{"id":15569,"date":"2020-07-29T17:01:47","date_gmt":"2020-07-30T00:01:47","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=15569"},"modified":"2022-10-21T17:46:26","modified_gmt":"2022-10-22T00:46:26","slug":"chocolate-atmosphere","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/chocolate-atmosphere\/","title":{"rendered":"Chocolate atmosphere"},"content":{"rendered":"
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A box of Sonoma Chocolatiers\u2019 all-dark, all-the-time chocolates<\/figcaption><\/figure>\n

In lieu of the Chocolate Salons, which have been suspended indefinitely due to COVID-19, TasteTV is hosting a series of Virtual Chocolate Salon Panels. The one on July 28, 2020, In Conversation with Self-Taught Chocolatiers<\/a>, featured 3 SFBA chocolatiers in an interesting hour+ discussion with moderator Charly Kayle.<\/p>\n

The chocolatiers were very entertaining and informative, and I learned a lot, including the fact that chocolate can create its own atmosphere if you pack it correctly.<\/p>\n

The panelists<\/h2>\n

The award-winning chocolatiers on this panel were David Gambill of Sonoma Chocolatiers<\/a>, who has over 30 years of experience making chocolates; Karen Urbanek of flying noir<\/a>, who is known for combining fine art and unique ingredients in her chocolates; and Seth Bain of The Confectionist<\/a>, who is a relative newcomer to artisan chocolate and makes bars, toffees, and other confections.<\/p>\n

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Assortment of flying noir\u2019s chocolate decorated with natural colors and glittery mica<\/figcaption><\/figure>\n

The moderator<\/h2>\n

Moderator Charly Kayle is a self-confessed chocoholic, along with being an emcee\/host, podcaster, and former SFBA radio personality. She is also a Reiki master, teacher, and practitioner working with people and their pets.<\/p>\n

The topics<\/h2>\n

Topics in the discussion ranged from the chocolatiers\u2019 chocolate origin stories to what makes their chocolates unique to ingredient sourcing, current trends, and even how to properly store chocolate.<\/p>\n

If you don\u2019t want to listen to the whole panel straight through, here are the time codes for the different discussions that took place:<\/p>\n

\"Confectionist
The Confectionist\u2019s Pistaschio Orange Toffee did very well in the latest Top Artisan Toffee Awards<\/a><\/figcaption><\/figure>\n

5:04<\/a> Why chocolate? What makes you do chocolate?<\/p>\n

7:51<\/a> Tell us about your chocolate. What are you known for?<\/p>\n

12:11<\/a> What are some of your most fun, crazy combinations? Some that worked or some that didn\u2019t?<\/p>\n

16:22<\/a>\u00a0How did you get into being a chocolatier? And did you teach yourself?<\/p>\n

28:28<\/a> How important is sourcing of ingredients?<\/p>\n

35:17<\/a> Do you put alcohol in your chocolates? And do you have pairing recommendations?<\/p>\n

47:07<\/a> What are some new trends you are seeing in chocolate?<\/p>\n

58:10<\/a>\u00a0What do you suggest an aspiring chocolatier learn\/join\/look into?<\/p>\n

1:01:52<\/a>\u00a0What are ideal temperatures for storing chocolate?<\/p>\n

1:08:47<\/a> One last thing<\/p>\n

Previous Virtual Chocolate Salon Panels<\/h2>\n