A community for chocophiles - and aspiring chocophiles - to explore, learn, and share.
Saturday
Saturday
March 20, 2010 from 5:30pm to 7pm – The Northport Tasting Room & Wine Cellar
Tuesday
March 23, 2010 from 7pm to 9pm – Home, the shop...
Monday
Sunday
May 23, 2010 from 10am to 4pm – New Hope, PA
Wednesday
Sunday
September 5, 2010 at 9:30am to September 7, 2010 at 5pm – Grand Hall, Olympia, London
Wondering what are the best shops around the country to buy chocolate bars? Thoughts anyone?
Started by Matt Caputo in Opinion. Last reply by Matt Caputo 6 hours ago.
Can someone please help me locate a source for chocolate/pastry silk screen supplies. I want to make or buy custom screens. I saw that Chef Rubber will make them for you, but it costs $180. Do other…
Tagged: screen, silk, chocolate
Started by Christina Durta in Tech Help. Last reply by Kerry 7 hours ago.
I came across this cement mixer and thought it would make a decent coating pan. It's a fraction of the price of any other coating pans, is freestanding and looks easy to disassemble. Opinions?
Started by cheebs in Geek Gear - Cool Tools. Last reply by cheebs 1 day ago.
FAQ: Do Fair Trade certified cacao farmers reliably earn more money than cacao farmers who are not Fair Trade Certified and reliably benefit from increased world market prices? Answer: Probably n…
Started by Clay Gordon in Opinion. Last reply by Clay Gordon 1 day ago.
Greetings, I'm investigating the art/science of chocolate panning for nuts, primarily hazelnuts and almonds. This would be for a small side business to our hazelnut farm here in Oregon. I'm looking a…
Started by Bob Aman in Tips, Tricks, and Techniques. Last reply by Kerry 1 day ago.
I recently read somewhere online that in Belgium there are only 2 companies who make chocolate from the bean. Two I know of are Belcolade and Barry Callebaut.First of all, is this true? Are there o…
Tagged: Belgium
Started by Lowe in Opinion. Last reply by Brad Churchill 1 day ago.
I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "…
Started by Amber B. in Top 10 Lists. Last reply by xinhong liu Mar 10.
Another reason why FairTrade fails is that it's not scalable on the producer side. As I mentioned in my original post Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers, the international FairT…
Started by Clay Gordon in Opinion. Last reply by Clay Gordon Mar 10.
We usually don't stabilize anything (we encourage refridgeration and timely consumption) and some of the retail stores we are looking at have asked us to do just that. Our current recipe includes e…
Tagged: sauce, preservation, shelf-stable
Started by Andy Ciordia in Recipes. Last reply by Yves Methot Mar 10.
Wow. What a thought. Is FairTrade discriminatory? Actually, yes. The institution of FairTrade (as exemplified by FLO) is, in practice, discriminatory even though this outcome is counterintuitive and…
Started by Clay Gordon in Opinion Mar 9.
Posted by Sweet Freak on March 7, 2010 at 12:54pm — 1 Comment
Posted by Brendan on March 2, 2010 at 7:56am — 3 Comments
So, I went to Max Brenner in Philly for the first time, today. I decided I'm going to try to review what I have their. That way I can keep track (have something new every time), learn about chocolate, and feel like I have a good excuse to spend that much money on food.
I ordered an italian thick hot chocolate. It comes in one of their hug mugs (that doesn't have a handle, and is more wedge-shaped than roun
… ContinuePosted by Dee on March 1, 2010 at 7:28pm — 2 Comments
Posted by Camille Harripersad on February 26, 2010 at 11:30am — 4 Comments
I am working on a project for Conservacion y Desarollo (CyD) here in Ecuador. The project is related to physical, chemical and organoleptic analysis of Ecuadorian cacao. There are 11 growers associations from various regions of Ecuador participating in the project. INIAP (instituto nacional de investigaciones agro-pecuarios) is also involved in the project and we are using their cacao laboratory in Quevedo. INIAP is akin to the dept. of agriculture.
My first assignment was to head
I made impish chocolate cupcakes with a black current balsalmic ganache and since, I’ve kind of had it with the snow and decided to get away for the weekend…sort of…I’m going to be at TheStockton Market. Featured on
… ContinuePosted by Gretchen Tartakoff on February 13, 2010 at 6:00am
Posted by Clay Gordon on February 12, 2010 at 9:30am — 1 Comment
So, I was reading a little about how to describe flavors of chocolate. It makes a lot of sense. I think I could do pretty well with chocolate if I tried. (Well, for a beginner, anyway.)
But it got me to thinking about flavors that I have trouble describing. They're not usually in chocolate, but I thought maybe you might know something about it. No one ever knows what I'm talking about and they deny these flavors exist, but I'll give it a shot anyway. :)
Posted by Dee on February 10, 2010 at 11:00pm — 2 Comments
All this snow and these blizzards have me wondering...
What's the best chocolate ice cream?
One of my favorites (though not too fancy) is Bryers Vanilla Fudge Swirl. But I haven't been able to find it lately.
How about the best hot chocolate?
Posted by Dee on February 9, 2010 at 4:21pm — 5 Comments
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