Next week I'll be in Paris for a day. It'll be my first time, and I'm skipping the landmarks and museums in favor of chocolate shops. Any advice from those familiar with the scene would be appreciated. I'm currently planning to visit Patrick Roger, Jacques Genin, Jean-Paul Hevin and Michel Chaudun. I might stop at Maison if I pass one, but I can always find them in NY.
Any other places I should include? For those with more than one shop, is there a particular location I should visit?… Continue
Added by Brendan on March 2, 2010 at 7:56am —
So, I went to Max Brenner in Philly for the first time, today. I decided I'm going to try to review what I have their. That way I can keep track (have something new every time), learn about chocolate, and feel like I have a good excuse to spend that much money on food.
I ordered an italian thick hot chocolate. It comes in one of their hug mugs (that doesn't have a handle, and is more wedge-shaped than… Continue
Added by Dee on March 1, 2010 at 7:28pm —
Two days ago, I attempted to make chocolate from home grown beans.
I live in the tropics - Trinidad - where some of the world's best cocoa beans allegedly come from and have quite a bit of cacao trees on the land left from a time that Cadbury owned the entire area. My husband and I decided that it was time to rehabilitate the existing trees and replant new ones and we ended up with quite a bit of cocoa pods. the seeds were picked, fermented and sun-dried in our good, HOT and dry weather… Continue
Added by Camille Harripersad on February 26, 2010 at 11:30am —
I am working on a project for Conservacion y Desarollo (CyD) here in Ecuador. The project is related to physical, chemical and organoleptic analysis of Ecuadorian cacao. There are 11 growers associations from various regions of Ecuador participating in the project. INIAP (instituto nacional de investigaciones agro-pecuarios) is also involved in the project and we are using their cacao laboratory in Quevedo. INIAP is akin to the dept. of agriculture.
My first assignment was to…
Added by Eric G on February 17, 2010 at 3:00pm —
I made impish chocolate cupcakes with a black current balsalmic ganache and since, I’ve kind of had it with the snow and decided to get away for the weekend…sort of…I’m going to be at TheStockton Market. Featured on… Continue
Added by Gretchen Tartakoff on February 13, 2010 at 6:00am —
At The Chocolate Experience in Mexico City I was presented what has to be the most unusual cacao pod I have ever seen. This pod was on the stand of CACEP, a co-operative in the Tabasco area of Chiapas and was described to me as "cacao prehispanico." Or, a type of cacao pod that existed before the Spanish arrived in Mesoamerica. The person who showed this to me is the manager of… Continue
Added by Clay Gordon on February 12, 2010 at 9:30am —
So, I was reading a little about how to describe flavors of chocolate. It makes a lot of sense. I think I could do pretty well with chocolate if I tried. (Well, for a beginner, anyway.)
But it got me to thinking about flavors that I have trouble describing. They're not usually in chocolate, but I thought maybe you might know something about it. No one ever knows what I'm talking about and they deny these flavors exist, but I'll give it a shot anyway.… Continue
Added by Dee on February 10, 2010 at 11:00pm —
All this snow and these blizzards have me wondering...
What's the best chocolate ice cream?
One of my favorites (though not too fancy) is Bryers Vanilla Fudge Swirl. But I haven't been able to find it lately.
How about the best hot chocolate?
Added by Dee on February 9, 2010 at 4:21pm —
You can make a difference with your pocket book. I recommend choosing Valentine's Day gifts that are made responsibly and sustainably. Of course I am going to offer up our delicious Rich Rainforest Dark Gourmet Fudge from Earth's Sweet Pleasures
, but I would also like to add two gift companies that carry all natural, organic and fair-trade products: It's Only Natural Gifts
Added by Reonne (aka Choco Mama) on February 8, 2010 at 5:00pm —
I am wondering if any of you can shed some light on this new company: http://www.originalbeans.com/
I recently purchased a few bars to taste and consider using at chocolate tastings that we host and I am unable to determine basic things about the bars, like where they are made?! Very surprisingly this information is nowhere to be found on their packaging.
I am hoping some of you might be able to shed some light on this… Continue
Added by Sunita de Tourreil on February 8, 2010 at 2:29am —
I was visiting families and friends this past holiday season and I had the chance to check out several chocolate shops in town. The chocolate scene in Vancouver is definitely booming. New stores and more convenient branch locations for some famous names are blooming to the excitement of the coming Winter Olympics/ Valentine’s Day combo. Although I wouldn’t advise anyone to go for a Vancouver chocolate tour during the Games unless that’s what they are also there for, the huge infrastructure… Continue
Added by Gary Shieh on February 6, 2010 at 3:30pm —
I love brownies, but they must be perfect! I do not like cake-like brownies (does anyone?). The gooier the better! In order to get perfect brownies, you need to do 2 things. Stop stirring when *most* of the dry ingredients are mixed in (using a spoon, never a beater). And undercook them. Don't take them out when they're absolutely still uncooked (when wet batter comes off on your fork or toothpick). But take them out when some sticky crumbs come off on the fork. If the fork… Continue
Added by Dee on February 5, 2010 at 4:51pm —
Desmond says: There has been a demand for luxury chocolates for centuries, "From the foamy drink of the Aztecs to the rich confections of Europe, chocolate has long been celebrated as an indulgence fit for Kings, Desmond says ;
"We feel that other than celebrating the wondrous cocoa plant, International Chocolate Day brings the opportunity to celebrate everything chocolaty," he says. "A little bit of decadence never hurt anyone, so we are encouraging people to celebrate this day by joining… Continue
Added by Des Mullahy on February 4, 2010 at 6:00pm —
I need a foot print lollipop mold about 2" to 3" long ASAP.
Added by Stan Phillips on February 4, 2010 at 3:20pm —
Does anyone have the geodesic chocolate mold from jbprince? Does anyone know the candy weight of it. I know other websites like pastrychef.com has them but with less cavities. I tried contacting their customer service 4 TIMES but no responces yet.
Added by julia arcuri-mullan on February 3, 2010 at 3:30pm —
This is the dumbest question on this blog but I can't find the answer anywhere here.
Date of next large trade(?) show in San Francisco?
Added by Stan Phillips on February 3, 2010 at 2:36am —
I finally managed to find a Whole Foods that was convenient for me to visit. I must say, I'm hooked on that store now. They had beautiful flowers, and I heard my favorite music in there that I never hear anywhere else!
But onto the chocolate... I went to the chocolate section, and was overwhelmed by brands that I never heard of. Someone reccomended that I try Kilari, but they didn't have any of that. So, I picked up a small bar of Lindt 70%, and they had tiny squares of another brand… Continue
Added by Dee on January 31, 2010 at 10:54am —
In November we were invited to take a tour of my favorite creamery, Straus Family Creamery near Pedaluma. Although we didn’t get to see any actual cows, the pasture was too wet, we did get to observe a family-run business and try some of their tasty experimental ice cream flavors!
I was particularly excited as I have been using Straus cream in my truffles since I started my business. It really does make a difference in the taste and texture of the ganache. Most people I talk with… Continue
Added by Christine Doerr on January 30, 2010 at 4:47pm —
Just some fun chocolates for a recent event, from left to right:
- Salted caramel and Calvados caviar on a caramalized white chocolate and bacon stock chantilly in a dark chocolate cup
- Seville orange, carrots, and habanero confit on sanv blanc and passionfruit coulis and finished with maldon salt and rosemary flower in a dark chocolate cup
- Carbonated champagne pate on a rose dark chocolate ganache finished with Yuzu zest and lavender in a dark chocolate cup
Added by Robert Shea on January 28, 2010 at 10:07pm —
More than 600 purveyors of gourmet foods sought the attention of buyers, brokers, shopkeepers, party planners and journalists this month at the Fancy Food Show in San Francisco. And plenty of them were stretching the definition of "gourmet."
Retail shops and supermarkets from around the country sent their buyers on a mission of taste to this semiannual trade show Jan. 17-19, sponsored by the National Association for the Specialty Food Trade. Among the products they encountered: a… Continue
Added by Susie Norris on January 28, 2010 at 12:55pm —