Forum Activity for @Robert Cabeca

Robert Cabeca
@Robert Cabeca
03/23/15 10:32:41
12 posts

History of Tempering


Posted in: History of Chocolate

Thank you Ben! This is helpfull. Just finished editing my chocolate truffle book. I have your upala bar as a recommended chocolate for one of the truffles :-) It was supposed to be 125 pages. But it is 250 pages without photos :-( So I have a little reducing to do. Will be ebook published first, then do a limited print run.

Robert Cabeca
@Robert Cabeca
03/18/15 10:04:06
12 posts

Slate Headline: The High-End Chocolate World Hate Mast Bros.


Posted in: News & New Product Press

We had sampled a few of the Mast Bro's chocolate bar for sale at my chocolate store. We carried over 1000 of the best chocolate products in the world. We wanted to like Mast Bro's and were excited for our first tasting.

The rule we had in place was that all the employees at the tasting had to come to 100% agreement on liking a chocolate product before we included it for sale in our store. Our thought was there is no point in trying to sell something that someone doesn't like. All our product line was created this way.

When we started our tasting process we were all surprised by each others reactions. Bottom line: none, no, none of us liked it for numerous reasons from taste, quality, texture, etc. We were dumbfounded. There were 8 of us tasting that evening. We had already unanimously approved 2 other bars from different makers. We saved this for last. So we had to eat other chocolate to lift our spirits.

 

Robert Cabeca
@Robert Cabeca
03/18/15 09:24:43
12 posts

History of Tempering


Posted in: History of Chocolate

Greetings,

I have found copius volumes of information on the scientific process of tempering. However I cannot seem to find and verifiable information on the actual history of how the tempering process was developed as it relates to chocolate. The closest I have gotten is that it may have been developed by Lindt as an end process to conching. If anyone can point me in the right direction I would be most grateful.

Kind regards,

Robert


updated by @Robert Cabeca: 04/09/15 16:07:04
Robert Cabeca
@Robert Cabeca
06/28/11 10:28:52
12 posts

Technical Melting Temperatures - Part 2


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

Greetings,

I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longer - I guess they expire - as apparently so does my memory....So I am asking again :-)

I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.

Does anyone have any details of the actual starting melting/separation temperature?

Thank you,
Robert


updated by @Robert Cabeca: 05/10/15 10:37:53
Robert Cabeca
@Robert Cabeca
04/20/11 11:04:46
12 posts

New Chocolate Store


Posted in: Allow Me to Introduce Myself

I am opening a specialty Chocolate Store in Washington D.C. in May. If you have very high quality specialty chocolate bars, I would like to hear from you. Chocolate must be made from Single Plantation, or Single Origin, or rare bean species to be considered. I am looking for premium products from around the world, not just the USA. I currently have a number of vendors, but am looking for a special selection of chocolate to feature. If you think you have that product, please send an email to Sales@CapitalChocolate.com. The store boasts an international selection of high quality chocolate and carries over 400 items. Rest assured that your products will not get lost on the shelves. I heavily market our products.

Thank you and I look forward to build new relationships among the chocolate community.

Robert


updated by @Robert Cabeca: 04/12/15 02:15:47
Robert Cabeca
@Robert Cabeca
07/20/10 09:21:17
12 posts

"Trouble in Candyland" - Cocao bean price fixing underway?


Posted in: News & New Product Press

http://news.yahoo.com/video/business-15749628/trouble-in-candyland-20933448


I am not sure who has seen this news story or if anyone can really validate what the impacts of this are to the bottom line of chocolate based products. Either way, I see trouble on the horizon.....



updated by @Robert Cabeca: 04/29/15 20:21:22
Robert Cabeca
@Robert Cabeca
07/20/10 09:18:29
12 posts

Suggestions for wedding chocolate tastings??


Posted in: Tasting Notes

For every wedding cake I make, the client always adds chocolate favors to the order. I try to have several samples available and try to fine tune their tastes a bit and set guidelines for what they should give their guests (nothing with nuts!!!!). I always help pick out custom packaging for them as well. It really makes their experience unique and thoroughly more enjoyable! Good luck!
Robert Cabeca
@Robert Cabeca
11/11/09 08:50:24
12 posts

Has anyone used the NETZSCH chocolate machines?


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

The information that you have all provided has been very helpful in getting me to think "out of the box". I have to admit i have much to learn about the start to finish process and am constantly absorbing information wherever i can.It seems i can pump the finished batch into my temperer/enrober. The CE50/300 will hold the completed batch until it is ready to be pumped out, but no new batch can start until it is pumped out. One of the other challenges with the machine is that it only accepts liquor that already has all the ingredients you want to include in the finished product.Again, Thanks for the great info!Regards,Robert
Robert Cabeca
@Robert Cabeca
11/10/09 20:08:02
12 posts

Has anyone used the NETZSCH chocolate machines?


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

I have a small space (500sf) and want to do bean to bar chocolate making. I cannot seem to find the right assembly of traditional equipment that would work in that space (There is another 300sf working space not suited for equipment).Has anyone used the NETZSCH machines or know someone who does? It seems like a solution, but I am concerned about reliability, cost, consistency, and of course quality.I would appreciate any input you have.Best regards,Robert
updated by @Robert Cabeca: 04/10/15 14:42:02
Robert Cabeca
@Robert Cabeca
09/03/09 20:06:28
12 posts

Chocolate, language, and thought: A pilot study


Posted in: Opinion

I really can't go too long without going back to the Bonnat Chuao. It is rich, fruity, plum and berry, with deep rich notes that leave me craving more. It is a very difficult chocolate to resist. The next i really enjoy is from Rogue Chocolatier..Hispaniola. a really amazing chocolate the makes the tastebuds sing and dance with layers of flavors. This is a 70% bar. Go out of your way to try some....Enjoy!
Robert Cabeca
@Robert Cabeca
08/02/09 13:40:15
12 posts

Technical Melting Temperatures


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

Greetings,I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.Does anyone have any details of the actual starting melting temperature, and what type of crystal is the first to begin breaking down.Thank you,Robert
updated by @Robert Cabeca: 05/12/15 04:23:32
Robert Cabeca
@Robert Cabeca
08/02/09 13:28:53
12 posts

Salon du Chocolat 2009 in Paris


Posted in: Travels & Adventures

It may be fun if those of us going could plan a time to meet if scheduling permits.CheersRobert