Philosophical Metallurgy and Chocolate

Would we use the chocolate anvils for working warm chocolate into blade shapes? Some caramel san mai would be nice :D
 
Tai Goo said:
Here's the prize Matt!

“Chocolate thinks,... therefore metal thinks.”

How could you miss that one?

Therefore...

What for?
Click to expand...

I wasn't paying attention, I guess - too busy listening to the steel calling me...
 
Here's what else Sam gets for winning that one...

"Metal thinks, therefore blades think!"

"...Therefore, EVERYTHING THINKS!"

Good point Sam. I like that! :)

He’s really smarter than you think…
 
The cool part about what Sam's saying is that,... EVERYTHING is out there thinking for itself!

Good point Sam!

Great "Universal Perspective". I respect that!

Therefore...
 
We could all go down in the history books as, “The Pioneers of Philosophical Metallurgy and Chocolate“...

Wouldn’t that be a great gig?

… if only…
 
To quench (in chocolate) or not to quench (in chocolate), that is the question....
 
Actually there is nothing better than properly tempered Callebeaut dark (the real Belgian, not the Canadian "Barry Callebeaut")

now that I have a vacuum setup I might have to make anvil shaped chocolate molds to fill with Callebeaut

:D

-Page
 
But the question is could you keep a harder plate on the anvil, make a hammer then forge a bar of chocolate into nice bowie :D
 
I dunno, but I had to teach a bladeforging class two weeks ago in a rented church that didn't allow fire, and I only had an hour with raw newbies, so I forged it out of black plasticine (funny, it moves just like hot 1084)

it worked really well even though it really broke their heads a lot!

I could probably forge one of those ABS knives out of saltwater taffy, if I used a sufficient cross section of callebeaut with a cocoa content of around 90% for the anvil and made the hammerhead out of something strong but oily like peppermint hard candy, perhaps do a JTwrap handle in alternating black and red licorice string

:D

-Page
 
Mmmmm....the new art of candysmithing. Instead of reducing the carbides, you have to make sure the sugar isn't too granular
 
sunshadow said:
Actually there is nothing better than properly tempered Callebeaut dark (the real Belgian, not the Canadian "Barry Callebeaut")

now that I have a vacuum setup I might have to make anvil shaped chocolate molds to fill with Callebeaut

:D

-Page
Click to expand...
Careful what you say about our Chocolate, mister.
We have Sasquatches.

The Sasquatches like chocolate, too, but they live in a state of cognitive dissonance which also keeps them from interacting with our society. They know that the chocolate is smooth and sweet and delicious, but they believe that it will cause the destruction of their society.
I've often wondered if the forbidden fruit which provided a catalyst for existential self-awareness wasn't a cocoa bean of some sort...
 
I have been forging chocolate into "shape" since 1977 and the first step is eating it. In all of that time I have found that Forging the chocolate with digestive muscles and enzymes does not make it harder, sharper or stronger only softer and it no longer smells like chocolate. However in my close scientific examination of this subject I agree with Tai
 
To talk to the steel, or not to talk to the steel?... That is the question!
 
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