TheChocolateLife on Clubhouse – Week 18
Featured Topics for the Week of July 19~23. Episodes 18.01~18.05 (84-88).
Plan to start your day listening in and participating Live From Brooklyn, NY and streaming globally ... it’s the Daily Open Chocolate Chat on Clubhouse! News, views, and wide-open conversations about topics in cocoa, chocolate, and more Weekdays starting at 10am EDT.
To make the most of your TheChocolateLife on Clubhouse experience don’t forget to also follow me – @discoverchoc – on Clubhouse and Instagram and I will follow you back.
Monday – Important Inventions in Chocolate Revisited
We covered this topic back in Week 4, but the recent series on the History of Chocolate in New York City prompts another look at this topic.
- Domestication (pre-history)
- Fermenting (pre-history)
- Mixing / flavoring (Mayan/Aztec?)
- Use of sugar (late 1500s Spain)
- Use of milk to make chocolate beverage (Sir Han Sloane, Jamaica – 1680s)
- Mechanical cocoa butter press (Casparus Van Houten – 1828 patent date)
- Alkalization of cocoa (Coenraad Van Houten Dutch process cocoa)
- Melangeur/Melangers (1830s?)
- Mechanical winnower for cocoa? Wikipedia entry on winnowing.
- Milk Chocolate (1875 by Henri Nestlé and Daniel Peter)
- Adding Cocoa Butter to mass (1847 Fry Family UK)
- Conching (1879 by Rudolphe Lindt)
- Tempering machines
- The Praline/Bonbon (1912 Jean Neuhaus)
- White chocolate (1936-37)
- Cocoa pod breakers (h/t Chaitanya Muppala)
- Thermometers (probe, IR)
- Cocoa butter “silk” (h/t Dallas Southcott)
- Microwave oven (h/t DGH)
Did we miss any important inventions? Do you have a favorite tool you use in your production you can’t live without? Let us know in the Comments!
Tuesday – Agricultural/Cocoa Cultivation Systems
Cabruca, open shade, open sun, agroforestal vs agropecuarial, organic, biodynamic, and more (h/t Thomas Forbes)
Wednesday – Conching: Deep Dive
When is a conche not a conche? What is conching for? And more.
Thursday – Chocolate in NYC 1930-2000s:
Decline and Rebirth
The final episode in our series on the history of chocolate in NYC by Michael Laiskonis will tally the casualties of the mid-century conquest of “big chocolate” and bring us full circle from the small-scale makers of the 18th and 19th centuries to the artisan craft chocolate scene that is redefining our relationship with chocolate today.
Recommended Reading: Crafting the Culture and History of French Chocolate by Susan J Terrio (Amazon).
Friday – The Cocoa Agroforestry Library
Featuring special guest Dr Christopher.
What We’re Working on For Future Rooms
- Monday, July 26 (tentative) – The Flavors of Venezuela w/ Claudia Franceschi (h/t Christian Tyler).
- Tuesday, July 27 – Cadmium in Chocolate with ChocolateLife Contributor Keith Ayoob.
- Wednesday, July 28 – Slavery on Trial. A look at the meaning and implication of the SCOTUS decision, the pending case in the DC Circuit Court, and the CBP suit with special guests Terry Collingsworth (International Rights Advocates) and Ayn Riggs (SlaveFreeChocolate_Org).
- Thursday, July 29 – Intentional Chocolate y mas with Special Guests Dr Christopher, Stacey Burgess, and Lyn Bishop.
- Friday, July 30 – Meet the Makers with Special Guest Damion Badalamenti, startup chocolate maker and confectioner at both Cacao Prieto and KahKow, both in Brooklyn, NY.
- Day TBD – Cottage Food Laws (h/t Thomas Forbes).
- Day TBD – A Lighter Side: Chocolate in Movies, Musicals, Comics. From Willie Wonka to Chocolat to Spiderman villains and beyond.
Shared Resource Archive
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Continue the discussion on any of the topics for this week’s rooms in the comments. Add your opinion or ask a question!