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Cooking Chocolates

Cooking ChocolatesAlek Dabo2018-04-19T11:42:26-06:00

Andoa Valrhona

Valrhona

Guanaja - Valrhona

Valrhona

Madagascar - Guittard

Guittard

Extra Bitter Guayaquil

Barry Callebaut

Semi-sweet - Scharffen

Scharffen Berger

Caraibes 66%

Valrhona

dabalek

Cacao fanatic and author of book CacaoSource

Might be the beginning of your next chocolate bar.

Might be the beginning of your next chocolate bar..... If we’re lucky

Bean to bar in Oklahoma! Great work by “Zero Tol

Bean to bar in Oklahoma! Great work by “Zero Tolerance” based in Britton, about 5 miles from downtown OKC.

Grenada has great beans AND great bean to bar make

Grenada has great beans AND great bean to bar makers !

About 2 year after its loud launch, is Callebaut’Ruby product a success?
Shown sold in bulk on Norman (OK)

I could pretend this is Art, but we all know it is

I could pretend this is Art, but we all know it is failed tempering.....

recognise this summer fruit?

recognise this summer fruit?

More chocolate made with Akesson’s Madagascar be

More chocolate made with Akesson’s Madagascar beans from his Benito farm

Chocolate allies preparing to collaborate to a cho

Chocolate allies preparing to collaborate to a chocolate mousse....

Now, These look like the good old days.... Making

Now, These look like the good old days.... Making good chocolate in Port au Prince!

Confinement helps me catch-up on packing/storing.

Confinement helps me catch-up on packing/storing. Here are 70 bars with 73% Zorzal cacao beans from the DR :)

Shiny, snappy break and great aroma from « Dame

Shiny, snappy break and great aroma from « Dame Marie » in Haiti. Bars are made in Port au Prince

4.5Kg of 73% Haitian chocolate still breathing ! T

4.5Kg of 73% Haitian chocolate still breathing ! This new farmer smell good.

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Cacao Authority

3 weeks ago

Can we agree on the CCN-51?
For whom the productive bean created by Homer Castro in the 60's is a good thing?
Made of 45.4% IMC, 22.2% Criollo, 21.5% Amelonado, 3.9% Contamana, 2.55 Purus, 2.1% Maranñon and 1.1% Nacional the CCN-51 represents a huge share of the harvest in Ecuador, and other South American countries and remains highly controversial, with some saying it can result in good chocolate with a specific post-harvest treatment and others pretending it shouldn't even be called chocolate. Anybody uses it?

www.researchgate.net/publication/261713558_Genetic_Characterization_of_the_cacao_Theobroma_cacao_... ... See MoreSee Less

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Cacao Authority

1 month ago

The Frosty Pod or "Monilia" in Spanish and in French is a major danger for cacao farming. It kills up to 30% of the crop in some regions. Don't let it start or it will kill your plantation! ... See MoreSee Less

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Cacao Authority

2 months ago

50 year evolution of cacao price show that with about US$ 2,500 per ton in 1970 and today, cacao farmer's revenue is now less than 20% of what it was 5 decades ago.
And this is with 20 years of "sustainability efforts" !!! ... See MoreSee Less

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Cacao Authority

2 months ago

Hello Choco makers,
To plan for a new choco Lab I'm trying to decide wether tri-phase power is better. How much electricity do you consume per batch or bar or per some volume? Ballpark number. Thank you very much. ... See MoreSee Less

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Cacao Authority

2 months ago

Most of the overload of information about food is only designed to trick us.
youtu.be/p2LATm1ckk4 ... See MoreSee Less

Gravitas Plus: Is your health food healthy?

youtu.be

Don't fall prey to false advertising. Watch this episode of GravitasPlus with WION's Palki before spending a fortune of overpriced 'health' foods. The health...

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Cacao Authority

2 months ago

Cacao Authority updated their address.

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Cacao Authority

2 months ago

Cacao Authority updated their address.

www.facebook.com

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Cacao Authority

2 months ago

Loudly launched by Callebaut two years ago in Shanghai "Ruby chocolate" is visible everywhere. On the photo sold in bulk for US$ 11.99 per pound in Norman (OK) USA.
Is Ruby a success? ... See MoreSee Less

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