TheChocolateLife on Clubhouse – Week 28

TheChocolateLife on Clubhouse – Week 28

Room Topics for the Week of Oct 4~Oct 8. Episodes 28.01~28.05 (134~138).

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…
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To make the most of your TheChocolateLife on Clubhouse (TCL on CH) experience don’t forget to:

  1. Become a member of There is a free member tier, but paid membership options are available and your support is greatly appreciated.
  2. Follow me – @discoverchoc – on Clubhouse.
  3. Follow me – @discoverchoc – on Instagram.
  4. 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, Oct 4 – Episode 28.01
The New ABCC’s (Alcoholic Beverages (¡Beer!) with Cocoa and/or Chocolate)

Following on to last week’s discussions on malting, beer, and more ... with co-host David Greenwood-Haigh.

TCLonCH EP28-01 Alcoholic Beverages Cocoa and Chocolate.mp3
Click to listen.
The New ABC: Always Be Creating.
— David Greenwood-Haigh
Top 10 unusual beer flavours - The Drinks Business
From avocado to watermelon and from bacon to banana bread, some brewers are really pushing the boundaries in the beer flavours they are offering.
MSK Ingredients | MSK Specialist Ingredients
Suppliers of the finest specialist ingredients and molecular gastronomy tools and training.

Courtesy DGH.

Promo image: Original by Szymon Fischer on Unsplash

Tuesday, Oct 5 – Episode 28.02
The Importance of Flavor

Communicating about flavor means more than tasting notes on boxes ... with co-host David Greenwood-Haigh.

TCLonCH EP28.02 The Importance of Flavor.mp3
Click to listen.
Scientists precisely determine cocoa’s flavor profile with new methodology
20 Sep 2021 --- Scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily and precisely quantifies the flavor profile of cocoa samples.
Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas
(2017). Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas. International Journal of Food Properties: Vol. 20, No. 10, pp. 2396-2408.

Promo image: Original by Battlecreek Coffee Roasters on Unsplash

Wednesday, Oct 6 – Episode 28.03
Is “Bean to Bar” Obsolete?

Following on to last Thursday’s discussion about the future of co-ops, how does language get in the way of change ... with club co-admin and co-host David Greenwood-Haigh.

TCLonCH EP28-03 Is Bean-to-Bar Obsolete.mp3

The room that inspired this one:

TCLonCH EP27-04 The Cooperative of the Future.mp3

Promo image: Original by Ye Jinghan on Unsplash

Thursday, Oct 7 – Episode 28.04
P is for Praline ... and Praliné

Another in the P is for ... series with co-host David Greenwood-Haigh.

TCLonCH EP28-04 P is for Praline.mp3
Includes the discussion before the room was formally opened.
La praline, une histoire de paternité
Le gourmand est souvent ingrat. Nous devrions avoir au moins une pensée pour celui qui inventa l’objet de nos plaisirs de bouche, chaque foi
… The Praline – Relais Desserts
Pralines: How They Cook ’Em in New Orleans
Pralines have long been an important part of New Orleans cuisine, and Loreta Harrison makes some of the best in town.
Praline - Wikipedia
As with many things Wikipedia, consume with a grain of salt.
New World Chocolate Society: Because Life is Too Short for Anything But the Best Chocolate™
A blast from the past – 2008 to be precise, a reference I found on the Wikipedia page, above.
Partition of Belgium - Wikipedia
aka “Praline Divorce”
Focus on Gianduia, Part 1: Introduction | DallasFood
Now more than a decade old – still the best reference online.

Promo image: Original by Merve Aydın on Unsplash

Friday, Oct 8 – Episode 28.05
Thank Chocolate, It’s Friday!

Friday‘s Room topic created by co-host David Greenwood-Haigh. The week’s rooms in review, stuff found in our news feeds, and ideas for future room topics.

TCLonCH EP28-05 Thank Chocolate It’s Friday.mp3
Biodiversity for Food Security: A BOLD Approach
A groundbreaking 10-year project aims to improve food security and climate resilience globally and support livelihoods, health and wellbeing.
Organic Eprints - What Is The Contribution Of Organic Agriculture To Sustainable Development? Results Of 10 Years Farming Systems Comparison In The Tropics (Syscom)

Promo image: Original by Noah Silliman on Unsplash

Topics for Next Week’s Rooms

  • P is for Pollinators
  • E is for Economics (of craft chocolate)
  • B is for Ball Mills  (tentatively Thursday)
  • Thank Chocolate, It’s Friday!

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 Aditya Chinchure on Unsplash.
All images post-processed by Clay Gordon using Luminar AI and a Photoshop Elements.

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