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My name is Orson V. Galvo. I live in Ilhus, Bahia, Brazil and as a member of APCFE - Associao dos Profissionais do Cacau Fino Especial (that means: Professional Association of the Special and Fine Cocoa), I make my own chocolat, from 100% to 60% of liquor. By now I am just a melter, using a mix of pure fine cocoa liquor and bitter industrial chocolat. This last one is from where I "kidnap" sugar, and since it has 35 percent of cocoa mass its easy, with some math, to know how much liquor and (some times) cocoa butter I must add to reach the desired final cocoa grade of my chocolat.

But now I am trying to develope small scale cocoa processing machinery, using old fashioned equipmente blueprints. I will start with a coffee ball roaster and end with a Rodolphe Lindt conche replica like this one:

does anyone have a recipe for red wine trufflesthx

This blog post is for three purposes:(1) We request your help. What questions do you have around this issue? What would you like our panel of experts to respond to? Please post them here.(2) We wish to let you know about an upcoming educational program sponsored by The Fine Chocolate Industry Association ( www.FineChocolateIndustry.org ) on January 16, 2010 in San Francisco at the Hotel Nikko.(3) This program is one of a few activities planned for the 16th and we invite you join us for our entire event (see more details under the EVENTS section of this site or email us at info@FineChocolateIndustry.org ).-------------------------------Our Educational Program explores the Mystery, Myth and Facts of Chocolate Health Benefits.Theres a lot of information out there; good, bad, and in-between. Our panel of chocolate experts will help us makes sense of it all, discuss the physiological and psychological benefits of chocolate, and answer your questions. We plan to compile the information into a 2010 state of the union statement on health and chocolate and share that information on the public pages of our website. (we'll also post a link here after the event so you can find the information more easily).Our Panelists include:* Clay Gordon; TheChocolateLife.com, will talk about the dangers of over-promising and under-delivering on health claims made for chocolate; specifically - using ORAC numbers as the basis for claims.* David A. Stuart: Director, Natural Product Sciences; The Hershey Company, will share news about their ongoing and latest chocolate health benefit studies.* Catherine Kwik-Uribe, PhD and research scientist for Mars has authored and co-authored numerous articles on cocoa flavanols and their health benefits; she'll share her expertise and help clarify information on this topic.* Joan Steuer; FCIA Member and president of Chocolate Marketing, will talk about the psychological health benefits of chocolate.I'm sure you'll agree that this is an amazing panel. I personally can't wait for this spirited and lively discussion (audience participation is encouraged) as we sort through what's real and what's not! So, please help us make the conversation richer and contribute your questions!

If you are looking for a special present this Christmas, we have a delicatessen selection of the best chocolates of the world www.chocolatetin.com

http://www.alongstoryshort.net/WritingGourmet-DEC09.html Take a look at this newsletter. I want to add that I interviewed Clay and he dished out some awesome answers for me to sprinkle in my new health book The Healing Powers of Chocolate. Thank you so much Clay. Much appreciated!Cal

That's it; i could not longer resists and order 3 samples of perfume (enough for 2 applications each) at $20(!) for the 3 from Mandy After. I am too curious about the cocoa perfume she has. i've heard great things about her but never tried any of her products and my meager income will not stretch to actually buy the products. So samples it will be. Has anyone of you ever worked on a chocolate fine perfume? We have a couple of times with a perfume house and always ended up with something too sweet (Angel type) or more smelling like air freshener. We could not manage to create a fine fragrance that someone would like to wear that was noticeable of cacao. I can't wait for the samples to arrive...

Hello,I am looking for new brands of Chocolate.I have a online shop with delicatesse and it is not such a big succes . So knowing everybody in the world lies chocolate I had the idea to have a makeover of my shop and sell all kind of chocolates from all over the world.Now, I am looking for producers who make special blend, and chocolatiers who make unusual chocolate bars from all over the world.Is ther some one who can help me?My shop is located in Belgium so I must also consider the kind of chocolate the locales are used.If you know of some good producer and chocolatiers you can contact me atvliegenannick@gmail.comThanks for helping me out on thisGreetings,Annick Vliegen www.withgusto.be blog withgusto.be (sorry only in dutch)

My brother and I are starting our own business and and created some chocolate bars. We need some manufactuers/producers that can help us mass produce it. Please respond if you know of any company that can help us achieve this goal.Rene RomanArnold Romanaroman123@aol.com

FOR THE LOVE OF IT, JOIN ME ON MY BLOG, chocolatelovers411.blogspot.com

Anyone know of a used Hilliard 80lb. tempering machine for sale?please contact sallyfran3@yahoo.com