The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

February 2011 Blog Posts (10)

Professor Chocolate's Guide to New York City... A Kickstarter Project!

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

 

Added by Rob Monahan on February 26, 2011 at 3:36pm — No Comments

Anyone wants to see the quality of hazelnuts or cocoa beans? any buyer of guillotine?

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

Added by Hilal ÇAKMAK on February 24, 2011 at 3:40am — 4 Comments

Text of interview we had (in French).

''Le chocolat est devenu un produit trop banal'', selon Philipp Kauffman, fondateur de Original Beans. La hausse du prix du cacao, causé par la crise politique en Côte d’Ivoire, relancera-t-elle le débat sur le commerce du cacao pour un changement du système?
Le meilleur du chocolat
Les spécialistes du chocolat Pimm et Marcel van der Donk tiennent une chocolaterie de luxe dans un quartier chic d’Amsterdam. Cette petite boutique propose le meilleur du chocolat aux fins…
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Added by Pimm van der Donk on February 23, 2011 at 12:07pm — No Comments

The Most Important Characteristics Of The Best Chocolate Bar In The World

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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Added by Bernt on February 18, 2011 at 8:00pm — 1 Comment

Needed - Samoan Cocoa Farmer

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

Added by Ualifi Tusieseina Taualii on February 17, 2011 at 5:24pm — No Comments

Where to go in Belgium? Kortrijk!

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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Added by Vera Hofman on February 14, 2011 at 10:53am — 1 Comment

Making chocolate from beans to bar in Cusco, Peru

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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Added by ChocoMuseo on February 14, 2011 at 8:30am — No Comments

Duffy's Chocolate in Amsterdam

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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Added by Pimm van der Donk on February 10, 2011 at 4:51am — No Comments

Virtual tour of the cacao and chocolate museum in Cusco, Peru

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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Added by ChocoMuseo on February 6, 2011 at 5:00pm — No Comments

Taza Chocolate Mexicanos

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

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