Hey Chocolate-lovers !
Our Paris year's 30-concept is all about chocolate and the bohemian art of living in Paris around 1935..
The moment you enter our chocolaterie, it's like you enter the movie "Chocolat".
As we are famous for our nice collection of Absinth too, we decided to…Continue
Added by Bon-Bon "jour" / "nuit" on June 30, 2011 at 6:53pm — No Comments
With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.
With the AC running at 65 & dehumidifier running - I can only obtain a 70 degree temp & 49% humidity level. When I pour my chocolates, I set them in the frig for 10 min & pop out and let sit on the counter for about 15 minutes before removing from the molds. Having major issues with larger bars - swirly light areas. Would this situation be resolved with a Hilliard…Continue
I just got back from the Big Island in Hawaii, visited with a few farmers and chocoalte makers, while our chefs did three pastry and chocolate demos in Maui, Kona, and Honolulu. What a great experience, and what a motivation for me to get to know more about the growing, fermenting, and drying of not just cacao beans, but also the amazing and creative means people have of making their own chocolate. I have seen many huge production factories all over the world, but never have I experienced…Continue