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 —
LONDON (AFP) – Scientists are looking for women willing to eat chocolate every day for a year -- all in the name of medical science.
Researchers at the University of East Anglia and a hospital in Norwich, eastern England are trying to find out whether chocolate can cut the risk of heart disease and need 40 women to step forward and help.
Most of the women will have to eat two bars of "super-strength chocolate specially formulated by… Continue
Added by My Passion 4 Chocolate on July 28, 2009 at 4:36pm —
Here's an article from Cornell University dated 12-19 -2003:
ITHACA, N.Y. -- There is a new reason to enjoy hot cocoa on a cold winter's night in front of a cozy fire. Consider it a health drink.
Beyond the froth, cocoa teems with antioxidants that prevent cancer, Cornell University food scientists say. Comparing the chemical anti-cancer activity in beverages known to contain antioxidants, they have found that cocoa has nearly twice the antioxidants of red wine and up to… Continue
Added by My Passion 4 Chocolate on July 28, 2009 at 1:30pm —
Dark chocolate and red wine…find yourself floating up to heaven just thinking about the combination?!
Keep flying and I’ll fill you in on the results of a wine and chocolate pairing I recently did at my house.
There were 11 of us – 2 sommeliers, 8 admitted chocoholics and one who ‘just isn’t into desserts’.
I made a variety of truffles including a creamy white chocolate & goat cheese dipped in dark chocolate, a dark chocolate sprinkled with rose infused sugar and a… Continue
Added by Tanji Patton on July 27, 2009 at 3:18pm —
I have a private label that is looking for a dark and a milk chocolate bar, 3oz, to use for our label. Would love a bean to bar manufacturer if it is possible. We will be using our bars to raise money for charitable organizations. If anyone out there is or knows of someone that would be a good fit please respond.
looking forward to your response,
Added by steven on July 23, 2009 at 4:17pm —
Time Magazine reporter Joel Stein visits the restaurant Animal
and cooks a very manly bacon chocolate bar with owner/chefs Jon Shook and Vinny Dotolo. Part of an article set on Bacon for Dessert
The video can be seen by clicking this link
Added by Clay Gordon on July 22, 2009 at 4:55pm —
I’ve always loved Patrick Roger
and his chocolate sculptures
. But with the window display at his new Faubourg Saint-Honoré boutique, my appreciation is going to new heights (hardy har har).…
Added by Sweet Freak on July 20, 2009 at 5:49am —
Check this out.
Even more rewarding as every other chocolatier in UK has copied our caramels but ours still rock!
Added by Artisan on July 19, 2009 at 11:16am —
A couple of months ago, one of our regular transatlantic customers paid for a large order of our dark chocolate coated candied gingers. I am proud to say that they are now traveling with her in space. Apparently food tastes less in zero gravity so the intense ginger and chocolate combination seem to be a favourite with her and the rest of the crew. How cool is that?
Added by Artisan on July 18, 2009 at 10:47am —
Cherry season is almost over - sniff, sniff - so now is the time for all good chocolatiers to honor this exquisite superfruit. Cherries come in sweet and sour varieties, including Bing, Morello, and Schmidt among many others. Historians suspect they are originally from China and first cultivated in Turkey by the Romans in the 1st century. They later captured the adoration of the Chinese brush painters; their blossoms became a national cultural symbol… Continue
Added by Susie Norris on July 14, 2009 at 2:30am —
The sugar and chocolate showpiece competition at the World Pastry Championship is a place to pick favorites. I pick favorites there the way I might choose giant lollipops at the amusement park - which one speaks to my heart in color and design. But here’s the trick that sets the sugar artists of the pastry championship miles apart from the guys in the candy kitchen making giant lollipops. Sugar artists must make their sculptures tall. Not just big,… Continue
Added by Susie Norris on July 13, 2009 at 1:00am —
I was fortunate enough to be asked to participate on a panel of local women chocolate experts at the San Francisco Commonwealth Club. The subject - Women and Chocolate: A Natural Combination
How did that happen? Melena, owner of The Xocolate Bar in Berkeley asked me how I felt about public speaking. I suspiciously answered that I was better at demonstrating something like truffle making rather than being perched behind a podium. When she explained the panel-style of the… Continue
Added by Christine Doerr on July 12, 2009 at 10:30pm —
In a previous post, I discussed the definition of "Arriba" chocolate and beans-while there's no legal definition, Arriba can be used to denominate either beans of the Nacional variety from the "Arriba" or upriver area of the Guayas River Basin in the lowlands of southwestern Ecuador, or chocolate made from those beans. So is Arriba a chocolate or a type of bean? It can be both, depending on with whom you are speaking. Growers may call their beans Arriba variety, and… Continue
Added by Jeff Stern on July 10, 2009 at 12:00pm —