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May 2012 Blog Posts (3)
The future of chocolate
Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:
http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.html
Later she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!
The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:…
Added by Vercruysse Geert on May 31, 2012 at 2:11pm — No Comments
moulded chocolate wont release after 15-20 min in refrig
Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded…
Added by ralph carnesecchi on May 28, 2012 at 9:18pm — 3 Comments
Philadelphia Chocolate?
Hello,
It's been a while since I've visited The Chocolate Life. When I was here last, my favorite place to eat chocolate was a small place in Philly called Naked Chocolate Cafe. From what I have heard, they aren't there anymore. Their website was never much help (and still isn't).
So, my question is, is there a cafe type of place where I can get some really nice chocolate in or around Philly?
Thanks for your suggestions!
Added by Dee on May 28, 2012 at 12:35am — 4 Comments
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