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 —
The first time I bit into a Bespoke truffle
, I was instantly smitten. But the first time I met Rachel Zoe Insler, I was wowed. She's got the smarts and talent of a chocolatier trained in London, but the cool down-to-earth vibe of someone who's passionate about the city and can cop to… Continue
Added by Sweet Freak on April 5, 2009 at 3:53am —
Please do not reply to this blog post or to me. The contact information is at the bottom of this post. If you have something, please reply directly to that e-mail address.
Summary: Mothers Day Gift Ideas for Australia
Category: Lifestyle & Entertainment
Name: Kirsty Lawson
Media Outlet/Publication: Prezzi Magazine
Specific Geographic Region? No
Region: Australia &… Continue
Added by Clay Gordon on April 3, 2009 at 8:01am —
To the French, April 1 is “Poisson d’Avril.” The idea is generally the same as April Fool’s—to play practical jokes on others—but they do so by attaching fish to unsuspecting others’ backs (á la a “kick me” sign).
But what really interests me about the French interpretation of the “holiday” are the chocolates everyone gets to celebrate. You can find dime store bags of molded fish, clams, seahorses and the like—either in milk, dark or white chocolate. But the top-notch chocolatiers… Continue
Added by Sweet Freak on April 3, 2009 at 5:45am —
Awards for the 2009 San Francisco International Chocolate Salon came out on Thursday. Neo Cocoa did quite well taking First Place in the BEST TRUFFLE category!
BEST TRADITIONAL CHOCOLATES
TOP ARTISAN CHOCOLATIER
Second Place - shared
MOST LUXURIOUS CHOCOLATE EXPERIENCE
Second Place - shared
BEST IN SALON
Second Place - shared
NEW PRODUCT AWARD -… Continue
Added by Christine Doerr on March 29, 2009 at 9:06pm —
Plattsburgh, NY – March 26, 2009 – Chocolate Gourmet Chocolates
, an Internet-based gourmet chocolate retailer, will be participating in the 5th Annual Northeast Family Chocolate Festival
from 10 am – 5 pm on Saturday, March 28, 2009 at the Washington Avenue Armory&Sports; Arena in Albany, NY. Proceeds from the festival will benefit The… Continue
Added by David Pearce on March 26, 2009 at 11:47am —
Now Try This # 4 (b) Espresso Infused Cream based Filled Chocolates
This recipe is for a cream based chocolate ganache (not condensed milk based) and the cream has been infused with espresso flavor. How is it possible to get the coffee flavor into heavy whipping cream and hence the ganache without making coffee? Chop up the roasted coffee beans and put them in the cream of course. But what if you… Continue
Added by Frank Schmidt on March 26, 2009 at 9:24am —
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 —