Results tagged “Mexican” from ChiamMaya - Custom Crafted Mexican Chocolate

On Sunday, February 6th, Dave Lavender of the Herald Dispatch newspaper ran a story on Chiammaya Custom crafted chocolate. ( www.herald-dispatch.com/life/.../Almost-Heaven-Mountain-State-Chocolate and http://www.herald-dispatch.com/life/x1838467874/Food-Network-junkie-gives-up-home-brewing-for-chocolateering?i=0 )What followed was totally unexpected.

Knowing that Valentines day was nearly upon us, we had worked hard to build up stock in order to have enough stock for the season. Little did we know that the article combined with Valentines Day would explode in unexpected volume!

The story ran on Sunday and by lunch on Monday, our local distributor, Old Village Roaster, was calling asking for another delivery of chocolate. An hour and a half later they had chocolate. Two hours after that delivery they asked for more chocolate and again within an hour and a half, they had chocolate.

By the end of business Tuesday they were calling again! Wednesday the same thing. Their delivery volume was doubled and they were STILL running out and so was Chiammaya.

We fired up the molinos to grind more chocolate and quickly ran out of raw ingredients. Quickly we call out supplier who told us that beside being snowed in, the beans needed to roast for our order was still on the boat and would not arrive for another week!

I suppose selling so much that you run out is a good thing, but not knowing how many sales you've lost by not having enough inventory is really upsetting.

The story has generated more interest than any other article up to this point. A couple of potentially interesting project may be coming from this.

So go ahead and order more chocolate, just realize that the next available orders won't be shipping before March 15, 2010

http://www.wchstv.com/traveling/2009/twv091217.shtml

Last Monday, WCHS TV came to visit Chiammaya and did a VERY nice piece. The explored Chiammaya and it's link to Oaxaca Mexico and did a VERY nice job.

I hope you enjoy the piece as much as I have.

WOW what an exciting day it was today. I've been e-mailing back and forth with a person from Norway who had visited Oaxaca and, like me, couldn't shake the call of the chocolate. Finding Chiammaya on the web, they wrote asking about shipping to Norway. I had looked into it once before and found shipping was going to be nearly $50 to Australia!! I dug a little deeper and found that I could ship two pounds of chocolate to most anywhere in the world for $15.00!!! Even better was that it would deliver in 6-10 days!

After exchanging emails over the course of a few days I ended up shipping TWO packages containing four pounds of delicious Chiammaya Custom Crafted Chocolate to Norway. I dropped it off this afternoon and in less than two weeks I am sure we will have some adicted customers in Norway.

Today Norway, tomorrow the WORLD!!

Last Saturday, Octover 25th, Chiammaya was the guest "chef" at the Marshall Culinary Institute. We had it planned so that The class cound observer or even create their own blend of chocolate and then we would go inside and discuss the history of chocolate and share some secrets of the best hot chocolate and how to make world class fudge.

I dropped into the institue earlier that week to drop off ingredients and see how things were shaping up. I was dissapointed to learn that there were only three participants signed up.

I had to move the truck down very early Saturday morning so I could get parking close enough to the storefront. I fired up the kerosine heater Friday night and ran it all night in order to keep the stones warm enough to produce chcolate.

Shawn, the owner of Le Cooks Store, nextdoor, was a bit concerned that I was parked right in front of his store on what looked to turn out to be a busy saturday but it all worked out in the end and I was able to move more in front of the institute.

Class time cam and saddly only one participant showed up. I think she really enjoyed the class and the chocolate, she bought two pound of chocolate and that was on top of the sampler pack that came with the clas.

After the class I walked next door to Le Cooks Store and spoke with Shawn about featuring Chiammaya chocolate in his store. He recieved my inquiry with enthusiasm  and mentioned that they loved local products and thought that Chiammaya Chocolate would be great in their gift baskets this holiday season.

So, in spite of a low class turnout, it looks like product placement is on its way!

Well, a lot has happened since I last wrote. It took a while for the chocolate machine to arrive. First I had to wait a week for my payment to clear PayPal. Things were going slow and I hadn't heard a word so I asked e-bay for the sellers information. Now the auction stated the equipment was in Lorado Texas, so imagine my surprise when I reached a woman in SEATTLE!!! Well I explained who I was and explained that I was getting concerned as I'd never sent SIX GRAND to a total stranger before... She hemmed and Hawed a bit and said, "well you probably should talk with Michael, he's the one with the equipment." I explained that SHE was the one that had recieved the money so I'd just as soon talk with her.

Irony is a strange beast. You see, it turns out the equipment was not in Lorado Texas at all, but it was about 10 hours from Lorado in MEXICO! Imagine getting U.S. equipment for making Mexican style chocolate from a factory in MEXICO.

I DID speak with Michael and we exchanged several e-mail. He told me of his negative experiences with trying to do business in Mexico and I told him a bit about my dealings. He assured me that my equipment was in good hands and that it would arrive in good shape.

Another week went by and it arrived. Sadly, it arrives a couple hours after I had left town for a trip, so I had to wait to see what arrived until the weekend was over.

My conversations with Michael indicated that I would be getting two pallets of equipment. I allerted the warehouse people that I was expecting two pallets and then I thought I should confirm this so I wrote another e-mail. No, it wasn't two pallets it was one crate. Back to tell the warehouse!

I got to the warehouse Monday morning looking for my one crate only to find a single pallet. I was worried a bit but after inspecting everything it all seemed there though in several pieces but it seemed well labeled.

There are no manuals or instructions. I wrote Savage Brothers asking for their assistance. They have been somewhat slow but I THINK they aresending the manunals.

I've got the equipment off the truck and in my garage. I had to play LET'S MAKE A DEAL with my daughter. She can still have her Halloween party but after it is over, my daughter and her boy friend are going to help me re-model to make a chocolate factory.

The equipment needs a water line into it, a drain line out of it and an air compressor to operate the depositor. It is more than I expected but I'm in up to my hips so there's no turning back.

Wish me luck and stay tuned for more!  

Wow! Things change quickly. When I last wrote I was trying to find the RIGHT place to set up a production facility. Now the search intensified.

You see, I keep an eye on various places for used but in good shape equipment. I try to keep in touch with industry folks and make sure I only buy quality commercial equipment. Well I was looking on e-bay the other day and came across a Savage tempering machine WITH a depositor and shaker. The starting bid was $5000. I called Savage and started asking prices and at first they were a bit evasive. I asked them the price of an off the shelf 50 pound tempering machine and they said $4000. Well this machine is a 200 pound machine WITH the depositor and shaker and I had to set up a bid.

Well last friday I was sitting on the edge of my seat waiting for the auction to end. 5-4-3-2-1 I WON!!! I got this NEW -- well use at least once -- it has an hour meter o nit so I'll know for sure in a couple weeks -- 200 pound tempering/depositing/shaking machine for just under $6K after freight and insurance!!!

The great thing about the depositor is that I can measure the weight of a bar EXACTLY. Up to now I've been using a disher -- ice scream scoop -- and have been zeroing in on the right weight. Even though I TRY my best to be consistent I vary between 3 3/4 oz to 4 1/4 oz. Now giving my customers more than they are paying for is ok every now and then but if I overweigh by a quarter ounce every time it soon eats into the cash flow that keeps the business going. Also, I'd NEVER want to underweigh for my customers, you guys are AWSOME!!

Now the pressure is on for WHERE!!. I've toaked to the mountain bounty executives and the word NOW is January or February. I REALLY don't want to wait that long so I'm back to considering my basement -- Sorry to my daughter!!

So what does this behemouth look like? Well Here are a few pics from the folks I bought it from.

Now the down side is that this equipment runs with a water bath so it need plumbed in. I'm a creative guy o I know I can get this done.

Keep watching there sure will be more to come.

http://www.foodnavigator.com/Publications/Food-Beverage-Nutrition/NutraIngredients/Research/Cocoa-flavanols-may-boost-blood-flow-in-the-brain

EVERYONE always knew chocolate was great to eat and now and then we hear it is good for us too! Here is a very interesting article showing it can be brain food too!

Chiammaya Total Chocolate Indulgence Chocolate Fudge

2 3/4 cups sugar
4 ounces CHIAMMAYA Total Chocolate Indulgence
3 tablespoons butter ( I use the butter wrapper to grease the pan)
1 cup half-and-half
5 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted walnuts optional

Grease an 8 by 8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, pour the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Stir over medium heat with a wooden spoon until the sugar is dissolved and chocolate is melted. Turn up the heat and bring to a boil. Now lower the heat to medium-low and cover for 3 minutes. Remove the lid and insert a candy thermometer into the mix. Cook until the thermometer reads 234 degrees F. Now remove the pan from the heat and add the remaining butter. Do not stir. Let the mixture cool for about 10 minutes or until it drops to 130 degrees. Add vanilla, and the nuts if you like them, and mix until well-blended and the shiny texture becomes dull. Pour into the buttered pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

After the Long Grove Chocolate Festival I realized that the names for the different blends along with the look of the menu board was confusing people. I can't tell you how often I overheard people walking by saying, " Oh, that's just coffee." Now don't get me wrong, I LOVE coffee. I've even been called a certified coffee snob, but what I'm creating is custom blended chocolate.

Research was done and with budget in mind we've come up with new names and a new menu board to more accurately depict what we at Chiammaya are all about.

If you've enjoyed the Mayan blend in the bast you can now enjoy it as Sweet Chocolate Dreams. American blend is now Chocolate Lovers Blend, and Aztec blend is now Total Chocolate Indulgence. NOW I hope there is no confusion. Everything even SAYS chocolate in the name and the menu board shows a river of chocolate flowing toward the customer.

Please, never fear, the chocolate you know and love is the same, the names have changed to avoid confusion.

Since I returned from Tabasco and the exploration of the cacao plantations I have stayed very busy making chocolate and getting ready for the Strawberry Festival in Long Grove IL. In order to keep things fresh I always try to keep my eye out for new and exciting products for you to try. Since the Aztecs, Mayans and Olmec gave chocolate to the world I thought it might be nice to honor them with a small chocolate piece in the shape of one of the stone carvings I saw in Mexico. I am currently exploring mold making to see how to get a mold of this guy:
Imagine a cute little bite sized piece of chocolate looking like this. You tell me, is this something you'd like to eat a box of?

I hope to see everyone in Long Grove though I know many of my friends will be at the RCI convention and you will be missed. I'll see you at the reunion though.

It was the best of times, it was the worst of times. It IS over. I am tired, sore and have a lot of equipment to clean up but It seemed to be a success.

As I mentioned before, I arrived Thursday afternoon, checked into the hotel and the headed over to set up. I was placed behind a fence that enclosed a dumpster! NOT good.

Friday it rained. Cold, gray rain that sucks the life out of most everyone. It WAS a normal work day for most people so I really didn't expect much. The high point was when the Daily Herald came by and took my picture and ran it in the Saturday paper. No article, but a side shot of me and they did mention me and Chiammaya by name. http://dailyherald.mycapture.com/mycapture/enlarge.asp?image=18719599&event=509360&CategoryID=0&picnum=2&move=B#Image

Saturday was a monsoon. Cold, driving rain and it was a ghost town. I managed to sell a few hot chocolates but for the most part it was a bust.

Sunday was cloudless. Beautiful and 38 degrees when I got there in the morning. As the sun came up, the temperature rose and the people came out. There was a GREAT crowd. The temperature really threw a monkey wrench into making chocolate, binding the grinding stones together and making things difficult. We probably gave out 2000 samples but still only managed to sell 50 or so hot chocolates and a few pounds of chocolate.

I learned a lot. I have to re-work my sign board because people thought I was selling coffee and warmer temps really would help, but I am glad I went.

Next time I go it will be for Strawberry Festival -- June 20 -22 I think -- and we'll try it again.

Today has been a blessing and a curse. I went home for lunch and when I got there, I found 350# of freshly roasted organic cacao! I AM in business, Life is good!

Then I call the All A Cart to make sure we were still on track for Saturday Pickup of my hot off the presses concession trailer. Well, they said they were really jammed up and though they would TRY to get it finished, they maybe had a plan "B" in mind!!!

PLAN "B"?!?! I don't want a plan "B", I want MY trailer! See, the plan was to puck up the trailer Saturday, Spend Sunday outfitting and packing the truck and trailer, then send the trailer to the sign shop to get the graphics done, giving me Tuesday and Wednesday to be the cushion for last minute things.

So what IS plan "B"? Well they MIGHT have a trailer out back that COULD be out fitted the way I need it.

The Long Grove Chocolate Festival is a real Class Act, it is Chiammaya's premier event and we are a featured vendor. Showing up with a make-do trailer just isn't what I want.

So I've written the owner and pleaded my case and now I guess it is time to turn it over to God and have faith that what is meant to be will happen.

Wish me luck, and if you have any pull with All A Cart, give them a call and plead for me too.

Though I haven't gotten through my first chocolate festival I am looking for more. As I have to drive, distance is an issue but I am finding festivals that range from 500 people to 50,000 people.

Just as I had trouble explaining what I was doing -- NOT making bon bons or other candy but CHOCOLATE -- I am having trouble explaining to festival coordinators what exactly I am doing and how my presence can benefit their event.

Case in Point, I wrote for some information on a chocolate festival in a major east coast city. I got a polite reply telling me the dates of the events and that it seemed the person receiving my inquiry was enthused, the person in charge wasn't enthused and didn't feel I was a good fit for their event.


Their feelings were:

"The reason being the folks coming to our festival is looking for chocolate
that has already been prepared. Thursday and Friday are visitors from
surrounding offices and they like taking the staff some tasty treats back to
work and also a treat for the family. Saturday is shopping for families and
there may be a little interest for your chocolate but again these are folks
that work all week then do there shopping on Saturday and take home one of
our tasty chocolate cakes, cookies, candy, and chocolate covered fruits."

They went on to say they had, " background in Chain Food Markets and knows that most folks don't use cocoa as they did years ago, if baking they use choc chips, for
drinking they buy prepared hot chocolates."

It never seems worth the effort to try and convince someone of something they have already made up their mind on. Since the "boss" knows people don't buy chocolate like they used to, I suppose it is the better choice to say thank you and look elsewhere, but knowing that Chiammaya is a unique product that is rarely, if ever, seen in the U.S.A. it would be a benefit to have at ANY festival.

I even sent them to the site and sent the video so they could WATCH what is going on, after all, a picture is worth a thousand words.

The opportunity for press releases for something "educational" and news stories of more than your run of the mill festival opportunity abound. This would be a win/win situation for both of us, but I've not inspired the vision.

If any of my readers have any thought to help me inspire the vision I'd love to hear your ideas.

More to come as Long Grove gets closer. 

I was asked this question the other day and realized that it comes up so often that I should blog about it.

As I mentioned in past posts, my original intent was to have a strategic alliance with the largest chocolate concern in Oaxaca Mexico. I was going to use their name with USA tacked on the end.  After months of negotiations and requests for contracts I found myself facing what turned out to be an easy choice; accept a contract that gave all the advantages to the Mexican concern or change the name and go it alone.

Every time I introduced my concept to new people I was told I was onto something so the choice seemed clear, change the name and keep going.

I began doing research in Spanish phrases that seemed romantic and cultural, then looked at Mayan and Aztec deities and words and was asking friends, family and strangers on the street for their suggestions.

I have a friend who has a mining business in South/Central America called chAImmaya. In the Quicki dialect chaim means gold; so we get roughly Mayan gold. The Mayans used cacao beans as currency and it was a way of life so that fit.

The Hebrew word for life is ChIAm. So Making it Chiammaya came out to be Mayan life. In Hebrew the "ch" has a guttural "H" sound. Americanizing that I decided that Mayan life and Mayan gold was what we were making here so Chiammaya was where I landed.

I soften the ch a bit and pronounce it Hi -ya - my - ya.

Lechiam! To life.

I'm still going nuts getting ready for the Long Grove Chocolate festival. I've been ordering supplies and equipment and pacing the floor like an expectant father, waiting on news about the concession trailer.

It dawned on me that the way things are -- grinding equipment in the truck, sales "floor" in the new trailer, that once I got to the Long Grove Chocolate Festival, I was stuck. My Hotel is 3 miles away and that's a mighty long walk after a full day of making chocolate.

I decided a scooter was the way to go!

I just got a little 49cc scooter. In West Virginia, no license, no insurance, no helmet is even required -- though I think I would be stupid NOT to wear one.

It will get me back and forth to the hotel and allow me to run errands like getting more gasoline for the generator, more kerosene for the heater and cups should I run out!

I feel stupid riding it -- it isn't really masculine after all -- but it solves the problem and it gets 100 miles to the gallon too!

The Long Grove Chocolate Festival ( May 2,3 and 4 ), In Long
Grove, IL is fast approaching. In order to fully serve our new customers we have
contracted with All A Cart in Columbus Ohio ( www.allacart.com) to construct a custom concession trailer for the festival.

Our new trailer will be 8 feet by 8 feet and will contain serving window, a 4 bowl sink for cleanup, a refrigerator to help speed the cooling of the chocolate when we make single serving packages for sale and a tankless hot water heater so we can make Mexican Hot chocolate FAST!

This is an exciting step in the progress of Chiammaya and we
are very excited to have this new piece of equipment.

In addition to the new trailer, All A Cart is opening the
side of our mobile - a shop where chocolate is ground - so that our customers can get a better look at their chocolate being made on the spot. Look for us in Long Grove; you really will appreciate chocolate like it is your first taste!

For the true chocoholic, our rich robust 71% cacao blend. We blend  freshly roasted organic cacao, a small amount of sugar, a few freshly roasted almonds and a hint of cinnamon. Rich, powerful and delicious.

Chiammaya Total Chocolate Indulgence
$14.95/Lb.

Select Lbs:   1 2 3 4 5

Shipping rates.


Please note, all of our chocolate blends contain almonds and should be avioded by people with allergies to tree nuts. You may, of course request a custom blend without almonds, but be aware it will be produced on shared equipment with nuts  in a facility that also processes nuts.

Much like our Mayan blend but not quite as sweet, we mix it so you get 41% cacao. Combining freshly roasted, organic cacao, sugar, freshly roasted almonds and cinnamon brings American sophistication and a powerful chocolate flavor to the table. GREAT as hot chocolate or in your favorite recipe. ( I even eat it right out of the package! )

Chiammaya Chocolate Lover's Blend
$14.95/Lb.

Select Lbs:   1 2 3 4 5

Shipping rates.


Please note, all of our chocolate blends contain almonds and should be avioded by people with allergies to tree nuts. You may, of course request a custom blend without almonds, but be aware it will be produced on shared equipment with nuts  in a facility that also processes nuts.

Made in the Mexican tradition and enjoyed for thousands of years, our Mayan blend is custom crafted to achieve 32% cacao. Using freshly roasted organic cacao, sugar, freshly roasted almonds and cinnamon, this blend is sweet delicious and has chocolate flavor that lingers.

Chiammaya Sweet Chocolate Dreams
$14.95/Lb

Select Lbs:   1 2 3 4 5

Shipping rates.


Please note, all of our chocolate blends contain almonds and should be avioded by people with allergies to tree nuts. You may, of course request a custom blend without almonds, but be aware it will be produced on shared equipment with nuts  in a facility that also processes nuts.

Mexican Chocolate brownies

•    0.75 cup butter
•    4 oz CHIAMMAYA custom crafted chocolate, American Blend
•    4 eggs
•    1.5 cups flour
•    0.5 teaspoon salt
•    1.5 teaspoon vanilla extract (use good vanilla, not artificial vanilla)
•    1.75 cups coarsely chopped walnuts
Preheat oven to 375 degrees F. Grease 9"x9"x2" pan.
Melt butter,and CHIAMMAYA chocolate in a 3 quart, heavy saucepan over low heat. Be Careful not to scorch the chocolate
Remove pan from heat and mix in the Flour, salt, vanilla and nuts, beating well. Pour batter into greased pan.
Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! They always say let cool completely before cutting, but I never can wait!!

•    1 large can carnation evaporated milk
•    2 sticks butter
•    4 cups of sugar
•    1 teaspoon vanilla
•    13 oz. jar marshmallow cream
•    1 lb Chiammaya American blend chocolate
•    2-3 cup walnuts
•    
In a deep pan, combine cream sugar and chocolate on medium heat, stirring constantly.  When combined, add butter and stir until melted.  Continue to cook, stirring occasionally until the mixture reaches 238 degrees on a candy thermometer.  Add marshmallow cream and stir until well mixed, then add vanilla, stir again, and then add nuts, stirring until well distributed throughout mixture.  Pour into a buttered pan (11" x 17").  Let sit for 24 hours, then cut into squares and enjoy!

This cake ALWAYS gets raves!  Sinfully chocolaty and rich beyond belief

 

1          lb         Chiammaya custom crafted chocolate, Chocolate lovers blend blend, finely chopped
1          c          minus 1 tablespoon heavy cream
2          T          sugar
1/2       c          espresso or strong coffee
6                      eggs

1/2       c          sugar

Preheat oven to 350 degrees.

Butter or spray a 9-inch round pan with vegetable spray. Line bottom with parchment paper - this is important or the cake WILL stick. Have a larger pan ready to serve as a water bath.

Melt the chocolate gently over hot water or in the microwave - 1 minute on 50% power, stir then 30 seconds at 50% stir again. There will be some chunks near the end, keep stirring and the will melt. Resist the temptation to microwave it too long or it will lock up on you and you'll have to start over! Keep warm.

Whip the cream with 2 T of sugar until the mixture forms soft peaks. Set aside.

Whip eggs on high speed in a stand mixer until double in volume. This will take some time, the more you whip it, the better, your patience will be rewarded. Gradually add the 1/2 cup sugar to the eggs, 1 T at a time. Continue whipping until the eggs have tripled in volume. They should have some body.

Pour the coffee into the chocolate and stir until combined. Fold the eggs into the chocolate in three additions. Fold in cream.

Pour the batter into the round pan. Place it in the larger pan. Fill the outer pan with hot water so that it reaches halfway up the side of the cake pan.

Bake for 40-50 minutes. The cake will still jiggle in the center when gently shaken, but you don't want it runny. Cool COMPLETELY on a rack. To unmold, slide small knife around the edges of the cake to loosen from pan. Cover the top of the pan with a Cardboard circle. Invert pan and cardboard together. Remove cake pan and parchment. Place the cake and cardboard circle in a wire rack over a sheet pan and let cool completely.

 

Chocolate Glaze

 

8          oz        Chiammaya Total Chocolate Indulgence
1/4       c          heavy cream
3          T          butter - I prefer salted ( chocolate and salt really do go well together )

Heat the chocolate, cream, and butter in the top of a double boiler or in the microwave using the technique above. Stir gently until the mixture is completely melted and smooth. Let cool a bit. You want it still pourable, but slightly thick so it will stay on the cake.

Pour over the cooled cake, making sure the top and sides are completely covered.

 

There will be a lot of chocolate that will fall onto the sheet pan below, that's the cooks treat!

This may be reheated to soften.

Sprinkle with cocoa nibs to add some visual interest and another texture dimension.

 

This cake is sticky; I find that slicing it with a long piece of waxed dental floss the best. Hold the floss tight and press down through the cake. Then release one end of the floss and pull through the cake. Repeat until the entire cake is sliced.

 

Makes 14-16 servings. I THINK this will last about 4 days unrefrigerated if you can keep it around that long!