Jean-Paul Hévin, Patrick Roger, Un Dimanche à Paris… I was certainly getting around to my favorite chocolatiers during my last weeks in Paris. But in the very last few days, I made visits to two brand new chocolatiers: Chloe Chocolat and Franck Kestener.
My own copy of Chloé Doutre-Roussel’s bible, The Chocolate Connoisseur (2005), is a tattered, stained mess from all the bonbons I consumed while reading about…Continue
Added by Sweet Freak on January 30, 2011 at 12:33pm — No Comments
While opening the Cacao and Chocolate Museum in Cusco, we decided to travel to the "Valle de la Convención" (5 hours from Cusco), region where most cacao is produced in Peru.
Talking to some producers or cooperatives, we saw that in fact cacao is not or poorly fermented in these region because farmers do not receive enough money to ferment their cacao so they prefer selling it without fermentation.
A lot of people here in Cusco prepare and produce what they call "Chocolate para…Continue
Added by ChocoMuseo on January 27, 2011 at 3:04pm — No Comments
For two months now, Clara Isabel and I are in the fantastic city of Cusco, Perú.
Our objective is to open the new cacao and chocolate museum in this city.
For almost 1 month we looked for the perfect place to install this museum. We finally found a great place in the center of Cusco, on the wonderful Plaza Regocijo.…Continue
Added by Vercruysse Geert on January 24, 2011 at 10:18am — No Comments
Some people ask me about Casa Luker and flavours, I like to work with there chocolate but this is personal.
For me the tree couvertures with character are the:Tumaco 85%, Huila 85% and the very best Santander 85%.
Its difficult to compare with other brands I'm working with such as Amano, Pacari, Valrhona, Felchlin,...
I like to make my own melange for enrobing my chocolates (bonbons) and so I do for the Santander 85% wich I take 2/3 Santander and 1/3 of Macaé…Continue
Added by Vercruysse Geert on January 24, 2011 at 3:09am — No Comments
Added by Cioccolatomylove on January 23, 2011 at 5:18pm — No Comments
In 1997, when my passion for fine chocolate started, the only premium bar I could buy in The Netherlands was Valrhona's Le Noir. For many years it was very difficult to get good chocolate. At some places you saw more bars of Valrhona and if you were lucky one of Amedei’s. Still there was not much going on. For the real stuff I visited Paris a lot.
But the last two years there is a chocolate revolution going on in The Netherlands! In 2009 Kees Raat, our most famous chocolatier ,…
I really enjoy creating new truffles and other desserts and have had two local restaurants use my recipes (for chocolate polenta cake for their special New Years Eve dinner, and my Tiramousse). I publish all of my recipes on my website:
and invite you all to view them. Among the truffle recipes, so many are outstanding: the passionfruit, jasmine, black cherry, and pecan to mention…Continue
Added by Hank Friedman on January 20, 2011 at 12:41am — No Comments
Added by Cioccolatomylove on January 16, 2011 at 4:42pm — No Comments
Added by MundoChoco.com on January 11, 2011 at 10:00am — No Comments
i need to import some good compound chocolate in india if you or anyone can suggest me.please email me email@example.com.
Added by M.Ali hamidani on January 8, 2011 at 2:30am — No Comments
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
Added by Casey on January 2, 2011 at 11:30am — No Comments
Added by Reonne (aka Choco Mama) on January 1, 2011 at 8:10pm — No Comments
Added by Cioccolatomylove on January 1, 2011 at 7:30am — No Comments