Reclassification of cacao varieties?
Posted in: Opinion
A fascinating paper! I have an American friend who works in Ecuador. I'll probably send this on to him because he's interested in helping the Ecuadorians improve their lives.
Forum Activity for @ChocoFiles
Posted in: Opinion
A fascinating paper! I have an American friend who works in Ecuador. I'll probably send this on to him because he's interested in helping the Ecuadorians improve their lives.
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Vivani in Germany a bean to bar company? I suspect that they are fondeurs, but I'd like to make sure. I gleaned from their website that they are owned by Ludwig Weinrich, and marketed by their subsidiary EcoFinia GmbH. They said that Weinrich has made chocolate for over 100 years, but they make no mention of actually being b2b. In addition, my very low enjoyment of their dark chocolate (72% bar, my enjoyment rating = 2 out of 10.) makes me suspect that they didn't make it themself. Does anyone have any more information about this?
Bean to bar chocolate makers
Posted in: Tasting Notes
Thanks Casey. I've added a few of those that I didn't have to my personal list of b2b companies. I've got a list of 284 companies that are bean to bar, fondeurs, or some mixture. Some I don't know what they are.
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Bernard Castelain a bean-to-bar maker or a fondeur? Their website is only in French and I don't read French. I suspect that they're a fondeur but I don't currently have any evidence either way. All I know is that their chocolate wrappers don't say anywhere that they are b2b.
Bean to bar chocolate makers
Posted in: Tasting Notes
RE: http://australianrawqacao.com/australian-raw-qacao-cacao-fruit-bean
Qacao sounds to me like a lot of Quackery mixed with spiritual mumbo jumbo.
updated by @ChocoFiles: 09/07/15 18:28:16
Bean to bar chocolate makers
Posted in: Tasting Notes
I guess I should have done more research on the internet first. I was only looking at the package which says in large bold letters on the front "El Ceibo Cooperative" then on the back "Made in Switzerland" and distributed by "Alter Eco Americas". Going by this information alone I thought it would be possible for the company to be bean to bar, made in Switzerland but distributed in the U.S. Now I wonder-- who actually makes the Bolivian beans into chocolate?
It turns out that Alter Eco is a French company started in 1999.
Clay, thanks clarifying this.
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Alter Eco a bean to bar company?
I'm currently reviewing several of their bars. The beans are grown by the El Ceibo Cooperative in Bolivia and the chocolate is made " in the pure Swiss tradition " by someone in Switzerland.
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Aequare, http://www.aequarechocolates.com/ , a bean to bar chocolate maker? They seem to be advertisers on TCL.
updated by @ChocoFiles: 01/24/15 14:34:43
Bean to bar chocolate makers
Posted in: Tasting Notes
Masur,Thanks for catching that. I made the changes in the text part of the document. They weren't listed in the table, which is the main reference I use.BTW, Mars is listed as a b2b company. I have no idea where I got that info, but it seems hard to believe. Is it right? Is Mars a b2b company?
Bean to bar chocolate makers
Posted in: Tasting Notes
I've attached a Word document that has a list of Bean to bar makers, and a list of Fondeurs. It's compiled from information I've collected from TCL, from friends, and from the internet. Someone may want to add these companies to the TCL database.Please let me know if there are is any mistaken information in it, so that I can correct it.
Bean to bar chocolate makers
Posted in: Tasting Notes
What a Great resource! Thanks!A correction: DeVries is in Denver CO, not Boulder.Is there any way to print this data to get a hard copy?
Bean to bar chocolate makers
Posted in: Tasting Notes
Masur,Thanks for taking the time to research a little and answer my question.
Bean to bar chocolate makers
Posted in: Tasting Notes
Does anyone know if any of these companies are bean to bar?-Cote dOr-Equal Exchange-Rapunzel
Bean to bar chocolate makers
Posted in: Tasting Notes
Clay,You said on 4/28/08-- "I have created a simple database that will enable us to track these companies more easily. It is located here.PLEASE DO NOT ADD ANY MORE COMPANY NAMES HERE. Please add them in the database. If you have added a company to this list, please consider making an entry in the database for it."Is this database still on TCL? The link you provided doesn't go anywhere, and I can't find anything else to get to the database.
Bean to bar chocolate makers
Posted in: Tasting Notes
Are these companies b2b?Cote dOrEqual ExchangeRapunzel
updated by @ChocoFiles: 01/24/15 05:18:20
Bean to bar chocolate makers
Posted in: Tasting Notes
Clay,You said on 4/28/08-- "I have created a simple database that will enable us to track these companies more easily. It is located here.PLEASE DO NOT ADD ANY MORE COMPANY NAMES HERE. Please add them in the database. If you have added a company to this list, please consider making an entry in the database for it."Is this database still on TCL? The link you provided doesn't go anywhere, and I can't find anything else to get to the database.
Bean to bar chocolate makers
Posted in: Tasting Notes
I'm currently tasting a bar (Ecuador 75%) by Baratti & Milano, an Italian company. It appears that they are fondeurs NOT B2B. Can someone confirm this?
updated by @ChocoFiles: 09/08/15 22:07:35
Bean to bar chocolate makers
Posted in: Tasting Notes
As always, thanks for the knowledgeable replies to my LCC question.Now, I'm curious about this one too-- Why is Kraft on this list? What chocolate do they make from bean to bar?
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Lake Champlain, in Burlington VT, a bean to bar maker?From their website they seem to be, but I'm not sure.
Bean to bar chocolate makers
Posted in: Tasting Notes
Why is Kraft on this list? What chocolate do they make from bean to bar?
Bean to bar chocolate makers
Posted in: Tasting Notes
"I don't see World's Finest Chocolate listed here. "What country are they in?
Bean to bar chocolate makers
Posted in: Tasting Notes
Here are two statements that I've gleaned about ESC:From the inside of the wrapper, "We only buy cacao grown in the natural shade of rich, diverse forests."From the blog and FAQs on their website , "Endangered Species Chocolate sources our cacao for our all-natural milk and dark chocolate bars from small, family-owned farms in Nigeria"These statements lead one to believe that they are a bean-to-bar company, but I'm still not sure. They could also be nuanced so that they merely give that impression.What do you think?
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Endangered Species a bean-to-bar company or a fondeur?
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Dagoba a bean-to-bar company?On the Trader Joe's 72% thread Andrea said of the TJ 72%, "Don't think it's Barry Callebaut organic. (Which is the Dagoba bar.)"I'm reviewing a Dagoba bar at the moment, so I'd like to know if Dagoba is a fondeur who uses Callebaut organic? Or are they bean-to-bar since they used to sell couverture? I always like to know where the chocolate comes from.
Bean to bar chocolate makers
Posted in: Tasting Notes
Is Neuhaus from Belgium bean to bar? It seems like they would be, but I'm not sure how to tell or how even how to find out.
Bean to bar chocolate makers
Posted in: Tasting Notes
What about Chocolove (Boulder, CO, USA), Frey (Switzerland), and Dolfin (Belgium)-- are they bean to bar?
Bean to bar chocolate makers
Posted in: Tasting Notes
Updated list, minus the U.S. makers:(minus the hyperlinks too)AfricaMalagasy (Madagascar)Claudio Corallo (So Tom)AustraliaHaigh's ChocolatesTavaEuropeAustriaZotterBelgiumBarry CallebautPierre MarcoliniDenmarkCarlettiTomsFranceBernachonBonnatChocolaterie de L'OperaMichel CluizelPralusValrhonaWeissGermanyCoppeneurEuromarHachezHerzaLudwigLudwig WeinrichStorckItalyAmedeiAntica Dolceria BonajutoCioccolato PeyranoDeBondtDomoriDon PuglisiFerreroICAMMajaniVenchiSpainChocovicNatraSwedenMalm ChokladfabrikSwizerlandConfiserie BernerFelchlinUnited KingdomCadbury-SchweppesSir Hans Sloane of LondonNorth AmericaCanadaSoma ChocolatemakerUnited States(On other thread)South America & CaribbeanArgentinaFenixColombiaSantanderEcuadorVintage PlantationsGrenadaGrenada Chocolate CompanyNicaraguaEl Castillo del CacaoVenezuelaEl ReyHacienda Bukare
Bean to bar chocolate makers
Posted in: Tasting Notes
Casey,Thank you very much for this thorough and excellent list!How about Dolfin from Belgium? Are they bean to bar? If they're not, then does anyone know where they get their chocolate from? I've been sampling a lot of Dolfin's flavors recently, so It would help to know.
Inside Rating Systems
Posted in: Tasting Notes
Quote: "The problem with my system is that with such few choices, I want to differentiate between the three's, fours, etc. and I start adding .25, .5, or .75 to the score."Why not expand your ratings from 1-10? You're basically doing that anyway. In reality a 2.5 = 5 and a 4.5 = 9.Quote: "It's interesting to factor in price of the chocolate"Since 100g is a very common size for many bars I've been tracking the cost per 100g as a way for uniform comparison. In spite of the price varieties at different stores it seems to work well for me. I've also developed a "Value Index" which is a ratio of the Overall Rating I gave a bar to the price (times a weighting factor to get it on a 1-100 scale). That's helped me to figure out which chocolates are the best deal for the money. I've also been pleased with the results there too.
Inside Rating Systems
Posted in: Tasting Notes
Casey,Your thoughts are excellent and very thought provoking. Here's a small question how did you make the hyperlink in this sentence "to read the entire post go here." so that the word "here" is a hyperlink to your blog instead of the whole URL? I've tried clicking on the "Add hyperlink" icon, but I can't make it work. Can someone please tell me what I'm doing wrong?
Inside Rating Systems
Posted in: Tasting Notes
P.S.- How do you make a long url just appear as a hyperlink so that people just click on a word to get there without seeing the whole address?
Inside Rating Systems
Posted in: Tasting Notes
This is a fascinating and informative discussion. I'm new to this, so I'm trying to learn all I can. In the last 18 months I've tasted and rated about 175 bars. I developed a rating scale similar to Seventypercent, but I used different weighting. Then I only let that number be a guide and I give two ratings: Class (69 or less, 70-79, 80-89, 90-100, and various flavors) and Overall. These are very subjective and for my own benefit. Also, my palate has changed a great deal over the months, so I probably need to revisit the earlier ratings. I also grade on the curve so a really great chocolate pushes the other down. That happened when I tasted Amedei Chuao. Finally, I've also developed a Value Index that attempts to compare the Overall Rating to Price (and has a factor trying to get it on a 1-100 scale.) It works pretty well for me. Oh yeah, I also categorize price as the price per 100 g, so I often have to convert the price for bars of a size other than 100g. This allows for standard comparison, though. Sometimes it's still worth it to pay top dollar, though (to splurge on Amedei Chuao, for instance).I'm looking for a way to publish my results, so I've experimented with Google pages. Here's a really rough one that I'm experimenting with. Go to http://chocolatereviews.googlepages.com/3400phinney-bread%26chocolate I'd appreciate any feedback. I understand and appreciate the critiques of assigning numbers and I know the pitfalls. I agree with most of what's been said, but this is mainly for my own use and it works for me, so I guess that's enough reason for me to keep doing it.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
This would be a tragedy indeed. I've developed a "Value Index" that has the ratio of my Overall Rating to Price. It uses a factor to adjust it to a 1-100 scale and the 72% Pound Plus is off the chart at 197! Second place is the TJ Bittersweet with Almonds Pound Plus at 165.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
On a tangent--Andrea said, "Don't think it's Barry Callebaut organic. (Which is the Dagoba bar.)"Andrea (and others who might know),I'm reviewing a Dagoba bar at the moment, so are you saying that Dagoba is a fondeur who uses Callebaut organic? I always like to know if a company is bean-to-bar or not.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
Donna,Thanks for telling us about the Pound Plus bars! Previously I never looked at them assuming that they were low quality because of their large size. Lo and behold, what joy to find out that it's the same 72% bar!So I now have a 72% Pound Plus and a Bittersweet with Almonds Pound Plus sitting right in front of me. 1000g (1Kg) of chocolate for $8!! I'm getting ready to gorge myself silly....
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
I keep my chocolate review notes in a database, and so far I've tasted and rated over 175 bars. I give ratings in two categories: Class (such as 69 or less, 70-79, 80-80, 90-100 and various flavored) and Overall. I also developed a scale to give a number that shows what I call the "Value Index". It is a ratio of the Overall Rating to Price (multiplied by a factor to put it on a 1-100 scale.) The formula works pretty well and the factor seems pretty accurate to me. Well, with TJ 72%'s ridiculously low price yet relatively good taste it's Value Index is off the chart at 214! The next highest is Chocovic Ocumare 71% at 95 (also sold at Trader Joe's for a low price!).
Favorite Chocolates?
Posted in: Tasting Notes
In the attached file are my tasting notes for Amedei Chuao. A sublime experience!Class: 70-79Class Rating: 10Overall Rating: 10Value Index: 10 (on a scale of 1-100)
Favorite Chocolates?
Posted in: Tasting Notes
Amedei Chuao is in a class way above anything else I've ever tasted. After I tasted it it redefined excellence! There's a good reason that it's won so many awards.
Fine chocolate getting more expensive?
Posted in: News & New Product Press (Read-Only)
I'm new to the world of fine chocolate so my experience is very limited. I've only been seriously learning about this for about 15 months. So from my limited experience here are some expensive chocolates that I've found so far:Amedei I-Cru sampler (12 pieces of 6 kinds of 70%), $120/ lb at ChocosphereThen there's what I (not very politely) call the scammers:1) Noka. most expensive is Vintages Collection , 4 piece box, at $2080/lbGood investigative journalism discovered this. Read the synopsis version here from seventypercent.com or the full version here . The journalist determined the weight of 1 piece, so I'll assume that his calculations are correct.
What Makes an Artisan Chocolate Artisan?
Posted in: Opinion
QUOTE: "On a side note, is there a place on the forum to properly introduce myself? I guess I jumped in to a few threads without an intro. I am very glad I stumbled on this site, as there are very few sites devoted only to chocolate."I think that the best way to introduce yourself would be to go to your own " My Page " and add an entry under "My Blog".