tag:blogger.com,1999:blog-2657048040383669359.post7960507899536896530..comments2023-10-07T01:24:11.814-07:00Comments on tostaduria antigua: Ghirardelli Broma:Chocomuseo Alain Schneider,thechocolatelife.con Clay Gordon promote fraudulent cocoa butter claim,Why ?Tony Ryalshttp://www.blogger.com/profile/13089802862843853459noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2657048040383669359.post-1094689801371637142014-07-16T15:58:41.896-07:002014-07-16T15:58:41.896-07:0010% sounds HIGHLY optimistic and I have still not ...10% sounds HIGHLY optimistic and I have still not seen any methodical details.<br />The penny stock 'start up company' scamster Clay Gordon is a bad joke saying get the cacao(presumably ground) as 'hot as you can'.Sounds like dangeous advise to give to the public.<br />If you can document the 10% you probsably have the world's record and I'm impressed but so far I'm highly sceptical of that claim as well.As to Gordon's claim <br />apparently without hasving done it himself,of being able to use cheese cloth for the cacao mass to be heated under an unnamed temperature(I guess hot as hell will do),and for an unnamed amount of time is more than stupid and irresponsible but then his pals at Chocmuseo have already been exposed as worse than simple con artists and have connections to the Equalnet fraud out of Washington,D.C. and Houston in the 1990s.And from there it just gets worst....-Agora,Inc with is CIA and money laundering penny stocks and even PEDOPHILE connections !They should at least leave Ghirardlli's nasme out of it.I believe having been a Garibaldi loyalist who followed him to South America and learned Spanish before migrating to the SF Bay Area during the Clifornia gold rush that he was sympathic to and with the native Californians-Mexicans who were being discriminated against to say the least with the influx of Anglos to California.<br />What no one seems to ask in all this hype and lies is who was the first to import or make a cacao butter-powder press in California.It was probably Ghirardelli but who cares about history or facts.Tony Ryalshttps://www.blogger.com/profile/13089802862843853459noreply@blogger.comtag:blogger.com,1999:blog-2657048040383669359.post-25657717322612309362014-03-30T14:53:56.477-07:002014-03-30T14:53:56.477-07:00The "broma" is an awful hoax on those ex...The "broma" is an awful hoax on those exploring chocolate making. I've encountered the wiki copied and pasted in numerous sites, word for word, making one think it is legitimate.<br /><br />"...More cocoa butter (fat) is extracted by using the Broma process than by using a hydraulic press, and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids..."<br /><br />If this were true, there would be no need for hydraulic presses, which also keep chocolate liqueur warm/hot, just as in the "Broma process".<br /><br />Believe me, I wanted the process to work, as it would mean there is no need to buy or design expensive hydraulic equipment. I tried several times to render cocoa butter in this manner, but never got more than 10% of the butter our of the chocolate. The truth is if you want to make milk chocolate, you need cocoa butter. This Broma process will not yield significant cocoa butter. You either need to bite the bullet and buy/build some machinery, or buy cocoa butter in bulk.Anonymoushttps://www.blogger.com/profile/10173679820084579972noreply@blogger.comtag:blogger.com,1999:blog-2657048040383669359.post-75218332084053775212013-01-05T03:31:45.130-08:002013-01-05T03:31:45.130-08:00Hello Tony,
I'm Clara-Isabel Dias, one of the...Hello Tony,<br /><br />I'm Clara-Isabel Dias, one of the partners of ChocoMuseo (the one you mention as Alain's girlfriend). I came across your post and was caught by surprise. <br />How could I ever imagine that a piece of information like the "Broma Process" could annoy a chocolate specialist in such a magnitude?!<br /><br />So to start with, please excuse us if our museum signs lead to a misunderstanding of the process and of our activity.<br /><br />What we meant was: "The broma process enables you (us) to get some cacao butter out of the cacao licor". <br /><br />We had no use for cacao butter at the time the signs were designed (we didn't add cacao butter to our chocolate nor sold cacao butter itself) and we thought it would just be fun for people to see butter actually drain from the cacao mass! That's the point of our museum: Enable the general public to understand what is behind chocolate (history, production process, botany...) in an attractive manner. And by the way, you are right too, ChocoMuseo is not a museum in the common sense of "a collection of artifacts". But as for knowledge spreading and popularization, I believe ChocoMuseo does pretty well.<br /><br />So we'll update our signs so that no one can think we mass produce cacao butter and powder with the broma process!<br /><br />Now I have to say that your post was outrageously aggressive and offending. I wish you had come to us to talk about your concern directly. We could have made tries together to see how far the broma process could go; we could have learnt stuff from you; instead you call us liars and TripAdvisor cheaters, and even link us to an epidemic in Central America - Please!!<br /><br />Finally, like you, we try to produce the purest chocolate, I mean without additives. We banned lecithin, vanillin, vegetal oils, well, we basically banned everything except 2 ingredients: cacao and sugar! Maybe you'd like to know that one of our long term projects is to replace regular sugar by unrefined whole cane sugar (panela)? My point is, I'm sorry to see you just attack us without seeing we could actually share stuff.<br /><br />Regards,<br />Clara-Isabel<br />www.ChocoMuseo.comClara Isabelhttps://www.blogger.com/profile/12629019442616271438noreply@blogger.com