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.
Added by Rob Monahan on February 26, 2011 at 3:36pm — No Comments
Added by Pimm van der Donk on February 23, 2011 at 12:07pm — No Comments
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…Continue
Added by Ualifi Tusieseina Taualii on February 17, 2011 at 5:24pm — No Comments
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…Continue
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.…Continue
Added by ChocoMuseo on February 14, 2011 at 8:30am — No Comments
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 …Continue
Added by Pimm van der Donk on February 10, 2011 at 4:51am — No Comments
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…Continue
Added by ChocoMuseo on February 6, 2011 at 5:00pm — No Comments
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.
Added by Pimm van der Donk on February 5, 2011 at 1:05pm — No Comments