Added by Lori O on April 26, 2010 at 12:55pm — No Comments
Well, I kinda know what nibs are (what they grind up and mix with sugar, or milk, or whatever to make what we commonly know as chocolate, right?). But I don't really get the concept of eating them.
So, I bought a chocolate bar (dark, of course) with nibs on it at Naked Chocolate Cafe here in Philly. I expected it to have an intense chocolate flavor, like how coffee beans have a strong coffee flavor. But I was surprised to find that they had…Continue
I AM excited to share my photo journal of cacao farming on big island ... http://www.facebook.com/profile.php?id=100000300272243#!/album.php?aid=2063356&id=1244869327
~ aloha ~
When you think about vanilla, you might picture the familiar brown bottle of extract next to a bowl of butter, eggs, sugar, eggs and flour. Chances are you can practically smell the vanilla’s potent fragrance -- warm, earthy and resonant with cherished memories of cookies past. If you were to taste a pinch of the cookie dough, you would notice the completeness vanilla provides the sweet brown sugar and rich butter…Continue
Added by Susie Norris on April 6, 2010 at 7:55pm — No Comments
Added by Gretchen Tartakoff on April 4, 2010 at 10:05pm — No Comments
It was my first tasting "for official purposes".
To address the invited representatives of several European countries I've decided
to present 7 European chocolate manufacturers and, in order to reveal the
appeal, uniqueness and variety of chocolate, to choose 7 single origins from around
the world. The most difficult task was to mach them in an…
Added by Kristina on March 21, 2010 at 10:30am — No Comments
Added by MARIELLA TORRES on March 20, 2010 at 11:59am — No Comments
Crossing Max Brenner's off my list, I went back to what I knew... Naked Chocolate Cafe. Right away I noticed a difference in quality. I've never seen chocolate shine this much. And despite it being dark chocolate, there was no grit at all. I had a tiny cup of sipping chocolate. That's basically melted chocolate with a spoon. I was quite pleased, though it was hard for me to tase anything specific. I think that's because it was crowded, and noisy. Or maybe my palette wasn't…Continue
ChocoVision introduces the capacity-increasing Holey…Continue
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
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…
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 — No Comments
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
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?