The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

June 2012 Blog Posts (6)

Hi Everyone -- Wanted to share a post from my friend Lynn about edible gold leaf

Lynn Maleh is a friend of mine who's a foodie and a USC Graduate. She wrote this for "The Chocolate Life" on behalf of [Editor: Link to site deleted - obvious shilling for traffic to a non-chocolate site]. 

 

By virtue of being a chocolate lover, I already know you’re a disciple of decadence. Some prefer over-the-top indulgences like bright red convertibles, while others seek out physical ones like aromatherapy massages, but if you’re an Epicurean…

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Added by Ravi Bhatia on June 27, 2012 at 3:00pm — No Comments

Shifting in to a new chocolate paradigm.

1879 marks a significant shift in the world of chocolate. If you define chocolate as a solid substance that is eaten (not drinking chocolate) that melts in your mouth with a creamy smooth deliciousness, then this is the birth year of chocolate. It was the conching of the chocolate to break down particle sizes and sugar crystals to a fine liquid as well as to reduce the sour flavors, that defined chocolate from that moment on.

Ever since that moment ,it was the chocolate maker…

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Added by Paul Johnson on June 19, 2012 at 8:40am — 1 Comment

Food Perfume

the Esprit range by Van Wees in Amsterdam is amazing.The purity of the product is from a time long forgotten and absolutely natural.De Ooievaar Stokerij is in the Jordaan, situated in the old city and is known for its artisan Jenever and Liqueurs.

the Almond Esprit is phenomenal as are the Rose and the Apple.

check it out here:

http://ning.it/LS7nCf

Added by Paul John Kearins on June 17, 2012 at 10:04am — No Comments

What cacao makes the best Single Origin Dark Chocolate bar? Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you cons…

What cacao makes the best Single Origin Dark Chocolate bar?

Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you constantly hear: “make sure to use the best quality chocolate you can find.” But what is…

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Added by Ramon Recalde on June 12, 2012 at 10:00am — No Comments

Cacao Restoration in Puert Viejo, Limon Costa Rica

The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to prevent the Panama disease from reaching the banana plantations in the Caribbean Costa of Costa Rica. Once the fruit was coming, the harvest was plentiful and the cacao was good quality.



Sadly, about 40 years ago a mold called monilla infected the fruit and many cacao trees were chopped down and replaced with banana. Some…

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Added by Paul Johnson on June 7, 2012 at 9:57am — No Comments

Dark chocolate percentages

On the web page for "1906" Tumaco dark chocolate, the following two statements are made:

"Minimum 53% cocoa content" -- and -- "Luker 1906 Tumaco Extra Dark Chocolate 85%".

So is it 85% cocoa or "minimum 53% cocoa content"?  And Just what does "Dark Chocolate 85%" mean?

Added by Don Goyette on June 4, 2012 at 3:00pm — 2 Comments

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