Forum Activity for @Eric Durtschi
I'm excited for the awards. Matt Caputo told me that I should enter my product. I just registered. I use cocoa beans and make a product that you brew like coffee. I entered the chocolate section. I hope that is right. It is more like coffee in its preparation but it is 100% cacao. Did I enter the right category or should it have been coffee?
updated by @Eric Durtschi: 10/14/15 15:36:36
better pricing for better cacao
Posted in: Opinion
Some very interesting thoughts here. I definitely agree that very few people know how to differentiate between a poor quality bean and a high quality bean. There are so many factors that determine the final flavor.
However, there are a few people that have been travel the world looking for high quality beans. I have found many farmers that are already doing fermentation and drying themselves and are willing to "custom" ferment and dry for me. I have sources from several countries where I am doing this and I have tried to group purchase. As mentioned before, several fine chocolate makers do not want their sources known so it has been rather difficult getting the bigger players to cooperate. I definitely understand this. A friend of mine who makes very fine chocolate, had to stop putting the origins on his chocolate because, the next year, his prices would be higher due to the increased demand on an origin that he had made a name for. Once that happened, the producers, stopped the superior techniques they had implemented because their beans were going to be purchased one way or another and they no longer needed to spend the extra time and money making superior cacao.
it is a very difficult game and I am happy to see so many people trying to find solutions. I just got back from Venezuela and Ecuador where i met with a few farmers about processing some beans to my specs. However, I will be paying more than twice the typical amount they would get from the local coop so they are more than willing to spend the extra time and effort for me.
Traveling to Dominican Republic and to source organic cacao. Can you help me?
Posted in: Travels & Adventures
The names listed below are good. I already have sources of organic hispanola beans if you are interested. However, I am sure you want to get down there and see the whole process anyway. 
Let me know if I can help in any way
Eric
Looking for Good Sources of Certified Organic Cacao Beans
Posted in: Classifieds F/S or Wanted
I have some organic, fair trade here in the states. Not a whole lot left. Only about 2MT
Looking for Good Sources of Certified Organic Cacao Beans
Posted in: Classifieds F/S or Wanted
Hey. I sell several varieties of organic beans. Peru, madagascar, ecuador, dominican republic. I was out of the game for quite a while due to divorce and several other things but am up and running again.
Sourcing raw cacao from Peru - Satipo?
Posted in: Classifieds F/S or Wanted
It depends on how much you are wanting to import. I know several companies that will ship at a much lower price than that. Let me know quantities and grades and I'll make a few calls and see if I can hook you up with some good sourcesEric
Chocolatiers = Re-melters?
Posted in: Opinion
I make many "chocolate products" but I don't make any chocolate. I am proud of this. I focus on my specialty of finding wonderful combinations for my treats and proudly announce that I used "insert company name here" for this and "insert company name here" for that. I have worked with a few bean to bar chocolate makers and I will, happily leave that art form to them while I work on my own.With regards to Xocai, I use the darkest roasted cacao beans on the planet, to the best of my knowledge, for one of my products and I have had it analyzed. Xocai reps are always very upset when I show them how high my ORAC scores are. IF you are going to eat chocolate for health benefits, just eat darker chocolate. I on the other hand will enjoy my Domori, Pralus, Amano, Patric, Amadei.... and many other amazing chocolates!!!
Chocolate on TV- lots to watch on Food Network this week!!
Posted in: News & New Product Press (Read-Only)
Amano Chocolate will be on the Food Network tonight on the show unwrapped. Lots of good shows this month. It's been fun so far.
FAIR TRADE AND ORGANIC CERTIFICATION FROM THE EYES OF A PRODUCER
Posted in: Opinion
Well, I know that you are all trying to find a way to globalize the true "Fair Trade" efforts and I applaud your efforts, however, that is something that will never come to pass due to the large players involved. Keep trying though and hopefully we can at least improve it. I buy cocoa beans from 19 countries now and 37 farmers or coops. Most of these are not fair trade sources so unfortunately I am unable to sell "fair trade" cocoa beans. Many people are only interested in that stamp regardless of what it means and like you have all said, in most cases it means nothing.What I do is make sure that each source I buy from gets better than fair trade prices for their beans. I may not be certified but I every source I buy from, farmer or coop, gets better than fair trade price. It may be a small start but it is something I can do and many of the chocolatiers I work with are all trying to do the same thing. Hopefully, our efforts will not go unnoticed even though we are not "fair trade certified"I am watching hopefully. Maybe some uniform system can be devised that is fair for all involved. One quote I have from a great friend of mine who buys only fair trade beans and pays a premium for them about fair trade is this "Everyone wants fair trade, stores, farmers and consumers. Where's the "fair trade" for the chocolate maker?"
updated by @Eric Durtschi: 06/20/15 11:41:36
solid cocao liquor
Posted in: News & New Product Press (Read-Only)
I didn't follow an exact recipe. I just started mixing until I thought it was good. Yes, you can leave out the calcium.
solid cocao liquor
Posted in: News & New Product Press (Read-Only)
Angstrom is a size definition. It is a very small particle size that is typical for sub lingual use. It is more readily absorbed in the body in this really small size. By the way, I have made this before and it is pretty good.
solid cocao liquor
Posted in: News & New Product Press (Read-Only)
I have a company that pulls the pulp off the beans that are to be just sun dried and not fermented and he freezes it and sends it to me in little packets. It makes a wonderful juice drink with a little sugar. UUmmm!!
necesito informarme . Donde comprar cobertura para templar en Quito - Ecuador
Posted in: Classifieds F/S or Wanted
Madame cocoa escribio:Marita y Clay, La compania Republica del Cacao cosecha y produce chocolate pero no se si tienen una tienda local para vender los productos. Se que venden las barras pero no se si tienen en cantidades mas grandes para cobertura. Agui te doy la informacion para la oficina. Son muy agradables.info@republicadelcacao.comAv. Coln 698 y Ynez PinznEdif. El Dorado 3er PisoQuito -EcuadorPhone: 593 256 1320 ext 37
necesito informarme . Donde comprar cobertura para templar en Quito - Ecuador
Posted in: Classifieds F/S or Wanted
Not to critique or anything but here is a little more accurate translation.I need some information about where to buy 5 or 6 pounds of couverture to temper. A friend is traveling to Ecuador this Monday and I would like her to be able to bring me back a sample from there. I live in Argentina and I am new to this group. I would really appreciate the person that can help me find a company and approximate prices so that I can send her with enough money for the chocolate.Greetings to all,Marita
necesito informarme . Donde comprar cobertura para templar en Quito - Ecuador
Posted in: Classifieds F/S or Wanted
Marita,Hay varios companias en Ecuador quines te pueden vender cobertura. Una se llama Biolcom y la marca que venden se llama Scorpii. Aqui te doy el numero de telefono si queres contactarlos. 593-2-2381556Si necesitas otra compania, avisa me.De que parte de Argentina sos? Vivi alla hace unos diez anos atras en la region de la patagonia.Suerte,Eric
Chocolates of Ecuador -- Arriba, Nacional, CCN51
Posted in: Opinion
In case you haven't heard yet, there is a hacienda in Ecuador that is messing with a new way of processing the CCN-51. They are taking them and fermenting them with the pulp of the beans from "arriba". They hope to impart a little of the floral aspects to them. I have a bag of that arriving next week and can't wait to try it. I'll let you know what I think.
Intentional Chocolate: Fact or Hooey?
Posted in: Opinion
This is interesting. I think there might be something to it but like Koa said a lot of it is most likely placebo in my opinion. It has been proven time and time again that if a respected source tells you that a product should do a b and c then you are more likely to believe it and have a b and c happen. In the medical community a drug only has to be 5% more effective than the placebo to be considered "effective". In clinical trials, routinely, the people with the placebo treatment show the expected improvement.I also think that is why nobody's food tastes good as mom's or grandma's. There is more of a connection to that person so our minds tell us it is better. Curious to see other opinions.
Cocoa beans at great prices
Posted in: Tech Help, Tips, Tricks, & Techniques
There are also some criollo organic from Mexico and Peru. Not in stock but I can get them.
Cocoa beans at great prices
Posted in: Tech Help, Tips, Tricks, & Techniques
I am not aware of any at this time that have a fermentation of over 10 days. There are some criollo organic from Dominican and the Madagascar beans are not true criollo but their parent plants were criollo so they are an excellent choice. The others that are criollo are not organic certified yet. Panama is organic but not criollo.
Cocoa beans at great prices
Posted in: Tech Help, Tips, Tricks, & Techniques
I can get some criollo beans raw. Most of them are fermented but if I know ahead of time that you want some raw, I can arrange that with the plantations I work with. Many of the beans I sell are organic but some of them have not done the paperwork as it is a long and drawn out process.
Cocoa beans at great prices
Posted in: Tech Help, Tips, Tricks, & Techniques
Here is a brief descriptor of the beans offered here. For more specific onformation just ask and I'd be happy to respond.DR Hispaniola - Luscious, earthy toned bean with a lot of complexity. Fruity as well as hints of rum and green tea with a nice cocoa aroma.DR Sanchez This is the same bean used in the Hispaniola with the exception that this bean is not fermented. Just sun dried.Mexican Tabasco - Savory, meaty, mouthwatering a very pleasant earthy aroma, with very little astringency. A bit tangy. Dont be afraid to give these a full roast but dont roast them until they popPanama Light fruitiness (apple and fig), earthy and classic cocoa taste. Not too complex and just enough bitterness to balance). Medium roast for best flavor.Madagascar - Light chocolate flavor with intense flavor notes of citrus and raspberry. Be careful with the roast. Youll have to toy with it but a little under roasted or over roasted makes a huge difference with this bean.Ecuador Nacional - Delicate cacao flavor, accented by a perfumed floral scent and lovely floral tones including a dominant jasmine note and nutty after-tones.Ecuador CCN-51 A great overall bean. Classic cocoa taste and aroma. Not too complex.Rio Caribe - A Trinitario bean grown near the Rio Caribe, in the Sucre State of Venezuela. This cacao has a slight dark tone and a refreshing bitterness. Common flavors are coffee, almonds, slight red fruits, and pure cocoa.Sur Del Lago - This cacao is hearty and robust, and bears an extreme dark tone with flavors of butter, hazelnuts, and red fruits plus floral tones.Carenero Superior Fairly smooth and well rounded. The two best characteristics of this bean are the cherry like taste and the aroma of sweet tobacco.Ivory Coast This cacao has classic chocolate aroma with hints of coconut and dark spice. This can handle a little darker roast. Feel free to let it pop. It will bring a nice depth to your chocolate.Ghana This cacao has classic earthy chocolate and light vanilla aroma. There is also a hint of peach while roasting.Papua New Guinea This is an interesting bean. They are smoke dried and not sun dried. They taste a little like bacon and leather. Very interesting.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
Thanks Samantha for the clarification. I
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
First of all, why specifically did you want the raw chocolate makers to respond to this? Basically, the article says that all cacao is to be avoided but raw is even worse. In the case of the raw chocolate makers, I supply 3 raw chocolate makers with cacao and the beans that they use are much better quality than the average bean (at least looking at cleanliness of the actual whole bean). Some of my customers use beans that are washed and hand peeled before starting the chocolate. Others use hand cleaned beans. These have almost no trace of bacteria when tested and any fecal matter or bug remnants are washed clean. These beans look amazing and I routinely am tempted to eat them.As far as many of the other comments in the article, most of it is incorrect and has no scientific backing. I am a doctor and a nutritionist and I studied the cacao bean extensively for over a year before starting to work with it. I was sure that I was going to find something wrong with it but the more I learned, the more impressed I got to be. I have written several articles about the health benefits of cacao. Don't get me wrong, I am not a raw foodest. I have had raw chocolate that I like but I prefer a good Amedei Porcelana or Amano Cuyagua and most recently the amazing 70% Madagascar from Patric Chocolate.I would be happy to respond to all of the negative things he talked about if the general response requires it. However, I think most people see the article for what it really is, a couple of guys that found out some potential negatives that they could not get over then they went on a rampage trying to find any potential negatives they could. In fact, the article mentions that Jeremy started to question cacao when he found out about the bugs that might be on the bean. You can give me almost any thing in the world and I will be able to find articles that are from "respected" journals that say completely opposing things.Basically, I am trying to say I disagree with the article. There are some things that are true in it however, and the writer is using scare tactics by throwing those little "gems" in there and them going off about a lot of other personal issues.I love chocolate and have researched it more than 99% of the population and I have yet to find any substantial evidence that will keep me away from it.Let me know if there are any specific items from the article that you would like additional information on.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
With respect to the requests Steve made to buy beans in bulk, Steve asked very pointed questions to me about the quality and wanted samples of only the best ones. I have farmers that wash all the beans and they are very very clean and disease free. Not all beans are processed the same but if you work hard and have contacts with the farmers themselves you can really control a lot of the aspects involved. You certainly pay more for these labor intense processes but if you plan on making a raw cacao product it is a must.
Raw chocolate-- what is it really?
Posted in: Make Mine Raw ... (Read-Only)
It is true that over roasting cacao beans can bring down the nutritional benefits. However, I make a product that has extremely dark roasted cacao, probably more so than any other cacao product, and we even brew the product and it still had an ORAC score twice that of blueberries. It also still had large amounts of magnesium and PEA. Also, to clear up the naming of the bean from Ecuador. The reason for the misunderstanding of the bean name is that they are trying to literally translate it. It should be "Aroma Nacional desde Rio Arriba" The bean classification is Nacional, they call it Aroma because of its unique aroma and it was classically grown near the Arriba river.
Foods That Can't Be Made Better With Chocolate (!?)
Posted in: Opinion
I have actually done something with this just to mess around. I used 100% mexican tabasco beans that I ground into a liquor and used it as a spread. It was really interesting and good. Give it a try. Use the Tabasco if you can as it is a little spicy.
Drinking Chocolates
Posted in: News & New Product Press (Read-Only)
I have been working on a brewed product for the past year and I am just now getting it worked out. What I do is very different from what you mentioned Alan. Hopefully I'll get it all worked out. I just had something called Cocoa Samoa. They cook beans in water for a long time then add stuff like cinnamon and vanilla. It was really good.
Drinking Chocolates
Posted in: News & New Product Press (Read-Only)
You have mention there of a brewed chocolate drink. Who makes this? I'd like to try that as well as several of the other things. Thanks for your insight.
Drinking Chocolates
Posted in: News & New Product Press (Read-Only)
Watching the video of cocoa shell tea made me wonder about some of the other out of the ordinary drinks that are made from cocoa. I'd love to hear some recipes and get some insight from others. I know that is how it all started but the art appears to have been lost after the first chocolate bar.
updated by @Eric Durtschi: 12/13/24 12:16:07
Is Xocai everything it's made out to be?
Posted in: News & New Product Press (Read-Only)
One of the things that truly separates great chocolate from good chocolate is this fermentation process. Just like Samantha said, if the temperature gets too high during fermentation it can actually "cook out" some of the intrinsic nuances in each bean. This is why most, great, chocolatiers actually go to the plantations so they can confirm that the fermentation meets their exact specifications, coaxing out the maximum potential in the beans.
Take The Chocolate Personality Test
Posted in: Opinion
I got classified as milk/dark. This was pretty accurate for me. I love dark but I also crave a good milk from time to time. In the past 30 minutes I have had both. A piece of Vosges bacon bar which is milk and a piece of 77% dark cuyagua from Venezuela which I made myself. Spot on!!
Brands of and Sources for Organic Couverture
Posted in: Classifieds F/S or Wanted
Regarding, El Rey. I have been receiving shipments from them for quite some time now and I have not been affected by their US relations. I also get beans from a couple of other places in Venezuela and still no problems.Regarding an earlier mention of organic practices. There are many beans available that do not have the organic certification that are grown organically. I have two beans from Dominican available. One is organic certified and the other is not. However, they are both grown organically. The only difference is that one of the farmers has not done the registration process to get organic certified. This is the case with many beans from Ecuador, Mexico and Venezuela also.If buying in bulk, there are several couverture manufacturers in Colombia, Peru, Ecuador and Venezuela that provide organic certified chocolate.
Bean to bar chocolate makers
Posted in: Tasting Notes
They do say that they supervise the roast. However, they have claimed that they are a bean-to-bar chocolate maker. Can this be accurate if they use other companies to do a large part of the production. Even if they are "supervising"?
Bean to bar chocolate makers
Posted in: Tasting Notes
So I thought this was an interesting new addition to Tcho and their claims of being a bean to bar chocolatier. I have been hearing rumors about this for the past year and, unfortunately, now it looks like it is official. This is taken directly from their website.We generally roast and convert our cocoa beans to cocoa mass (also called cocoa liquor) at the country of origin then import the cocoa mass to our San Francisco factory, where we continue the process of making our chocolate from scratch. While more difficult for us, roasting at origin has many advantages: its more efficient and it creates more "value add" at origin. And we personally manage each individual roast, with one of our San Francisco obsessives traveling to origin to ensure all of our carefully-researched optimum roast times and temperatures are used.Now it sounds to me like they are saying this is a good thing for their chocolate?! What do you think?So what happens at the other factory is:1) bean sorting and cleaning2) roasting (the most important step in flavor development)3) winnowing4) grinding of cocoa nibs into liquor5) molding liquor into blocksThis means that Tcho:1) Sources beans2) Ships them to someone elses factory.3) grinds sugar4) conches5) Molds barsSince there are a lot of companies who make chocolate from liquor, what do we call them? Sugar grinders?Why has it taken Tcho over a year -- this whole time talking about transparency and saying that they do it all -- to make a public statement such as this?I would love if someone who has actually seen Tcho making chocolate comment on this. Ive heard several people say they have been there but never seen the machines operating and that they have seen boxes of cocoa products from Costa Rica. Will the next thing we find out be that they don't make their own chocolate?I would love for someone to tell me that I have this all wrong. Please give any feed back that you may have.
Bean to bar chocolate makers
Posted in: Tasting Notes
How did you do that? I would love to know. As of now I have to pay almost double for them when I get them from different growers. I'd love to try to make my own.
Bean to bar chocolate makers
Posted in: Tasting Notes
Thanks for the insight. I was just curious as to whether or not he should be added to the list.In his case the reason he uses nibs is that he is a new company and small ans doesn't have the money to buy the winnower yet. Maybe when he gets a little bigger he'll truly become bean to bar.By the way, any idea what a winnower would cost? Do they make small ones. The cheapest I have found is $70,000.
Bean to bar chocolate makers
Posted in: Tasting Notes
The reason I asked is that this guy does just what you mentioned of making chocolate from raw unroasted nibs. Sounds pretty crazy but he is sending me some samples for me to try as I am going to be getting him some of the nibs from a few other countries. I can't wait to try it. So, in this case do you think it qualifies as bean to bar?
Bean to bar chocolate makers
Posted in: Tasting Notes
Could a company that starts from nibs be considered bean to bar? I know that is not "bean to bar" but what do you think. I know a company that does this.