The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sweet Freak
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  • New York, NY
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Hey, great timing! I will be one of those tourists this week. Cheers-
March 8
Sweet Freak added a blog post
Before I moved to Paris, I had only a vague understanding of the city’s layout and, more important, its sweet spots. Now I can feel (and taste) my way around. And whenever I have to do an errand in the first arrondisement, I prepare myself for lusti…
March 7
March 7
Sweet Freak and mhdi driss are now friends
November 9, 2009
Thanks, SU! Glad you found it useful. It seems like chocolate boutiques are opening all the time, so stay tuned for new posts and tours. (And enjoy that last Patrick Roger bar!)
October 23, 2009
What a lovely tour! The hub and I were in Paris for a week last year and hit up all the chocolatiers you mentioned except Constant. I still think about the caramel bar of Rochoux - divine! Of the chocolate haul I brought back to the States I still h…
October 23, 2009
Sweet Freak and Hector Velásquez are now friends
October 23, 2009
October 22, 2009

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
My first love affair with Teuscher champagne truffles, sipping cocoa at Angelina's in Paris, and the chocolate bread pudding from New York's Dessert Truck.
My favorite chocolate is:
... it all.

Sweet Freak's Blog

Sweet Freak

February Tour: In the heart of chocolate darkness

Before I moved to Paris, I had only a vague understanding of the city’s layout and, more important, its sweet spots. Now I can feel (and taste) my way around. And whenever I have to do an errand in the first arrondisement, I prepare myself for lusting after things I can’t afford on rue St-Honoré, but taking solace in the fact that I can at least splurge on <span style="font-style:italic;">something</span> sumptuous: chocolate—in solid or liquid form—at one of city’s, nay country’s, b… Continue

Posted on March 7, 2010 at 12:54pm — 1 Comment

Sweet Freak

October Tour: Saint-Germain’s rich and dreamy chocolate trail

In honor of the Salon de Chocolat (which I didn’t go to this year) this month’s walking tour takes you to some of Saint-Germain’s best chocolatiers. After all, you can toss an M&M in any direction in the sixth arrondisement and hit a world-class chocolatier—especially now that Patrick Roger has opened two new boutiques there.

Start at one of them, 91 rue de Rennes, and see what magical window displays the creative chocolate genius has whipped up. After admiring the fantasies and inhaling th… Continue

Posted on October 18, 2009 at 4:32am — 2 Comments

Sweet Freak

Pralinés good enough for kings

Founded in 1800, Debauve & Gallais is the oldest chocolatier in Paris.
Continue

Posted on August 23, 2009 at 12:21pm — 6 Comments

Sweet Freak

To the moon!

I’ve always loved Patrick Roger’s chocolates and his chocolate sculptures. But with the window display at his new Faubourg Saint-Honoré boutique, my appreciation is going to new heights (hardy har har).… Continue

Posted on July 20, 2009 at 5:49am —

Sweet Freak

The Biarritz chocolate train

How do I explain this one? A sixth sense for cacao? An exquisitely attuned nose that enables me to detect almond paste from over 400 miles away? Faith that any place in France is going to have to-die-for bonbons?

When I booked my trip to Biarritz, I knew rugby, pelote and thalassotherapy spa treatments were big. But I had no idea that the region had a storied chocolate history. I swear.

It was only on the TGV from Paris, furiously cramming to create my t… Continue

Posted on May 25, 2009 at 5:24pm — 2 Comments

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At 9:00am on March 7, 2010, mhdi driss said…
hi
At 11:33pm on October 22, 2009, Hector Velásquez said…
Seeking strategic alliances for the marketing of products such as organic or conventional cocoa liquor or cocoa for the gourmet industry, we are delighted to be able to attend.
We are able to offer high-quality cocoa in accordance with the requirements you need, ASE, conventional and organic, semi-finished cocoa, liquor, roasted and peeled grains NIBS roasted cocoa, we want to know what their requirements are refers fermentation, quality and quantity, our cocoa is ARRIBA National Fine or flavor (Creole), if there is interest in reaching an agreement we can send you more information, work plans and samples according to your requirements.
We are working integrally with the producers of cocoa, we have experience in the development of negotiation and management of quality control of export products, we are interested to know if you want Ecuadorian cocoa liquor, while I send my best wishes for commercial success.
Please contact us with any questions. We will be glad to assist you at any time and we can make to ensure the quality of the products you require, waiting to hear your comments, wishing all the best commercial.
PS: DO NOT SPEAK MUCH ENGLISH, sorry ERRORS
Best regards,

Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE – KAKAO EXPORT S.A.
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
hvelasquez@kakaoexport.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
At 3:25pm on April 3, 2009, Valerie Confections said…
We started almost 5 years ago, but aren't in many NY locations. You can get Valerie at Takashimaya and Bergdorf in the city.
 
 
 

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