Forum Activity for @Clay

Clay Gordon
@Clay Gordon
01/02/10 10:03:06
1,680 posts

Cacao Pods


Posted in: Classifieds F/S or Wanted

It's not illegal to import pods into the US. There is a shop in the flower district of New York that advertises them and I know that exhibitors at The Chocolate Show in NY have purchased pods from them for use at the show. Caribbean Cuts . Click on the "Unique Flowers" link in the left-hand nav, then cocoa pods.The only challenge is how long they take to get and what it'll take to get from NY to Portland.:: Clay
Clay Gordon
@Clay Gordon
12/16/09 10:43:27
1,680 posts

Godiva "Breaks the Mold" for its new Chocoiste store in Tokyo's Harajuku District


Posted in: News & New Product Press (Read-Only)

The design of the new Chocoiste store is a part of a major re-branding effort that includes all 80 stores in Japan.One unique component of the design is ceilings made to look like melted, dripping chocolate. It's an interesting mix of the very playful with rigid modernity with some romantic touches (take a look at the chandeliers).Overall a pretty radical departure from the fairly traditional/conservative design that has been the hallmark of Godiva shops to date.What do you think of the new look?Does it make you think better of Godiva as a brand?Is this store a place you'd find inviting to sit down and eat some chocolate?Inquiring choco-minds want to know.
updated by @Clay Gordon: 12/13/24 12:16:07
Clay Gordon
@Clay Gordon
12/11/09 16:35:59
1,680 posts

TCL Chocolate Makers Database


Posted in: Tasting Notes

Olorin:Please believe me, I am well aware of the limitations of the current and previous systems. I am working on finding something and I have become convinced that I will have to write (or pay someone to write) an application specific for this purpose.One of the challenges I face is that something like this is too easy to SPAM and worse if it's open to everyone and anyone to add, edit, delete, etc. At the same time, I know that it's an impediment to updating if it's too difficult.I am open to suggestions, which includes giving some people who want to work on this project (for credit) administrative access, the ability to comment, add new items flagged for review before publishing, and other techniques. I think I may try to get this done by the end of the year, so the more input I have the better.:: Clay
Clay Gordon
@Clay Gordon
12/11/09 08:09:11
1,680 posts

How Are You Making These Holidays Special with Chocolate?


Posted in: Tasting Notes

It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 days away), which means we're smack dab in the middle of the ChrismaChanuKwanzakah holiday rush. All of us are busy, I know, so asking you to take a few minutes out to share what you're doing with everyone may sound like a huge imposition.But giving and sharing are just a part of what the holidays are about and this is one way we can share with hundreds of people all around the world - a holiday shout out in words (and pictures if you have them).Now, because I started this discussion it's up to me to get it going.Several years ago I purchased a small wet mill to make chocolate with. I've made many batches but I am always looking for new ways to use the mill because these days I pretty much only use it when I give chocolate-making classes, which is not often enough.So I've been experimenting with using it to make nut butters and pralines and it was just a small step from there to adding cocoa powder to the nut pastes and start making something that Nutella would dream it might be - if Nutella could dream.I found a good source for small (4 oz) glass jars in small-ish quantities, so I am bottling my own chocolate/nut butter spread. Without going into exactly how I'm using the four ingredients I am using (a guy has to have some secrets) the ingredients are:roasted nuts (hazelnuts, almonds, or a mix)cocoa powdersugar (I experiment with different kinds)salt (I experiment with different kinds; kosher is the stand-by)So - how are YOU sharing chocolate for the holidays this year?:: Clay
updated by @Clay Gordon: 04/09/15 20:57:18
Clay Gordon
@Clay Gordon
12/11/09 07:50:18
1,680 posts

Fondeurs


Posted in: Tasting Notes

Debelis and Belcolade are both owned by the Puratos Group, which makes more than just chocolate. Belcolade is their European (Belgium) chocolate maker and Debelis is their US chocolate maker. Debelis makes chocolate from the bean and sells it only wholesale. They are "bean-to-bar" but not "bean-to-mouth."They make and sell all kinds of chocolate and cocoa products - but only wholesale.That is one nuance/issue that I think might be at the heart of Alan McClure's (Patric) trying to distinguish between chocolate manufacturers and chocolate makers. I think he's talking about scale. From my perspective it's the "do they make and distribute bars for retail sale under their own or some other label" or "do they only sell wholesale to companies who turn around and work with it?"
Clay Gordon
@Clay Gordon
12/09/09 08:52:37
1,680 posts

Local Regulations for opening a Chocolate Shop. Kitchen- Yes or No?


Posted in: Tech Help, Tips, Tricks, & Techniques

In New York, anyway, the answer is yes (YMMV) - you are setting up a kitchen because you are preparing food products for retail sale and consumption.This is especially important (in NY, anyway) when you wholesale to someone who resells at retail. There are different rules (county-by-county) for when you make products to sell/donate directly - only - in part to accommodate making baked goods for charity bake sales.The regulations requiring stove top vs induction have more to do with ventilation and fire suppression. If you don't have an open flame (again, this is in NY), you don't have to have fire suppression and ventilation. Also, most induction burners are portable so when they're not in use they can (and should) be put away, out of sight of inspectors.
Clay Gordon
@Clay Gordon
12/09/09 06:28:04
1,680 posts

Choco Doco for Aussies


Posted in: News & New Product Press (Read-Only)

For those who don't know, "Willy" is William Harcourt-Couze, one of the most highly regarded chocolatiers in the UK.
Clay Gordon
@Clay Gordon
12/04/09 09:25:46
1,680 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Matt:Swiss Chalet/SAIL (Swiss American Imports Limited) handles Felchlin in the US and they have distribution centers in Florida (where they are headquartered) in the NE (New Jersey) and in LA - at least. I am fairly confident that Felchlin is not looking for another importer, but there is no reason why you can't become a sub-distributor of Felchlin products through Swiss Chalet/SAIL. Yes, Atalanta did purchase them but is pretty much leaving them alone to do what they do. If you like, I can introduce you to Hans Bauman who can set you up.::: Clay
Clay Gordon
@Clay Gordon
12/04/09 06:50:57
1,680 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Matt:Have you tried any of the Felchlin products? Most people only know about the Grand Cru line, which is on par with Valrhona in terms of cost, but there is also a less expensive line that many top chocolatiers use for the bulk of production, reserving the Grand Cru for special pieces. Many of them will also do a slight bit of blending, opting to put a more flavorful chocolate into something that needs to be kicked up. So, adding a small amount of a conched liquor to a 55% may get you 65%-75% but you control the intensity.:: Clay
Clay Gordon
@Clay Gordon
12/04/09 06:48:00
1,680 posts

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?


Posted in: Opinion

Steve:You have a raw liquor that sells for under $10/lb wholesale?:: Clay
Clay Gordon
@Clay Gordon
11/28/09 11:38:43
1,680 posts

facts about the broma process


Posted in: Tech Help, Tips, Tricks, & Techniques

This topic has been closed for further discussion. There is another discussion on this topic by this author and any contributions should be added there.
Clay Gordon
@Clay Gordon
11/25/09 09:15:11
1,680 posts

Giving Thanks to Chocolate ...


Posted in: Tasting Notes

Tomorrow is Turkey Day and I wonder how many of us are incorporating chocolate into our plans to celebrate.Not many people know that the turkey is native to the New World. In fact there is a chance that the Pilgrims when they crossed the Atlantic brought with them turkeys descended from birds transported to Spain, re-introducing them into a part of the Americas where they were not common.The dish we call mole poblano is these days routinely made with chicken but more traditionally is made with turkey. In fact, mole poblano is a modern dish that post-dates the arrivals of the Spanish in Central America. In an authentic mole poblano there are about a dozen ingredients that did not originate in the New World.Mole is a word that means "mixture" and there is a collection on traditional moles from Oaxaca (including amarillo, verde, negro, and rojo) in addition to poblano. The mole most commonly consumed in the US is probably guacamole - or avocado mixture.I have a jar of some amazing mole from Mexico that I am going to be offering my guests tomorrow to accompany our turkey. There will be three sauces, actually. A straight mole, a straight turkey gravy, and a creole sauce where I will add some of the mole to the straight turkey gravy.How you all of you? Will you be celebrating (or did you celebrate) Thanksgiving with chocolate?Yours in pursuit of The ChocolateLife. Enjoy!:: Clay
updated by @Clay Gordon: 04/10/15 16:15:36
Clay Gordon
@Clay Gordon
11/25/09 07:05:52
1,680 posts

Candy bar wrappers


Posted in: News & New Product Press (Read-Only)

Ms Zhan has been asked NOT to solicit business in the fashion that she has been - essentially spamming members and conversations where the topic of packaging is mentioned WITH EXACTLY THE SAME BOILERPLATE MESSAGE that actually did not add anything to the topic being discussed.If she had only done this once or twice, maybe it would be okay. But it was many more times than that in a very short period of time, nearly completely filling the current activity list on the home page.If any member is interested in following up, please visit Ms Zhan's profile page and/or Friend her and correspond privately.If you have a business and want to reach ChocolateLife.com members this way, advertising and sponsorship programs are available that will enable you to do the job more effectively while supporting the community and not creating any ill will.Thanks in advance for your understanding on this mattter,:: Clay
Clay Gordon
@Clay Gordon
11/16/09 11:13:36
1,680 posts

Alcohol in Chocolates


Posted in: Tech Help, Tips, Tricks, & Techniques

This topic is under discussion in another post under the identical title, so this discussion has been consolidated there.
Clay Gordon
@Clay Gordon
11/16/09 09:02:30
1,680 posts

Round paper boxes


Posted in: Classifieds F/S or Wanted

There is no photo attached to this post. It would help us to answer the question if we knew exactly what you were looking for. Reply to your original post and then either click on the camera icon to load the photo directly in your reply or click on the Upload Files button below to add the photo as an attachment to your post.:: Clay
Clay Gordon
@Clay Gordon
11/16/09 21:33:25
1,680 posts

Chocolate packaging & boxes, something special?


Posted in: Opinion

Ask and ye shall find. This just in . The JL Clark company is offering digital printing on metal tins in runs of 500 or fewer, on 30 different shapes/sizes of tins.
Clay Gordon
@Clay Gordon
11/16/09 09:21:10
1,680 posts

Chocolate packaging & boxes, something special?


Posted in: Opinion

I might start looking at some of the following sources: Distant Village Here are some Distant Village boxes sold through Nashville Wraps, part of a larger line of "eco-friendly" packaging.Although I can't talk about the eco-friendly credentials of Nakazawa , they do offer a broad range of excellent stock box options as well as custom fabrication. Here's a source on Etsy I found. Pricey at retail but they do wholesale and custom orders using handmade-to-order paper.
Clay Gordon
@Clay Gordon
09/06/10 07:58:06
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

Rafael:There should be quite a bit of used machinery in Ecuador. You might want to check through Tulicorp or one of the other processors to see what they have or can get. Do you have a budget for equipment? I am also curious - are you planning to make chocolate from beans or melting and flavoring chocolate to make bars, bonbons, etc.?
Clay Gordon
@Clay Gordon
06/04/10 14:33:33
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

One of the issues that does not get covered in these discussions is why equipment costs as much as it does.While it is possible to build inexpensive solutions like the ones outlined in this discussion and others, problems arise when moving from a hobby stage into manufacturing for commercial sale - which is where serious food safety and liability issues arise.To the best of my knowledge there is no such thing as food-contact-safe plywood. Anything in a food manufacturing facility made of plywood should instantly fail a health inspection. In the US, you can't even use plywood as a housing for parts that don't come in direct contact with food because of concerns with preservatives and solvents in the woods and glues. NSF-approved stainless steel is a lot more expensive than plywood and a lot more expensive to work with.Food safety has a range of concerns, the most important of which is that you don't want customers to fall ill from consuming your product. On a practical level, should you get sued by a customer who gets sick and they find out that you've been using non-approved materials to fabricate your equipment well, you can count on your insurance not covering those bills.Another thought to consider is the potential impact on the still-small craft chocolate market here. Remember a few months ago and the peanut butter scare? It didn't matter if you bought your peanuts from a supplier that was safe no one was buying peanuts. What would happen to the craft chocolate market if a customer got sick? While it doesn't make sense that all craft chocolate makers would be affected, history has proven, time and again, that consumer's react emotionally and not rationally, so a food scare is likely to have a relatively broad affect.Other reasons that much food processing equipment (and equipment for chocolate is included in this list) is that the parts are designed and built to industrial tolerances and duty cycles, not the duty cycles of home appliances, and the fact that they tend to be made in small runs. Anyone who's had a 5-liter countertop grinder knows all too well that they weren't designed to run continuously for 8 hours let alone 48 or 72. Longer duty cycles require that everything be built accordingly and that's more expensive.In looking over all the wonderful designs that have been proposed here on TheChocolateLife, it's important to keep food safety in mind. The plastics being used may be food-safe, but are they getting cleaned properly? Is everything that comes in contact with the cocoa is food-contact-safe (did you remember to sanitize the inside of that PVC tube before you started winnowing - and to sanitize it regularly)? Before you move from being a home hobbyist to selling chocolate to the general public, it's worth considering the implications of food safety on your equipment choices.
Clay Gordon
@Clay Gordon
05/31/10 09:30:47
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

This is an edited version of Brad's response to his own reply.Apparently Clay has had some pushback from my incendiary posts above. He's asked me to delete my posts, and I've agreed. However I don't readily know how to do that. Instead, now that I've openly slapped a company I think is ripping people off, I'm going to substantiate my claims, and help those of you who are looking for a winnowing solution for your business:CRACKINGYou can buy a good quality cracker from Commodity Processing Ltd in the UK for about $3500 USD, which allows you to completely control the size of your cracked product. One of these units will easily do 100lbs per hour all day, every day without fail. It's a product I use in our shop. (Don't buy their fanning device. I did. It's a POS)John Nanci on Chocolate alchemy also sells a hand unit that you can attach to an electric drill for about a hundred bucks. I started with this, and it works ok, until you get into more industrial long term use. It would be a good start for an artisan.You can then have the nibs fall from the cracker directly into the rotating screen (described below).WINNOWINGWinnowing is about airflow and particle separation. Airflow can be created by both suction and/or blowing. The challenge with cracked cocoa is the disparate sizes of the beans and shell, so the first thing that needs to happen is that the particle size needs to be made uniform.Traditionally screening cocoa is done using a series of vibrating flat screens. The problem with flat screens is that eventually, they clog up with nibs and need to be cleared out by an operator. They are also very very noisy. A better solution (one that I've designed) is a cylindrical screen that the nibs, once cracked, tumble into. The screen is tilted 10 degrees and slowly tumbles the nibs and shell, causing the large pieces and large shell to tumble out the end, and the smaller pieces to fall through. The benefit to this design is that it's not noisy, and the large pieces that get caught in the screen fall out once the screen rotates to where the nib is at the inside top. This design also requires only a small servo motor and a belt to keep the screen turning. Nibs and shell that fall out the end, can continue to be run through the cracker to create more uniform pieces, until such time as product falls out the "reject" end of the rolling screen. Screen size should be no larger than 3/8 ths of an inch.ONCE THE NIBS AND SHELL HAVE GONE THROUGH THIS PROCESS, YOU HAVE A UNIFORM MAXIMUM SIZE PRODUCT, AND LOTS OF OTHER SMALL SIZES.DUST COLLECTIONA single cyclone dust collector with a particle bag, and heppa filter can be purchased from any large woodworking supply company for just a few hundred dollars. I purchased mine at Busy Bee Tools here in Calgary for $269. It creates the CFM draw I need, doesn't use a whack of electricity, and plugs into any standard North American wall outlet.3. Blowing: You can purchase a series of enclosed fans from any commercial fan and motor supply store for a couple hundred bucks each. the fans you need put out about 300CFM each, and allow a cervo control to be attached (like a dimmer knob on a light) so that you can control the fan speed as it's blowing.4. Winnower design: Create a box (plywood works) about 4 feet tall, and 1 foot by 1 foot wide, with slopes inside. On one side of the box, cut holes and mount your fans. On the other side of the box cut a slot and mount one of your dust collecor input hoses. The top of the box is open, and is where you dump the nibs. As the nibs fall into the opening, they are directed by the slopes you add to the inside of the box, INTO the airflow of the fan at a 45 degree angle. The fan blows the shell through the nibs, and UP another slope into the airflow of the dust collector. You have three fans mounted on this box, so the nibs pass through the airflow three times, then fall out the bottom of the box and into a bin, ready for use.Not only is this a system that can be designed and built for less than a thousand bucks, it's scaleable, so that as your business grows, you can build more boxes, with more fans, and just increase the size of your dust collector.[ this paragraph removed because of offensive language ]
Clay Gordon
@Clay Gordon
05/30/10 10:56:22
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

This conversation, with a different emphasis, is being continued here.
Clay Gordon
@Clay Gordon
05/27/10 15:04:28
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

The Mast Brothers are using machines from CocoaTown.com - the Grindeurs.
Clay Gordon
@Clay Gordon
11/11/09 07:22:10
1,680 posts

Has anyone used the NETZSCH chocolate machines?


Posted in: Tech Help, Tips, Tricks, & Techniques

I just got back from London where I was able to see a 300kg Netzsch ChocoEasy in operation at Artisan du Chocolat at their workshop in Ashford, Kent. Sir Hans Sloane, also in London, has a machine. From my first connection with the machines (nearly two years ago now) and my closeup contact I can say that the machines are suited for production of fine chocolate - as long as you approach their use correctly.At more than US$85,000 for a 50kg machine, however, they are not cheap - though this figure does include the electronics which are a very appealing part of the machine because, once a recipe is dialed in it can be repeated totally accurately. With one of these machines, once you know what you are doing, you can produce a very high quality batch of chocolate in under 24 hours. You don't need to conch for days because that would beat the life out of the chocolate.Where the Netzsch machine falls down - and this is a criticism of EVERYTHING in this space - is that there is no support equipment that is sized appropriately. Assuming a 50kg batch of finished chocolate every 24 hours, you need a suite of support equipment that can process between 25-40kg of cocoa beans, from the bag to liquor, in under 8 hours. Most machinery seems to be sized to handle <5kg hr or >50kg hour. So you're stuck with:a) machines that can't keep up with the demands of the concheb) machines thatoverproduce by many, many times, what you need (overpaying until demand meets capacity)c) making/adapting machines yourself to meet your specific requirementsAt some point, virtually all small chocolate makers have a production scheme that encompasses aspects of all three. Jo Zander (holycacao) has posted pictures here on TheChocolateLife of a clothes dryer that he modified to roast beans. Samantha Madel and Langdon Stevenson of Tava in Australia have developed their own winnower - as have many others. The Mast Brothers have a very interesting collection of equipment they've modified and adapted and opted to spend real money on only one machine - a Selmi temperer/depositor.Where you come down on this question is a matter of budget and where you think it makes the most sense to spend your money, and your appetite for invention and shop skills.Jo is right when he says that 500sf is large enough to set up a working small-batch chocolate factory though, as I mention above, you'll need to think hard about the organization of the space, including the need for storage for the beans and storage for chocolate in its semi-finished and finished states, plus space for wrapping, etc. One more thing I would caution you about your space is that working with beans is dusty so you'll want to think hard about separating the space where you store, clean, roast, and winnow the beans from the rest of your facility. There are lots of ways to do this from clear-plastic flaps and air curtains to physical walls.
Clay Gordon
@Clay Gordon
11/11/09 20:43:44
1,680 posts

Best Chocolate Book | Best Chocolate Authors


Posted in: Opinion

FYI - discoverchocolate.com now redirects here to TheChocolateLife.com.
Clay Gordon
@Clay Gordon
11/11/09 07:05:03
1,680 posts



And, if the yolk is this warm then there's less chance of curdling when making the creme anglaise.This almost makes me want to turn my daughter's aquarium setup into a sous vide bath. There's temp control AND water circulation. Don't need to oxygenation component and it takes a long time to shift temps - but it is inexpensive compared with commercial immersion circulators.:: ClayPS Don't worry, I'd find another home for the fish and not make them my first sous vide experiment. And here's a small world connection - Georges Pralus, the inventor of the sous vide technique, is a cousin of Francois Pralus.
Clay Gordon
@Clay Gordon
11/10/09 18:47:28
1,680 posts



At 57C for 90 mins is the yolk still soft and runny?
Clay Gordon
@Clay Gordon
11/10/09 11:44:19
1,680 posts



Lana:I think the concern is transferring anything that might be on the outside of the egg to the inside - and 80C may not be hot enough to kill any microorganisms that get transferred.My recommendation would be an alcohol-based disinfectant or similar cleaner that works by disrupting the cell membranes of germs. Use it on your hands and clean the egg shells with it. Wait for the alcohol to evaporate and you should have a kill rate of 99.99% on the bacteria. You called also use a UVC light wand.
Clay Gordon
@Clay Gordon
11/28/09 11:43:46
1,680 posts

methodology of the broma process


Posted in: Tasting Notes

Kenneth:With respect to your question about how warm the answer is the warmer the better. The higher the temperature the more fluid the fat in the chocolate liquor will be. If you have a cabinet or room where you can control the temperature I'd start about 115F to see how that works and then increase by 5F increments to see how that affects things.With respect to the fineness of the mesh. I would line a burlap sack with 2 or more layers of cheesecloth. The burlap will provide strength, the cheesecloth will strain the butter through while keeping the larger particles from seeping out.:: Clay
Clay Gordon
@Clay Gordon
11/08/09 21:56:28
1,680 posts

methodology of the broma process


Posted in: Tasting Notes

Kenneth:ChocolateLife member Langdon Stevenson replied to a this thread earlier this year in which he mentions some specifics about the broma process. You might want to read this thread and if you have more questions (one I have is about the fineness of the mesh of the bag used) you might want to respond to that thread or contact Langdon directly.:: Clay
Clay Gordon
@Clay Gordon
11/18/09 13:01:27
1,680 posts

Insert - printing solutions


Posted in: Tech Help, Tips, Tricks, & Techniques

Yep. You can find some really nice textured rice and other papers that are made to go through a laser printer. Lots of ways to make the presentation special.A zero-extra-cost-yet classy option for custom jobs is to "watermark" or "ghost" the customer's logo on the key ...
Clay Gordon
@Clay Gordon
11/18/09 09:53:27
1,680 posts

Insert - printing solutions


Posted in: Tech Help, Tips, Tricks, & Techniques

One workable solution for printing keys to put into boxes that I have seen - even by very high-end chocolatiers - is the use of translucent vellum that you can run through a laser printer. You can get translucent vellum made to go through laser printers at many specialty paper stores on-line and off and many sources will cut it to exact size for you. You can print in black and white or color depending on the application. You can print only as you need them or to a production schedule - and you can alter them at will.Very flexible option.Once you run the paper through the printer it might not be sanitary any more, so you'll probably have to look into clear food-safe acetate sheets the same size or put the printed key on top of the candy pad. If you opt for the clear acetate and use very translucent vellum you may be able to see slightly through the key to the pieces below.
Clay Gordon
@Clay Gordon
11/09/09 08:05:30
1,680 posts

Insert - printing solutions


Posted in: Tech Help, Tips, Tricks, & Techniques

Hey Gina:This is an open forum and any answer you have for Andre may work for other members of TheChocolateLife. So it'd be appropriate to share publicly.:: Clay
Clay Gordon
@Clay Gordon
11/04/09 13:27:31
1,680 posts

Insert - printing solutions


Posted in: Tech Help, Tips, Tricks, & Techniques

Andre:Try 4over4.com.:: Clay
Clay Gordon
@Clay Gordon
11/09/09 08:37:16
1,680 posts

Chocolate and wine tasting


Posted in: Tasting Notes

Tom:My experience is that the maximum number of people for a tasting of any sort is how many people you can serve without the service being intrusive. If you're serving wines near the end of a tasting that need to be cold you need to figure out how to pour and serve at the correct temperature at the correct time without interrupting the tasting. Of course you could start with those first.Another way to look at this is the size of the pour. A 750ml bottle holds 15, 50ml pours (14, really to account for dribbles, etc. A 50ml pour may seem a lot, but when you're tasting several chocolates with each wine (as I like to do), it's pretty handy to have such generous pours. As a general rule, I figure no more than 16 people per bottle of wine + plus me. This is 17 40ml pours - plus some for dribbles and sediment on the bottom of the bottle.I have done as many as 6 wines and twice that many chocolates in a single tasting over the course of 90 minutes-two hours. Never had a complaint about there being too much.HTH,:: Clay
Clay Gordon
@Clay Gordon
11/16/09 11:13:55
1,680 posts

Alcohol in Chocolates


Posted in: Recipes

Copied from a new post by member Beth MansfieldIn the contradictory state of Ohio, no alcohol is allowed in confections without a license - and yet they have no provisions to issue licenses to confectioners. But you can add vanilla and other flavorings that contain alcohol. The key is it can't be an alcohol meant to be consumed as a drink. Who makes up these rules? How do you label alcohol that's been cooked down to reduce its percentage? And does the flavor suffer? Does anyone have any good flavor alternatives to Cointreau, Brandy, or Amaretto? I feel that in Ohio we are at a competitive disadvantage to the rest of the country. And how about the issue of shipping. Do those of you in states that allow alcohol content have to be careful not to sell to minors? And can you ship anywhere to anyone? I'm trying to decide if I should become an activist in politics. Is there a chocolate lobbying group? Jeez - Prohibition all over again. Ship truffles to Congress. Forget the budget deficit, health care reform, etc. By God, I want alcohol in my truffles! Ok, I'm done ranting. But I would like to know what y'all are doing on this topic.
Clay Gordon
@Clay Gordon
10/09/09 03:00:39
1,680 posts

The Holidays Are Upon Us - What Are YOU Making Special This Year?


Posted in: News & New Product Press (Read-Only)

Now I really do hope that these are white chocolate shells that are filled with a gooey runny caramel center (colored red) so that when you bite into them ... well, you get the idea.
Clay Gordon
@Clay Gordon
10/06/09 06:59:41
1,680 posts

The Holidays Are Upon Us - What Are YOU Making Special This Year?


Posted in: News & New Product Press (Read-Only)

Halloween, Thanksgiving, Chanukah, Kwanzaa, Christmas - the holidays are fast approaching. What special items are you making for the 2009 Holiday season? New molds, flavors, packaging concepts?Please feel free to post photos (no more than 640 pixels wide and no more than 100k file size) using the camera icon in the formatting toolbar (this is the preferred method) or you can attach them to your reply.:: Clay
updated by @Clay Gordon: 12/13/24 12:16:07
Clay Gordon
@Clay Gordon
10/05/09 10:37:31
1,680 posts

Chocolate Packaging...


Posted in: Classifieds F/S or Wanted

There doesn't appear to be an ecovintagevegan.com. You can visit them on Etsy to see their line.
Clay Gordon
@Clay Gordon
09/30/09 10:27:36
1,680 posts

Writing Ingredient labels


Posted in: Tech Help, Tips, Tricks, & Techniques

Carol:On a separate but related note, I am pretty sure you qualify as a "small business" so you can take advantage of the small business exemption that applies to nutrition labeling .:: Clay
Clay Gordon
@Clay Gordon
09/28/09 21:32:09
1,680 posts

Chocolate Technique: What would you like to learn more about?


Posted in: Tech Help, Tips, Tricks, & Techniques

Nicole:What does your reply have to do with the question? There are other ways to promote your site on TheChocolateLife.com. This is the not the right way to do it.:: Clay
Clay Gordon
@Clay Gordon
09/28/09 13:49:03
1,680 posts

Chocolate Technique: What would you like to learn more about?


Posted in: Tech Help, Tips, Tricks, & Techniques

Brendan:If you'd like to have a fact-checker/copy editor look at the manuscript before you release it, please consider me. I know that having editors on my book led to a far better product. As the eBook is to be free I will volunteer my services in this capacity. I am not looking to influence the content or direction, just help to make sure it's factually correct with good sentence construction and grammar.:: Clay
Clay Gordon
@Clay Gordon
09/28/09 16:35:18
1,680 posts

Where can I learn how to make my own chocolate bars from the bean?


Posted in: News & New Product Press (Read-Only)

Skip:The discussion you are looking for is here . The PDF file is attached to the main post.:: Clay
  29