Discussions
2013 Americas Semi-Final Round Semi-Official Results
I attended the awards presentation for the Americas round of the 2013 International Chocolate Awards last night. Held at ICE in NYC, this was the...
@Clay Gordon started 11 years ago - replies: 11
Systematic analysis of cacao for sensomics profile
I was wondering if anyone has analyzed samples of cacao/liquor using on-line liquidchromatographygaschromatography or olfactometry to isolate the...
@Isaac Ekblad started 10 years ago - replies: 3
How to research my chocolaterie startup idea?
Since I sculpt as a hobby and like to work with chocolate too, I proved to myself that it is possible to make a lots of copies of my works with...
@Petre started 15 years ago - replies: 1
Hawaii Chocolate & Cacao Association
Inviting you all to explore and/or join the new non-profit Hawaii Chocolate & Cacao Assn www.hawaiichocolate.org We gave our first...
@Melanie Boudar started 12 years ago - replies: 0
Compound slab help !!!!!!!
hi i have started chocolate compound slab manufacturing in new delhi. I need help regarding the slabs formula and composition, looking for food...
@Rohit Dua started 9 years ago - replies: 1
Chemistry of chocolate seizing by heat
I can understand why chocolate seizes when it gets wet. -Chocolate is very dry and any available water is bound up by the sugar or lecithin. The...
@Larry2 started 11 years ago - replies: 3
Specialty cocoa bean supply
Hello! I am the cocoa merchant at Atlantic Cocoa Company based in NYC ( www.ecomtrading.com ). I am considering importing specialty cocoa beans...
@Richard Falotico started 11 years ago - replies: 2
I'm looking for a small tempering machine in New Zealand. Anyone have one lying around?
Hello,I am looking to get into chocolate making and I am wanting to buy a tempering machine. However, they are very difficult to come by in New...
@Logan Simpson started 10 years ago - replies: 12
Ever heard of this one?
Hi all, I am a new member and new to the chocolate world altogether. I have been researching this industry for quite some time and would like to...
@Donny Gagliardi started 12 years ago - replies: 12
Following up on the April 25th Wonk - Talking Taste
I want to thank everyone who braved the elements to join me at Jimmy's #43 for the April Chocolate Wonk - Talking Taste.The rain definitely...
@Clay Gordon started 14 years ago - replies: 2