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PANE Private Virtual Tasting - Shared screen with speaker view
Steve Bohrer
21:41
I bought a couple extras to hit the free shipping limit, and used them to avoid the main stash
darmentano
22:13
Me too!!!
Elizabeth & Aneesh Sahni '14
25:12
crumblier & less smooth?
joycemandel
25:15
gritty
Steve Bohrer
26:29
Why are they formed into disks? Just an interesting shape? Or some other function?
Michael Malamut
29:28
I didn’t realize that history. I always thought the Gaza disks were supposed to be used to make hot chocolate, just like we had in New Mexico.
Michael Malamut
29:54
That should be Taza. Can I blame autocorrect?
Adrienne Giovino '83
30:08
Nope
Margaret Talcott
31:12
Same region as bananas?
Elizabeth & Aneesh Sahni '14
41:09
kind of chalky?
Karen Griffiths (she/her)
42:57
is there a specific reason that “bitter” isn’t on the list? Seems like that would be an obvious one… maybe too obvious?
Elizabeth & Aneesh Sahni '14
44:59
should we grind them up with a mortar before blending them if we don't want to break our blender? or should it be ok?
joycemandel
45:56
not as bold
darmentano
45:58
Is the chocolate made from a blend of the different nibs?
Karen Griffiths (she/her)
45:59
they were a little less harsh (the Hatian ones)
Adrienne Giovino '83
46:15
the Ghana ones are the best
Lori Harrison-Kahan and David Kahan '96
46:49
Why would DR and Haiti nibs be different given how close they are geographically?
joycemandel
46:59
Like the DR ones the best
darmentano
48:45
Dominican repulic
John and Mary Koger
48:54
We like Haitian best…
Kim Coburn
49:36
I like the Haiti nibs - they taste more like cocoa
Tray Evarts
50:09
DR also
Stacy Colella '93
51:06
How much do the flavors change year to year from the same farm?
Elizabeth & Aneesh Sahni '14
57:24
Is less than 50% chocolate not considered dark chocolate? Or is there a different meaning to dark vs. other (i.e milk) chocolate?
Elizabeth & Aneesh Sahni '14
58:45
10%
Lori Harrison-Kahan and David Kahan '96
59:41
why does that one taste a little salty?
Karen Griffiths (she/her)
59:42
15 or 20
Tray Evarts
59:52
Will you go back and explain white chocolate at the end?
Elizabeth & Aneesh Sahni '14
59:52
11%
joycemandel
59:53
10
Margaret Talcott
01:00:26
What is Cadbury or Toblerone?
Tray Evarts
01:00:59
We don't have it... we have a green disk instead...
Margaret Talcott
01:01:09
European chocolate SO MUCH better
Tray Evarts
01:01:36
baking chocolate?
Lori Harrison-Kahan and David Kahan '96
01:02:39
70
Stacy Colella '93
01:02:44
What kind of sugar do you use?
Charlie Kohl '72 and Philio Cushing
01:02:45
70
Ruth Charney
01:02:48
70
Elizabeth & Aneesh Sahni '14
01:02:50
50% or cinnamon!
darmentano
01:02:52
70%
Brian Vernaglia
01:03:15
70
Terry Little
01:03:39
85% here
Jonette
01:06:29
how do you avoid lecithin on the darker disks?
Karen Griffiths (she/her)
01:07:28
it’s very mild and creamy
Tray Evarts
01:08:36
missing the black one. Is the WIcked dark 95% supposed to substitute?
Karen Griffiths (she/her)
01:08:56
I have the black one in a clear plastic bag
joycemandel
01:08:58
its in a clear bag
valeriemorrison
01:09:10
I’m also missing black one.
John and Mary Koger
01:09:53
labelled couverture
Jenifer Lightdale
01:10:07
yum
valeriemorrison
01:10:13
found it!
darmentano
01:10:57
leaning towards the deliciously dark
lizzybarber
01:11:01
couverture
Lori Harrison-Kahan and David Kahan '96
01:11:04
couverture
Emily Oken P'91
01:11:04
I like the deliciously dark. well named!
joycemandel
01:11:06
gritty
Margaret Talcott
01:11:08
Disk!
Jenifer Lightdale
01:11:09
delicious dark
Jonette
01:11:11
medium grit!
Peter Garone
01:11:12
allnice
Charlie Kohl '72 and Philio Cushing
01:11:25
deliciously dark
Kim Coburn
01:11:36
deliciously dark, and also couverture
Michael Malamut
01:12:26
are the 3 darks all the same mix, only difference being the grind?
Jenifer Lightdale
01:12:47
❤️❤️❤️❤️
valeriemorrison
01:12:58
guajillo chili one is so interesting!!
darmentano
01:13:06
Wow love this one
Charlie Kohl '72 and Philio Cushing
01:13:11
i agree
Adrienne Giovino '83
01:13:15
it's delicious
Adrienne Stang '91 (she/her)
01:13:39
love the guajillo chili!
Adrienne Giovino '83
01:13:53
you have a hotter one, right?
John and Mary Koger
01:14:00
Sensational!
Steve Bohrer '88
01:16:30
Sweet, but salty, though!
Adrienne Giovino '83
01:17:18
a giant pipe cleaner
Kim Coburn
01:17:25
cocoa butter
joycemandel
01:17:26
hot oil
Tray Evarts
01:17:34
secret of the white chocolate
Tray Evarts
01:21:37
sure beats the nibs
Peter Garone
01:21:40
aquiredtaste
Elizabeth & Aneesh Sahni '14
01:21:54
I agree Peter!
Brian Vernaglia
01:21:56
like the nibs better
darmentano
01:22:08
After tasting the toffee bar this tastes very bold
joycemandel
01:22:09
not my favorite…hard to believe its most popular
Emily Oken P'91
01:22:12
I think I have reached my daily chocolate limit!
Stacy Colella '93
01:22:14
The nibs were great.
joycemandel
01:22:20
LOL
Adrienne Stang '91 (she/her)
01:22:21
+1 Emily!
Michael Malamut
01:23:31
what do people do with the 95%. Do all those people really eat it straight?
Peggy Hsu and Russell Ryan
01:23:31
how long does this chocolate keep for?
Margaret Talcott
01:24:31
How does distribution work to, say, a health food store I NH, where I buy?
Grace K
01:24:49
is it possible to try the 100% chocolate if we got the 85% sample in our kit?
Jenifer Lightdale
01:25:02
not to focus on calories 😂- but why more the more dark?
darmentano
01:25:28
Are all bars the same medium grit as the deliciously dark?
Michael Malamut
01:26:05
how is it possible for the chocolate to last 14 months with all that saturated fat?
Tray Evarts
01:26:45
Do you suggest tasting with red wine or a whiskey or other?
Grace K
01:26:46
how can we try the 100% chocolate if we got the 85% sample
Adrienne Giovino '83
01:27:16
Grace, the baking chocolate is 100%
lizzybarber
01:27:42
How is cocoa powder made again?
Charles Popper
01:29:00
Can you comment on white chocolate?
Tray Evarts
01:29:35
how much cocao do you buy per year
darmentano
01:29:39
how do you make hot chocolate with the disks
valeriemorrison
01:30:06
Thank you very much!!!!!!
Elizabeth & Aneesh Sahni '14
01:30:15
Thank you Taza and thank you for organizing Stacy!
valeriemorrison
01:30:15
Educational, fun, delicious!!!
Jenifer Lightdale
01:30:16
thank you!!!!
Kim Coburn
01:30:19
great event!
lizzybarber
01:30:21
This was so great! Fun for the whole family. Thanks!
Lori Harrison-Kahan and David Kahan '96
01:30:22
Thanks, Stacy, for organizing this!
darmentano
01:30:25
great!!!!!
Tray Evarts
01:30:27
tthank you
Charles Popper
01:30:27
Terrific - Thanks!
Karen Griffiths (she/her)
01:30:34
Thank you Stacy! This was so fun! And yummy!
Michael Malamut
01:30:36
Thanks
Peggy Hsu and Russell Ryan
01:30:40
thank you so much! full disclosure we ate our way through the box even before this wonderful event!
Adrienne Stang '91 (she/her)
01:30:45
Thank you!
Grace K
01:31:06
thank you!
Adrienne Giovino '83
01:31:13
Thank you, Christina and thank you PANE
Charlie Kohl '72 and Philio Cushing
01:31:17
Thank you!
John and Mary Koger
01:31:49
So interesting and fun! Thank you!
Adrienne Giovino '83
01:32:09
What is Taza's recipe for hot chocolate again? 1 disk to a mug of milk?
Steve Bohrer '88
01:32:09
I fear I missed it early in the talk: from dried beans to nibs? I heard that roasting loosens the skins, but then was interrupted for a bit
Adrienne Giovino '83
01:32:22
thanks!
Terry Little
01:34:00
Thanks much, very fun!
Charlie Kohl '72 and Philio Cushing
01:34:12
How did you get into the business?
Michael Malamut
01:35:43
Public Market finally reopened! Yeah!