I have a particular love affair taking place with Tempranillo at the moment. Okay, so maybe I actually have a love affair taking place with many food and wine
lovelies right now, but will get to those later on. :)
I was first struck by Cupid’s arrow when…Continue
Added by Lori O on April 29, 2010 at 10:30am — No Comments
Since it started out snowing today I decided to do some roasting to warm things up a bit. The new melter/tempering unit came today. I'm very excited. I hope to get town inspection this week. The last thing on the list for the health inspection is the packaging and labeling.
Added by dale montondo on April 27, 2010 at 3:45pm — No Comments
Added by Lori O on April 26, 2010 at 12:55pm — No Comments
Added by ChocoFiles on April 21, 2010 at 6:10pm — No Comments
Well, I kinda know what nibs are (what they grind up and mix with sugar, or milk, or whatever to make what we commonly know as chocolate, right?). But I don't really get the concept of eating them.
So, I bought a chocolate bar (dark, of course) with nibs on it at Naked Chocolate Cafe here in Philly. I expected it to have an intense chocolate flavor, like how coffee beans have a strong coffee flavor. But I was surprised to find that they had…Continue
I AM excited to share my photo journal of cacao farming on big island ... http://www.facebook.com/profile.php?id=100000300272243#!/album.php?aid=2063356&id=1244869327
~ aloha ~
When you think about vanilla, you might picture the familiar brown bottle of extract next to a bowl of butter, eggs, sugar, eggs and flour. Chances are you can practically smell the vanilla’s potent fragrance -- warm, earthy and resonant with cherished memories of cookies past. If you were to taste a pinch of the cookie dough, you would notice the completeness vanilla provides the sweet brown sugar and rich butter…Continue
Added by Susie Norris on April 6, 2010 at 7:55pm — No Comments
Added by Gretchen Tartakoff on April 4, 2010 at 10:05pm — No Comments