TheChocolateLife on Clubhouse - Week 27
Original by Quaid Lagan on Unsplash.
Room Topics for the Week of September 27~Oct 1. Episodes 27.01~27.05 (129~133).
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My co-host this week is David Greenwood-Haigh, a Chef/chocolatier with more than 40 years of experience. David is fellow IOH MasterChef craft guild of chefs; judge, export champion; Academy of Chocolate, International Chocolate Awards.
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.
The Chocolate Life
The Chocolate Life is THE club on Clubouse that covers the important topics in cocoa and chocolate – topics you won’t hear discussed anywhere else. Our promise? No 💩. 💬💬 Join the Daily Open #Chocolate Chat weekdays at 10am EDT to be a part of the conversation. ⚡️⚡️ Want to connect with Clay di…
To make the most of your TheChocolateLife on Clubhouse (TCL on CH) experience don’t forget to:
- Become a member of TheChocolateLife.com. There is a free member tier, but paid membership options are available and your support is greatly appreciated.
- Follow me – @discoverchoc – on Clubhouse.
- Follow me – @discoverchoc – on Instagram.
- Spread the word by adding a quote or thought you had about a room as a comment to that day’s IG post and/or here on TheChocolateLife (you do have to be a member to comment).
Monday, Sep 27 – Episode 27.01
P is for Pizza (and Chocolate)
C0-hosted by David Greenwood-Haigh and Dallas Southcott.
Would you eat this savory chocolate pizza topped with cheese, bacon and more chocolate?
Pretty high up on the list of impossible tasks is finding someone who doesn’t actually like pizza or chocolate. The two foods are incredibly beloved (and also somewhat addictive, according to a 2015 study), so it only makes sense that someone would…
Khushbu Shah
Promo image: Original by ABHISHEK HAJARE on Unsplash
Tuesday, Sep 28 – Episode 27.02
P is for Panning
C0-hosted by David Greenwood-Haigh.
http://www.coeurdexocolat.com/panning-with-chocolate/
- Why pan (aka engross)?
- Tech (pans and belt coaters).
- Sugar versus chocolate.
- Encapsulation.
- Engrossing.
- Polishing.
- Glazing.
Vegan Coating | FloZein Products | United States
FloZein Products, a Flo Chemical Corp company, offers innovative, all-natural coating materials for food, pharmaceutical, nutraceutical, agricultural, and industrial applications. A vegan alternative to food shellac.
Global Supplier & Marketer Of Cosmetic & Food Ingredients | Centerchem
Centerchem is a leading global supplier & marketer of quality functional ingredients used in personal care products as well as food & beverage processing.
Your application expert in confectionery surface treatment
CAPOL is a world-leading manufacturer for surface treatment products in the confectionery industry. We are your application expert for glazing, sealing and anti-sticking agents for sweets. Because you want to trust a partner who understands your manufacturing processes and specific challenges.
Capol GmbH
Chocolate University
In June, Chocolate University will organise a week of exclusive master classes in picturesque Bruges, Belgium.
Promo image: Original by Clay Gordon. Taken during a panning class at the Jean-Marie Auboine school in Las Vegas in 2019, co-sponsored by FBM.
Wednesday, Sep 29 – Episode 27.03
P is for Passion
C0-hosted by David Greenwood-Haigh
“Inspiration is for amateurs, the rest of us just show up and get to work.”
— Chuck Close (h/t Michael Laiskonis)
About the Next Batch online chocolate school — the Next Batch
How we teach interactive bean to bar craft chocolate classes in our online livestream classroom
Chocolopolis
Join our chocolate community! Chocolate tastings, experiences classes and travel.
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Ecole Chocolat / Homepage / Welcome to Ecole Chocolat
Award-winning school for making chocolate - become an expert chocolatier or chocolate maker.
Pam W
Promo image: Original by brunetto ziosi on Unsplash
Thursday, Sep 30 – Episode 27.04
La Cooperativa del Futuro – The Cooperative of the Future
Room topic suggested by Nick Davis of One One Cacao, Jamaica, and c0-hosted by David Greenwood-Haigh.
International Cooperative Alliance Guidelines (PDF) h/t DGH
‘Co-ops must work with other social movements on climate change’ - Co-operative News
We speak to Sam Cossar-Gilbert, programme coordinator at Friends of the Earth International
Miles Hadfield
Conacado enumera sus logros y aportes al país; inaugura procesadora cacao por US$30 MM en SFM
El presidente ejecutivo de la Confederación Nacional de Cacaocultores Dominicanos (Conacado) anunció la formal inauguración de la planta de procesamiento
Redacción
TCLonCH EP27-04 The Cooperative of the Future.mp3
Promo image: Original by Clay Gordon
Friday, Oct 1 – Episode 27.05
Thank Chocolate, It’s Friday!
C0-hosted by David Greenwood-Haigh.
LINKS/RESOURCES
TCLonCH EP27-05 Thank Chocolate It’s Friday.mp3
The Malting Process - Murphy and Son
Courtesy of Thomas Fawcett & Sons Ltd The Production of Malt There are three stages involved in converting barley to malt, namely steeping germination and kilning the overall objective being to provide the brewer with a convenient form of starch and enzymes. Steeping The purpose of steeping is to ac…
You can now buy pizza flavoured beer – here’s what it tastes like
Chicago Town is launching a new pizza and a pizza-inspired beer in time for International Beer and Pizza Day, which falls on 9 October.
Rosalind Erskine
Kinnerton Net of Milk Chocolate Sprouts 75g | Wilko
Shop for Kinnerton Net of Milk Chocolate Sprouts 75g at wilko - where we offer a range of home and leisure goods at great prices.
Ruin Halloween With Chocolate-Covered Brussels Sprouts
If you’re a monster
Chris Fuhrmeister
COSMOS Trial – COcoa Supplement and Multivitamin Outcomes Study
NEWS
Cocoa Origins - IDH - the sustainable trade initiative
Supports small volume users of cocoa to get involved in sustainability projects at the origins of their cocoa supply chain
Nienke Stam
A Blueprint for Digital Climate-Informed Advisory Services: Building the Resilience of 300 Million Small-Scale Producers by 2030
In 2019, nearly 750 million people faced food insecurity, with that number expected to increase in the coming years. Climate change could significantly depress global crop yields, but adaptation efforts could help decrease this risk. The Blueprint for Digital Climate-Informed Advisory Services lays…
Cargill partners with AeroFarms to increase cocoa bean yields, improve farming practices
The multiyear pact will allow the companies to test different indoor growing technologies, such as aeroponics and hydroponics, light, irrigation and nutrition, to identify optimal growing conditions.
Christopher Doering
US studies reveal 93% of millennial parents intend to celebrate Halloween - Confectionery Production
With the key Halloween period just weeks away, fresh studies from the US-based National Confectioners Association has revealed 93% of millennial parents intend to stage celebrations, writes Neill Barston.
Cocoa’s bittersweet supply chain in one visualization
Chocolate is a global $130 billion industry, that relies on one key ingredient; cocoa.
Govind Bhutada
Promo image: Original by Renan Brun on Unsplash
Help The TCL/CH Community Grow!
Spread the word to friends and colleagues by sharing room links and inviting them to join CH if they are not already using the app, follow TheChocolateLife on Clubhouse, and participate in the Daily Open Chocolate Chats.
Featured image: Original by Quaid Lagan on Unsplash