I am at a loss to understand the rational and legitimacy of the creation of special names for cacau beans. I frequently see the use of Arriba, Porcelana, Chuao, Cuyagua, Dom Homero, etc. Although I am in the business of producing cacau beans I am struggling to understand which of the three types of cacau are being referenced. Is there someone out there able to provide a chart or document that identifies the "advertised name" with one of the three recognized types. I've almost concluded that it… Continue
Added by Jim on September 14, 2009 at 7:44pm —
Hey Chocolate Life Gang,
I need to store one ton of chocolate pellets that come in eighty 25lbs bags which stack about 5' high on a pallet. Ideally the storage area would be in Southern Westchester County, NY (New Rochelle, Larchmont, Mamaroneck, Harrison, Rye, or Port Chester.)
Added by John M Rossini on September 12, 2009 at 11:57am —
If you don't already know, Andrew Shotts was named Top Chocolatier in America by the FoodNetwork and as chocolatelife members, we should all raise a glass to this talented man and endorse him in the Shinealight Program. All you need to do is follow the link, and click on the upper left hand corner where it says 'Support this story. Endorse now.' There's only a day and a half left to vote.
Andrew Shott's story needs 50 endorsers to proceed to the next phase of the program. Please help… Continue
Added by Mindy Fong on September 10, 2009 at 2:00am —
Call my crazy but I just don’t want the makers of Velveeta messing with my Cadbury bars. Kraft Foods bid (underbid?) $16.7 billion for Cadbury this week, declaring they were offering stock holders a 42% increase on Cadbury’s median share price. Cadbury pushed back, declaring the proposal undervalued their stock and they were confident in their "stand-alone strategy and growth prospects as a result of...strong brands, unique category and geographic… Continue
Added by Susie Norris on September 9, 2009 at 2:00pm —
My wife Donna and I would like to get a little more creative with coloring our chocolate truffles, I have seen people using airbrushes, we would like some methods on how to use them, and where we could find a suitable airbrush (food safe), reasonably priced... Any recommendations on what coloring (brand) to use?
Thanks in advance for any feedback...
Added by N Y on September 8, 2009 at 9:01pm —
Just registered for the Callebaut Beyond the Basics class in Chicago in November. Never been to Chicago before, it has a lore. Any suggestions for things not to miss? Especially food and/or chocolate related...
Added by Greg Sorini on September 8, 2009 at 2:34am —
One of the many things I learned in the the cookbook writing process was how to spell “vinaigrette”. It’s one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Here’s the recipe - it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.
2 tablespoons balsamic
2 tablespoons rice wine
vinegar (or white… Continue
Added by Susie Norris on September 5, 2009 at 1:00am —
Now, I didn't read the whole blog to see if this was answered, but here is a link to the video. We were just talking about that commercial today at work, so I googled it and found someone else whom remembered this commercial. So here it is for your viewing enjoyment (although is is a really old and fuzzy… Continue
Added by Krys on September 3, 2009 at 3:15pm —
That´s why I popped on here the other day and invited all of the chocolatiers I know to join. I miss focusing on chocolate, like I was in Jerusalem. Now I´m working on getting my English Coaching and Translating business started, which pushed chocolate to the back burner.
My big excitement is that I finally splurged and bought myself Valrhona cacao at KaDeWe (Kaufhof des Westens, the Harrods of Berlin) and it is so marvelous to be able to drink the dregs and not have that sandy stuff… Continue
Added by Sandra Andrews-Strasko on September 2, 2009 at 11:00am —
I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.
Added by Julie Helzer on September 1, 2009 at 12:15pm —
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 —