February 2011 Blog Posts (10)

Hi all,

This is Rob Monahan from ProfessorChocolate.com  

We are trying to raise funds through Kickstarter to complete the next two books in our NYC Chocolate Walking Tour series... The Uptown Guide and The Hot Chocolate Guide.  These books are meant to bring the 'consumers' to the chocolate!  100% of the money raised will be used for production and marketing of the books.  

 

Thanks!

http://kck.st/fXw7Ie

 

Hello chocolate lovers!





I am a producer/exporter of hazelnut/ cocoa bean cutting unit(Quality Control Knife-Guillotine)



It is used for dividing of a hundred of the natural internal hazelnut that are placed in the product’s chamber in order to determine hidden decay hazelnuts as a percentage result.



http://innovas.com.tr/english/urunler/giyotin/Cutting_Unit.pdf ----> the product… Continue

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Having recently concluded the first playoff chocolate tasting party, I find myself feeling a little disappointed. Don't get me wrong, both the Lindt-Double Milk Chocolate and Marabou-Milk Chocolate are excellent chocolate bars!  However, I'm yet to be awestruck or mesmerized by one of them.  So many chocolate bars have just been average. Eric Nylund, where can I  find a chocolate bar that matches your…

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I saw a blog entry a while back about a person in Samoa who had access to a supply of Samoan Cocoa beans. I started into the chocolate world in 1968 with a Hawaiian Candy Line "Hawaiian Mainland Products". I am looking for a joint venture partner in Samoa to expand the cocoa production. If anyone has anyone information please forward it to my e-mail address - nofoatolu@gmail.com

Last year on February 11th I was in London to attend a tasting of Seventypercent.com with  Art Pollard of Amano, which I enjoyed very much. This year on February 11th I was in Kortrijk to visit my chocolate friend Geert Vercruysse (www.patisserievercruysse.be).

 

I met Geert at a chocolate symposium for professionals arranged by Hidde de Brabander, a talented patissier/chocolatier in the Netherlands, May last year. I represented…

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Last week, we have finally received our sample of cacao beans from the cooperative we work with (Jose Olaya - Article on our website here).

With that cacao we made the first steps of chocolate making with Sr Walter Campana in the city of Cusco in Peru.

This video will show you the first steps of our artisanal chocolate process : Toasting, Husk removing, winnowing and grinding.…

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As first and only Chocolaterie in the Netherlands, we yesterday received Duffy’s Chocolate, the second, artisan ‘bean-to-bar’ company in the UK, in Cleethorpes, Lincolnshire.

All bars are ’single origin’, so all from one harvest, one certain area in a certain country and therefore all of them with a certain tast profile Each batch of beans is conched between 40-70 hours.

The bars we have in our …

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ChocoMuseo, the cacao and chocolate museum in Cusco, Peru will open soon.

To have an idea of how it will look like, please look here for taking a 3D virtual tour.

 

Next step will be to have a real virtual tour where you can read every sign and learn about cacao and chocolate.

Tomorrow, stone-grinding machines will arrive from the US and we will finally be able to taste…

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The Taza chocolate Mexicanos have finally arrived in our Chocolaterie in Amsterdam!

The authentic stone-ground chocolate from Somerville, MA, is direct trade, gluten, dairy and soy free and comes in 8 different varieties: Yerba Maté, Cacao Puro, Salted Almond, Vanilla Bean, Guajillo Chili, Cinnamon, Salt&Pepper and Coffee.

We also have the chocolate covered Cashews, and they're treat.

Great packaging also.