Forum Activity for @Christopher Taylor

how do i get rid of astringency of Alkalised cocoa powder in cookies making?

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

This is a little beyond me - but the dumb question is 'why not use natural cocoa powder?' alkalized powder modifies color and to some extent solubility & taste. But in a cookie, how important is this?Maybe a blend of natural & alkalized powder might work.Regards Chris taylor

Chocolate without Soy Products

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

I agree with Mark Heim - most manufacturers will make chocolate with PGPR (polyglycerol poly ricinoleate). However, a chocolate does not have to include lecithin - it is added to a chocolate to reduce the amount of cocoa butter used - a cost saving. There is a synthetic lecithin used by some companies, generally referred to by its Cadbury code-name 'YN'.If your customer is seriously allergic to soy products, make sure the company that manufactures chocolate with PGPR does not make chocolate with soy lecithin on the same equipment as there could be a risk of cross contamination.RegardsChris Taylor

Where can I purchase wholesale chocolate in Florida?

Posted in: Classifieds F/S or Wanted

LisaI live up the road from you in Valrico, FL and am a consultant to the chocolate industry - having been Head of Corp. R&D for Jacobs Suchard in Switzerland for 9 years and worked for a major engineering company in the industry.To be honest - the only places that you may be able to buy chocolate is from Vahlrona in France or Max Felchlin, Switzerland.Guittard is the only North American Manufacturer that may supply small quantities. Even Schokinag that was doing this (not especially good quality) has been bought by ADM.It is coming to the point that you need to make your own, but even that has its difficulties - depends on how much you need per day.if you e-mail me at ctaylor1@tampabay.rr.com I will call you (anytime).RegardsChris Taylor

Source of single origin beans

Posted in: Classifieds F/S or Wanted

Talk to Philip Buckley atphilipbuckley.hotelchocolat@candw.lcHe has a small plantation in St. Lucia, WI & many contactsChris taylor

rich creamy fillings without the cream

Posted in: Opinion

Many rich creamy fillings can be formulated with fractionated palm oil. Not easy to find in the USA thanks to some uninformed 'experts'. Palm Oil is 50% saturated with the same triglycerides as cocoa butter, but in different proportions. Stearic Fatty Acid which makes up a part of the saturated fatty acid content is not absorbed by the body, which in turn raises some interesting questions about its calorie content per gram.Because it is fractionated, there is no risk of trans fatty acids.These fats can have a cooling effect like coconut fat, or a soft creamy texture.Croklaan, AAK or Britannia Food Ingredients in the UK could supply these fats. I am an independent consultant with 47 years in the chocolate confectionery industry & would be glad to work with you on this.RegardsChris TaylorI live in Tampa Bay - so I understand the issues.

cacao butter bulk sought

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

A little late - but you can contact me - Chris Taylor and I can put you on to a reliable source of cocoa butter from Indonesia, the Phillipines & Ghana.