Have you ever had a question about chocolate you wanted answered? Well, this is the place you can ask it!

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Previous Questions and Answers:

1. hi, is there any way to know the caffiene content in chocolate compared to a cup of coffee. i am very sensitive to caffiene, but i love chocolate. does anyone make decaffienated chocolate? thank you. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-cafchoc/
   Posted by  on  07/04  at  04:29 AM
2. I don't see See's Chocolates mentioned.Why not? I consider them among the best and reasonably priced and they have stores all over the country. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-sees/
   Posted by  on  07/04  at  02:27 PM
3. I WOULD LIKE TO HAVE ANY INFORMATION THAT YOU HAVE ON "DREAMCHOCOLATE" IN BOSIE. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-dreamchoc/
   Posted by  on  07/04  at  06:28 PM
4. Where may you purchase Thornton's (England) chocolates in the United States? :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-thorntons/
   Posted by  on  07/05  at  02:09 PM
5. What happened to Fannie Farmer Candies? All the retail stores in Massachusetts seem to have gone away. They were the only place I could get buttercream chocolates. Lindt and Godiva do not seem to do buttercreams, and in the case of Godiva their chocolates are very pricey. At least Fannie Farmer used to be a reasonable price and were good. :: I posted this question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-fanniefarmer/
   Posted by  on  07/06  at  08:34 AM
6. Is there a chocolatier school in Texas? :: I posted the question and an aswer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-texchoc/
   Posted by  on  07/11  at  05:10 PM
7. What is the decorative method used by Joseph Schmidt's Mosaics or Sterling Truffle Bar's truffle bars? It's looks 'painted' with opaque, rich colors or translucent layeres of color. I wanted to know what the art is created with and the techniques involved. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-confdeco/
   Posted by  on  07/15  at  02:18 PM
8. I wanted to find out if there are any classes on chocolate making (not desserts using chocolate) in the NYC tristate area (including North Jersey). I am not looking for a full time daytime course or online programs, but rather a series of a few classes that provide hands-on techniques and basic skills. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-nychoc/
   Posted by  on  07/15  at  04:36 PM
9. how do i become a professional chocolate taster? i already do it on my own, but how can i connect with a company or become a freelance taster? any leads? THANK YOU. also, any chocolate schools or classes in NYC? :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-taster/
   Posted by  on  07/20  at  11:23 AM
10. I am looking to find a high quality private label chocolate bar manufacturer in the US, preferably on the east coast. Any suggestions?
    Posted by  on  07/27  at  08:59 AM
11. Do they still make Bavarian mints by house of bauer? They are my favorite and I can't find them. Thanks. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-bauer/
    Posted by  on  08/03  at  03:12 PM
12. Can anyone give me a milk chocolate recipe for icing that isn't sweet.Every recipe that I've looked at calls for powdered sugar.Yuk, it's like eating a bag of sugar on a chocolate cake. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-milkchocicing/
    Posted by  on  08/07  at  04:24 AM
13. I pray that you can help me. I lived in Paris for 2 years, in the 1970's. Since my return to the U.S., I have had recurring dreams about trying to find a patisserie in America where I can buy Le Rocher Suchard. In my dream, I can see the chocolate wrapped in the shiny red tinfoil, far away in a store window, but when I approach the store the chocolate disappears. I search and search, but cannot find the elusive Rocher Suchard (both au lait and chocolat noir). I have had this dream for 20+ years and the only time it has stopped is when i managed to get a friend traveling to France, to bring some back. This is driving me crazy - does anyone know of a source on the internet for buying Le Rocher Suchard? I don't think I will sleep soundly until I find a source. I cannot afford the airfare to go to France directly, every time these dreams occur, thus setting up the obsession once again. I would be eternally grateful. :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-suchardrocher/
    Posted by  on  08/20  at  11:41 AM
14. On the recommendation of this column, I went in search of the white chocolate "El Roy Icoa", that was recommended at the stores that were listed in Portland, OR. Neither Wild Oats store (on NE Fremont Street and 15th Avenue) or Whole Foods store (on NW Couch and 12th Avenue)carried this brand anymore. At Whole Foods I was directed to another brand - VALRHONA Ivoire Pastil($16.99 a pound) - and told it had much more flavor and body. I bought a small chunk (the only choice you have to purchase it - unless you want to buy a 5 pd. bar). It was very tasty indeed. Hopefully I will be able to compare it to "El Rey Icoa". There are only two other stores in town that might carry it. I will let you know if I find it. bjswdgirl
    Posted by  on  08/26  at  11:06 PM
15. I have been trying various methods to hand dip dried apricots in chocolate, but always get a "bloom" on the chocolate as it dries. The apricots are drained from a brandy concoction that I make, but I am careful to lay them out and let them dry before dipping them. I've melted down various kinds of chocolate (Ghirardelli, Valhrona, Guittard, Callebaut), but always get the same result. What am I missing? :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-dipnobloom/ .
    Posted by  on  09/01  at  10:30 PM
16. I was reading a site that instructed how to make chocolate from beans. Does the higher end small/single store chocolate shop make their own from the cocoa beans or do they purchase some type of intermediate product and work it up to product from that point? Would it be unprofitable for an owner to use bulk amounts of El Rey( for example) making his chocolate too expensive? Thank you Ron C :: I posted the question and a response @ http://www.chocolatecritic.com/index.php/critic/comments/faq-whomakes/
    Posted by Ron C  on  09/08  at  10:38 AM
17. I had previously asked about bavarian mints and you told me they would be in production after Labor Day!! Well are they available yet and where can I buy them? Thanks, Lori
    Posted by  on  09/16  at  04:24 PM
18. I am looking for the incredible Bauer's Bavarian Mints that I used to buy years ago. This web site came up in my search but in reference to similar items -- so are they no longer available? Thanks, Diane
    Posted by  on  09/23  at  12:53 PM
19. Hi, I'm visiting Israel and am looking for some good chocolate. I remember Max Brenner from the last time I was here, but he seems to have disappeared. Does anyone know what happened to Max Brenner and if there is any similarly high quality chocolate produced in Israel now? Are there shops in Israel where can I buy Michel Cluizel or other top quality chocolate bars? -- Sharon :: I posted the question and some answers here.
    Posted by  on  09/30  at  05:02 AM
20. I'd like to purchase a used chocolate tempering machine. No luck with ebay. Do you know of any sites that list or sell used chocolate equipment? Thanks, Laura :: I posted the question and a response here.
    Posted by  on  09/30  at  10:50 AM
21. where is the best place (or Places) to buy chocolate truffles in paris france? Thank You Denise :: I posted the question and a response @ here.
    Posted by  on  10/04  at  12:31 PM
22. If using a tempering machine (like the one you mentioned - the Revolation 2) do you find that you need no further involvement other than dipping or pouring the chocolate to set? Or, is it more complicated than that, requiring a good working knowledge of tempering the traditional way (like with a microwave.) :: I posted the question and a response here.
    Posted by  on  10/04  at  12:49 PM
23. I am doing a project as a spin of the book "Chocolat" by Joanne Harris. I am hoping to make a book of favorites for certain moods, similar to how the main character in the book knew the favorites of other characters based on their personalities. Is there any specific type of chocolates for specific personalities or moods? Or do you have any suggestions on where I could find something along those lines? :: I posted the question and an answer @ http://www.chocolatecritic.com/index.php/critic/comments/faq-moods/
    Posted by  on  11/08  at  09:20 PM
24. I used to Buy Seattle Choc Co. Mint Chocolate bars here in Scappoose. They are no longer availabe. How can I contact Seattle Choc. Co to find out where I can purchase them? Thank you Colleen Galland :: Colleen, Seattle Chocolate is located online at http://www.seattlechocolate.com/. Are you thinking about their Mint Meltaway Bars? They're on this page: http://www.seattlechocolates.com/products/truffle_bars.cfm. Seattle Chocolates does not have their online store, but if you click on the Contact Us link you'll see a link to buy them on Amazon.com. :: Clay
    Posted by  on  11/14  at  10:49 PM
25. Why does some chocolate have a "waxy" taste? :: An answer to this question is posted here. :: Clay
    Posted by  on  11/18  at  04:13 PM
26. I've heard that it's a good idea to warm your chocolate in the microwave before eating it, but only for certain chocolates which can hold their shape. Which ones would those be? :: An answer to this question is posted here. :: Clay
    Posted by  on  11/21  at  02:54 PM
27. I got 100 lbs of criollo type cacao beans from Nicaragua and have just started experimenting. I want to roast as little as possible to preserve all the good stuff but there is a green, or astringent leftover taste that may be due to insufficient roasting. My latest roast was in my oven at 200+F for 80 minutes. It is remotely possible that it has to do with the Sucanat that I am using for sweetener. One other matter-- oxalic acid (not good stuff) in cacao, let me know if you have any info. I suspect that roasting gets rid of much of it. :: An answer is posted here. :: Clay
    Posted by  on  11/21  at  11:31 PM
28. What is the best chocolate to use for melting & dipping? I make chocolate-coated peanut butter balls and have recently had difficulty with the dipping. :: An answer is posted here. :: Clay
    Posted by  on  12/03  at  11:11 AM
29. I have a truffle recipe that calls for Valrhona chocolate, which, although it sounds divine, is out of my price range. Is there an acceptable substitue? I have Callebaut, but don't know if there is a comparably-priced better option. Help! :: An answer is posted here. :: Clay
    Posted by  on  12/06  at  08:40 PM
30. I am in the business of imporing chocolates for retail sales. However, I'm having difficulties sourcing the most prestigous French Chocolates. Could you please advise of me of your rankings according to taste? I have read some of your reviews and was very impressed with your judgement. I wish if it was possible that you could have a list of all chocolate brands that you can sort by taste, superiority, price, etc. Thanks. :: Posted an answer here. :: Clay
    Posted by  on  01/03  at  06:29 AM
31. Hi Clay, I am a US citizen living in Brussels, Belgium (to me the "chocolate capital of the world"). I'm also attending a two-year course to become a "chocolatier artisanal". What I would like to know is the following: what is/are the difference(s) between U.S. chocolat and Belgian/European chocolat? Thanks in advance. John :: Posted an answer here. :: Clay
    Posted by  on  01/10  at  04:44 AM
32. Forgot one thing...See's Candy Honeycomb Mint dark chocolate crisp..thingamabobers. Okay-- I can't bring those in the house.. will eat them until I pass out .. and I am not overweight.. well not that much.. but they really are my weakness!!!
    Posted by  on  01/19  at  06:30 PM
33. to increase the shelf life of chocolates (assorted or filled with fesh cream/milk) what preservatives to use. :: I posted an answer here. :: Clay
    Posted by  on  01/23  at  12:27 AM
34. I am looking for a cake recipe. It's a chocolate bundt or pound cake with chocolate chips. It also has chocolate frosting. I can't find it anywhere. Can you help?
    Posted by  on  02/02  at  02:59 PM
35. Clay, I have just started getting interested in chocolate having bought a few from Chocosphere.com previously and was wondering how I should start tasting. In other words, what path of chocolates, bars or candies should I take when I'm just a beginner? To help I'm reading the True History of Chocolate which is absolutely fascinating. Thanks. :: Derek; There is no right, wrong, or best place to start. What I can suggest is that you always taste in pairs of chocolate that are similar (e.g., 2, 75% or 2, Ecuadorians) and concentrate on identifying the differences in two chocolates, selecting the one you like best. Take notes. Do this several times and then compare the favorites against each other, etc. Very quickly you'll develop an understanding of what you like and why you like it. HTH, :: Clay
    Posted by  on  02/08  at  08:41 AM
36. hello everyone- bit of a long shot. trying to find out who does the illustrations on the packaging for venchi's absinth chocolate! might be the wrong site but there seem to be a lot of people out there who have lot of chocolate knoweledge so thought it was worth a try. thanks. :: Emily. I did contact the people at Venchi in Italy on your behalf and they said the illustrations were done by a freelancer but were unable to provide any more information than that. Sorry I can't be more specific. You might try visiting the Venchi web site (http://www.venchi.it/en/informazioni/paginacontatti.cfm) and sending them an e-mail. :: Clay
    Posted by  on  02/09  at  07:43 AM
37. My daughter made a holow chocolate heart and roses as a table display, How can you preserve it. I would like to display it in my home and have it as a keepsake
    Posted by  on  02/21  at  04:04 PM
38. I'm a journalist. After a visit to Barcelona, with its myriad chocolaterias and chocolate artisans (especially Blanxart and Enrico Rovira), I suggested a possible story to the London Times Travel Magazine: "Chocolate Odyssey to Barcelona." The editor-in-chief liked the idea, but faced grumbling from the others on his board, who doubted that Barcelona could be a citadel of great chocolate. So the editor asked if I could provide some ammunition -- some high or well-known source who has seen Barcelona chocolate and pronounced it among the great chocolate sites of the world. Could your write a sentence of high praise about Barcelona chocolate, or point me to a food guru who's already made such an utterance? THANKS! Ken Chowder
    Posted by Ken Chowder  on  02/24  at  05:07 AM
39. Ken: Glad to. Barcelona is home to one of the top Pastry Chefs in the world, Albert Adria, who with his brother Ferran run el Bulli, one of the most famous restaurants in the world. (el Bulli is not in Barcelona but is further up along the coast.) Enric Rovira is doing very interesting things, as is Oriol Balaguer, another world-class pastry chef and chocolatier in Barcelona. The Spanish are very adventurous with flavors and techniques as can be seen from any survey of modern pastry books. I have been wanting to visit Barcelona myself after being introduced to the works of Mr Balaguer. If you can arrange to visit and interview them, it will be worth the trip. There is also a major chocolate manufacturer located in Spain, Chocovic, and is worth a trip. I can arrange an introduction. ::Clay
    Posted by  on  03/01  at  11:47 AM
40. Years back visiting paris my wife and I had a seasonally produced chocolate bon bon type confection caled PYRENEES like in the mountains. I would like to be able to find some as a treat to my wife. Any thoughts? The were little losenge shaped things wraped in silver foil sold in bags--they were like eating clouds. Tharen JOhn
    Posted by  on  03/04  at  10:52 AM
41. Any Idea where I can find some porcelaina varietal chocolate? My searches have turned up squat or dead ends... much thanks if anyone can help
    Posted by  on  03/04  at  12:12 PM
42. Will (re: post 42): We've sold quite a bit of Amedei Porcelana chocolate in the past. We're not offering it now, but you can buy Amedei Porcelana at chocosphere.com. There are completely out of stock at the moment (this is common this time of year) but expect more in by late March. You can contact Jerry at Chocosphere directly to place your order and please mention that you were referred from chocophile.com ::Clay
    Posted by  on  03/04  at  06:39 PM
43. can you make white chocolate other colors....food coloring, etc....? Or, does chocolate just come white, brown or darker brown? Thanks
    Posted by  on  03/06  at  04:29 PM
44. Tharen (re post 41):: If my sources are correct (thanks, Clotilde!) then you are looking for a product made by Lindt called Les Pyrenees. Here's the page on the French Lindt site for you to see: http://www.wmboundsltd.com/shopexd.asp?id=172. I don't see them on the US site (http://www.lindtusa.com), but it might be worth using the store locator to find a store to inquire yourself. My experience with Lindt stores has been that they there is difficulty special ordering product and it will be difficult to get a foreign store ship them to you. Best bet is to find someone you know who's going to France to pick you up a box (if these are, in fact, what you're remembering.) :: Clay
    Posted by  on  03/07  at  01:05 PM
45. Janice (re post 44) :: Yes, you can make white chocolate other colors. However, you can't use water-based food colorings as the water will cause the chocolate to seize. There are edible colors specifically formulated to color cocoa butter and these are what you are going to want to experiment with. Try Chef Rubber as a source. No, it's not an adult site for chefs who like things on the kinky side. Chef Rubber known, among other things, as a for supplies that enable chefs to create their own custom molds to make chocolate specialties and centerpieces. Click on the Powdered Color link (the URL is too long to display here). Hope this helps. :: Clay
    Posted by  on  03/07  at  01:14 PM
46. The chemistry of chocloate is a great deal more confusing beyond the basic understanding of how each type is produced. All these sites offer to tell you how semi-sweet, milk, unsweeted chocolate and coca powder are made, but none seem to explain how to minipulate and actually use these chocolates for all my chocolate desires. What I am mean is... Let say you have semi-sweet chips on hand and want to make some chocolate covered strawberries or bananas though you want a more milky sweet chocolate... what do you add? and how much of those ingrediants? will milk, butter, or sugar have an effect if added? and how does each effect the taste? These are the questions i have and after hours of searching various key words I turn up nothing. Where can i learn this? :: The answer is posted here. Clay
    Posted by  on  03/08  at  04:47 PM
47. Having lived in NYC for a little while, I was wondering what are the top shops of the area. I've been to the new Marcolini store on Park Ave but I was wondering where else I might be able to sample to best and brightest artisans of the US. ::: Derek: I started a new thread here to cover this topic as I think it will be one that will interest a lot of people. ::: Clay
    Posted by  on  03/08  at  04:57 PM
48. Hi Clay, Related to questions 46 and 47, please check out this page: http://www.ecallebaut.com/html_en/?item_id=20750 . Greetings. John
    Posted by  on  03/10  at  01:50 PM
49. Would like a good recipe for drinking chocolate...not the hot chocolate variety... but like the chantico drink at starbucks...thanks for any help :: Sharla; The best way to make a true European-style drinking chocolate (and this is the way they do it in France) is to simply melt chocolate in milk. The fun part is experimenting with how much of what type of chocolate in how much milk. Start out with about 40gr of dark chocolate (at least 60%) per 6 fluid ounces of whole milk. If it's too light change the percentage of cocoa but use the same amount of chocolate and milk. If you want it thicker, you can either add more of the same chocolate or swap out some of the whole milk with cream. That way you can get it exactly right for your taste. ::Clay
    Posted by  on  03/10  at  06:05 PM
50. You stated re question 11,that Bauer's Baverian mints would be available in 2004 through the Chocolate Co-op but their website doesn't list them. Any news. Help.
    Posted by Patrick Mooney  on  03/14  at  03:40 AM
51. What can you tell me about a type of Cacao Bean called "Hibrieos"? thank you. Jonathan Freed :: Jonathan, After some research I have found nothing on a particular bean called Hibrieos. In fact, I can find no mention anywhere on the Internet (other than this site) for the word you spell "Hibrieos." :Clay
    Posted by  on  03/17  at  09:19 AM
52. I have a x3210 tempering machine from chocovision and I mainly work with molded chocolate. I am starting a new venture but I am having some problems that I hope you can help with. I am achieving the nice shine that I want on the pieces, but some of them get some bloom like little freckles on the sides. What is strange is that from the same batch some pieces would be perfect and others not. The temperature and humidity in my kitchen are optimal. I am using polycarbonate molds, washing with water and very very little detergent and drying very well using soft tissue paper. What do you thing the source of my problem is ??? And is there a special way of taking care of the molds??Please advise.
    Posted by  on  03/22  at  07:13 AM
53. Is there a brand of chocolate called 'Prestige' or is it just a category of chocolate such as mass market, gourmet and prestige? :: Phil, Prestige is the name of a category of chocolate just as you mention above. Mass Market is less than US$15/lb, Mass Market Premium is US$15-25/lb, Gourmet is US$25-40/lb, and Gourmet is over US$40/lb. : Clay
    Posted by  on  04/07  at  02:19 PM
54. What is the job title of someone who makes chocolate for a living? :: Evvie; Someone who makes chocolate for a living is a chocolate manufacturer. There are a bunch of jobs in the chocolate-making process, and most people specialize. Some people, for example, specialize in roasting the beans. Someone who uses chocolate to make confections like truffles is called a chocolatier or, maybe depending on what kinds of things they are making, a candy maker. :: Clay
    Posted by  on  04/24  at  06:05 AM
55. Hi Clay, I enjoy your site very much.I live in Washington State and I am thinking of starting a small batch,one man business making a range of say 6-7 simple organic chocolate bars ( 55% above cocao mass content )with organic additions like various nuts,dried fruits or coffee beans etc. How do I get started? Is hand made the way to go or should I semi automate? And which is a quicker way to market the chocolate bars - thru a distributor or directly with small cafes or gourmet shops/natural markets? Thank you. :: Asher. This is way beyond the scope of this forum. If you want to contact me via e-mail please do. :: Clay
    Posted by  on  05/14  at  12:22 AM
56. Hi Clay, First of all thank you for putting together this site. It is a fantastic resource. I was wondering what the shelf life of confections are. If, for example, I order confections from Amedei or Cluizel from a U.S. website, how will the quality be given that they have been shipped from Europe and stored for a period of time at the retailer's warehouse? Have you ordered European confections from American retailers, and if so, what has your experience been? Thanks very much. :: Andria, There are many complicated factors that go into determining the shelf life of a confection. In general, chocolates imported into the US are imported frozen or very nearly so. If done properly there is little discernible affect on the taste, texture, and quality of the chocolate. Done improperly, however, is another story. My experience goes both ways and doesn't really depend on the marked shelf life of a confection but how well it has been stored. Confections that don't taste "fresh" are those that have gotten too warm at some point during storage; if they've been stored around 34 degrees or lower, consistently and then warmed up properly, they can go months beyond the "best by" date and still taste fresh. That said, there is nothing like a piece that is literally only hours old. :: Clay
    Posted by  on  05/18  at  12:51 PM
57. I learned this lesson many many many years ago but have never found a reason for it. When making fudge, or similar candy, if you stir it with a wooden spoon it flops. You must use a metal spoon. Why?
    Posted by  on  05/24  at  06:13 AM
58. bauer's bavarian mints were made in Kansas City Though I'm not sure if in Kansa or Missouri, and I'dlike to know what happened to them . I'd guess that they're not in business any more.... maybe some one could get the recipe and make them again
    Posted by  on  05/26  at  01:37 PM
59. In searching through the ingredients list on many chocolate products, they do not seem to compy with US FDA standards. Some products simply mention chocolate liquor, some say dark chocolate, few say chocolate liquor processed with Potassium Carbonate etc. Are there hard and fast rules on how to list ingredients ? Regards Andrew, While there are rules on what ingredients are allowed in chocolate and what labels must say, there is quite a bit of leeway for interpretation. For example, there is no legal definition for dark chocolate, and its stand-in, sweet chocolate allows dairy ingredients. Chocolate liquor is defined by the FDA, but it also can contain dairy ingredients (chocolate liquor can also be called baking chocolate or unsweetened chocolate). If you want to read all the details for yourself, they can be found here: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163 :: Clay
    Posted by  on  06/01  at  03:31 AM
60. I was wondering where I can order good quality couverture chocolate? I live in Ireland.
    Posted by  on  06/07  at  12:14 PM
61. Have you ever reviewed and tasted either of the Norwegian versions of chocolate? Freia Sjokolade has two baking or munching types. First, is one which has a name 'Freia Selskapssjokolade'- Freia Party/Occasion chocolate and the second is their 'Freia Kokesjokolade'- Freia Cooking chocolate. My experience with these came from several occasions of living and working in Norway. The second is preferable to me and is similar, but a step up from the Hershey's Special Dark. I know that the Norwegian company has been sold the the Swedish "Mirabeau" chocolate/candy manufacturer, so some changes may have evolved. Check it out some time if you haven't already. SteveM
    Posted by  on  06/08  at  01:02 AM
62. I learned this lesson many many many years ago but have never found a reason for it. When making fudge, or similar candy, if you stir it with a wooden spoon it flops. Why?
    Posted by  on  06/09  at  04:59 PM
63. Are you, by any chance, a dmoz editor? :: Norman, Thanks for asking. No, I am not, though I have applied. For one reason or another, the powers that be at DMOZ do not seem to want my input. Sigh. So, I guess I'll just have to do a better job here <grin>. :: Clay
    Posted by  on  06/15  at  08:04 AM
64. Sometimes the truffle centers I make come out with a "grainy" texture. What causes this? I'm using good quality chocolate, cream and room temp. butter.
    Posted by  on  06/30  at  12:26 PM
65. Why do I keep getting emails that say someone just responded to my question but there is never any replys posted? See questions 58 & 63 Thanks
    Posted by  on  07/16  at  02:11 AM
66. I regularly eat Scharffenberger roasted cocoa Nibs. A store near me has started carrying raw nibs and raw whole cocoa beans with the skin intact and raw whole cocoa beans without the skin. The beans are from Mexico. Is there any danger in eating raw cocoa beans and raw cocoa beans with the skin on them?? I know certain plant foods are toxic unless cooked and I believe that even the Aztecs fire roasted their cocoa beans -- do you have any thoughts on the safety of raw cocoa????? :: Adrienne; The outer shell of cocoa beans can contain potentially harmful levels of any number of toxic organisms including ochratoxins. These may be present on the beans irrespective of the country of origin. If you are truly interested in eating the raw beans intact in the shell, you should inquire as to whether the beans have been sanitized. US import regulations require that all cocoa beans from some countries (Nicaragua being one of them, if I remember correctly) be sanitized before they enter the US. The sanitizing process does not involve chemicals, just lightly steaming the beans to kill off the undesirable organisms. This may or may not constitute cooking the beans -- that's a matter of opinion -- but the outside of the bean has been exposed to heat on the close order of 212 degrees F. :: Clay
    Posted by  on  07/27  at  06:14 PM
67. **Urgent** Oh Wise All Knowing Chocolate Critic Are there any restrictions on the cocoa percentage in chocolate imported into the US? :: Mary; Not All Wise or All Knowing, but working on it. The simple answer to your question is Yes and No. There are restrictions on the lower limit for how much cacao must be in a product in order to be called chocolate, and that lower limit depends on whether or not you're talking about milk, white, or sweet (dark) chocolate. If there's not enough cacao it must be called chocolate flavored. There is no upper limit -- you can import 100% cacao content chocolate. Import duties are assessed on the percentage of sugar in the chocolate. :: Clay
    Posted by  on  07/28  at  01:32 PM
68. I read your questions on tempering equipment. I am wondering if you have heard of the NovaChoc equipment? I believe the French Pastry School in Chicago has this equipment, but I would like more information on this equipment, who actually manufactures it and do they have different versions other than the model at the school. I am looking for equipment for a start-up and have explored a variety of manufacturers. Also Tomric has strated carring a line of equipment. Do you know anything about this enrobing equipment? Thanks for your help. cj
    Posted by  on  07/29  at  12:21 PM
69. Is Nestle Milk Chocolate Fattening? If so why. Is Cadbury Diary Milk Chocolate fattening? If so why. What is the fattening content that most chocolates contain? I have been told that Chocolate is not fattening and i need to know if this is true. Thanks Confused :: Davena; Sorry to say, chocolate -- irrespective of who makes it -- can be fattening. How fattening depends on a lot of factors, including your personal metabolism. The chielf culprits are fats themselves (cocoa butter, various milk fats) and sugar. What may be confusing you is that unsweetened cocoa powder (especially non-fat cocoa powder) is not all that fattening, though some cocoa powders can contain up to 22-24% residual cocoa butter. HTH. :: Clay
    Posted by  on  08/04  at  12:29 AM
70. In Italy recently we purchased a Lindt product called Magnum. Chocolate with peppercini fondant centers, also at a food show in Florence a chocolate sauce with hot pepper flavor. The manufacturer of the sauce has a website but has not responded to queries- and my local Italian import stores are unresposeive about getting the Lindt product. Any ideas for sources, Lindt Usa website doesn't show the product- it also came in an orange vodka flavor, do you see mydesperation? Thanks
    Posted by  on  08/05  at  05:27 PM
71. Why does dark chocolate turn hazy or cloudy? :: Lila; This is called "bloom" and it's actually some of the fat (cocoa butter) in the chocolate separating out onto the surface of the chocolate. This is usually an indication that the chocolate has not been stored properly (it's too old or it got too warm at some point) or that the chocolate was poorly made in the first place if it's fairly fresh. In some cases the flavor won't be too terribly affected though the texture might be. By itself, bloom is not harmful, but if the affected piece has any sort of center (i.e., it's not solid chocolate) then the center may be bad as well and I would keep it out of my mouth. :: Clay
    Posted by  on  08/13  at  08:26 PM
72. I am interested in using a preservative for my truffles. I was told that potassium sorbate can be used however have not been able to learn the ratio to use. I make small quantities of ganache (approx.3 -5 lbs of chocolate at a time). Any suggestions? Thank you!
    Posted by  on  09/07  at  09:56 AM
73. What can I add to chocolate (sugar free) that will make it into a soft creamy texture (not runny) like a ganache that will keep at room temperature and has a long shelf life? I have been playing around with almond oil, but I don't know what quantities to add to get it to stay soft. I am hoping that you will have some other ideas that will help. p.s. (no trans fats). :: Ken; May I ask what you are intending to do with this "ganache-like substance?" No preservatives either, I imagine. You can, believe it or not, make a water-based ganache. That might do what you need as it is the dairy ingredients in ganache that shorten the shelf life. Also, use a mixer (like a stick blender in a tall thin container) to introduce as little air into the mixture as possible. :: Clay
    Posted by  on  09/12  at  09:19 AM
74. Hello, I need to use Dutch Processed Chocolate to make a birthday cake. Can you recommend a very good chocolate to use?
    Posted by  on  09/23  at  03:54 AM
75. I make holiday chocolates and dipped strawberries with Guttard chocolate coatings. I would like to buy a melter for this holiday season, but I have no clue on what brand or type. I dont need to temper the chocolate. Just melt and keep it well mixed. Any idea's for a melter that melts a few pounds and keeps it mixing? Thanks :: Connie, Believe it or not, the best thing to do is to melt the coating in a double-boiler over the stove and then keep it warm using a regular old heating pad with an adjustable thermometer. Put the pot with the chocolate in it on the pad, don't put the entire double-boiler assembly. :Clay
    Posted by  on  09/29  at  05:08 PM
76. I use Guttard Chocolate coatings for Holiday dipping and Strawberries. I need a melter, but I have no clue on a brand or type. I don't temper the chocolate. I only melt it and keep it mixed. Any ideas?
    Posted by  on  09/29  at  05:11 PM
77. What chocolate is best for making ganache for hand made truffles? What percentage of cocoa is best for the ganache? How does one decide what chocolate for the ganache to pair with what chocolate for the dipping? Any lessons here please as I'd like to imrove on my truffles i make at home for Christmas. Thank you.
    Posted by  on  10/12  at  09:29 PM
78. COULD YOU TELL ME WHAT CHOCOLATE IS MADE OF IF CHOOCOLATE IS LISTED AS AN INGREDINT WOULD THIS CONTAIN ANY DAIRY MY SON IS DAIRY ALLERGIC AND I AM NOT SURE IF HE CAN HAVE THIS IF IS JUST LISTED AS CHOCOLAT
    Posted by  on  10/13  at  09:20 PM
79. I saw a photo of Mariebelle Chocolates in particular the signature blue and brown box truffle collection. Can you tell if those chocolates in the boxed chocolate category are handdipped or were molds being used? Thanks. Gerri :: GERRI; Neither. The ganache centers of Mariebelle's pieces are enrobed but they are not done by hand, they are done in an enrobing machine. In an enrobing machine the individual ganache centers pass under a chocolate waterfall where they get their coating and sometimes a blast of air is used to get rid of excess chocolate to thin the coating. Technically it is possible to dip the squares by hand but it would be too time consuming and inconsistent. :: Clay
    Posted by  on  10/19  at  09:46 PM
80. Are Lindt Les Pyreneens chocolates available to buy in the United States/online anywhere?
    Posted by  on  10/30  at  06:54 PM
81. I was would like to know how they make the raspberry filling in the godiva raspberry chocolate bars.
    Posted by  on  11/04  at  01:30 PM
82. Can you tell me if the Pecan Dixies are still available from Fannie May? I cannot find them on their site. If unavailable, Do you have an alternative to these dixies? Thank you.
    Posted by  on  11/04  at  09:25 PM
83. Hello, I'm looking for White chocolat powder!! It is very difficult to find it here in holland, so who can help us to find this very nice drink??? Greetings from Ray. :: Ray, I have never heard of white chocolate powder here in the United States. This is a powder you add to milk to make a hot drink? You could always melt white chocolate in milk to achieve the same effect. :: Clay
    Posted by  on  11/16  at  06:32 AM
84. Hello, Im looking for White chocolate powder! I cant find in Holland...So who can help us to find this nice drink?? :: Ray; I have never heard of white chocolate powder. If you are looking to make "white hot chocolate" the only way I know to do it is to melt white chocolate in milk/cream. :: Clay
    Posted by  on  11/16  at  06:33 AM
85. My sister recently mentioned to me she had heard about a high end Chocolate store in the Los Angeles area that she wanted to visit due to the unique kinds of chocolates that were offered. For her Christmas gift, I'd like to take her there, but I don't want to ruin the surprise by asking which one. Is there a list of Gourmet and Prestige Chocolatiers in the LA area? Thank you. A Wilt
    Posted by  on  11/19  at  11:47 AM
86. I have been using powdered cacao for medical reasons and am looking for the most flavorful product available. I use no sugar or milk (only hot water) when I prepare it each day. I am recovering from cranial vascular surgery and cacao has really helped with fatigue and depression. Strangely enough plain old Hersheys tastes better than many gourmet powders though I dislike their other chocolate. Can you recommend a high quality/ reasonably priced powdered cacao? :: Scott; If you like Hershey's why go elsewhere? Most of the other cocoa powders I can recommend are available only in bulk quantities -- 50 pounds or more. You might try contacting Guittard, however, their "Cocoa Rouge" is a very nice product. If you're worried about fat content as well as sugar, however, Hershey's is a non-fat cocoa powder and probably one of the easiest ones to find (the cocoa rouge has 11-12% fat). :: Clay
    Posted by  on  11/20  at  07:16 PM
87. Do you know where I can find vegan chocolate/organic choclate where I can place them in molds. I am looking to buy in bulk.
    Posted by  on  12/02  at  11:04 PM
88. My grandmother worked at Fanny Farmer candies for years. She got me hooked on what we called "haystacks." I don't know if that is the correct name, but they were coconut and chocolate. No one else makes them nearly as good as Fanny Farmer. Is there any place to buy these anymore?
    Posted by  on  12/05  at  11:19 AM
89. Dear Sir I need your help....becouse I want to make a school project, about lounching a new product. I need your help to send an information about the Lindt company,its SWOT, PEST, and marketing strategy. Please help me sir,and I will promote the Lindt product.thanks for all your attention.
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