Forum Activity for @Hallot Parson

Hallot Parson
@Hallot Parson
04/28/09 06:41:04PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Not to beat a dead horse.. But I was just selecting my booth for the upcoming NY food show and noticed the description that Tcho used. Note that this is directly from Tcho, and not some employee who was overly proud as was suggested:TCHO is serious about chocolate. "We arent just re-melters" (like the majority of people who work with chocolate), we are manufacturers, with our very own factory capable of producing 4000 metric tons per yearThat suggests that re-melter is the party line at Tcho - and 4000 metric tons certainly doesnt hold with their self description as small.Just saying
Hallot Parson
@Hallot Parson
04/24/09 09:07:39PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Actually Its mostly about the water activity of the center. Unbound water will definitely cause troubles at the 2 week range, but confections can certainly have a much longer shelf life than that. Although its not my thing, many famous chocolatiers use corn syrup in a ganache which lowers the water activity dramatically and extends the shelf life without the use of preservatives. The Joseph Shmidt confections that Whole Foods used to sell had a 2 month shelf life with no preservatives. No Idea how they accomplished that. Knipshildt also has a very long shelf life without preservatives.The easy way is to say "eat it within a week" so that you are covered. However, when you learn the science behind the food you learn that there are proper techniques to creating high quality confections in a way that protects against mold growth.
Hallot Parson
@Hallot Parson
04/16/09 12:29:08PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

I get your point, and with regards to your production - if Tcho was going to use that model permanently, then I would say that it would be stretching it to use "bean to bar" as a marketing tool. However, since it is only a stop gap measure, then it makes sense. In any case I wish you guys only the best.Your post does, however, bring up another issue that begs definition. You call Tcho a small young company. Young certainly, but any of us who have had to bootstrap our chocolate business would probably take exception to selling yourself as small. How many of the chocolatemakers here could afford to have a "pier full mammoth machinery" or that great San Francisco location? The photos on your site of all the people brainstorming your products... Those are luxuries that most of us cant afford. You guys are well funded and will be able to buy into a market that the rest of us struggle to get into.I recently mortgaged all of my business and personal assets so that I could afford to convert completely to bean to bar. If my business fails the result is personal bankruptcy. Most of the makers here have their lives invested in the business. Im sure that by Wired Magazine standards, you consider yourself small, but lets be real here.
Hallot Parson
@Hallot Parson
04/07/09 02:23:04PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

I have to agree completely with this. "Re-melter" certainly doesnt suggest the skill or craft on the part of the chocolatier. Using that sort of terminology when describing your competition is derogatory. While it is important to point out what you do differently to make your product unique, I usually find that doing that by speaking negatively of your competition really makes you look bad.Lastly, Im not convinced that anything coming out of a universal should be considered artisan or craft. If a company hires out the roasting (did I misunderstand this part?), and the nib grinding, then throws that into a universal??? If thats your model fine, but you shouldnt then run down the competition by calling them "re-melters".
Hallot Parson
@Hallot Parson
04/01/09 09:15:03AM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Jeff, I dont think that anyone would deny that you are doing something unique down there, and should definitely educate your customers to that effect. FYI, I think Steve Devries does some of that. I know he is even splicing his own clones in Costa Rica.I read Alan's comments as a frustration which I share, and has to do with a chocolate company putting out a product with a lot of high dollar marketing and packaging, and which uses a lot of ambiguous language to trick the customers into thinking that they are something that they are not. Some of these companies are not even molding their bars, but simply devise flavor combos, packaging and then have a factory make and package the bars.To my mind, if at some point in your business, you have not sat at a table folding bars for hours on end, you just havent earned it!
updated by @Hallot Parson: 09/07/15 12:21:49PM
Hallot Parson
@Hallot Parson
03/19/09 11:21:58PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Indeed! Yeah, its Chuao. I dont know those guys, and they may be the nicest people in the world, but I know what they pay for ingredients, and in my opinion they do over charge. I guess the market proves me wrong though, because they are certainly more successful than I.Also, and I admit this is sour grapes on my part, but you are not allowed to claim a trademark on a name that refers to a geographical area. If you look up their trademark status, they claim that the word Chuao means "chocolatier". It must be in a language that they invented because everyone knows that Chuao is a region in Venezuela known almost exclusively for cacao. They even admit this in their literature. This is another example of how being able to hire a professional to handle these issues allows you great advantages over those of us who bootstrap.Hallot
Hallot Parson
@Hallot Parson
03/19/09 01:38:17PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Alan, your points really illustrate how difficult it is for small producers to go head to head with a well financed larger company.As I was thinking about this, it occurred to me that this is really what defines an "artisan" chocolate business from just a chocolate business. When I make a bar, regardless of whether it is with my chocolate or with couverture, I am putting my energy into making something that is to the best standard that I am capable of. I think we all make chocolate because it feels good somewhere inside. Other companies are in the business of chocolate and spend their energy marketing products in a way that takes advantage of the niche market that has been created by you and others. They are effective because they have the budget and the advertising.A certain well financed chocolate company with a misleading Venezuelan name uses the same couverture that I have been making confectionary bars with for 4 years. The bars are the same size yet they charge nearly $2.00 a bar more than we do. Based on the packaging, I'm not sure that the average person who isnt in the industry would be able to discern that they are not making that chocolate, and the value for the product is horrible.OK, sorry for the rant! I wont even get started on NOKA.HallotEscazu Chocolates
Hallot Parson
@Hallot Parson
03/18/09 06:02:41PM
15 posts

Chocolatiers = Re-melters?


Posted in: Opinion

Hi Alan.I just stumbled on this discussion, and would like to contribute a perspective. When you state: "Bean-to-bar, as you know, means starting with cocoa beans and ending with finished chocolate bars in one facility.", do you really feel that it must be made in one facility?For example, my shop is quite small. I am in the process of setting up a production space in a less expensive non retail area where we will make all of the chocolate we use entirely from the bean. Although I will be making bars at this location, I will be sending chocolate over to the retail shop for them to make the confections that they sell. So by your definition, is it not "bean to bon-bon"?As you know, to make any real volume the equipment can get pretty big. Although I wish that I could afford a large space in a high rent retail district so that people could actually see the process, at this point its not in the cards.I completely agree with you regarding all of the confusing and even misleading info that people put out about their operation. Sometimes, however, other people and publications unintentionally create the confusion. I have always been concerned about the fact that we have been doing both bean to bar for 1 line, and using couverture for what I consider a confectionary line. I ALWAYS correct people if they assume that Escazu has always been bean to bar, but it isnt always enough.It's for this reason that we have decided to change the name of the business when we fully transition to making all of our chocolate. The new company will be called Ezca Chocolates, and Escazu will be a brand of that company. I sincerely hope that this will clear up any confusion that people have with us.Take care,Hallot
Hallot Parson
@Hallot Parson
02/02/09 09:52:30AM
15 posts

Hawaiian Chocolate


Posted in: Tasting Notes

Does anyone here know of a source for Hawaiian cacao beans? I have contacted several farms directly, and cannot get a return phone call. I dont need a lot - even 1-5lbs would be enough, as this is for a Dept of Agriculture project and not for production. If anyone can guide me in the right direction, it would be appreciated.Thanks!
Hallot Parson
@Hallot Parson
05/14/08 10:33:02AM
15 posts

Top 10 most expensive chocolates


Posted in: Opinion

I've been to the NOKA shop in Dallas, and had 2 of their "truffles". I thought the whole process was just foolish. The small store is impressive to look at, and packaging was extreme - The box of 2 truffles came with its own full color brochure showing various photos including one of a mountain peak (no idea what the relevance of that is).The chocolates can only be described as mediocre. This is a place where flash is more important than content or quality. I would be ashamed.Hal
Hallot Parson
@Hallot Parson
05/04/08 08:34:01PM
15 posts

Free Bean to Bar chocolate in exchange for critique


Posted in: Tasting Notes

I have to admit to getting confused as to where to post replies to people myself. I should have just placed my email address in the original post.So, anyone who would like to receive a sample, just send a shipping address to: Hallot@escazuchocolates.com. I would also love feedback on packaging design as well. That has always been a real challenge for me. Thanks to everyone.Hal
Hallot Parson
@Hallot Parson
05/03/08 12:36:14PM
15 posts

Free Bean to Bar chocolate in exchange for critique


Posted in: Tasting Notes

Hi, I was wondering if anyone would be interested in receiving a sample of my bean to bar chocolate in exchange for an HONEST critique. I have done some blind tastings, but it is difficult finding a pool of "chocolate wise" subjects in order to get informed feedback. After living with this chocolate for so long, I feel like I cant be objective with it anymore. Any takers? I would particularly love to send one to you Clay if you are willing.Thanks!Hallot ParsonEscazu
updated by @Hallot Parson: 04/11/15 09:14:17PM
Hallot Parson
@Hallot Parson
04/26/08 01:57:27PM
15 posts

American, Bean-to-Bar Chocolate Makers: A Complete List


Posted in: Tasting Notes

I was told by the guys at Union Machinery (they sell used chocolate manufacturing equipment) that Jacques Torres was selling off all of his from the bean equipment because they were having various issues in making the chocolate. These are the guys that sold him all of the equipment in the first place, so it seems somewhat credible, but the Jacques Torres website still shows bean to bar production. If anyone is in NYC and has the inside scoop on this, I would love to know if its true.These guys also told me that they have 60 customers who are currently attempting to set up bean to bar production, so we may soon see a flood of bars on the market.Hallot
Hallot Parson
@Hallot Parson
04/26/08 01:50:30PM
15 posts

American, Bean-to-Bar Chocolate Makers: A Complete List


Posted in: Tasting Notes

Hi - Thanks for visiting my shop!Our shop is indeed small. The area that I have for production is about equal to the same size that occupies my retail space. I also have off premise storage. Is it adequate for bean to bar - with efficient use of space, yes...sort of! By adapting equipment and techniques for smaller scale, it is possible. I have even considered making all of the chocolate that we use for our truffles and confections, and doing away with couveture altogether. Unfortunately, in Raleigh I dont think enough people understand the difference yet to make it worthwhile. That being said, I anticipate moving production of all of my bars to another location and using the glenwood space for sales and production of the retail chocolates.When our made from the bean bar comes out next month, it will be available in the shop and through our website only - My production doesnt allow for wholesale at the moment which is what makes up 80% of my current business. Those bigger guys - Theo, etc have the space, equipment and labor to do wholesale... its baby steps for me!Thanks.Hallot ParsonEscazu Artisan Chocolates
Hallot Parson
@Hallot Parson
04/26/08 01:24:56PM
15 posts

Brands of and Sources for Organic Couverture


Posted in: Classifieds F/S or Wanted

Sarah,The beans used by El-Rey are actually grown organically - no pesticides, etc. I questioned them about this during a trip to Venezuela, and was curious as to why they do not get certified. Their response was that 1. It was difficult for them to get organic sugar, and 2. that the certifications were very costly and they made the choice to keep their prices lower.I have had friends in Caracas inquire about the export issues that are keeping the chocolate from shipping, and have been told that now that they have the certificates this shouldnt happen again. That is, of course, unless the govt. takes over the company....the politics of chocolate.Hallot ParsonEscazu Artisan Chocolates