Greetings all at Chocolate Life!
I am writing from Esmeraldas, Ecuador where I am the project manager at FONMSOEAM. FONMSOEAM stands for the Federation of Afro-Ecuadorian and Mestizos Organizations from the South-Western of Esmeraldes, Muisne and Atacames districts. FONMSOEAM is an association of cacao farmers who just received Organic Certification (Very Exciting!) and are anxious to get involved in the socially just niche market of gourmet chocolate.
The group has worked… Continue
Added by Amanda Kessner on September 29, 2009 at 1:00pm —
The Chocolate and Wine Festival takes place on October 10th and 11th in Oakhurst CA. The festival will feature Chocolatiers from all over the state, Madera and Mariposa Wine Companies and seven local restaurants including the five star, Erna's Elderberry House.
Pre Sale Tickets are only $30.00 and Include 2 Adult Admissions, 2 Souvenir Wine Glasses and 20 Tasting Tickets - Good for Wine, Food and Chocolate Tasting. You save $8.00 by purchasing your tickets prior to the show dates. To… Continue
Added by Kathy McCorry on September 26, 2009 at 12:23pm —
PremRoseEdibles chocolates are now available not only from the Eugene Oregon Farmers Markets and special events, but through the following Oregon markets:
Sundance Natural Foods- mid October 09
Friendly Street Market
Coffee for Canines
Bookmine - (Cottage Grove, Oregon)
Coming this fall:
Corvallis Holiday Artisans Market - downtown Corvallis
Eugene Holiday Market - Lane County Fairgrounds in… Continue
Added by Linda Shumate on September 25, 2009 at 2:30pm —
I have found that my chocolate sauce is stable. I am not adding dairy products but am actually flavoring the chocolates and wrapping them to look like a butter block. The instructions on the wrapper tell how to properly add the butter/cream.
This packaging works well because many people around here use soy based products and this allows them the opportunity make the sauce to their needs (without totally altering the taste).
Added by Maren Muter on September 24, 2009 at 1:02am —
This afternoon I surprised my guests with a pot full of drinking chocolate
. It was fun to watch the reactions as they slowly sipped their cups.
Chocolate is one of my favorite things to treat people with. I used to walk around with a little chocolate confection in my bag to treat at least one person with a day. But this winter I will carry a little drinking chocolate mix with me!
Harvest spice is our flavor for… Continue
Added by Maren Muter on September 24, 2009 at 12:55am —
How much are we willing to pay to enjoy the perfect pralines and chocolates that we soooo love?
How do we set limits? Luxury things should cost more, but how much more before we say - no thank you?
How much do we need and at what price are we willing to pay to fulfill our chocolate desires?
How are pralines / filled chocolates sold on average: per piece, per gram, per pound...
QUESTIONS, questions filling my head...I am working on a project together with a… Continue
Added by Sonja on September 22, 2009 at 6:09am —
Does anyone know how to make fruit puree to make ganache fillings with? Or is it better to buy them in the grocery store? Do grocery stores carry quality fruit purees? Thanks a bunch!
Added by Kate Z on September 21, 2009 at 12:00pm —
I just posted some unused chocolate boxes, bags etc. over in Classifieds. Will be very reasonable on price...I want my storage back.
Added by Brendan on September 20, 2009 at 8:46pm —
Does anyone know a U.S. manufacturer who makes candy pads (cushion pads) and can do hot stamping of logos and different colors? Thanks in advance!
Added by Kate Z on September 15, 2009 at 3:15pm —
I am at a loss to understand the rational and legitimacy of the creation of special names for cacau beans. I frequently see the use of Arriba, Porcelana, Chuao, Cuyagua, Dom Homero, etc. Although I am in the business of producing cacau beans I am struggling to understand which of the three types of cacau are being referenced. Is there someone out there able to provide a chart or document that identifies the "advertised name" with one of the three recognized types. I've almost concluded that it… Continue
Added by Jim on September 14, 2009 at 7:44pm —
Hey Chocolate Life Gang,
I need to store one ton of chocolate pellets that come in eighty 25lbs bags which stack about 5' high on a pallet. Ideally the storage area would be in Southern Westchester County, NY (New Rochelle, Larchmont, Mamaroneck, Harrison, Rye, or Port Chester.)
Added by John M Rossini on September 12, 2009 at 11:57am —
If you don't already know, Andrew Shotts was named Top Chocolatier in America by the FoodNetwork and as chocolatelife members, we should all raise a glass to this talented man and endorse him in the Shinealight Program. All you need to do is follow the link, and click on the upper left hand corner where it says 'Support this story. Endorse now.' There's only a day and a half left to vote.
Andrew Shott's story needs 50 endorsers to proceed to the next phase of the program. Please help… Continue
Added by Mindy Fong on September 10, 2009 at 2:00am —
Call my crazy but I just don’t want the makers of Velveeta messing with my Cadbury bars. Kraft Foods bid (underbid?) $16.7 billion for Cadbury this week, declaring they were offering stock holders a 42% increase on Cadbury’s median share price. Cadbury pushed back, declaring the proposal undervalued their stock and they were confident in their "stand-alone strategy and growth prospects as a result of...strong brands, unique category and geographic… Continue
Added by Susie Norris on September 9, 2009 at 2:00pm —
My wife Donna and I would like to get a little more creative with coloring our chocolate truffles, I have seen people using airbrushes, we would like some methods on how to use them, and where we could find a suitable airbrush (food safe), reasonably priced... Any recommendations on what coloring (brand) to use?
Thanks in advance for any feedback...
Added by N Y on September 8, 2009 at 9:01pm —
Just registered for the Callebaut Beyond the Basics class in Chicago in November. Never been to Chicago before, it has a lore. Any suggestions for things not to miss? Especially food and/or chocolate related...
Added by Greg Sorini on September 8, 2009 at 2:34am —
One of the many things I learned in the the cookbook writing process was how to spell “vinaigrette”. It’s one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Here’s the recipe - it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.
2 tablespoons balsamic
2 tablespoons rice wine
vinegar (or white… Continue
Added by Susie Norris on September 5, 2009 at 1:00am —
Now, I didn't read the whole blog to see if this was answered, but here is a link to the video. We were just talking about that commercial today at work, so I googled it and found someone else whom remembered this commercial. So here it is for your viewing enjoyment (although is is a really old and fuzzy… Continue
Added by Krys on September 3, 2009 at 3:15pm —
That´s why I popped on here the other day and invited all of the chocolatiers I know to join. I miss focusing on chocolate, like I was in Jerusalem. Now I´m working on getting my English Coaching and Translating business started, which pushed chocolate to the back burner.
My big excitement is that I finally splurged and bought myself Valrhona cacao at KaDeWe (Kaufhof des Westens, the Harrods of Berlin) and it is so marvelous to be able to drink the dregs and not have that sandy stuff… Continue
Added by Sandra Andrews-Strasko on September 2, 2009 at 11:00am —
I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.
Added by Julie Helzer on September 1, 2009 at 12:15pm —
Does anyone know where I can purchase canoes, tools, or sacks used by ancient Aztecs to cultivate, harvest, transport or harvest cacao? I know it's a long shot, but hoping someone would know, thanks! This is a photo of a cacao canoe I took while at the Bruges Chocolate Museum.
Added by Kate Z on September 1, 2009 at 9:01am —