Business of Chocolate

Chocolate Makers in the World?

by Constantinenov 18, 2022

How many...WikipediaFlavors of  Cacao the world89N/A
.. in the United States 22337 (24 closed)
.. in New York State 119
.. in New York City 112
.. in Queens  01 Ridgewood Chocolate

The shell of a cocoa bean is very tough and is not easily removed by hand

by ConstantineMar 31, 2023

Bard AI April 5, 2023: 
Question: When the subject of food the taste of burnt means what?

Answer: The taste of burnt food is a complex one that is difficult to describe. It is often described as being bitter, acrid, and metallic.

Question: When the deliberate application of high temperature is to achieve a certain taste, what foods would this apply to?

Answer: There are many foods where the deliberate application of high temperature is used to achieve a certain taste. Some examples include:

Roasted coffee beans are heated to high temperatures until they turn brown and release their characteristic flavor.
Caramelized onions are cooked slowly over low heat until they turn golden brown and develop a sweet, nutty flavor.
Grilled meats are cooked over high heat until they develop a charred crust and a juicy, flavorful interior.
Fried foods are cooked in hot oil until they turn golden brown and crispy.
Baked goods are cooked in an oven at high temperatures until they develop a golden brown crust and a light, fluffy interior
In conclusion, there are many foods where the deliberate application of high temperature is used to achieve a certain taste or texture. The high temperature can also be used to preserve food.

Question: When the deliberate application of high temperature is to achieve a certain taste, how does [it] apply to cocoa beans?

AnswerThe deliberate application of high temperature is used to achieve a certain taste in cocoa beans in a number of ways. First, the high temperature helps to break down the cocoa beans' cell walls, which releases the flavor compounds that give chocolate its characteristic taste. Second, the high temperature helps to caramelize the sugars in the cocoa beans, which produces a sweet, nutty flavor. Third, the high temperature helps to develop the cocoa beans' aroma, which is a key component of chocolate's flavor.

Question: Without the deliberate application of high temperature it is impossible to remove the shell casing from cocoa beans, to loosen the nib. please confirm.

Answer: I would not say that it is impossible to remove the shell casing from cocoa beans without the deliberate application of high temperature. However, it is much more difficult to do so without heat.

The shell of a cocoa bean is very tough and is not easily removed by hand. In order to remove the shell, the beans are typically roasted at high temperatures. This causes the shell to expand and loosen, making it easier to remove.

There are a few other ways to remove the shell from cocoa beans without roasting them. One way is to use a hammer to break the beans open. Another way is to soak the beans in water for several hours. However, these methods are not as effective as roasting the beans, and they can damage the beans.

Therefore, while it is possible to remove the shell from cocoa beans without roasting them, it is much more difficult and can damage the beans. Roasting is the most effective way to remove the shell from cocoa beans.

Asked of Bard:
Bard Confirms That We Hand Shell

by ConstantineMar 31, 2023

Bard AI Mar 31, 2023: Question: When Hand-shelling is a more labor-intensive process than mechanical winnowing, it must follow that a reward awaits the hand-sheller, otherwise why bother.

Answer: There are a few reasons why someone might choose to hand-shell cocoa beans instead of using a mechanical winnower.

First, hand-shelling allows for a higher level of quality control. A human can inspect each bean individually and discard any beans that are dirty or damaged. This ensures that the chocolate is made with only the highest quality beans.

Second, hand-shelling can be a more sustainable process. Mechanical winnowers can generate a lot of waste, including the shell casings from the beans. Hand-shelling does not generate as much waste, and it can be done in a way that does not harm the environment.

Third, hand-shelling can be a more social process. Hand-shelling is often done in groups, and it can be a way for people to socialize and connect with each other.

Finally, hand-shelling can be a more rewarding process. Hand-shellers often feel a sense of satisfaction from knowing that they are helping to produce a high-quality product. They may also enjoy the challenge of hand-shelling and the feeling of accomplishment that comes with it. However, it is important to note that hand-shelling is a very labor-intensive process. It can be physically demanding and it can be repetitive and boring. Additionally, hand-shellers are often paid very little. As a result, many people choose to use mechanical winnowers instead.

Ultimately, the decision of whether to hand-shell cocoa beans or use a mechanical winnower is a complex one. There are many factors to consider, including the desired quality of the chocolate, the environmental impact, the social impact, and the economic impact.

Screen print of Bards answer

Asked Chatgpt:
Why does it matters that cocoa beans are hand-shelled and would be rarely available?

by ConstantineMar 6, 2023

ChatGPT Session Chat Q: Due to the time-consuming nature of hand shelling cocoa beans that yield 100% clean beans, it must follow that this technique is a new category, in the chocolate scene. Do you agree?

Answer: As an AI language model, I don't have personal opinions or beliefs, but I can provide you with information to help you answer your question.
Hand shelling cocoa beans is a traditional technique that has been used for centuries in some cocoa-producing regions. This process involves manually removing the outer shell of the cocoa bean to extract the cocoa nibs, which are the primary ingredient used to make chocolate.
While hand shelling cocoa beans may be time-consuming, it is not a new category in the chocolate scene. In fact, many artisanal chocolate makers still use this technique to produce high-quality, single-origin chocolate.
However, the majority of commercial chocolate production now relies on machines to shell cocoa beans, which is faster and more efficient. This process can result in some debris or shell fragments being mixed with the cocoa nibs, which may affect the flavor and quality of the final chocolate product.
In summary, hand shelling cocoa beans is not a new category in the chocolate scene, but it is a traditional and often preferred technique used by some artisanal chocolate makers to produce high-quality chocolate.

Q: What are the advantages of hand shelling cocoa beans, knowing that toxins are present on the shell casing?

A: Hand shelling cocoa beans, despite the presence of toxins on the shell casing, can offer some advantages depending on the context. It's important to note that cocoa beans are typically processed through mechanized methods in commercial settings due to the efficiency and scale required for large-scale production. However, in certain small-scale or artisanal scenarios, hand shelling may be considered. Here are some potential advantages:

Quality control: Hand shelling allows for greater control over the shelling process. Skilled individuals can carefully separate the cocoa beans from the shells, minimizing damage to the beans and reducing the risk of shell fragments contaminating the final product.

Traceability and customization: In niche or specialty markets, hand shelling can provide a way to ensure traceability and customize the processing. This can be particularly important for organic or fair trade certifications, where maintaining a specific production chain and avoiding contact with potentially contaminated machinery may be desired.

Artisanal production: Hand shelling can be part of an artisanal or craft production process that emphasizes traditional methods and techniques. This can appeal to certain consumers who value the craftsmanship and uniqueness associated with such processes.

Education and cultural preservation: Hand shelling can be used as a tool to educate and preserve cultural practices. In regions where cocoa is grown and hand shelling is traditionally done, maintaining these practices can help preserve local knowledge and heritage.

Accessibility and community involvement: Hand shelling can be more accessible to small-scale farmers or cooperatives with limited resources. It may require less investment in machinery and can be a labor-intensive process that engages more community members, providing employment opportunities.

Despite these potential advantages, it's crucial to address the issue of toxins associated with cocoa bean shells. The shell casing of cocoa beans contains compounds such as theobromine, caffeine, and tannins, which are bitter and astringent but not necessarily toxic in normal consumption. However, if consumed in large quantities, they can have adverse effects on health. To minimize the risk, it's essential to handle hand-shelled cocoa beans carefully and ensure thorough cleaning and processing before consumption or use in the production of cocoa products.

ChatGPT What is defined as a Purist food

by ConstantineMar 3, 2023

ChatGPT Answer: "The term "purist food" can have different meanings depending on the context, but generally, it refers to food that is prepared and consumed in its most authentic or traditional form, without any modern or foreign influences or alterations.

For example, a purist food enthusiast might insist on using only the original ingredients and cooking techniques for a particular dish, as it has been done for centuries, without any modern variations or substitutions. They might also reject any additives, preservatives, or artificial flavors that are not part of the original recipe.

In some cases, purist food might also refer to a specific dietary practice, such as raw foodism or veganism, where the focus is on consuming food in its most natural and unprocessed form, without any additives or animal products.
Overall, the idea behind purist food is to preserve and honor the traditional and cultural heritage of a particular cuisine or food, and to savor its unique flavors and textures in their purest and most authentic form."

ChatGPT Question: What are examples of food that is prepared and consumed in its most authentic or traditional form, without any modern or foreign influences or alterations?

Answer: There are many examples of food that are prepared and consumed in their most authentic or traditional form, without any modern or foreign influences or alterations. Here are a few examples:

Sushi - Sushi is a traditional Japanese dish that typically consists of vinegared rice, raw or cooked seafood, and vegetables. Purist sushi is made with only the freshest and highest quality ingredients and is prepared and served in a specific way to highlight the natural flavors of the ingredients.

Neapolitan Pizza - Neapolitan pizza is a traditional pizza style from Naples, Italy. It is made with simple, fresh ingredients, including San Marzano tomatoes, fresh mozzarella cheese, and basil, and is cooked in a wood-fired oven for a crispy crust and charred edges.

Pho - Pho is a traditional Vietnamese soup that typically consists of a flavorful broth, rice noodles, meat (usually beef or chicken), and herbs. Authentic pho is made with bone broth that is simmered for hours to extract the maximum flavor and nutrients.

Mole - Mole is a traditional Mexican sauce that is made with a complex blend of ingredients, including chili peppers, nuts, seeds, and spices. Purist mole is made from scratch and can take hours to prepare, with each ingredient toasted, ground, and blended to create a rich and flavorful sauce.

Kimchi - Kimchi is a traditional Korean side dish that is made by fermenting vegetables, usually cabbage or radish, with chili paste, garlic, and other seasonings. Authentic kimchi is made with traditional fermentation methods and is a staple in Korean cuisine.

These are just a few examples, but there are countless other dishes from around the world that are prepared and consumed in their most authentic or traditional form.

Cocoa Butter Two Grades

by ConstantineMay 18, 2023

I ask ChatGPT: The cocoa butter is separated from cocoa beans because the value of the prime-pressed cocoa butter is profitable to sell to pharmaceutical, cosmetics, and other industries. When cost is a motivation and since most people don't know the difference, they get Standard Cocoa Butter in their chocolate. Please confirm.

Answer: Yes, it is true that one of the motivations for separating cocoa butter from cocoa beans is its value and profitability in industries other than chocolate. Prime-pressed cocoa butter, known for its high quality and purity, is indeed sought after by industries such as pharmaceuticals and cosmetics due to its unique properties.

On the other hand, standard cocoa butter, which refers to the cocoa butter obtained through the standard separation process in chocolate manufacturing, is commonly used in chocolate production. While it may not command the same premium price as prime-pressed cocoa butter, it is still a high-quality ingredient suitable for chocolate-making purposes.

The choice between prime-pressed cocoa butter and standard cocoa butter can depend on various factors, including cost, intended application, flavor profile, and the specific requirements of the end product. Both types of cocoa butter have their place in the industry and are utilized based on specific needs and considerations.

It's worth noting that the decision to use standard cocoa butter in chocolate production is not solely driven by cost or a lack of consumer awareness. Standard cocoa butter meets the quality standards and sensory requirements of many chocolate products, offering a balance between cost-effectiveness and maintaining desirable chocolate characteristics.

So, while prime-pressed cocoa butter may have higher value in certain industries, standard cocoa butter remains a widely used and accepted ingredient in the chocolate-making process.

A Chatgpt Session: Cocoa Butter

by ConstantineMay 18, 2023

I ask ChatGPT: Since cocoa butter is not prone to rancidity, your statement: "Some fatty acids present in cocoa butter can have rancid or off-flavors." is not true. please confirm 

Answer: I apologize for the confusion caused by my previous responses. You are correct, and I apologize for the incorrect statement. Cocoa butter, due to its saturated fatty acid content and natural antioxidants, is indeed highly resistant to rancidity. It is less prone to developing rancid or off-flavors compared to other fats.

The statement "Some fatty acids present in cocoa butter can have rancid or off-flavors" is not accurate for cocoa butter. I apologize for the incorrect information. Cocoa butter's stability and low susceptibility to rancidity are some of its desirable qualities, contributing to its extended shelf life and usability in various applications.

Thank you for pointing out the error, and I apologize for any confusion caused.

The Only Hand Shelled Chocolate in the World

by ConstantineFeb 1, 2023

Closeup of 24 segment chocolate bar.We can only make healthy chocolate by cleverly scrutinizing each step and paying health-minded attention to each of the ingredients. First, shelling the beans after roasting. Really, it's the most critical step no one wants to talk about. Second, of course, the "real" first ingredient: sugar. Using natural sugar, which has a glycemic index of 43, we can even serve people with diabetes.
Next, we distinguish ourselves from all other makers by hand shelling the cocoa beans. This step requires a laborious audacious (to the chocolate industry, "I get the desire to create healthy chocolate....the labor-intensive nature of hand peeling the beans adds zero benefits to the chocolate…Instead, it adds one thing -- higher costs." ) process and plenty of patience, directly affecting the outcome.
The benefit of this method is we examine each bean. We are alert for foul-smelling or insect-infested beans. Hand shelling ensures no shell casing, dirt, or pulp will be in your bar. For the sensitive Green Community, you can be sure that no cocoa particles will be wasted and in the garbage.

Side-note: even Google was stumped by the research on "hand shelled."

We define Rare chocolate as five or six pounds of cacao beans transformed into chocolate bars. Why so little? It's tedious but worth it.

Each bar is one (1) ounce and contains 24 squares.

Here are our superlatives:

  • Extravagant - lacking restraint in using resources;
  • Laboriously - requiring much work, exertion, or perseverance;
  • Exorbitant describes something that has an unreasonably high cost, something extravagant—Bean-to-bar hand-shelled cocoa beans. 

A once-in-a-lifetime experience." Like no chocolate bar, you've ever tasted in your life." @70andabovechocolate.

Learned advice: The chocolate must remain in your mouth as long as possible. Isolate from other activities. Focus on the melt. Let the cocoa butter melt.
One square after meals, and repeat three times a day to condition your brain to this level of natural sweetness. Do this for eight days, and you can easily detect which foods have high fructose corn syrup because our sugar is Sucanat, three (3) times less sweet, therefore not a trigger for another.

Update: a new sugar: "You can find allulose for sale online and in some retail stores. Because it occurs naturally in very small amounts, the allulose you find packaged for sale isn’t its natural form. It has been created artificially by food scientists from fructose (fruit sugar)."

The most expensive chocolates in the world

by Constantine  oct 22nd, 2019

11. Ridgewood Chocolate 
No fancy packaging. Instead a focus on the inside: the chocolate in its purest form. $10 per ounce.

10. La Madeline au Truffle by house of Knipschildt
Made with 70% Valrhona dark chocolate, [melting chocolate] heavy cream, sugar, rare truffle [mushroom] from France, truffle oil and vanilla, a ganache [whipped filling of chocolate and cream]. 
RC: For $250, you get chocolate in a bed of pearls in a silver box tied with a ribbon.

9. To’ak Chocolate Bar
To’ak chocolate is a 50 gram [2 oz] chocolate bar that costs $360 per bar. The process of chocolate making starts with roasting cacao beans in a pot over wood fire, and [hand-shelling] the beans one by one. The chocolate bar is presented is handcrafted box made from Spanish Elm wood. 

8. DeLafée’s Gold Chocolate Box With Swiss Gold Coin
Delafee’s gold chocolate box contains 8 chocolate adorned with 24 karat edible gold. For $390, you also get an antique gold coin, dating from the years 1910 to 1920. The chocolates are presented in a dark brown, satin covered gift box.

7. Debauve & Gallais Le livre
Debauva and Gallais, founded by Sulpice Debauve in 1800, is a French chocolate manufacturer. In 2000, they introduced ‘Le Liver’ to commemorate Debauve & Galais 200th anniversary. Le Liver is a gold adorned leather box in the shape of a box filled with 35 handmade creamy ganaches and pralines [$550]. 

 6. Noka’s Vintage Collection
This box of chocolates comes with the price tag of $854. The chocolates are presented in an elegantly crafted brushed stainless steel box. 
RC: They got caught cheating claiming bean to bar, while melting blocks of chocolate.

5. Wispa Gold Wrapped Chocolate
Would you pay $1,600 for a Cadbury chocolate bar? In hopes to promote the re-launch Wispa chocolate bar, they created one of the world’s most expensive chocolate bar. The wrapper of this bar of chocolate is covered in an actual gold leaf, which is the cause for this insanely high price. 

4. Swarovski Studded Chocolates
Priced at $10,000, a Lebanese chocolatier and Harrods have tied up to bring out Swarovski studded chocolates. The premium packagings are handmade and wrapped in Indian silk. In each package, 49 chocolates are placed on suede leather with gold and platinum partitions. The stunning box is made out of hand woven silk from China and India. Each chocolate is dressed up with Swarovski crystals, gold and silk rose to enhance the look of the chocolates.

3. The Golden Speckled Egg
The 110 pound chocolate egg holds the world record for the most expensive at $10,000 non jeweled chocolate egg. This chocolate masterpiece took seven skilled chocolatiers over the course of three days to handcraft. It’s made of Amadei chocolate from Venezuela and filled with caramel, juniper berry, rosemary, Japanese black vinegar and edible gold leaf. The egg was decorated with 12 little chocolate eggs, 20 mini chocolate bars and 5 white flowers. It weighted over 110.23 lbs and was 3 ft 6.13 inches tall.

2. Frrrozen Haute Chocolate
The staff at the Serendipity 3 restaurant set Guinness World Record with their $25,000 chocolate dessert. The dessert is a high end version of the restaurant’s Frrrozen Hot Chocolate. The dessert is a mix of cocoas and milk in a slushy like form. The high price is due to the 24 Karat gold that is mixed in it and the ‘La Madeleine Au Truffe’ that tops this extravagant dessert.
It’s made with a blend of 28 cocoas that includes 14 of the most exotic from around the world.

1. Le Chocolat Box
Le chocolat box is considered to be the most expensive chocolates in the world to ever exist. Costing $1.5 millions, this box of chocolate does not only includes chocolates, but also necklaces, earrings, rings and bracelets adorned with diamonds, sapphires and emeralds.