Now Try This: #4 (a) Frank’s Famous Chopped Espresso
A friend and I have been experimenting with coffee beans in molded chocolate. We’ve tried dark chocolate and dark milk chocolate shells; bite-sized molds and slightly larger molds ; one bean and two. So far, they’ve not been flavored with anything else, just the coffee bean. And these are not confections coated with a hard sugar shell on the outside like some of the chocolate covered coffee beans or M&M’s. Nothing seemed to… Continue
Added by Frank Schmidt on March 24, 2009 at 8:56am —
I was honored to visit the operation of chocolate maker Carlos Eichenberger last week in Guatemala City. Me, just a mere student here for one year but he was nice and patient enough to take the time and show a complete stranger into his home and show me the complete process from bean to bar. Carlos buys the already fermented cacao and then starts with roasting and goes all the way to wrapping each bar himself. Everything about his process was precise and maniacally exact. If there was so much… Continue
Added by IslaReina on March 23, 2009 at 6:32pm —
Today I joined 40 other chocolatiers - bayside with seagulls - thinking: this is a perfect day for chocolate lovers in San Fran to collect at the waterfront wharf and celebrate chocolate. Look out! 5,000 of them turned up! I was next to Chocolatique from LA, Jade from SF, Amano from Utah, William Dean from Florida, and nearly 20 wine and liqueur makers, 20 artists....and thousands of enthusiasts sampling the wares. My observatons: chocolate is still recession-proof! People were buying,… Continue
Added by Susie Norris on March 22, 2009 at 7:00pm —
Can anyone tell me where to purchase a metal or stainless funnel with a handle and a wooden stopper?
Added by Joan on March 20, 2009 at 11:36am —
To know more...Click here
Added by Henry delos Santos on March 20, 2009 at 2:39am —
Hi I am a chocoholic
a chocolate maniac
a chocolate fan
a chocolate blogger
please visit my choco world
Added by Henry delos Santos on March 20, 2009 at 1:00am —
The apprentice season is about to start in the UK, quite similar to the US but with Alan Sugar instead of Donald Trump. This year, one of the tasks which will be aired in a couple of weeks (and no we won't tell you who won), involved chocolate and we were asked to help one of the teams.
Great, we thought, as this was one of our favourite tv program.
Unfortunatelty it was made clear to us that any mention of cocoa content or origin was far too esoteric for the average TV… Continue
Added by Artisan on March 18, 2009 at 5:09am —
Seeing as how I have STILL not heard back with meaningful review from the Academy of Chocolate (it seems like they would have needed to put this information together at the time of judging, not months later) I've been thinking a lot about flawed review systems. The thread on the ethicalness of chocolate reviews only exasperated my frustration with this topic.
I should be able to say that I think Amedei is an overrated product that has never won an award that wasn't bought and paid… Continue
Added by Robert Shea on March 17, 2009 at 2:35pm —
I am pleased to announce that my chocolate company, Sweet Paradise Chocolatier will be opening this summer at the Kings Shops at the Waikoloa Beach Resort. My manufacturing kitchen will also move to Waimea, also on the Big Island. The Kailua location will remain and expand to a dessert cafe in addition to chocolates. Despite the economy I am looking forward to this move and direction into the resort world.
The little shop is only 300 sf and will also serve gelato and a unique variety of… Continue
Added by Melanie Boudar on March 13, 2009 at 4:00am —
I've been in Guatemala for about 2 1/2 months now and today I had my first taste of good chocolate. It was quite by accident. I stopped by the University and I spotted a corner bakery where I could enjoy a coffee and make a few phone calls. On my way out I saw wrapped in cellophane with bright yellow ribbons, bars of chocolate. It read "Chocol 'ha: Chocolate Oscuro, 62% Cacao". Mmmmm! I immediately bought it, it was a good deal for 18Q (about $2.50 or so). It was delicious! I really should have… Continue
Added by IslaReina on March 11, 2009 at 5:00pm —
Chocolate! The Best of the Best Organic, Fair Trade Chocolates
Find out why organic and fair trade certification really matter when it comes to chocolate, and how our editors ranked the best of these treats.
Feb. 26, 2009
By Katherine Loeck and Aubrey Vaughn
Not only is organic, fair trade chocolate better for everyone - from… Continue
Added by Reonne (aka Choco Mama) on March 5, 2009 at 9:41pm —
Now Try This #3
This will be a dark chocolate spirits filled ganache using in a light milk chocolate shell. My “light milk” is about 40%-45% cocoa, “dark milk” is around 55% in my workshop.
A friend of mine who owns a café/nightclub locally is also known for the mead that he makes . This is wine from honey. It sounds as if this wine might be sweet but to make it he uses a strong champagne type yeast and then ferments the wine until dry; no… Continue
Added by Frank Schmidt on February 27, 2009 at 4:00pm —
I'd heard about
Food Emporium's vast Chocolate Shop and yet couldn't bring myself to believe it would be anything extraordinary. Since I'm the first to admit when I'm wrong, I must admit: I was wrong. Very, very wrong. This place is chocolate heaven.…
Added by Sweet Freak on February 19, 2009 at 5:58pm —
Whole Foods Market, the Academy of Chocolate, and other superficially quality focused organizations have all picked an unlikely whipping boy to highlight poor quality and artificiality... vanillin.
What is vanillin? It is the chemical responsible for the dominate flavor note in vanilla and it's what makes many barrel-aged spirits, wines, and vinegars "smoother" with time. In fact, a fun trick is to turn rotgut scotch into fancy scotch by the addition of a drop or so of vanillin (a… Continue
Added by Robert Shea on February 18, 2009 at 5:00pm —
Rachel and Gil are ready! The city was kind enough to finally hand over those permits so us chocoholics can get our fix at the lovely new Bespoke Chocolates
. All I have to say is: get ready, people.
These truffles are some of the best I have ever eaten (though Mr. B's birthday bonbons were pretty crazy, and I still put Kee's
on a pedestal, and then there… Continue
Added by Sweet Freak on February 17, 2009 at 11:49am —
Don't know about anyone else but I am in post-Valentines recovery!! What a maddening holiday. I watched thousands of chocolates disappear in what seemed like a 3 day feeding frenzy.The reward is that I get to spend a few days At the Craters Edge in my tree fern forest/B&B in Volcano, Hawaii soaking in the hot tub and watching the first fiddleheads start to wake up from "winter" . Different groups of orchids are blooming now, I don't know the names of all of them but at least 6 varieties are… Continue
Added by Melanie Boudar on February 17, 2009 at 3:07am —
Hi! My name is Michelle and I'm an American student living in Guatemala City while I teach at the Universidad del Valle de Guatemala and write my dissertation. Although my studies have nothing to do with chocolate, I'm very interested in collecting artifacts or replicas that deal with chocolate, chocolate making and enjoying. I've read quite a bit on the subject and have entertained the idea of writing a book on tasting chocolate; how to tell the good from the garbage. I can't write that book… Continue
Added by IslaReina on February 16, 2009 at 11:30pm —
I am probably going to get in trouble again for this but i could not resist...
For those planning to enter the Academy of chocolate awards 2010, here's our guide to winning:
1. Enter all your products, every single one of them, in all possible categories.
2. Enter any product that has previously won award every year. Why quit when you are winning?
3. Make special batch with the most expensive couverture and the shortest shelf life; you don't actually… Continue
Added by Artisan on February 16, 2009 at 1:35pm —
For full disclosure sake, we did enter this year and we did not win anything. However, we did not expect to win anything and my only desire was non-American feedback from people who don’t know me. (I only sent them my aesthetically imperfects as we don’t need feedback on looks and saw no reason to waste good product)
Devil in an Apron is a nonprofit organization, yes we do offer a few products, for cost, that demonstrate new concepts in chocolate and confection: fat based… Continue
Added by Robert Shea on February 15, 2009 at 1:40am —
Added by 85PHOTO.COM on February 13, 2009 at 9:31pm —