Does anyone know where I can purchase canoes, tools, or sacks used by ancient Aztecs to cultivate, harvest, transport or harvest cacao? I know it's a long shot, but hoping someone would know, thanks! This is a photo of a cacao canoe I took while at the Bruges Chocolate Museum.
Added by Kate Z on September 1, 2009 at 9:01am —
Now I´m in Berlin and writing about chocolate has taken on a slower pace, but I´m still doing it. Now I´m even posting on http://chocolatespeak.blogspot.com in German and English.
Added by Sandra Andrews-Strasko on September 1, 2009 at 4:42am —
Hello Chocolate Life Gang,
I am looking for a another place to store one ton of chocolate couverture in South East Westchester County (Pelham, New Rochelle, Mamaroneck, Larchmont, Port Chester.)
Of course temperature/moisture (lack of) conditions need to be right.
Any locations, thoughts, etc. are appreciated.
Added by John M Rossini on August 31, 2009 at 11:29pm —
..to design a couple of simple chocolates. In the meantime, I also managed to taste some covourture milk chocolate (hope I spelled it right) for the first time. The difference in taste between it and compound is remarkable. I can now never buy or eat any other chocolate, cadbury especially. Absolute bliss...
Added by Ankur Bhargava on August 27, 2009 at 4:44am —
Okay, it's 102 degrees out in southern California and I'm melting. So what do you do with a chunky bar of dark chocolate? I like to stick it in the fridge just long enough to get firm...or if I really want it crunchy hard it'll go in the freezer for a bit.
I'd skip the drinking hot tea with it, though. And I actually find that hard to do without. So what could be a better substitute? How about Thai iced tea or iced coffee?
Course those drinks are a bit on the sweet side… Continue
Added by My Passion 4 Chocolate on August 26, 2009 at 8:31pm —
Aloha chocolate ohana,
Garden Island Chocolate was recently in the annual Hawaii Healing Garden Festival on Kauai, we won best dessert and the people's choice award for best local food item, a coconut butter truffle. We just started making our own fresh coconut butter and it is amazing, very very rich, creamy and extremely decadent.
we even got some press from the local… Continue
Added by Koa Kahili on August 24, 2009 at 2:22am —
Founded in 1800, Debauve & Gallais
is the oldest chocolatier in Paris.
Sulpice Debauve, a pharmacist by training, opened the boutique after the Revolution and gradually built a reputation across the continent for exquisite chocolates. By 1818, he was appointed King Louis XVIII’s chocolate supplier, and then… Continue
Added by Sweet Freak on August 23, 2009 at 12:21pm —
Hi, I'm new here at the Chocolate Life. Just wondering how home chefs/chocolatiers store their couverture? I know it has to be stored at around 50-62 degrees Fahrenheit, I guess a wine cooler or cellar is my best bet. Does anyone have a wine cooler they use to store couverture or chocolate at home that they can recommend? Something not too huge or too tiny. Thanks!
Added by Kate Z on August 14, 2009 at 1:57am —
I have been looking for the good chocolate schoolaround world that i can go and learn about basic knowlege of chocolate and leran how to making chocolate ,chocolate drink,etc... But it is very diffcult for me to looking for it , I am not in good english , I am really hope any friend can give me advise that where i can go for my short study like 3 months , I am expecting that i can meet good teacher from (The chocolate Life ) who can arranging my short term of study in his place. I will be most… Continue
Added by zhemin Park on August 11, 2009 at 1:23pm —
Oolong tea from Taiwan infused milk chocolate from Belgium. Dark chocolate from Venezuela drank up black tea from Ceylon. And Napa Valley red wine seeped into organic chocolate from Hawaii. Such exotic flavor and terroir matchups were among the many found at the 55th Summer Fancy Food Show in New York City in June. What inspired these new combinations? Large amounts of flavonols, the antioxidant-powered chemicals that occur naturally in wine, tea and… Continue
Added by Susie Norris on August 10, 2009 at 10:31pm —
A good friend sent me the following note that I thought worth sharing:
"Never again will I buy decorations for my all girl chocolate martini parties! I was thrilled to find this chocolate ruffle making tool by Albert Uster Imports. I was going to be hosting one of my infamous soirees and really wanted to try my hand at making decorations because it adds more of a personal touch. I usually have pre-made decorations on hand, but they always seemed a little impersonal to me.… Continue
Added by John Iwaniec on August 10, 2009 at 6:00pm —
Acuturally i do not have any experience in chocolate but i like chocolate , Chocolate already been part of my life, So i am just asking myself that why don't make a good chocolate shop in china while china chocolate market is going to more demand since chinese getting accept chocolate ,and they would like to buy chocolate as gift to send their friend ,parents etc .. Running a shop is not eazy and need to plan well before u open, I am happy to met chocolate life which i benifit from this website… Continue
Added by zhemin Park on August 10, 2009 at 8:52am —
Over the past six weeks, my house has been on the market because it was to be featured on a segment on The Daily Show. Hosted by John Oliver, the segment was to be about trying to sell housing in a desirable community in a down market. The segment aired on 7/27 and ended up not featuring my house because at the last minute the celebrity The Daily Show had enlisted for a gag backed out. If you've seen the segment where Oliver blasts Timothy Geithner for not being able to sell his house (he… Continue
Added by Clay Gordon on August 7, 2009 at 1:56pm —
Hello to all fellow choclatiers/chocoholics and everyone else
I am an engineer by profession, with a new found passion for chocolates. Yes, I am in the business for a while but the desire for chocolate, the willingness to pursue and subsequently differentiate between different kinds of chocolates has been a very recent phenomenon. Maybe this is the reason I have also been gaining a few extra pounds....(and not the kind that I want :-) )
I have had a decent amount of… Continue
Added by Ankur Bhargava on August 7, 2009 at 3:45am —
Bacon Freak Needs "YOUR" Original Bacon Recipes To Be Featured In Our Bacon Freak Cook Book!
Submission Deadline: 15 August
We are currently in the process of preparing to publish our very own Bacon Freak Cook Book and we would absolutely love the honor of prominently featuring YOU and your uniquely original bacon oriented
recipe in the book.
For years now, our loyal and dedicated Bacon Freak members and customers have been asking us to please… Continue
Added by Clay Gordon on August 6, 2009 at 12:28pm —
My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photo’s that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers… The pictures tell the story.… Continue
Added by Roxanne Browning on August 5, 2009 at 4:59pm —
This morning I was watching a Scooby Doo cartoon with my 7-year old nephew and a Reese's Pieces commercial came on during the show. Which immediately brought back nostalgic memories of the first Reese's commercial I saw around his age...
Does anybody remember the 1970s Reese's Peanut Butter Cup collision commercial? Yes, I know I'm dating myself...when that campaign came out sales skyrocketed 300%!
"Hey, you got peanut butter on my chocolate!"
"You got chocolate in my… Continue
Added by My Passion 4 Chocolate on August 4, 2009 at 10:49pm —
I am looking for a chocolate manufacturer who can make my specialty line of drinking chocolates for private label. I am having no luck searching on the nets... Anyone out there with ideas? Thanks, Mark Sciscenti, Chocolate Historian.
Added by Mark J Sciscenti on August 3, 2009 at 3:21pm —
Here's a historical footnote on chocolate...
In the 1600s, porcelain chocolate pots - a tall pot with a detachable cap or finial in the lid through which a wooden stirrer, or molinet could be inserted - were all the rage.
Added by My Passion 4 Chocolate on July 31, 2009 at 10:43pm —
Chocolate isn't a food but an Experience, Few words evoke the emotional enthusiasm which people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you and many more.
During our special times, chocolate was there as an integral part of the event. Taste of one chocolate makes the mouth water and the emotional associations rush in. It… Continue
Added by Ashish Kumar Mishra on July 30, 2009 at 6:00am —