Forum Activity for @Jeff Nelson

How Chocolate Gets Its Taste - A Presentation and a Request

Posted in: Chocolate Education

Being very new to chocolate, and after looking at your slides, I would want more application of the principles discussed (maybe you cover that in the lecture).

For example, how does the soil/elevation/harvesting/drying specifically affect the chocolate? What would I do to get the flavors I want?

How do I grow beans withalpha-amyl cinnamyl acetate orcocoa hexenal?

If I grew cacao, and someone said, "hey be careful because it affects the flavor," I wouldn't know what to do with that information. But If someone said, "if you continually expose the pods to degrees over 100F, they will begin to develop a strong coffee flavor," then I would be able to apply that.

Those are just things that would interest me.

Raw Chocolate

Posted in: Opinion

I don't understand, they are more concerned with probably fictitious health benefits then they are about eating poison?

Fermented cacao beans-bar

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

http://www.therawchocolatecompany.com/

This site claims all of their chocolate is raw and uncooked at that their chocolate never reaches temps above 114F.

So are they just using some type of agent to wash/clean their cacao before they make their chocolate? or are they selling chocolate death?

Depreciation

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

I understand depreciation, how to calculate, the many different ways of calculating, and how it applies to your; balance sheet, income statement, free cash flows, etc. I am just curious which method people are using.

Depreciation

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

Those of you who are running a chocolate business or sell your chocolates, what is the time table for your accumulated depreciation on your equipment?

I am have purchased my basic home equipment but right now I am planning to use it just for hobby use, but if the people I share it with like I may turn it into a business and was curious about the depreciation. If you could just tell me how many years and what model you have that would be great.

If you run a business and don't know what I'm talking about feel free to message me. If you're not doing this you could be in a bit of trouble if you ever did get audited and you are technically not paying taxes correctly. That can make the government mad haha!

Thanks!

updated by @Jeff Nelson: 04/19/15 12:57:35PM

new member

Posted in: Allow Me to Introduce Myself

Hey I am just getting started. I love making products from the start and I have become fascinated with chocolate. I have ordered all of my equipment to start and can't wait for it to arrive next week sometime.

Chocolate maker wanted

Posted in: News & New Product Press

I like your apple analogy, and as someone who is just getting into making chocolate, it is a clear picture of how good a bar of chocolate can be.

I went to your website, and checked it out. I was actually buying molds yesterday and saw the molds you use offered a few places online and thought about buying them, you really should offer to sell the companies your images of done chocolate because they really look great!

World Chocolate Awards

Posted in: Opinion

This sounds like it will be a very interesting read and informative. Since new chocolate will be coming out and more and more people out there are making chocolate, my suggestion would be to set parameters of what chocolate you will and will not test, so that way this isn't a one time thing. I think since this is designed for the consumer in mind, you should only taste chocolates that are easily obtainable to the public, IE they ship worldwide. I would be disappointed to see your number one choice is only available by flying to europe and going to some obscure town and buying the chocolate from their shop, or if the best chocolate hasn't been in production for 2 years and is now gone.

Just a suggestion is all. It's your book.