Cherry season is almost over - sniff, sniff - so now is the time for all good chocolatiers to honor this exquisite superfruit. Cherries come in sweet and sour varieties, including Bing, Morello, and Schmidt among many others. Historians suspect they are originally from China and first cultivated in Turkey by the Romans in the 1st century. They later captured the adoration of the Chinese brush painters; their blossoms became a national cultural symbol… Continue
Added by Susie Norris on July 14, 2009 at 2:30am —
The sugar and chocolate showpiece competition at the World Pastry Championship is a place to pick favorites. I pick favorites there the way I might choose giant lollipops at the amusement park - which one speaks to my heart in color and design. But here’s the trick that sets the sugar artists of the pastry championship miles apart from the guys in the candy kitchen making giant lollipops. Sugar artists must make their sculptures tall. Not just big,… Continue
Added by Susie Norris on July 13, 2009 at 1:00am —
I was fortunate enough to be asked to participate on a panel of local women chocolate experts at the San Francisco Commonwealth Club. The subject - Women and Chocolate: A Natural Combination
How did that happen? Melena, owner of The Xocolate Bar in Berkeley asked me how I felt about public speaking. I suspiciously answered that I was better at demonstrating something like truffle making rather than being perched behind a podium. When she explained the panel-style of the… Continue
Added by Christine Doerr on July 12, 2009 at 10:30pm —
In a previous post, I discussed the definition of "Arriba" chocolate and beans-while there's no legal definition, Arriba can be used to denominate either beans of the Nacional variety from the "Arriba" or upriver area of the Guayas River Basin in the lowlands of southwestern Ecuador, or chocolate made from those beans. So is Arriba a chocolate or a type of bean? It can be both, depending on with whom you are speaking. Growers may call their beans Arriba variety, and… Continue
Added by Jeff Stern on July 10, 2009 at 12:00pm —
Aequare Chocolates gets frequent inquiries as to why we're not organic. It's not because we don't want to be, or don't support organic. It's because we simply can't, for all practical purposes, be organic.
Organic Chocolate For Bars And Organic Couverture
First off, all organic chocolate actually produced here in country is shipped abroad and almost none of it is for sale here. It's shipped abroad directly by its producers because there is a market for it abroad. Consumers… Continue
Added by Jeff Stern on July 6, 2009 at 2:30pm —
I arrived in NY Saturday evening from Ecuador-no delays and no hitches. Customs went through my chocolates in Miami but they seemed more curious than anything, and after a brief inspection let me on my way. Sunday was the behemoth Fancy Food Show, which was no less than the size of 20 supermarkets in one place, with thousands of food items being displayed. I gorged on Grana Padano Parm and Prosciutto while waiting to meet people- I was lucky enough to be able to squeeze in meetings with all the… Continue
Added by Jeff Stern on July 6, 2009 at 2:20pm —
The sign painter was still working on the windows at 8 last night. I guess he didn't go to the fireworks either. Tom and I were making lists.
The soft opening date is now Wednesday. The city signed off Thursday afternoon, thank goodness. We started moving the packaging and shipping materials in Friday, the day the storage shelves were installed. More stock will be moved and organized today and tomorrow.
We were lucky with… Continue
Added by Eve on July 5, 2009 at 10:00am —
I was in the South West of France for a few days and of course paid a visit to the local chocolate shops. All of them a great disapointment selling same things as 10 years ago (mostly pralines)and regional or house specialties bought in from Francois Doucet (potatoes, quail eggs, chocolate in shape of beans, olives etc etc). Most people used Barry Callebaut which did not help. Quality of the bonbons was poor and marshmallows were like bike tyres. Makes me wonder if French chocolates (apart from… Continue
Added by Artisan on July 5, 2009 at 9:53am —
" It's indeed an art to create a handmade chocolate. The Chocolatier who creates Tropical Chocolates devotes personal attention to the design by beautifully decorating the chocolates. Impeccable ingredients originating with 100% Hawaiian grown cacao beans are paired with exotic flavors to present a fresh, new twist on chocolate. " Come visit us at our site: www.tropicalchocolateco.com
Added by P B Marshall on July 3, 2009 at 5:15pm —
For those of you that have been following my dramas with the AoC (your numbers are stunning! I had no idea!)... it is time for me to wrap it all up.
After requesting once again that they forward me their alleged evaluations and once again receiving no reply... how long does it take to compile notes? I wrote them a rather less polite letter. This time I stated that I wished for my money to be returned as they had failed to fulfill their end of our agreement. I told them that I did not… Continue
Added by Robert Shea on July 3, 2009 at 4:51am —
Friday afternoon I still had a few hours to kill. So I paid $30 for a tour company to supply me with a driver who spoke minimal English. Fortunately, Iva and Dani (president of the company that hosted my talks) came along, so communication was not an issue. We drove around in the Yogyakarta area, where there are mostly smallholders growing a variety of crops: vanilla, cloves, cocoa, rice, and bananas.…
Added by Tom Neuhaus on June 26, 2009 at 12:39am —
THURSDAY, JUNE 18
I had an entire morning ahead of me with no responsibilities! I ate an early breakfast, then visited the gifts store on the first floor. There, among other things, I found some local chocolates. I took the chocolate bars to the hotel front desk and asked them where the factory was. Within 10 minutes I was off across Yogjakarta in search of Monggo Chocolates. I found it in the old part of town, in the silver district known as Kotagede.…
Added by Tom Neuhaus on June 25, 2009 at 1:13am —
A hammer and a modernly designed ruler are the protagonists of the sixteenth edition of the chocolate event, which will be one day longer than previous events.
The military order that has been chosen as the slogan of the sixteenth edition of Eurochocolate Perugia is a clear invitation to think outside the box, to give free rein to one’s individuality, to go beyond the usual habits to be able to enjoy the food of the gods in a new way and in all its… Continue
Added by Clay Gordon on June 24, 2009 at 10:59am —
We're still hoping for a soft opening on July 6 - that's very soon! And the invitations for the Grand Opening, July 11, are going out Friday. No turning back now.
Here's what's been going on lately.
Added by Eve on June 23, 2009 at 9:07pm —
Here's Frank Zika
installing the door today:
And here's some of the furniture stacked up in the shop - and out of our house at last!
And I am here endlessly typing up little signs.
The press release seems to be working - and so does Twitter.
So far so… Continue
Added by Eve on June 19, 2009 at 11:13pm —
I'm finding lots of interesting twitter to follow, but what's the trick to getting followers?
Added by Eve on June 17, 2009 at 12:23pm —
This press release took me all day to write, but in the late afternoon it went out to over 60 local media outlets. I got two responses right off: an automated response from a reporter who's in Morocco for a month (sounds nice!) and a call from another who wondered if we might hire her nephew. I think we'll get some buzz out of it though.
June 16, 2009
FOR IMMEDIATE RELEASE
Contacts: Tom… Continue
Added by Eve on June 16, 2009 at 11:00pm —
Rambling through the cheese section of the new Whole Foods market in Pasadena is an excerise in delerium. Should I get the sharp farmhouse cheddar I know? Should I try the oozy sheep’s milk raw I’ve never heard of? Blue with veins or white with orange rind??? Then, the little cheese that was meant for me appeared. Cardona with a cocoa powder rind. What a miracle of subtely - no sharpness to the flavor of the cheese, no bitterness from the wrapping of… Continue
Added by Susie Norris on June 16, 2009 at 10:07am —
Lately I've been spending a good portion of my time accumulating an eclectic assortment of chocolate things for the shop. Most of the stock is here now, and I've stopped looking for more for the time being.
Yesterday I ordered some postcards of old chocolate ads, framed three gorgeous chocolate trading cards
and an ad from a 1943 Life Magazine… Continue
Added by Eve on June 15, 2009 at 12:05am —
We Indian Cacoa growers scoop the Cacoa seeds from the pod manually. Is there any simple machine or trick to do the job? Please share the knowledge, if any.
Added by Rajarajeshwari Kainthaje on June 10, 2009 at 12:49pm —