The Chocolate Life

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December 2011 Blog Posts (9)

Hilliard owners in the US, have you stocked up on your 100w light bulbs yet?

As of Sunday Jan. 1, 2012 retailers can only sell their remaining inventory of 100w incondecent lightbulbs.  This is to make way for the new effecient bulbs.  That could be a problem for us Hilliard melter owners because the Little Dipper and the mid-range unit are heated by these 100w bulbs.  There is an article  in the online version of the USAToday talking about this and there does not seem to be a need to run out and grab all you can today.  However, it is coming and I wanted you to be…

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Added by Pierre (Pete) Trinque on December 29, 2011 at 3:01pm — 2 Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Bean   From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans…

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Added by Vercruysse Geert on December 19, 2011 at 12:11pm — No Comments

Job Opportunity HEAD CHOCOLATIER

Head Chocolatier

This is an exciting opportunity for a talented and motivated chocolatier to join a company and build a brand from the ground up in Southwestern Ohio. The ideal candidate will possess the following qualifications:…

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Added by APRIL KOBERNUSS on December 16, 2011 at 10:47am — No Comments

Holiday Party Wine, Beer, and Chocolate Pairing

The Setup

I was given the opportunity, earlier this week, to do the chocolate, wine, and beer pairings for a holiday party, co-sponsored by Valrhona, Fresh Direct, and Manhattan magazine, to which over 200 people were expected to attend.

There are always challenges with doing large scale events like this, but the major hurdle for this particular event was that I'd never tasted any of the wines that were going to be served and it had been a while since I'd…

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Added by Clay Gordon on December 15, 2011 at 6:12pm — No Comments

Chocolate Ganache and Praline Fillings

 

Looking for Chocolate fillings with atleast 12 months expiry date.

 

Any suggestions??

Added by Saurabh Chandra on December 13, 2011 at 2:17am — No Comments

Shelf Life

Guys please suggest me how to increase shelf life of Ganache based chooclates?

 

I am planning to put chocolates in retail and want them to survive more than 6 months...suggestions please

Added by Saurabh Chandra on December 13, 2011 at 2:12am — 1 Comment

Fresh Belgian Chocolates in Toronto

Leonidas Confiserie SA is a chocolate producer with an international presence, based in Belgium. The company's focus is pralines (chocolate shells with soft fillings and marzipan, solid chocolates, and other confections. The company is named after its Greek founder, Leonidas Kestekides, a confectioner who moved from Anatolia to the United States in the late 19th century. The logo used on Leonidas chocolates shows an effigy of the Greek warrior Leonidas, King of Sparta.

Visit our…

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Added by Diego Varela on December 9, 2011 at 1:00pm — No Comments

Truffle Making

We make about 800 truffles every year for Christmas presents and this is first time we tried molding them. It is so much easier and faster.
And did you know if you increase the recipe by 15%—you get just enough ganache to fill two small round molds completely.
-Thanks,
Kevin Creedon

Added by Truffly Made on December 8, 2011 at 12:09pm — No Comments

Fundraiser for Project Hope and Fairness

Tom Drahos of Windows on the Water and I, Tom Neuhaus, president of Project Hope and Fairness, are doing a Molecular Gastronomy demo at the SLO Botanical Garden in San Luis Obispo, Dec. 16, to benefit Project Hope and Fairness, a non-profit established to help cocoa farmers.  Last summer, we donated $4500 of tools to cocoa farmers in Ghana and Cameroon.  To learn more about the demo, see www.projecthopeandfairness.org and…

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Added by Tom Neuhaus on December 5, 2011 at 5:55pm — 1 Comment

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