For pinoychocophiles the highlight of the WOFEX 2013 is the exhibit and booth of Malagos Chocolate! Philippines' first dark chocolate with an origin from Malagos, Davao City, Philippines. That's from tree-to-bar (grown and processed in the country),…Continue
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The average chocolate consumption per person in the UK every year is 11 kilograms, which actually makes the country the joint highest chocolate lover with the Swiss. In fact, 90% of all adults in the UK admit to eating chocolate regularly, but why? Chocolate offers one of the most luxury indulgences for a price that everybody can afford. As this is the case, sales…Continue
Added by Peter Barker on August 1, 2013 at 12:30pm — No Comments
Can Wilton Color Mist be used successfully on tempered chocolate confections?
I am looking for FBM Compatta tempering machine in India. Please anyone help me out to locate a distributor in India.
thanks in advance
I've been a chocoholic all my life, and for the last 10 years I've had a business in the jewelry making industry. Suddenly, some time ago, I realized that the food safe silicone molds we've been creating for many kinds of clays can be used for chocolates as well! I invite everyone to take a look at our "Flexi-mold" line on www.artclayworld.com. Instead of the $15.00 per unit price, anyone a member of The Chocolate Life can get molds at a cost of…Continue
Just finished batch 6 a bean from Beliez i made a 70% dark it turned out great it is a pure chocolate not many undertones smooth and no after taste
Added by Milford Dennison on July 18, 2013 at 5:51pm — No Comments
I am interested in making chocolate at home from scratch, from roasting the cocoa bean to the chocolate bar. I live in the United Kingdom. UK, but making chocolate here is not so well supported as in USA.
I think, I have found a source of cocoa beans on
e-bay(cocoaman)UK, and also ‘giant juicer’, I think can be purchased via e-bay as well. There seems to be many models, but most are available in the USA, are
there any cheaper alternatives to the…Continue
Competition entries taken and contacted
Added by Neville on July 4, 2013 at 6:51am — No Comments
hi i have just started my chocolate business and i am producing 500g slabs using high quality ingredients. i am facing lot of problems with the colour of the slab.My colour of the chocolate slab is brown but the dealers want dark brown colour towards the black.Can you advise what permitted black colour is available in the market and also give the name of the company.
I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.
But I have changed my point of view lately. With the help of great…Continue
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…Continue
Added by ChocoFiles on May 23, 2013 at 12:48am — No Comments
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
Added by sammygayle on May 20, 2013 at 11:55am — No Comments
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Added by teddy on May 13, 2013 at 10:00am — No Comments
Any ideas for doing this in bulk for festivals etc
Added by Neville on April 25, 2013 at 7:56pm — No Comments
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…Continue
Added by Clay Gordon on April 21, 2013 at 12:00pm — No Comments
I try to regularly post reviews here:
Added by David Menkes on April 16, 2013 at 11:00pm — No Comments
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…Continue
As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…Continue
Added by redman on March 28, 2013 at 10:41am — No Comments
I just read the results of this years competition of the academy ,and when I saw your article, I was pleased that a few people ,realised that this competition is what it is , a platform to congratulate its own members and pat them on their back.many clubs organisations and professions have annual manly internal competitions which have not much significance outside their own circles and therefore not much notice is given to themIn the outside world. This is the same here,as we are…Continue
Added by ernst bachmann on March 22, 2013 at 1:00pm — No Comments
What do users of this machine do when the chocolate they use is in button form and they want the convenience of seeding with a block of chocolate so that the block can be easily removed? Do they use a different chocolate to seed?