"Fernando,
Sorry I just got on this site for the first time the other day so I am not aware of who is who. I have not been to your farm as far as I know.
Max"
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Casey
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Lovey Dovey?
Started this discussion. Last reply by Clay Gordon Feb 7, 2011. 4 Replies 0 Likes
Icelandic chocolate, it's not organic -- just green?
Started this discussion. Last reply by Hilmir Kolbeins Jan 21, 2011. 1 Reply 0 Likes
The Chocolate Note
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Fernando Crespo replied to Casey's discussion Chocolates of Ecuador -- Arriba, Nacional, CCN51"Hello Max have you been at my farm? What year?"
Max Myers replied to Casey's discussion Chocolates of Ecuador -- Arriba, Nacional, CCN51"It's quite right that proper fermentation, soil nutrition and other factors can help the CCN51 taste much better than a poorly grown and processed bean. The Arriba accomplish this much easier.
The San Jacinto plantation was founded and is…"
Jeff Stern replied to Casey's discussion Chocolates of Ecuador -- Arriba, Nacional, CCN51"Thanks for the clarification PIerrick! It's nice that someone is willing to step up and be transparent-sometimes it's seriously lacking in Ecuador, as you know. Yes, I can understand the milk recall. I know most processors aren't…"
"Hello jeff;
We tried three different kind of partnerships in Ecuador at the beginning ( late 90's). At the time, no one was making high quality dark chocolate in Ecuador. (Tulicorp was just cleaning their first…"
Jeff Stern replied to Casey's discussion Chocolates of Ecuador -- Arriba, Nacional, CCN51"Thanks for the update Pierrick. Correct me if I´m mistaken, but Ecuacocoa was processing your product for you at one time, is that not correct? I do recall seeing your packaging on a factory tour there."
"Hello jeff;
Please see my reply to Lars above .It would be a good idea to check with us prior to posting this kind of statement. Many of our friends have been here in Newark processing cocoa beans with us. You may meet with Jenny…"
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- Making my own
- My favorite chocolate is:
- Favorite for the time being, you mean? Fresco, Escazu, El Ceibo
Chocolate Note
Stop by my blog The Chocolate Note for news, views, and reviews.
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Enric Rovira
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Casey's Blog
Chocolate blogs
Posted on January 2, 2011 at 11:30am 0 Comments 0 Likes
I've created a Google custom search engine for chocolate blogs, with a few other sites included that also have writer opinion/discussion. Of course TCL is included, along with 70%, plus a couple of review database sites which are not strictly blogs. The idea is to compile review/opinion sites, and general chocolate blogs.
We used to have a list of chocolate blogs here on TCL, don't know what became of that project, but this is a way to search all blogs at once, in case you…
Continue Black Mountain Chocolate
Posted on January 22, 2009 at 5:00pm 0 Comments 0 Likes
Cross posted from The Chocolate Note
In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate – the newest American micro batch producer.
David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an… Continue
In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate – the newest American micro batch producer.
David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an… Continue
Rogue Chocolatier
Posted on March 12, 2008 at 4:56pm 0 Comments 0 Likes
Colin Gasko has released his next three origin chocolates — Jamaica, Hispaniola, and Trinidad. Like his first two releases, these chocolates are all 70%.
My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at… Continue
My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at… Continue
How many Hershey bars does it take to screw chocolate?
Posted on February 13, 2008 at 7:44pm 0 Comments 0 Likes
Last November Canadian Competition Bureau began investigating Canadian divisions of Hershey, Cadbury, Nestle, and Mars on suspicion of price fixing. Last week, the German Federal Cartel office raided the offices and seized documents from the German headquarters of Nestle, Kraft, and Mars, for the same reason.
Read more on BBC and ABC… Continue
Read more on BBC and ABC… Continue
Colin Gasko — Rogue new kid on the block
Posted on February 2, 2008 at 9:03pm 7 Comments 1 Like
Rogue Chocolatier is the newest American “bean to bar” chocolate maker. Located in Minneapolis, Minnesota, this efficiency apartment sized chocolate factory was started just a few months…
Comment Wall (7 comments)
- At 2:04pm on February 4, 2009,
Lars Klassen said…
- Casey,
I left a belated comment on your posting regarding Cacao Arriba, etc., just a day or so ago, after I accidentally came across your blog. Saludos from Ecuador, Lars Klassen
- At 5:00pm on February 3, 2009,
John DePaula said… - Thank you so much for posting the videos of M. Roger! I will have to go through them tonight when I have more time.
- At 11:06pm on November 21, 2008,
Brady said… - Casey- I'm really enjoying the photos you've added recently. I'm assuming you took these? Either way, great pictures!
- At 7:52pm on April 11, 2008,
Amber said…
- Hi Casey, thanks for the flickr comments :) I added the pics.
Thanks for stopping by my Choco page. I will definitely check out your blog soon..
Cheers!
- At 3:06pm on April 7, 2008,
Irma Wiese said… - Hi Casey,
I posted some pictures of the Chocolate Buffet at the Peninsula Chicago. I had a good time indulging on almost all the desserts (no room to taste them all). There were over 20 different kinds. Most of them were very good. There were a few I did not care for (was not impressed with the truffles, chocolate dipped orange peels were very hard and chewy). All in all a great experience. Chef Jimmy MacMillan did a nice job. Hope you enjoy your time in Chicago and let meknow what you think of the buffet.
Irma
- At 9:10am on January 31, 2008,
Clay Gordon said… - Casey:
Thanks for posting the videos. I found them quite interesting. I'd seen the one with Michael Recchiuti before and was thinking of posting it but you beat me to it!
- At 8:58am on January 29, 2008, Clay Gordon said…
- Casey:
Thanks for joining The Chocolate Life. I took a brief look at The Chocolate Note and it looks very interesting. I hope that you will feel comfortable making the same or similar contribution here. Please feel free to cross post. This site is in its infancy, so please don't post the URL on your site yet. I see that you have a link to my Top Chef blog, but not DiscoverChocolate.com I look forward to learning more about chocolate in the Twin Cities and Midwest from you.
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