Chocoma Enrober
Posted in: Opinion
I've bought one, but haven't had the chance to use it yet. I don't have enough power in my building.
Forum Activity for @Mindy Fong
Posted in: Opinion
I've bought one, but haven't had the chance to use it yet. I don't have enough power in my building.
Chocoma Enrober
Posted in: Opinion
Is anyone familiar with a Denmark made Chocoma Enrober? I'd like to know your thoughts on this. Is there a US distributor?
updated by @Mindy Fong: 04/09/15 09:52:13
Is Chocolate Healthy?
Posted in: Opinion
Why would you say that chocolate isn't good for you, healthwise? There are numerous studies suggesting otherwise. Chocolate contains more antioxidants than green tea or red wine, for example. It's really dependant upon the type of chocolate and the amount consumed that can and usually makes chocolate 'bad' for you, Of course, the more cacao in the chocolate, the less sugar and more medicinal benefits you gain, and even more so if you're consuming cocoa.And you response to having chocolate as a moment of peace, it's by no accident that chocolate can cause blissfulness. It's truly a comfort food becuase chocolate contains a myraid of chemical compounds which effects mood. I'm not an expert by anymeans but chocolate is found to affect serotonin levels and chocolate contain theobromine, which affects the nervous system leading to mental and physical relaxation, etc etc.Fudge cake doesn't do it for me, but I have had hot chocolate paired with rich chocolate desserts that sent my giddiness through the roof. No doubt, chocolate is mind altering, I've had it happen personally and love it!
Host a Chocolate tasting-anyone have an experience to share?
Posted in: Opinion
Hi Craig, you're kind of suggesting that milk is worst than dark. It would well worth it, Roxanne, if you gave a regular piece of milk chocolate to your guests, then gave them an outstanding piece of milk chocolate, say, from Askinoise, or Recchiuti, or Bonnat. You're sort of comparing apples to oranges the other way.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
Don't know exactly how you're a solution for me, but thanks anyways.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for the info! I didn't think that San Francisco weather would force me to use dry ice, something I have never heard of using for panning. But this seems like the answer to my problem.
Basics for Panning Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
I was told that there is a great article in Manufacturing Confectioner about the Basics of Panning Chocolates. Unfortunately, when I googled the article, only the first page shows up. Does anyone have a copy of the September 1996 issue? Does anyone have any basic tips for panning macadamias?
updated by @Mindy Fong: 04/13/15 09:52:19
Sole Proprietor vs LLC? What do you do?
Posted in: Allow Me to Introduce Myself
I just met with a lawyer becuase I'm switching from SP to LLC. Apparently, you don't necessarily have to file in the state in which your business is based. For some reason, lots of LLC's are files in Delaware. I would check out your local SCORE or SBA office and see if they have leads on pro bono lawyers to help you make this decision.
Hose for Panning Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Are you talking about the $16,000 selmi? I've been shopping around for a table top type panning machine or at least something much less expensive than what selmi has. Does anyone have suggestions?
Chocolatiers = Re-melters?
Posted in: Opinion
I'm amazed that people are still replying to this after 3 years. Jim, your response is the best one yet. Thank you.
According to their FaceBook Company Overview, the original company in question still uses the term 're-melters'. I know for a fact they have lost business with a few of us re-melters for use of this term and way of thinking.
That's okay though, with today's market, there's plenty more to engage business with.
Chocolatiers = Re-melters?
Posted in: Opinion
Sorry. No amount of explanation is going to transform an ugly word to something else.
Chocolatiers = Re-melters?
Posted in: Opinion
My point is not to single out a certian person within the Tcho company. My point is that Tcho chooses to use the word 're-melter' than any other term. This can be found on your website, on your printed material and spoken directly to customers by Tcho representatives. Yes, Tcho is doing innovative things by marketing by flavor descriptors over cocoa percentages. Great. But mainstreaming 're-melter' may be a bit harder to accomplish. No doubt, as you have read in other people's comments on this thread, not all, but others do agree that the term 're-melter' connotates a certain arrogance by the peron using the term. I'm put my money that no chocolatier doing business in the US prefers to use the term 're-melter'. It's great to take pride in any accomplishments that you do, but my feeling is that there's a layer of arrogance to go along with it.Just my personal feelings. I recognize that it's Tcho's marketing strategy to separate themselves as a chocolate maker over the vast majority of chocolatiers.
Chocolatiers = Re-melters?
Posted in: Opinion
Wow, thanks for the link to 'What's Noka Worth?'. I do highly recommend that all 10 articles be read and I see how this can cause upset to actual chocolate makers like Alan McClure.
Chocolatiers = Re-melters?
Posted in: Opinion
Ok Clay. Your response is compelling and I'll spill the cacao beans....It's Tcho.
Chocolatiers = Re-melters?
Posted in: Opinion
Hi Alan,She doesn't own the company, but chocolate maker is her title. I'll be sending you an email shortly.
Chocolatiers = Re-melters?
Posted in: Opinion
I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons that they were not re-melters. She made it a point to inform people that their chocolate company actually makes chocolate from the bean. Her insistence on giving out this piece of information and using such a degrading term as 're-melter' didn't sit well with me. By using such an adjective, it belittles the craft of truffle-making and bar blending.I would love for this young company to go up to a guy like Recchuiti and say, 'Hey man, sit back, you're just a re-melter.'I make it a point to inform my customers of who's chocolate I use. I do not pretend to be a chocolate maker. This company in question, however, fails to see how they may lose business by the use of such a derogatory word. Do they plan to only make a living my selling direct to the end user (chocolate consumer), becuase I would never endorse any chocolatier to do business with such a company.What are your thoughts?
updated by @Mindy Fong: 06/25/15 22:27:17