What is a chocolate

[Davidus1]

Hi,

I've heard of horns referred to as being "a chocolate" or "chocolate". Specifically I saw DJ post this about a Bach 36. Would like to know specifically what this refers to: playing characteristics?, sound?, finish? Or is this simply referring to an excellent example of a specific horn?

[whitbey]

I am thinking Rocky Road.

But in this context, it is a phrase from the special DJ lexicon library.

[Posaunus]

Oh, grasshopper, you must be patient. Someday you will begin to understand DJese.

[harrisonreed]

Like this:



You put the sheet up for the Grondahl, but only that song comes out the bell no matter what you do.

[paulyg]

It's a horn that offers the player a selfish enjoyment.

[hyperbolica]

"a chocolate" would probably be a treat or sweet to play. Just "chocolate" might be a horn that sounds dark and creamy. In any case, chocolate is always a good thing, right?

It might be best to not try to interpret DJ too literally. It's all some poetic slang.

[baileyman]

Patina. Sound.

[greenbean]

Well, I know that my MV Bach 36 sounded great. It had deep cocoa notes with cherry undertones and a hint of toasted nuts...

[greenbean]

Or perhaps DJ was making a reference to the great trumpeter Chocolate Armenteros!

[Kingfan]

Well, I know that my MV Bach 36 sounded great. It had deep cocoa notes with cherry undertones and a hint of toasted nuts...

Nice one! Hey, I just thought of something - maybe the nut is behind the mouthpiece.

[ngrinder]

Bach horns of a certain vintage have a lacquer that patinas to a rich dark brown. Their playing characteristics usually reflect their visuals. My first horn was a chocolate 36.

[Davidus1]

Like this:



You put the sheet up for the Grondahl, but only that song comes out the bell no matter what you do.

Not helpful at all

[Davidus1]

Bach horns of a certain vintage have a lacquer that patinas to a rich dark brown. Their playing characteristics usually reflect their visuals. My first horn was a chocolate 36.

Thank you!

[harrisonreed]

Not helpful at all

neither is calling an instrument a chocolate, really

[Davidus1]

Not helpful at all

neither is calling an instrument a chocolate, really

I didn't create the term. Just move on if you aren't trying to help.

[jthomas105]

if you can't have a little fun, you're not really cut out to be a trombone player. Learn to play oboe if you're going to be so uptight

lighten up Francis

[ngrinder]

It’s definitely a DJ-ism, but it sort of makes sense!

[Davidus1]

It’s definitely a DJ-ism, but it sort of makes sense!

Thanks! Definitely a DJ term like you said. Was curious if it was referring to overall quality or perhaps the patina as you mentioned. Thanks for the info!

[Kbiggs]

I was asked once to describe my ideal bass trombone tone quality. “A river of chocoloate” is the first phrase that came to mind. Of course, I can’t speak to anything that come out of DJ’s head...

[Davidus1]

"a chocolate" would probably be a treat or sweet to play. Just "chocolate" might be a horn that sounds dark and creamy. In any case, chocolate is always a good thing, right?

It might be best to not try to interpret DJ too literally. It's all some poetic slang.

Sounds like good advice!

[Doubler]

Since we're speculating, how about this?

https://i0.wp.com/chocolatevault.com/wp ... C650&ssl=1

... or this?

[PhilE]

I remember reading one or two of DJ's posts referring to chocolate 36s and it made sense to me straight away.

I played 2nd bone in a brass band 25 years or so ago and the young lady on first was playing a 36. On one occasion she played a solo piece accompanied by the band and the beauty of her sound has stayed with me since. The piece finished on a high Bb which sounded effortless.

I would easily describe her sound as chocolatey - thick, warm, sweet with just the right amount of edge.

I've been striving for a sound like that ever since.

[Davidus1]

I remember reading one or two of DJ's posts referring to chocolate 36s and it made sense to me straight away.

I played 2nd bone in a brass band 25 years or so ago and the young lady on first was playing a 36. On one occasion she played a solo piece accompanied by the band and the beauty of her sound has stayed with me since. The piece finished on a high Bb which sounded effortless.

I would easily describe her sound as chocolatey - thick, warm, sweet with just the right amount of edge.

I've been striving for a sound like that ever since.

Thanks for sharing Phil!

[Davidus1]

Since we're speculating, how about this?

https://i0.wp.com/chocolatevault.com/wp ... C650&ssl=1

... or this?

Nice!

[Davidus1]

I was asked once to describe my ideal bass trombone tone quality. “A river of chocoloate” is the first phrase that came to mind. Of course, I can’t speak to anything that come out of DJ’s head...

Thanks for the reply! "a river of chocolate" is a nice mental image.

[ExZacLee]

Bach horns of a certain vintage have a lacquer that patinas to a rich dark brown. Their playing characteristics usually reflect their visuals. My first horn was a chocolate 36.

right on Nick.

Chocalate belled 36s, in DJs lexicon, refer to a phenomenon found with some vintage Bachs - a patina forms under the lacquer resulting in a rich dark, deep brown color resembling chocolate. Most players of these horns have also noted that they tend to play more towards the darker end of the spectrum, resulting in a tone that mirrors the color. I've seen some older King 2Bs from the 40s (I'm thinking late 302/early 40s) demonstrate this as well - although most 2Bs tend to play pretty dark for a horn that size so I don't know if you'd notice the huge difference in sound on a 2B as is obvious on Bachs like this. It's pretty noticeable when you compare one back to back with a horn from the same era without the same patina.

One of the most interesting horns I played at DJ's (this was a few years ago on my way to a gig at the Chicago blues fest) was a Bach 6 with a really extreme example of this phenomenon. It was a dark, deep green - like, nightmarishly blackish swamp green (but in a good way if that makes sense). Bell was a different mandrel (a III or IV maybe?) than the normal garden variety 6 and the slide felt heavy and thick compared to most 6s I've played. Slide was great though, and the sound could only be described as "Thiccccccc" - I think it may have been a closet horn given its amazing condition. When I asked DJ about selling it he replied "It ain't for sale, man."

[davebb]

I'm pretty sure one of DJ's TTF posts referred to the chocolate 36 bells having been manufactured in the late 70s to early 80s.

[RJMason]

I have a “chocolate” 36 made in early 80s. Looked gnarly ( patina under lacquer also flaking a bit) when I bought it, looks worse now it’s been so used. But it is my old faithful horn. After trying and owning a few pre Elkhart 36s (and prototype model 30, 34s) I think the Corp. horns and a bit later really nailed the 36 formula and sound as DJ and others have described. It is my most played, everything horn with THAT sound. My desert island trombone!

[greenbean]

Nice one! Hey, I just thought of something - maybe the nut is behind the mouthpiece.

Now, that is a good one! And it might be true!