
ch0coplace
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January 29, 2007
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Just a heads up. We carry Anna Shea...the stuff is awesome but her site is out dated... they sent me the below link not too long ago. Its pictures of their most recent offerings. really nice.

http://www.annasheachocolates....../wholesale

February 25, 2007
3:58 am
aguynamedrobert
California, USA
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Forum Posts: 256
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July 5, 2006
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Hey Everyone,
If anyone is interested we just started doing a "Tasting Club" at the link below on chocolateguild.com. Anyone is welcome to come check out the specific bars we review every month and jump in the online discussions on the forum...There are a few chocolates that you can't order in the UK but all can be ordered in the USA.

http://chocolateguild.com/vb/f.....y.php?f=19

Robert
http://www.chocolateguild.com

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

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