Gary Guittard, president and CEO of E. Guittard chocolates
 June 17, 2009

robert.green1@btconnect.com:  Good afternoon.

cowboychef:  Good afternoon.

LauraTV: Hello!

ginger: Good morning (I'm in CA).

hildret:  Hi…

Gary Guittard: Hi, everyone.

cowboychef: Howdy, Gary.

liesel pastryscoop: Hi, everyone. I think we are ready to start!

liesel pastryscoop: Do you have any questions for Gary?

Gary Guittard: I'm ready when you are.

robert.green1@btconnect.com: Hi, Gary. I am fairly new to chocolate making. My problem is streaks in the finished product. Is this a tempering problem or cooling problem after molding?

hildret: I was going to ask same question.

robert.green1@btconnect.com: I'm glad I'm not the only one that has the problem.

Gary Guittard: It could be tempering, cooling, and/or mixing. With chocolate, you have to get it all right. We're chemists in a way.

robert.green1@btconnect.com: When I test it seems OK. I find more troubles with the larger molds like bars.

LauraTV: So when it happens, how do you know which part of the process is the problem?

Gary Guittard: Use a rubber spatula to scrape the side for uniform agitation for uniform temperature.

liesel pastryscoop: I have been reading about a chocolate Guittard is producing where the bean is grown in Hawaii. I was told it is the only completely American grown and produced chocolate. Can you tell us more about it?

Gary Guittard: Hawaiian chocolate is interesting, but we're still working on proper fermentation and drying. We're doing some interesting things with blends. Complex Blends.

cowboychef: Are there new products on the horizon? I love the tempering qualities of the single-varietal chocolates (55, 65, and 91 percent). What's new? We utilize the Kokoleka (55 percent); it's amazing.

sarah pastryscoop:  What do you like about the Kokoleka cowboychef?

cowboychef: For one, the flavor.

cowboychef: The easiness of the tempering, secondly. It hand tempers beautifully in addition to machine tempering.

Gary Guittard: We have a new product call 70 percent Complexity.

liesel pastryscoop: What does it taste like?

Gary Guittard: from peaky, slightly sour to deep chocolate flavor

cowboychef: Gary, what's the origin(s) of the Complexity?

Gary Guittard: It's nine-origin beans.

cowboychef: From different continents? So similar to the Nocturne?

Gary Guittard: Slightly similar to Nocturne, which is our 91 percent, but more sugar helps bring out the nuance of the flavors.

cowboychef: Great to hear, Gary. I've heard that there is a new, unconched chocolate on the market, which enables the small batch/artisan chocolatier to manufacture or create their own special blend; do you know anything about this?

Gary Guittard: No, but roasting and grinding are an important part of developing a signature chocolate flavor.

sarah pastryscoop:  That makes sense. The Russian Formalist use to say that the purpose of literature was to make the stones stonier. Its kind of the same with roasting: It makes the chocolate chocolatier.

LauraTV: Going back to the Hawaiian, if you are working with proper fermentation and drying does that mean you are working with the farmers?

Gary Guittard: Yes. We work with many farmers from around the world.

info@carlsonchocolates.com: On that note... are there any smaller "tabletop" conching  machines available for smaller batches?

Gary Guittard: No, but roasting and grinding are an important part of developing a signature chocolate flavor.

sarah pastryscoop: Those who know a lot about coffee know what to expect when tasting a coffee from a specific origin. That's to say coffees from Latin American tend to have a high acidity and caramel qualities, and African coffees are bitter and posses a citriclike profile. Coffees from Sumatra tend to be more chocolaty. Could you say the same about single-origin chocolate?

Gary Guittard: Yes, but genetics have a bigger influence than in coffee.

cowboychef: Gary, thanks for your time. I'm needed in the kitchen. Best regards,

confectionately-Chef William Poole of WEN Chocolates

sarah pastryscoop:  Thank you cowboychef!

janieromo:  What chocolate do you recommend to use in making an unsweetened chocolate truffle?

Gary Guittard: One of the problems in using unsweetened chocolate is that it's very thin and has a low viscosity, and you need to thicken that up with cocoa powder.

Gary Guittard: Are you talking about sugar-free chocolate?

janieromo: Yes, I apologize I did not clarify that. I am approached by people that are diabetic and are looking for unsweetened treats.

Gary Guittard: We have a 91 percent Nocturne and sugar-free dark and milk chocolates.

janieromo: Is this a product available at the local store or do I need to order online?

Gary Guittard: All are available through distributors, and you can check with www.chocosphere.com.

janieromo: Thank you for the info.

info@carlsonchocolates.com: Thank you for the conching answer.... I had to step away for a moment.

liesel pastryscoop: So, Gary, any more new things you can tell us about?

Gary Guittard: We have a new 63 percent chocolate chip, which is good for baking as well as making ganache, and I'm always on the lookout for new and different cocoa beans. We have an origin from Peru that is fairly new with a very interesting flavor.

sarah pastryscoop:  Maybe this is a silly question, but I often wonder why chocolate sold to the everyday consumer is usually in the form of a chip, while for the professional it is in more of a disk form. Is there an industry reason for this?

Gary Guittard: That's purely a viscosity issue and that consumers are usually using chocolate for baking cookies and not dipping and wanting to create a thin shell.

sarah pastryscoop:  I see. Thank you.

hildret: Gary, I am not a professional, but I love making chocolate in different shapes with molds. Any suggestions about what is the best way to melt the chocolate? For melting, do I need to add anything?

Gary Guittard: The microwave is the best way to melt at medium power for short bursts with good agitation or stirring. You will also need to temper it too if you're using real chocolate.

info@carlsonchocolates.com: I sometimes have a viscosity issue with dipping. I need to make it thinner but don't want to compromise the flavor by adding some thinning products. Any suggestions? Cocoa butter?

Gary Guittard: For dipping and tempering, you are going to need more cocoa butter than in chocolate chips.

hildret: Can I use the same instruction for covering cake with Chocolate?

Gary Guittard: You probably need to make a ganache by adding cream for pouring over a cake.... YUM!!! Our cocoa rouge makes a great chocolate cake.

Darkness19:  When adding cocoa butter to chocolate to thin is there a problem with separation later?

Gary Guittard: No, not if you agitate it adequately.

Darkness19: Could it be added when both are melted then tempered?

Gary Guittard: If the cocoa butter is tempered when you add it.

Darkness19: Thanks.

sarah pastryscoop:  Is there a suggested ratio when adding cocoa butter to chocolate?

info@carlsonchocolates.com: Sarah, that was my next question...

Gary Guittard: We have a range of products that contains different amount of cocoa butter for different application as you mentioned.

info@carlsonchocolates.com: So...temper the chocolate, temper the cocoa butter, then combine?

Gary Guittard: The presence of cocoa butter is why chocolate needs to be tempered. You can add the cocoa butter and temper it all together or if the cocoa butter is tempered, you can add it as a seed to start the tempering process.

Gary Guittard: You can visit our website regarding how to temper chocolates.

info@carlsonchocolates.com: Thank you, Gary.

hildret: Which one of your products is good for making ganche for chocolate cake?

Gary Guittard: Generally, lower cocoa butter containing chocolates, like our 63 percent chocolate chips or higher viscosity chocolates.

hildret: Thanks.

Gary Guittard: You can make ganache with any chocolates, but you have to have the correct ratio of milk fat, cocoa butter, and liquid to create an emulsion.

liesel pastryscoop: Gary, you have been in the chocolate making business a long time. What is something you enjoy most about working with chocolate?

Gary Guittard: Finding a new cocoa bean flavor to play with.

patricia.deal:  Is there a shelf life on cocoa butter?

Gary Guittard: Cocoa butter contains some natural antioxidants, which make it last a long time if stored at 68°F in a dry area. It can last up to two years or more. You always want to store cocoa products away from moisture and other flavors.

sarah pastryscoop: So, would this mean that chocolates with a higher percentage of cocoa butter than one with less lasts longer?

Gary Guittard: No, because the solids contain more antioxidants. Milk and white chocolate are less stable because of the milk fats, which have a shorter shelf life.

patricia.deal: If I have some a little older will it have a rancid smell if it is bad? Or will it just not melt?

Gary Guittard: It could have a rancid smell if it's milk chocolate or white, and it could pick up moisture with age, otherwise you might be able to use it.

sarah pastryscoop:  Well, milk chocolate doesn't last very long in my house anyway, so no worries there! :)

caitlingh18: When truffles are made with a ganache base, why is it that they're able to be stored at room temperature without going bad despite the cream in the ganache?

Gary Guittard: Low water activity and sugar content help the stability.

info@carlsonchocolates.com: Are there any programs/trips offered for travel to see the full process of picking the beans... drying... etc. I would love to see this process, but would like to go as a group with someone with experience.

janieromo: Good question carlsonchocolates, I also have an interest.

Gary Guittard: We do have an artisan chef series at our chocolate studio in Los Angeles, CA, which is headed by Donald Wressell, who hosts visiting chefs.

sarah pastryscoop:  Where could we find out more information Gary?

sarah pastryscoop:  I mean in regards to the chef series.

Gary Guittard: We just had Drew Shotts from Garrison Confection give a class last week, and we have a class coming up with Ciril Hitz.

patricia.deal: Is this listed somewhere on your website?

Gary Guittard: Yes, this is on our website.

info@carlsonchocolates.com: Thanks.

patricia.deal: Are there any DVD's out by Guittard that I could use for my pastry classes?

Gary Guittard: No DVDs at this time, but you should check with the National Confectioner's Association.

patricia.deal: Thanks, I will.

patricia.deal: Do you have anyone in the Ohio area who would travel and come to speak to pastry students?

Gary Guittard: Donald Wressell does some road demos.

patricia.deal: Contact information for Donald Wressel...will I find it again on your website?

Gary Guittard: You can use our Ask The Chef link on our website.

KScoda : Are there any new trends in chocolates that are recently becoming popular?

Gary Guittard: I think everybody is pushing the envelope on flavors, but to make a good simple classic flavor is still what separates the talented.

chocolations: I agree with that. Chocolate pure and simple is my motto, and that's why I like your product so much.

info@carlsonchocolates.com: I agree... not so sure I want my chocolate to taste like bacon.

sarah pastryscoop:  Oh, but, carlson, bacon and chocolate can be oh so delicious! :)

info@carlsonchocolates.com: I do love both, but the combo for me just doesn't work.

patricia.deal: As far as tempering machines do you have a favorite style good for students that you would tell me to purchase?

Gary Guittard: Chocovision is a good starter tempering unit.

wahine415: Can you provide a url where I can find the list of classes that you offer?

Gary Guittard: We are just forming the classes now, so check back on our website for more information.

patricia.deal: I have enjoyed the conversations, but for some reason I have to go make a BLT.

sarah pastryscoop: lol Patricia

janieromo: Thanks Mr. G. for all your expertise.

chocolations: Gary, do you see the focus going back to the simpler flavors and more comforting tastes with the trend being a return to basics and comfort foods?

Gary Guittard: Yes, and classic American flavors.

chocolations: And...American Chocolates!

liesel pastryscoop: We are winding down. Any last words, Gary?

Gary Guittard: Thanks for having me here.

Gary Guittard: I hope everybody explores and tries new things to become better.

sarah pastryscoop:  Thank you, Gary!

Gary Guittard: Taste as many new things from talented artists as you can, and shoot for the stars!

hildret: Thank you, Gary.

liesel pastryscoop: Thank you everyone for joining us. And, thank you, Gary, for the excellent information. I am excited to try some of these new products!

info@carlsonchocolates.com: Thank you!!

Darkness19: Thank you.

liesel pastryscoop: Check out the E. Guittard website for more information. And email us at info@pastryscoop.com if you have any outstanding chocolate questions for Gary. Thanks!!!!