From beans to chocolate bars
While Valentine's Day shoppers are on the prowl for the perfect gift for that special someone, area chocolate shops are stepping up to the plate, preparing their finest treats for the occasion.
Scott Moore Jr. and Michelle Holland , the owners of Tejas Chocolate in Spring, make their own bars from cacao beans, which they roast and grind themselves.
The couple suggests giving a specialty chocolate bar instead of the usual heart-shaped box this year.
Tejas Chocolate uses an artisan approach inspired by ancient methods to transform raw cacao bean into dark chocolate. Each batch of chocolate bars reveals the personality of the bean - with flavors varying depending on the bean's country of origin and the specifics of the roasting process.
Moore and Holland are chocolatiers and entrepreneurs.
They moved the Tejas Chocolate operation from their home kitchen to a red brick warehouse in Spring last October, after they established a proprietary method for producing their product.
Making chocolate is part chemistry and part culinary, they explained. They are still working out the kinks in the system.
"It's a long process," Moore said. "It's still a work in progress."
Moore is also perfecting his recipes. He currently uses premium cacao beans from six locations around the world, mainly free-trade and organic certified sources. Eventually, he will narrow his selection.
"We're still doing a lot of experimenting and tasting," Moore said. "The flavor of the chocolate is dependent on its origin and how the farmer handles the product before I get it."
The cacao beans are the only ingredient Moore and Holland import. Everything else is locally grown and produced in Texas.
Once the cacao shipment arrives at the warehouse, the couple sorts and cleans the beans. "It has to be hand sorted - basically, a bean at a time," Moore said.
Then, the beans are fire-roasted using an oven Moore designed himself and his own unique technique.
Chocolate Making Molds - News
Moore squeezes the thickened chocolate into molds, which are cooled until hardened. "For the most part, it's still a primitive way to do bean to bar," Moore said. Holland said the old process of making chocolate is what drew her to the business.
So I asked the Cocoa-Roach's creator how she did it. Sabrina Berkowitz, the 34-year-old founder of The Chocolate Box NYC, said she had to make the mold herself. She started with a clay mold of a for-real hissing cockroach that the zoo gave her.
For the ganache, break chocolate into uniform pieces and place in a medium bowl. Add cream to a pot and gently bring to a boil. Pour boiling cream over chocolate, and mix well. Add chipotle powder and stir. Set aside. To make batter, chop chocolate
Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 day.) Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about 2/3 full.
Chocolate hobbyist Alan Kehl shows off some of his home-made, Chocolates and Chocolate Truffles at his home near Waterloo, Ontario, Monday, January 30, 2012. Anybody can buy chocolates, but to really impress your Valentine, make them.
About Molds For Marriage Delicious chocolate Chocolate Making
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My friend told me he's making molds of his peen out of chocolate and handing them out for xmas. MUST. RESIST. SMALL. PENIS. JOKES...
[WATCH]: How to make silicone candy molds, cheap!: Uses Sculpy/Fimo, Amazing Mold Putty, and white chocolate for... 
I have requests for Chocolate dice. I might have to look into making food grade molds.
Making chocolate pops for dd's purple puppy themed 6th birthday party tomorrow w/ paw print molds & @ enjoy life chips. :)
Making #chocolate candy with molds from @, Elaine's alma mater!