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 —
All I can say is...WOW! Last night I was lucky enough to attend a party at ICE--the Institute of Culinary Education in Manhattan, honoring the 10 best pastry chefs in America. It was an amazing experience for a chocolatier and dessert freak like me. We were first allowed to roam through the building where these talented and amazing chefs were setting up and would answer our questions and just basically allow us to gawk at their creations. Then there was the ceremony where each of the 10 were… Continue
Added by Maria Valente on June 9, 2009 at 10:20am —
Here is the menu for our new Artisan du chocolat chocolateria at 81 Westbourne Grove in London, Notting Hill. We were lucky that one of our long term customer, Nick Strangeway, is also one of the best cocktail makers in the world and he really helped us to make some fresh cocktails that are fabulous and have one compoment of chocolate (pulp or infusion or creamy cold drink) The ice cream is made with our Costa Rica conched cocoa mass. The salted caramel tart is simple but very very good. So far… Continue
Added by Artisan on June 8, 2009 at 1:06pm —
We managed a successful press opening and everyone love the shop, the products and the new chocolate cocktails. Summer coctails are cocoa pulp Bellini, Cupuacu Margarita, chocolate martini and the fab white chocolate and matcha New Orleans gin Fizz. It took us a year to get the design and the chocolateria menu right but it was well worth it. On the first day the shop was already full. Very… Continue
Added by Artisan on June 8, 2009 at 4:08am —
Frank brought the new door over today so we could see it in place and choose between several inserts. He does amazing work!
We chose this pattern but in a light azure blue. This is California, after all.
While he packed up, I took a picture of the interior paint. One wall is a rich (what else?) chocolate brown.…
Added by Eve on June 4, 2009 at 5:19pm —
After ruminating over and over on what to do next - I have not done much, so any step I take will be a step forward - I decided to take more classes; although I am taking a class at the moment, the nature of it being online does not keep me motivated enough. I need to be there, working the chocolate, networking with other people, in a more conducive atmosphere. The whole online thing is actually a little boring! I am from another era, albeit computer savvy!
Anyway, so today I visited… Continue
Added by Andre Costa on June 2, 2009 at 11:24pm —
Imagine your very own chocolate workshop - shelf space for all your molds, spatulas, pots, pans and junk; room for all your machines which nobody loves but you; boxes and boxes of your fine couvertures from around the world. What is the one thing you need to make your vision complete?
You need a marble slab! I am the proud owner of a new marble slab which now lives in my state-of-the-art-on-a-twizzlestick-budget chocolate studio formerly… Continue
Added by Susie Norris on June 1, 2009 at 8:30pm —
We are finally opening our shop in notting hill (81 Westbourne grove to be precise) on Friday June 5th.
Come and try our theobroma cacao and theobroma grandiflorum pulp juices as well as our chocolate summer cocktails based on chocolate or cacao pulp including cacao pulp bellini, cupuacu and tonka Margarita, chocolate martini and matcha and white chocolate New Orleans gin fizz.
Sit under our 4m wide panoramic plantation light whilst listening to sounds of the rainforest and… Continue
Added by Artisan on June 1, 2009 at 10:05am —
Tom and I packed our chocolate in our old station wagon and drove up to Berkeley this weekend to be vendors, along with Malena and Clive of The Xocolate Bar (such wonderful chocolate art!!), the folks from Divine Chocolate, and Ethan Ash of The Tea Room, at the North Berkeley Chocolate and Chalk Festival. There were apparently some exciting chocolate events going on somewhere, and, I imagine, lots of chocolate in chalk, but we missed almost all that… Continue
Added by Eve on May 31, 2009 at 10:09pm —
Eve asked me whether I've taken any training so far. I have. One! And there is another one going on now.
The first class I took was a one week, 25 hour introduction to chocolate making at ICE (the Institute of Culinary Education) in New York City, where I live.
One aspect I enjoyed about that class is the fact that due to internal reasons, the institute had 3 different chefs training us over the 5 day period. That gave us all a good perspective on their personal approach to… Continue
Added by Andre Costa on May 31, 2009 at 11:29am —