A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA
This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…Continue
Added by Landen Zernickow on September 18, 2014 at 5:16pm — No Comments
Added by Landen Zernickow on September 15, 2014 at 6:46pm — No Comments
Read about our experience making chocolate with Siriana Cacao today on the blog:
Added by Landen Zernickow on September 11, 2014 at 3:53pm — No Comments
What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!
Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!
Added by Landen Zernickow on September 4, 2014 at 8:38pm — No Comments
A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!
Added by Ggirl Bldr on August 30, 2014 at 11:00am — No Comments
“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic
Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!
Added by Landen Zernickow on August 28, 2014 at 9:46pm — No Comments
Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes. Best of all, they are topped with a rich, real-cream chocolate ganache. Try it! I guarantee you will impress all…Continue
Added by Lisabeth Flanagan on August 28, 2014 at 2:00pm — No Comments
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:
Added by Landen Zernickow on August 25, 2014 at 9:57pm — No Comments
Hi chocolate-making community,
A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!
Looking forward to your advice!
Added by Landen Zernickow on August 24, 2014 at 1:31am — No Comments
I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html I'd love to see your flourless chocolate cake…Continue
Added by Lisabeth Flanagan on August 21, 2014 at 8:22am — No Comments
I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars? Please tell me in the comments section on my blog page: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html
Added by Lisabeth Flanagan on August 21, 2014 at 8:17am — No Comments
Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…Continue
Added by Freddy Falck on August 19, 2014 at 4:00pm — No Comments
Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.
Here's some extract from the document :
"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…
Added by José Crespo on August 17, 2014 at 5:30pm — No Comments
Dear chocolate makers and chocolate lovers,
I wanted to share my blog, where I'm writing about my chocolate-making endeavors and experiences. Please feel free to comment. If you'd like me to highlight your business or your ideas, shoot me a private message and I'll reach out to do an informational interview.
Thanks for being such a great community!
Added by Landen Zernickow on August 13, 2014 at 2:28pm — No Comments
When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.
Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)
On my …Continue
Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.Continue
Added by Clay Gordon on July 15, 2014 at 2:00pm — No Comments
The 5th annual Salon del Cacao y Chocolate was held in Lima, Perú July 4-6. This was followed up by La Ruta del Cacao, a trip into la selva (the jungle) in and around Tarapoto in San Martin province July 7-9. I was one of a group of more than 20 invited international guests who attended both the Salon and La Ruta.
As with last year, the two events were organized and enjoyed the support of a broad range of organizations and government ministries including the Perúvian federal…Continue