Anyone know of a used Hilliard 80lb. tempering machine for sale?
please contact firstname.lastname@example.org
Added by sally goodman on November 19, 2009 at 10:51pm —
what temp isbest to store my ganache before rolling?
Added by mike johnson on November 19, 2009 at 9:38pm —
Can anyone tell me the benefit chocolate has on the skin and body?
Added by LuLu Benavidez on November 18, 2009 at 6:17pm —
I love chocolates, not only eating them, but also making them. Here, I would like to hold a corner to build my chocolate blogs - experience and more importantly to make chocolate friends around the world.
Watch this space.
Added by X Pavilion on November 11, 2009 at 3:28pm —
I woke up to the smell of bacon. The scent coming from the kitchen made a strong trail seeping through the crack at the bottom of my bedroom door and finally making its way into my little nostrils. I was 7-years old and it was Christmas morning. Looking back, I'm surprised I ever fell asleep at all because i used to get so excited on Christmas Eve that I couldn't sleep a wink. I was so anxious to open presents and more importantly, sneak a peak at Santa. I used to try and tip toe around my… Continue
Added by Ashley Vail on November 11, 2009 at 2:00pm —
Is there a difference between the chocolate used for block and calets/pistoles?
Added by mike johnson on November 9, 2009 at 6:41pm —
Added by Cal Orey on November 4, 2009 at 8:48pm —
Please join me tonight at Westerly Natural Foods for a raw sweets tasting including our new gourmet raw cacao chocolate bar and multi award winning raw agave gelato! 5-8p, 54th St. & 8th Ave.
Added by lisa protter on November 4, 2009 at 9:30am —
what is a good thermometer for tempering chocolate
Added by mike johnson on November 3, 2009 at 8:28am —
During my childhood, I always can we think best for ourselves. I always heard from the growing up saying that life is tough and working hard is a must for them in order to maintain current life style. Is that really true, and by working hard, playing less we can get what we want? When I grow up, I am in the same situation as well as people around me. Then I have another question in mind, when the time we get what we think we want, is that really what we want?
After a deep thought in… Continue
Added by David Gan on November 3, 2009 at 1:29am —
So here are the spoils of my Italy trip. Chocolatiers visited: Luca Mannori (the pastries, my god, the pastries!), Roberto Catinari (so....much to choose from), Paul de Bondt (why we were you out of honey chocolates???), and Vestri (could not have been ruder and hotter store). Chocolatiers visited who were closed Catinari & Salza (fie! fie on you both!). And of course, Eurochocolate.
I actually came in under budget. I think. Still haven't… Continue
Added by SU on October 27, 2009 at 7:58pm —
Of all the things I expected to learn on my trip, learning where to get the best coffee and gelato in Rome never entered my plans. But there I was in Rome with an expert local guide (Vanessa Barg of Gnosis Chocolate) and that is exactly what I discovered. The New York Times recently also bestowed the best coffee on this place - saying that it might just be the most expensive in the world - when you add in the cost of the flight - and it would be worth it.
Near the Pantheon on the… Continue
Added by Clay Gordon on October 27, 2009 at 9:00am —
Going on a family trip to europe in January and february 2010 from Australia any must do's and see's of the chocolate world , going on a behind the scenes look of the Callebaut Factory. Going to the UK, Belguim, Germany, Austria, Switzerland, France and Hong Kong on the way home. Any information would be great
Added by wallace Macdonald on October 27, 2009 at 2:27am —
The biggest celebration of Dia de Los Meurtos or Day of the Dead in America is at Hollywood Forever cemetery in Los Angeles. Part art walk, part street festival, all souls are welcome. The tradition is rooted in the ancient civilzations of Mesoamerica (Maya, Aztec and more) and are the same ones that developed chocolate from their native cacao trees. People decorate alters with memorabilia, marigolds, candles, bread and sugar skulls to attract… Continue
Added by Susie Norris on October 26, 2009 at 4:30pm —
The first time I traveled to Europe for an extended period of time (six weeks in 1986 - way before my interest in chocolate) I managed to lose quite a bit of weight.
One of the reasons why was that I spent the first two weeks in Germany (a culture not known for gourmet cuisine) and another was that I was working a nine-day trade fair (Photokina) and so was on my feet from 9am to 8pm every day with few options for eating. For the remaining four weeks I was eating at most two meals a… Continue
Added by Clay Gordon on October 26, 2009 at 10:30am —
This is a tale of two attempts to see what Eurochocolate has to offer. On the first Sunday we arrived early at the park and ride area to find over 100 tourist coaches and a hlaf-mile long/4 people wide queue for tickets to get the bus to the town centre venue. There was, of course, a similar queue for the actual coaches.
We bailed on this and found the railway station - the plan being to say "hi Clay, we're out of here!" but the bus queues didn't exist so we parked and made it to the… Continue
Added by Duffy Sheardown on October 25, 2009 at 2:07pm —
where to buy them & what's best to use
Added by mike johnson on October 24, 2009 at 11:08pm —
Lovely dark chocs!
Just some pics of the packaging and goodies we bought.
They had their machinery behind a glass partition with an micromini amphitheater seating so you could watch them smooshing beans.
And the box - loved the design!
And the cookies (which… Continue
Added by SU on October 23, 2009 at 6:34pm —
My husband and I spent an afternoon in Toronto (we live in Buffalo) and we stopped by Soma Chocolates while we were there. I'd been dying to try them and as we only had time for one chocolatier (of the three possible) Soma was the winner. Let's start with some pictures of the store:
I'll post pics of the actual chocolates later. We just got back… Continue
Added by SU on October 22, 2009 at 5:04pm —
I manage in Quality and Commercialization
Guayaquil - Ecuador
Cel: 593 99873860
Added by Hector Velásquez on October 22, 2009 at 1:00pm —