Forum Activity for @Vanessa Chang

Hello (again)

Posted in: Allow Me to Introduce Myself

Getting back into the forums after a long time lurking. Been a member for a couple of years but am compelled to be more active. Recently relocated to the Bay Area and am looking for other fine chocolate enthusiasts to connect with. 

My new fascination: Fermentation. It falls in line with my other loves (cheese, wine, salumi, whiskey). By day I preach pork for a salumi artisan in Marketing. When I can I am continuing my chocolate education. 

Excited to explore!
Cheers,

Vanessa

In search of a chocolate milk recipe

Posted in: Recipes

I've been experimenting with and looking for recipes for chocolate milk. Mostly for personal reasons -- I've been told to drink more milk but can't stand the taste. I don't like commercial chocolate milk either. So I've been resorting to making hot drinking chocolate with dark chocolate and warm milk and letting it cool before consumption.

I'm wondering if anyone else out there has a recipe for chocolate milk that will hold after you make a batch of it and leave it in the fridge to drink as desired. Thanks in advance for your time.

updated by @Vanessa Chang: 05/03/15 04:00:34

Hawaii

Posted in: Travels & Adventures

Hi Lowe,I've been trolling the group's page and will hit them up with a message/shout out today. Kaua'i will be my first island destination this July. I'm keen to see what's going on. Thank you!

Hawaii

Posted in: Travels & Adventures

Thanks, Melanie. Great tips!Looks like my venture to the islands is going to be to Kaua'i in July. If you have any ideas for that island I'm all ears.

Hawaii

Posted in: Travels & Adventures

I'm researching a possible trip to Hawaii and would like it so that I can visit cacao operations while I'm there.

Can anyone offer advice on places to visit or even how to navigate the varius cacao growing operations on the different islands (I'm pretty clueless as to the possibility/efficiency of inter-island travel for short trips)?

Thanks in advance for your time.

updated by @Vanessa Chang: 04/15/15 21:43:10

Cacao Info Resources?

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

It is lovely One of the few around, at least, what I've come across.

Cacao Info Resources?

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

Thank you, Maria.Unfortunately, I can't see the map since my computer doesn't support ClipFile documents. Do you have another version?

Cacao Info Resources?

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

Brilliant. Let's go for it.

Cacao Info Resources?

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

Thanks, Clay. I agree that it will be harder. And the end personality of a chocolate comes after its rearing in a certain environment and how it's handled after the fact. After assessing everyone's input, it might be a worthwhile project to explore that on my own, slowly but surely.

Cacao Info Resources?

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

Thanks all for your replies.Samantha, yes I'm very much interested in cacao terroir. I'm a bit of a cartogrpahy geek, so literally mapping out the area in terms of orientation, elevation, climate and soil make up among others to me are fascinating. I'm curious if the concept of micro terroir that's prevalent in French wine appellations also hold true for a product like cacao and various regions where it's cultivated by smaller growers. Sounds like in terms of resources, I'll have to start compiling my own findings.I'll read up on your link on Notes on Flavor right now.

Cacao Info Resources?

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

That was my feeling. At the very least, it's a very inspire project to pursue 'I was hoping there might exist some topographical resources online somewhere for map geeks. Considering some of these spots are land tantalizing to fossil fuel surveyors, maybe they might be quite hard to come by.

Cacao Info Resources?

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

Love this site. Love the forum. I've amassed a decent collection of texts recommended on this site and other chocolate geeks, but find that I'd like to discover more about cacao.

Specifically, maps. I'm a sucker for cartography and am wondering if there is an Atlas of sorts detailing the cacao growing regions of the world. If such a thing isn't available, what other options are there for me to take a good look at these regions -- their elevations, soil content, etc.? Such things have been easier to source in the wine world, so I'm hoping that such is the case with cacao.

Obviously, it need not be bound in a book. Online references are fine. I am looking to literally visualize these places I have yet to visit each time I taste a bar and associate terroir with appropriate factors.

Thanks in advance.

updated by @Vanessa Chang: 04/10/15 10:40:27

Strange chocolate-no saturated fat?

Posted in: Opinion

I've come across equally perplexing questions and requests in regards to finding chocolate. Sugar-free. Gluten-free. Some answers are obvious. Some, like the one for your situation, is not."Ultra Metabolism" obviously doesn't take into account a typical fine dark chocolate bar's ingredient list that as Clay alluded to is something even Michael Pollan would approve of. And though fine chocolate as we know it are several procedural steps away from the cacao bean itself, I would argue that the beans have always done the body good to fuel long distance messengers and inspire warriors. But then again, many nuts and seeds get a bad wrap for its high fat content. People seem to forget that these things are meant to nourish another potential tree/plant and therefore requires dense -- and very pure -- energy.

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

Actually, a couple of the Amedei single origins just might do it. Try Grenada and Jamaica. They both display woodsy, spiced notes. Though the Grenada has more of medicinal (in a good way) finish. The Jamaica plays sweeter on my palate, the way a dark rum would. Try that and let me know. In fact, you should invite me over for a cup.

Brainstorming Chocolate bars to Pair with Espresso

Posted in: Opinion

There's an underlying chord of soft hoilday spice in the Dos Rios, too. So, Nick, you might have a good suggestion in Matt's because I can get crazy good tastes of star anise and cloves in the DR.

Chocolates of Ecuador -- Arriba, Nacional, CCN51

Posted in: Opinion

Thank you!

Chocolates of Ecuador -- Arriba, Nacional, CCN51

Posted in: Opinion

Hi Cristian,fascinating information. Can you tell me where you found this account?

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

I am not a fan of chocolate and red wine. It only reminds me of the bad red wine truffles I've sadly eaten. Not that I'm against the notion, I just have yet to come across anything that makes me think "yes, this is truly heavenly." Same goes for more dessert-type wines. Oloroso sherry, barely maybe. Mostly, I find they mute each other. I consider the two like two buxom, beautiful, flamboyant divas on one stage for one song. Sometimes it's just too much.Fine distilled liquor and beers I've had better results, but mostly in cooking pairings. For instance, I've made several versions of a sout/Guinness and chocolate cake using different grand cru and single origin couvertures and all are heavenly. The malted, tongue smothering notes of the dark beer play up the chocolate, no matter its flavor profile, well.Likewise, I agree with other posters on bourbon and cognac. It's my tipple of choice when putting together a good drinking chocolate. Bulleit has always been reliable and somewhat accessible. Whenever I open a new package of Domori, I get various reminders of highland scotches and fine distilled spirits. When I made a Mont Blanc, I diluted the chestnut cream (extreme sweetness cut the dark chocolate) with lots of cognac. It added another dimension of flavor, but it also amplified the chocolate itself.I'll have to explore more with straight pairings.