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Topic: chocolate (25 msgs / 499 lines)
1) From: Glen Sutherland
How many folks are interested in Tom getting and teaching us how to make
chocolate?
Peace,
Glen
ICQ 34239611
Drago Dormiens Nunquam Titillandus
Abit BX 6r2 1.8v | PIII 700 | Alpha PAL-6035
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2) From: drg
My preference would for Tom to spend his time on coffee.  My sense is that
to do chocolate as well as Tom does coffee would require almost as much time
and effort as it took him to get up to speed on coffee.  I doubt he could do
it without out coffee and/or his personal life suffering.
   Just my two cents worth.
     Jim Gundlach
       roasting over wood
         etc
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3) From: Mike Geis
From: "drg" 
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time
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do
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I don't think Tom has a personal life.  When she wants to see him, Maria
goes to the shop.
Mike
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4) From: Keith Jones
I think you need to read Tom's little article/story about roasting chocolate
beans before you get too carried away with that idea.
Keith
Glen Sutherland wrote:
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5) From: Glen Sutherland
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chocolate
beans before you get too carried away with that idea.<<
I have been talking to Tom about roasting chocolate for about 4 years now.
Infact, it is he who got me interested.  Unfortunately, it may simply be too
hard to do at home.
What got me thinking about it again was the movie, "Chocolat" in which
Juliette Binoche is shown making it from roasted beans.
Peace,
Glen
ICQ 34239611
Drago Dormiens Nunquam Titillandus
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6) From: Simpson
Glenn said:
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I agree that it may be too hard. It seems to combine the hardest of roasting
tasks with the processing nightmares of full lauter home brewing and the
thermal precision of darkroom work. Blcch. But the main reason why I don't
care to do it is that there are masters who not only do it better than I
ever could (only I wouldn't know that until I had spent many hours on a
single batch) but their product lasts some time, months at least under
proper conditions. Coffee is failing by the time it is shipped, but not
chocolate.
Any one triedhttp://www.scharffen-berger.com/index.htm? Best darned
chocolate I have ever had, bar none. A bit grated on a cappa adds a whole
new dimension.
Ted
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7) From: Joseph A. Feliciani
Hi Ted,
I love their chocolate!  Their Nibby Bar (which is 62% semi-sweet with
roasted cacao bean nibs in it) is great.  Every time I buy a bar, I end up
buying 2 - I can never decide between their 70% Bittersweet or their Nibby
Bar!  I'll have to grate some on my next cappa.
Joe
WBPII - Bodum Antigua - *$ Proteo Barista
(espresso only)

8) From: Alex McGregor
Hello All,
I agree Scharffen-Berger chocolate is excellent. My first exposure to it was
through Pete's coffee in the Bay Area of California. Since then I have found
it at numerous specialty food stores as well. In my own opinion it is
superior to most of the premier Belgium dark chocolates I have tried.
Alex

9) From: Steven Dover

10) From: Michael Vanecek
Agreed. As much as I'd love to explore chocolate (I've got about ten
baby Cacao trees growing here), Tom has his hands more than full with
coffee - and that's what he specializes in, and I've come to depend on
that. If he's distracted learning about chocolate and all that jazz it
may be more than he can handle and still keep the quality of service he
has on the coffee side. Now, if we can find another "Tom" in the
chocolate realm, that would be cool...
Mike
Steven Dover wrote:
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11) From: Cindy Martin
I would be very interested!  It would be a much better smell in the house
than we're getting now (I hope).
Glen Sutherland wrote:
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12) From: John Wanninger
Cindy Martin wrote:
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Not necessarily.  While one could associate the smell from the Ambrosia
Chocolate plant in downtown Milwaukee with chocolate, it is tolerable, but
not all that pleasant(IMHO).  It certainly is nothing so nice as the
wonderful aroma of the finished product, like brownies baking in the oven,
or fudge sauce cooking on the stove.  Mmmmmmmm....
John
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13) From: JKG
Thanks for that memory, which I had forgotten.  I still remember
coming out of Marquette Warrior games at the Arena and smelling
that Ambrosia fragrance on the way to the car.  Back then, I
was drinking Folgers.  My, how things have changed.
JKG
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Ambrosia
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tolerable, but
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oven,
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14) From: EuropaChris
Does the smell of Ambrosia have anything to do with Jeffrey Dahmer?? (He worked there before his was busted).  The factory has now been torn down for quite a few years.  I remember how good it smelled when it was still there.
Chris
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15) From: Aaron Gee
I am looking to roast some chocolate.....but would like to roast some that =
somebody else could recommend as being good since I am new to chocolate roa=
sting. =
 
Thanks for the help. Aaron
      =
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16) From: Barry Luterman
http://www.chocolatealchemy.com/On Sun, Aug 17, 2008 at 9:09 AM, Aaron Gee  wrote:
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17) From: Alchemist John
Thanks Barry.  And, Aaron, if that is indeed what you meant, it is 
cocoa that is roasted, not chocolate.
At 12:13 8/17/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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18) From: John and Emma
Hi Aaron,
Alchemist John is THE man to talk to. 
John H.
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19) From: Andy Thomas
You're the expert, John, but isn't it cacao that is roasted?
----- Original Message ----
From: Alchemist John 
To: homeroast
Sent: Sunday, August 17, 2008 12:16:33 PM
Subject: Re: [Homeroast] Chocolate
Thanks Barry.  And, Aaron, if that is indeed what you meant, it is =
cocoa that is roasted, not chocolate.
At 12:13 8/17/2008, you wrote:
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ee.com
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e.com
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John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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      =
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20) From: Alchemist John
Yes, cacao is the Spanish version of cocoa, language wise.  Cacao 
beans = Cocoa beans, which are roasted in order to make chocolate.
At 17:28 8/17/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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21) From: Andy Thomas
Got it. Thanks.
----- Original Message ----
From: Alchemist John 
Yes, cacao is the Spanish version of cocoa, language wise.  Cacao =
beans = Cocoa beans, which are roasted in order to make chocolate.
At 17:28 8/17/2008, you wrote:
<Snip>
      =
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22) From: Seth Grandeau
Alchemist,
Do you use the same Behmor for roasting cacao and coffee or separate
machines?
-Seth
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23) From: Alchemist John
Same exact machine.  The only "trick" is because cocoa roasts so much 
cooler (300 is the first and only crack), you generally have to roast 
more than you would coffee or it over roasts the cocoa. I recommend 
2-2.5 lbs of cocoa with any of the profiles set to 16 minutes.  Gets 
you very close.
At 04:30 8/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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24) From: Lynne
Oh, dear... John... you had to say that..
So - that means I can try to roast cocoa beans, too. Since I roast coffee
stove-top, if I just decrease the heat...and lengthen my roasts...hmm. (I
usually roast coffee for approximately 12 minutes).
me thinks I'm headed for another hobby... *oh, for the love of chocolate...*
:D  Lynne
On Mon, Aug 18, 2008 at 8:08 AM, Alchemist John
wrote:
<Snip>
-- http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/
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25) From: Alchemist John
Yes, welcome aboard - here's your hand basket :)
Exactly for the roast - reduce the heat, lengthen out to 15-20 
minutes.  Go by smell - Chocolate!. There is not a lot of color 
change.  The beans swell slightly when done.  Take care not to scorch them.
Any questions, just me a line.
At 11:47 8/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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