The Chocolate Life

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Vera Hofman
  • Female
  • Noordwijk ZH
  • Netherlands
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  • thechocolateclubhk
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Vera Hofman's Discussions

Nothing Like Chocolate

Started Jan 28, 2012 0 Replies

Trailers of the movie "Nothing Like Chocolate" with The Grenada Chocolate Company:…Continue

What's the best dark chocolate you tasted in 2011?

Started this discussion. Last reply by Tom Jan 28, 2012. 10 Replies

This year I tasted a lot of good chocolate. But which one is the most gorgeous? Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those…Continue

 

Vera Hofman's Page

Latest Activity

ChocoFiles liked Vera Hofman's photo
12 hours ago
Vera Hofman posted photos
Apr 16
thechocolateclubhk commented on Vera Hofman's photo
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Cacao Hunters

"Vera, thanks for your feedback! I will speak to her and try to get one to Hong Kong! "
Apr 16
thechocolateclubhk and Vera Hofman are now friends
Apr 16
thechocolateclubhk commented on Vera Hofman's photo
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Cacao Hunters

"Hi Vera, May I ask where you did you get them? Thanks! Katie"
Apr 15
Vera Hofman commented on Vera Hofman's photo
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Cacao Hunters

"Excellent stuff!"
Apr 14
Vera Hofman posted photos
Apr 11
Vera Hofman replied to Clay Gordon's discussion Group Review - Fortunato #4
"I just tasted the Maranon from Bar Au Chocolat. Complete different than the others. I love this one too :-)"
Apr 8
Vera Hofman posted a photo

Bar Au Chocolat - Maranon Canyon Peru 70%

Bar Au Chocolat - Maranon Canyon Peru 70%
Apr 8
Vera Hofman replied to Clay Gordon's discussion Initial Thoughts: CHOCOA 2014
"Thanks Clay! A Dutch (sorry! maybe Google Translate can help?) blog of the Trade Fair for KoffieTCacao magazine with a few pictures: http://www.koffietcacao.nl/tradefair2014/ Chocolove, Vera"
Apr 6
Vera Hofman posted a photo

Jou's chocolate bean-to-bar from Taiwan

Bolivia, Venezuela Chuao, Venezuela Ocumare and Peru.Thank you so much for these samples Jou!
Apr 3
Vera Hofman posted a photo

Szántó Tibor bean to cup drink chocolate

Left: Madagascar 60%Middle: Caribbean 60% with vanilla, tonkabean and pepperRight: Venezuela 60% with vanilla and lavender
Mar 31
Vera Hofman posted photos
Mar 28
Vera Hofman commented on Vera Hofman's photo
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Chocolat Stella Brazil Trinitario de Bahia 68%

"Yes, Stella is the brand of Bernrain. Look at: http://www.swisschocolate.ch/en/welcome.html Swiss style: great texture and melting, very well polished. But unfortunately they added a lot of vanilla in this one and also in the Los Rios. I think the…"
Mar 22
Vera Hofman commented on Vera Hofman's photo
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Donna Elvira

"Yes, they are bean-to-bar. Look at the site: http://www.donnaelvira.it/ They make chocolate using the traditional/stone ground/Taza method (also called Modican style). I tasted 3 bars so far. I like the Peru very much, very aromatic and fruity.…"
Mar 22
ChocoFiles commented on Vera Hofman's photo
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Chocolat Stella Brazil Trinitario de Bahia 68%

"Is Chocolat Stella a bean-to-bar company?"
Mar 21

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Many!
My favorite chocolate is:
Original Beans

Vera Hofman's Photos

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Vera Hofman's Blog

My favourite dark catches in 2013.

Posted on December 16, 2013 at 5:08pm 0 Comments

I tasted a lot of excellent dark bars this year!

So I'm happy!

Here’s a list of my favourites.

Depending on my mood, the order can change.

 

  1. Szántó Tibor: San Cristobal Crudo (and more bars of his collection)
  2. Dandelion: Maya Mountain Belize
  3. Soma: Old School, Bachelor’s Hall and El Vigia
  4. Felchlin’s new couverture Costa Rica
  5. Bar Au Chocolat: Sambirano, Chiapas and Duarte Province
  6. Wilkies: Tumbes and…
Continue

My Top 3 Chocolates at Le Salon Du Chocolat in London 2013

Posted on October 21, 2013 at 12:14pm 0 Comments

Definitely my favourites are the Original Beans Esmeraldas-Truffles of ‘Toot Sweets’! They are not covered with chocolate, it’s just ganache and cocoa powder. So you must pick them up carefully, because they are very soft. They melt lightly and creamy, like silk on your tongue. Incredibly delicious!!…

Continue

Origin Chocolate Event Amsterdam October 16th and 17th 2012

Posted on November 18, 2012 at 5:29pm 3 Comments

Last year the Origin Chocolate Event started as a little event: one evening, four speakers and about forty visitors. This year it was much bigger: two days, ten speakers and a lot more visitors. Location was the very beautiful Royal Tropical Institute in Amsterdam. The first day was for professionals and the second day for the real chocolate lovers.

Purpose of the event is to promote fine flavour and sustainable chocolate in The Netherlands. Organized by Erik Sauër (El Sauco,…

Continue

Chocolate Unwrapped, London, October 13th-14th 2012

Posted on November 4, 2012 at 11:49am 0 Comments

Three weeks ago I was in London to be at Chocolate Unwrapped for the second year. This year a new location ‘Covent Garden’; more stands, talks, demonstrations and visitors! A few years ago this event was set up to promote fine flavour chocolate, artisan chocolatiers and chocolate companies who work in direct partnership with the cocoa farmers. And I must say: they succeeded!

I arrived Friday before the event. Because I was not be able to go to Paris this year I went straight to La…

Continue

Comment Wall (7 comments)

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At 2:24pm on November 9, 2011, Vercruysse Geert said…

El Ceibo 75% organic Bolivian chocolat used for this bonbon, do you need more Vera...;-)

At 2:23pm on November 9, 2011, Vercruysse Geert said…

At 2:22pm on November 9, 2011, Vercruysse Geert said…

The coconut milk & cristalized ginger bonbon, also available in Amsterdam now Vera ;-)

At 2:21pm on November 9, 2011, Vercruysse Geert said…

At 2:20pm on November 9, 2011, Vercruysse Geert said…

Ami-Ami-Ca this is the couverture I used for this bonbon available at Chocolátl

At 2:19pm on November 9, 2011, Vercruysse Geert said…

At 1:53pm on March 16, 2011, Vercruysse Geert said…

Hello Vera,

You won't believe it but Monday I shall be in Londen again!

I promissed Richard to swap the Chocolate and Love bars for chocolatebonbons made with my best praliné's. And I don't want to send them by postorder, I make them as best I can and to send them by post, NO WAY. You don't put your kids on a train and leave;-)

I would like to see there faces and here the comments when they taste. And also we could be partners in the future, so maybe we must discussed some chocolates made with passion...

Geert

PS if you should need some Mast Brothers, just give me a sign.

 
 
 

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