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 —
This is a picture of Karin Sander's "Siegfried" from the German book, Kunst in Scholade
(Chocolate Art). Today's mail brought a fine new copy for the store in addition to a few more treasures:
The hot chocolate cup is my favorite. It's Austrian, made by Higgins and Seiter, translucent china with delicate roses and gold trim, and a wonderfully eccentric spiraling handle.
I also like the… Continue
Added by Eve on May 29, 2009 at 7:30pm —
First of all, thanks Eve for giving me the kick in the behind I needed to start blogging about my own journey! I needed it. Seeing the photos of what's to become your store made me realize how much I want to go through the same process. I want it! And that's a huge statement if you only knew me!
So, before I start, let me give you all a short background on myself.
I am Brazilian, but I've lived in New York City since 2001. I just turned 41 this past May and, so far, I've never… Continue
Added by Andre Costa on May 29, 2009 at 11:54am —
Here's the shop as it looks today. Its last incarnation was as part of a furniture store that took up much of the block. I've done drawings for what the front will look like - a new glass door and a radically different paint job - but it won't be done for another few weeks.
To get our plans okayed by the health department we're adding an ADA-compliant bathroom, a three bay sink and a mop sink, replacing the old carpet with linoleum… Continue
Added by Eve on May 28, 2009 at 5:02pm —
Join me on my 7th annual trip to help cocoa farmers in Ghana and Ivory Coast. These two countries produce more than 55% of the world's cocoa. Their farmers are extremely poor, and their poverty makes possible the mainstream chocolate that some of us enjoy.
We will land in Accra, purchase cocoa storage bags, travel to Ebekawopa, Ghana, donate a dryness meter and 100 cocoa storage bags, measure the effectiveness of the solar cocoa drier we built last year, then travel to Ivory Coast,… Continue
Added by Tom Neuhaus on May 27, 2009 at 11:14pm —
Look - yesterday's haul led me here!
Added by Eve on May 27, 2009 at 4:00pm —
The day the health department showed up at our little chocolate factory to ask if it was really true that we were storing chocolate off-site was right in the middle of the period our employees were making each other cry.
For the last four years, Sweet Earth Organic Chocolates
has been situated on the second floor of my sister-in-law Joanne Currie's bustling restaurant and bakery, Splash Cafe
Added by Eve on May 27, 2009 at 12:30pm —
How do I explain this one? A sixth sense for cacao? An exquisitely attuned nose that enables me to detect almond paste from over 400 miles away? Faith that any place in France is going to have to-die-for bonbons?
When I booked my trip to Biarritz, I knew rugby, pelote and thalassotherapy spa treatments were big. But I had no idea that the region had a storied chocolate history. I swear
It was only on the TGV from Paris, furiously… Continue
Added by Sweet Freak on May 25, 2009 at 5:24pm —
So , I have finally been dragged kicking and screaming into this brave new digital world where everything is all a Twitter and Facebook has replaced Facetime, but here I am ready to Blog..So what do I blog about? Well, Chocolate of course! I am a chocolatier for lack of a better title. It's a pretty good title I think, and I am in very good company. I haven't always been a chocolatier and that is something I can blog about at a later date. , but I am one now. What that means is I get to create… Continue
Added by Maria Valente on May 22, 2009 at 3:15pm —
Denise Acabo. The name doesn’t mean much to 99.9% of the world’s population, but those who do know it are fanatical about the woman, her Parisian chocolate parlor and her devotion to France’s best chocolatiers and candy makers.
With a daily uniform of long blonde braids, a tartan plaid skirt, and the sexy-schoolmarmish blend of bifocals and Chanel No 5 that… Continue
Added by Sweet Freak on May 14, 2009 at 4:57pm —
I will be attending a lecture by the founders of Taza Chocolates tomorrow, May 13. Please let me know if you have any questions you would like me to ask. Taza is a 2-year old start up outside of Boston doing stone-ground bean-to-bar.
Added by Walter Plante on May 12, 2009 at 8:06pm —
Thought the Chocolate Life people would want to know about this Ben and Jerry's contest
with one prize being a trip to the Dominican Republic to visit cacao farmers! It ends May 26, 2009.
Added by Susie on May 5, 2009 at 10:20am —
If you need any advice on tempering and tempering units, please do no hesitate to contact me as I am the responsable person for the export sales of Selmi in Italy. We produce very reliable tempering units easy to use. Many flexible options can be put on the machinery which machines life a lot easier.
Looking forward to help you with any question
Added by Tom Bauweraerts on May 4, 2009 at 6:52am —
At this point I'm just going to advise everyone against using this organization of crooks.
After again asking them about the feedback, the only reason I approached them in the first place, I waited two months and nothing. Not a peep from them, how long does it take to organize some notes? In two months, I've been able to organize 10's of thousands of pages of documentation, what is their issue? (You know, I hear there is this thing called a automated data processor, Madison Ave calls… Continue
Added by Robert Shea on April 29, 2009 at 5:30pm —
I’m sure that most of the planet is aware of the great combination of pears and blue cheese (roquefort, stilton, gorgonzola). What is it about this pairing works so well?
In describing the flavors associated with “the blue” flavors of these cheeses, common descriptors are “sweet caramel, spicy, peppery, nutty, fruity”. Detecting these flavors in a cheese is the joy of eating it. Missing that element of taste would defeat the purpose of buying blue cheese! With these flavors in mind,… Continue
Added by holycacao on April 28, 2009 at 11:45am —
It's fascinating hearing how someone from California can uproot and run a plantation and chocolate making in a solar powered space in Panama. Dave Cerutti and his wife are doing an amazing job with ecotourism and chocolate making and have a lot to say. Check out the interview for more info www.buckscountychocolateshow.com on 'The Journey of The Pod tab'.
Added by Gretchen Tartakoff on April 21, 2009 at 9:57pm —
It’s been sixteen years since I’ve seen my friend Bessie’s cousin, Bessie, but I had the chance to catch up with her this weekend at Jean-Paul Hevin's salon de thé.
We were modest and French enough with our meals—quiche for Bessie, salad for me, wine for us both. Less so with dessert. It’s a chocolatier, after all—my favorite one at that. We had to have chocolate cake.
For all its poshness, the salon has these weird oversized, laminated menus with pictures and descriptions… Continue
Added by Sweet Freak on April 14, 2009 at 2:30am —
I don't know much about this topic but it doesn't look good.
Added by IslaReina on April 12, 2009 at 6:30pm —
Last year I was excited for Peeps from Bethlehem
. This year, I’m enjoying the over-the-top molded chocolates in Paris.
To be clear: I’m not sampling every chocolate bunny or chick—I have to show some
restraint. Besides, seeing the elaborate window displays around town is almost as satisfying as tasting the edibles within.
Michel Cluizel has chocolate eggs by the… Continue
Added by Sweet Freak on April 12, 2009 at 2:30am —
I must share with you one of the most incredible tours of anything I've ever been on, a rare tour through the Guittard Chocolate factory in Burlingame!
Mark Hodgson, Pastry Chef Instructor at City College of San Francisco has been working with me on product development for the last few months. He works with someone who is friends with Gary Guittard. It's always who you know and that allowed Mark 25 spaces for a tour of the factory.… Continue
Added by Christine Doerr on April 6, 2009 at 11:30am —