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Chocolate - renewable energy to fuel the car of the future?

Started this discussion. Last reply by Ricardo Segreda May 8, 2009. 2 Replies 0 Likes

The World Pastry Team Championship in Nashville with Clay Gordon

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Review of the Glendale Chocolate Affaire

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Dark, Milk, White?: Dark, Milk, White

Most memorable chocolate experience:: As a teen, we were dining with our folks at the Four Seasons restaurant in Manhattan. I ordered a chocolate mousse-type dessert - can't remember what it was called - but I'll tell you what, I haven't tasted anything as sensational as that, since. It has shaped the way I experience chocolate to this day - prior to that , it was all about Easter bunnies and Hershey's Kisses. But since then, nothing but fine chocolate will do - although I occassionally indulge in a Snickers or an Andes wafer.

My favorite chocolate is:: Still searching the planet for the world's best...

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Amazing Trail to the World's Finest Chocolate with Clay Gordon

Posted on March 8, 2008 at 3:43pm 0 Comments 0 Likes

Clay Gordon is leading a small group of us throughout Europe upon a 5-star quest for the best chocolate in Switzerland, France & Belgium in July.

CALLING ALL CHOCOLATE LOVERS to join us inside the salons, factories and kitchens of Felchlin, Bonnat, Pralus and Bernachon. We will be personally introduced to world-class master chocolatiers and sample a good deal of chocolate throughout this spectacular and once-in-a-lifetime journey!

Enjoy sumptuous multi-course dinners… Continue

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At 12:05pm on December 17, 2008, Bette said…: Holly and Paul, I attended Expo '67 in Montreal when I was 13, but I still remember it. I still have my memorabilia from it.

What is the status of your CLTC? I think it's a great idea.

I like the idea of 'working' vacations, where we can be active participants in the process. I wouldn't mind planting cocoa plants, harvesting cocoa beans or learning how to dry them. I'll take my wages in cocoa beans!

I have a friend at work who will be 'retiring' to run a B&B in Costa Rica at the end of this month. Having a 'working plantation' where guests can actually learn the process of producing such lovely products via a 'hands-on' method sounds like a 'win-win' situation. Perhaps such a B&B can be developed in many countries to promote sharing and assisting the cocoa industry.

At 4:04pm on April 22, 2008, Sarah Hart said…: Hi. I am wondering about the trip to Belize. Any spaces left? If so how much is the cost, details, etc.

-Sarah

At 8:12pm on April 9, 2008, Holly & Paul Stabin said…: Sue, this may date me a bit - but as a kid I went to Expo 67.
We should have the Nashville info out by the end of the week or sooner.

At 8:01pm on April 9, 2008, Chocoflyer said…: BTW have you ever travelled thru Quebec?

At 8:01pm on April 9, 2008, Chocoflyer said…: Now that just might be something I can manage! Ive never been to Nashville , that would be cool. Thank you for the invite- i will look into the details and be in touch....choc on!

At 8:41pm on April 8, 2008, Chocoflyer said…: Please please add photos of the Belize and Europe trips when you all return, would really love to see them!
I have decided this year I will spend my reduced budget on the NYC Choc show (and a Broadway show) and next year me n my mom are doing a Quebec choc tour...its closer and more affordable than Europe but willl still have the french and european feel i hope...I found a choc Festival and Museum in Bromont, QC- should be fun!

At 8:49am on January 29, 2008, Clay Gordon said…: Hi guys and welcome to The Chocolate Life. It's your participation that will help make this a success. I fully expect you to promote The Chocolate Lovers Travel Club because I think everyone here will be very interested in it.

At 5:47pm on January 28, 2008, Bob Jemian said…: You know, I think I have but dismissed it. I'd have to say that the Swiss ones were not as sweet as what I buy in the grocery stores here. Perhaps that is why the local Lindt products are not as high on my list. The extra sweetness is just a bit too much for me.