March 2008 Blog Posts (10)

Starbucks and Hershey Launch Starbucks Chocolate

Today, Monday, March 3rd is the national launch date for an ambitious new line of chocolate products from Starbucks. But don't go looking for them at your local Starbucks coffeehouse because you won't find them there. In an interesting branding twist, Starbucks Chocolates will initially be made available through mass retailers, grocery stores, and drug stores and it is unclear when, if ever, you will be able to buy them at the counter where you order your half-caf no-foam skim latte every… Continue

Added by Clay Gordon on March 27, 2008 at 5:39pm — 5 Comments

World Pastry Forum Curriculum and Faculty Announced

The World Pastry Forum is a series of five-day intensive programs (demo and hands-on) offered immediately prior to the National or World Pastry Team Championship. Both the forum and the championship are organized by a company called Carymax, one of whose founders is one of the founders of Chocolatier Magazine. This year's events are being held at the Gaylord Opryland Hotel in Nashville, TN, August 26-30 with the World Championship immediately thereafter.

This year's Demo… Continue

Added by Clay Gordon on March 27, 2008 at 11:00am — No Comments

The adventures of starting Brownie Shotz continues

One thing I’ve learned about a start up business is that there is a disconnect between production and sales. You either have too much product and can’t sell it or you have too many sales and can’t fill them. It can be very nerve racking but I think it’s fairly par for the course. Especially when you’re manufacturing a brand new product like I am with Brownie Shotz. If you’re buying your product, the same thing holds true. How much do you buy so that… Continue

Added by Jim Sanders on March 26, 2008 at 11:21pm — 1 Comment

Brownie Shotz, adventures in starting a chocolate business, con't.

Terrific! Someone out there has encouraged me to continue my story (thanks Carol) so that’s enough for me.

Well, after the first blush of starting a new business wore off a bit, it came time to figure out how to really make Brownie Shotz a going concern. For the first few months, I kept baking brownies in my kitchen, refining my product as I went along. I made a few sales but it was very evident from the start I’d need help, especially in the… Continue

Added by Jim Sanders on March 23, 2008 at 10:07pm — 3 Comments

Brownie Shotz, adventures in starting a chocolate business

Yesterday was the first anniversary of Brownie Shotz and I wanted to mark the occasion somehow. I thought I would relate my adventures thus far. (I wanted to do this yesterday but I got too busy). So anyhow, one year ago (the first day of spring) I had dinner with a friend and one of her clients. The client (whom I hadn't met before) had started a potato chip business several months earlier. As he related the story of how he started, I became more and… Continue

Added by Jim Sanders on March 21, 2008 at 1:01pm — 2 Comments

Article on Ghana's Cocoa Hybrid's Nutritional Similarities

Interesting article on "Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade."

Ghanaian cocoa hybrids have no nutritional drawbacks

I can't help but wonder, in comparison, how do they taste? :P

Added by Sera on March 18, 2008 at 11:30pm — No Comments

A Night of Wine and Chocolate

The Mark Hotel in Manhattan (no longer a part of the Mandarin Oriental Hotel Group, located on E 77th St.) has regularly hosted wine classes directed by Master Sommelier Richard Dean.

In 2004, the program was expanded to showcase the pairing of wine and chocolate and to do so it enlisted the support of Valrhona and the winemaker Louis Jadot. Representing Valrhona were Mr. Bernard Duclos, the director of US operations for Valrhona, Kim O'Flaherty, their US Corporate Pastry Chef, and… Continue

Added by Clay Gordon on March 17, 2008 at 10:35am — No Comments

Rogue Chocolatier

Colin Gasko has released his next three origin chocolates — Jamaica, Hispaniola, and Trinidad. Like his first two releases, these chocolates are all 70%.

My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at… Continue

Added by Casey on March 12, 2008 at 4:56pm — No Comments

Amazing Trail to the World's Finest Chocolate with Clay Gordon

Clay Gordon is leading a small group of us throughout Europe upon a 5-star quest for the best chocolate in Switzerland, France & Belgium in July.

CALLING ALL CHOCOLATE LOVERS to join us inside the salons, factories and kitchens of Felchlin, Bonnat, Pralus and Bernachon. We will be personally introduced to world-class master chocolatiers and sample a good deal of chocolate throughout this spectacular and once-in-a-lifetime journey!

Enjoy sumptuous multi-course dinners… Continue

Added by Holly & Paul Stabin on March 8, 2008 at 3:43pm — No Comments

UnData - New UN database helps answer your chocolate questions

"Since its foundation, the United Nations system has been collecting statistical information from member states on a variety of topics. The information thus collected constitutes a considerable information asset of the organization. However, these statistical data are often stored in proprietary databases, each with unique dissemination and access policies. As a result, users are often unaware of the full array of statistical information that the UN system has in its data libraries. The current… Continue

Added by Clay Gordon on March 7, 2008 at 12:30am — No Comments

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