Can anyone tell me the shelf life of Pernigotti cocoa powder, which has a higher fat content (20-22%)?
Added by Dorothy Rackley on November 25, 2012 at 6:07pm — No Comments
just wanted to let you all know that tcho moved their new 99% bar out of "beta" and is selling it at the full bar size (58gram). online it's 2 bars for $11
so the thing is - this stuff is special. i have tried 99% many times and actually used to eat the scharfenberger 99% although it was borderline in terms of being palatable eaten plain. but this tcho bar really…Continue
Added by ari salomon on November 23, 2012 at 12:21pm — No Comments
My husband I are trying to get a business off the ground and are in search of a company for packaging. We are primarily selling small batch hand rolled truffles and would like to have boxes that will show off our work and not break the bank. Any suggestions?
Thank you for any help you can offer.
Last year the Origin Chocolate Event started as a little event: one evening, four speakers and about forty visitors. This year it was much bigger: two days, ten speakers and a lot more visitors. Location was the very beautiful Royal Tropical Institute in Amsterdam. The first day was for professionals and the second day for the real chocolate lovers.
Purpose of the event is to promote fine flavour and sustainable chocolate in The Netherlands. Organized by Erik Sauër (El Sauco,…Continue
This weekend (November 9-11) saw The Chocolate Show in New York City. The show is organized by Event International, the company that organizes the Salon du Chocolat in Paris and more than 15 other cities around the world. New York is the only location that does that does not incorporate the Salon du Chocolat brand into the name.
I like The Chocolate Show for a number of reasons, including the fact that it brings out the core of the NY chocolate community every year while bringing…Continue
To All Members of TheChocolateLife:
I was thinking this morning about the ways in which the ChocolateLife community might be able to aid in Hurricane Sandy recovery efforts. And not just aid ChocolateLife members who make their livings making chocolate, but also people whose lives have been been tossed upside down and inside out who are in need of assistance.
After all, I know that there are ChocolateLife members up and down the East Coast that were within the path of the storm…Continue
Three weeks ago I was in London to be at Chocolate Unwrapped for the second year. This year a new location ‘Covent Garden’; more stands, talks, demonstrations and visitors! A few years ago this event was set up to promote fine flavour chocolate, artisan chocolatiers and chocolate companies who work in direct partnership with the cocoa farmers. And I must say: they succeeded!
I arrived Friday before the event. Because I was not be able to go to Paris this year I went straight to La…Continue
Added by Vera Hofman on November 4, 2012 at 11:49am — No Comments
Hello chocolate lovers !!!
I was wondering if anyone would be able to give any details about the french pastry school in Chicago , as i am extremely interested to join it for the 6 month pastry course . But the amount of money is holding me back .
Look forward for any ideas on financial plans to join the school as i am from australia i wont be able to take a loan because i will be in Chicago as an international student .
Added by Dimitris Banis on November 3, 2012 at 7:21am — No Comments