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 —
I got a lovely e-mail earlier today from someone who expressed interest in TheChocolateLife a couple of months ago:
> I am sorry that it took so long to respond!
> I love your website! I looked into becoming a member but I am not a
> chocolatier. Do you need to be to become a member?
Here's how I [edited slightly] responded back:
You don't need to be a chocolate maker, chocolatier, chocolate writer or critic, sell… Continue
Added by Clay Gordon on February 13, 2009 at 3:00pm —
The swirling snow through Chicago’s bare trees seemed a long way from the humid breezes and thick leaf canopies of chocolate’s growing regions. Yet when I arrived at the new Barry-Callebaut’s Chocolate Academy in Chicago, I found the fragrant bags of chocolate from Costa Rica and Tanzania and Mexico ready for action. I had heard that this facility was the best of all chocolate work labs in the country, and maybe even the world. Could it be true? This was no ordinary candy kitchen - the kind… Continue
Added by Susie Norris on February 13, 2009 at 12:30pm —
Now Try This:
A molded chocolate with wine jelly center covered by milk chocolate ganache in a milk chocolate shell.
I’d like to try to post something here once a week during the North American winter months but I’m going to be on a driving vacation to Florida next week so thought I’d get this posted on the blog before I leave this Saturday. (I’ll be staying near Ft. Myers so hope to stop by Norman Love’s store there.)
I’ve been getting some good feedback from… Continue
Added by Frank Schmidt on February 11, 2009 at 8:08pm —
Now Try This:
Um ! Yum! Dark Milk Chocolate Port Ganache in a Dark Chocolate Shell
I used Papua New Guinea origin chocolate for this molded treat. The Dark Chocolate shell was a 66 % cocoa with half vanilla bean per 5 lbs of liquor. After pulling off 2 lbs of dark I added enough sugar and milk to give me a 60% dark milk at 15 % milk.
If you’ve not worked with home roasted chocolate, just know this: I used a good rich dark chocolate that was not too bitter for… Continue
Added by Frank Schmidt on February 8, 2009 at 7:24pm —
I saw this article on Cadbury and it made me cringe.
Are customers really so silly that they need this? or is this another manifestation of the nanny state?
Of course allergies are very serious but still... What next? Warning on chocolate contains...cocoa?
Milk in chocolates warning
Britain's most famous milk chocolate maker has decided to warn milk chocolate lovers that Britain's most famous milk chocolate contains - milk.
The latest Cadbury Dairy Milk… Continue
Added by Artisan on February 5, 2009 at 1:43pm —
Aloha and welcome to my blog/profile/page.I am the owner of Sweet Paradise Chocolatier- I am "artisan" chocolate maker in Hawaii and have a small bohemian confection shop with a full grown replica of a cacao tree inside. Its in the windward town of Kailua on Oahu. ( the town Barack Obama and family vacation in ) All my chocolates are made fresh in small batches using my own recipes and focus on tropical fruit, nut and spice flavors since thats what is most readily available here. I love to… Continue
Added by Melanie Boudar on February 5, 2009 at 4:31am —
First blog and a hot potato one!!!
Some of you, chocolatiers in the US, may be considering entering the above awards in the UK.
Well, we have participated successfully to them for the last 3 years but this year
made the unpopular decision not to as we feel that the Academy has to address a number of issues
to run these awards professionally.
If you want to read more, check out our reasons and suggestions… Continue
Added by Artisan on February 3, 2009 at 7:30am —
Goodbye to a pioneering location for American artisan chocolate....
or as the guys at SFist put it: -- Scharffen Berger Soon To Suck --
Apparently production will move to a Hershey plant in Illinois. Sad, and disappointing. Here is the text from the SFGate.com article (I can't get the hyperlink to work, sorry) --
(01-27) 18:28 PST -- The Hershey Co. said Tuesday it plans to close Scharffen Berger's West Berkeley manufacturing plant as well as the San Francisco… Continue
Added by Madame Cocoa on January 30, 2009 at 7:01pm —
Carymax LLC has announced the faculty for the 2009 World Pastry Forum on their new website
The World Pastry Forum offers two different instruction tracks - the Hands-On track and the Demonstration track.
The Hands-On track
offers students just that, a hands-on opportunity to do a deep dive into specific topics with world-class… Continue
Added by Clay Gordon on January 27, 2009 at 10:30pm —
Just as I was reminding Alex
that we're six days out to City Bakery's month-long Hot Chocolate Festival, I got a message from Maury: the festival not only starts a day early, but is staying open late to celebrate.
The 17th annual festival
kicks off this Saturday, the 31st, at the normal opening hour of 7:30 a.m. But just in case you're… Continue
Added by Sweet Freak on January 27, 2009 at 3:47pm —
Because it's snowing in New York. Because it's the holiday season. And because it's one of the silver linings of winter: these are the hot chocolates you don't want to miss.
When you walk into Chocolate Haven Soho, the heavenly scent of chocolate is all around you. Belly up to bar and order my personal favorite: the peanut butter hot cocoa.…
Added by Sweet Freak on January 24, 2009 at 1:30pm —
Cross posted from The Chocolate Note
In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate
– the newest American micro batch producer.
David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an… Continue
Added by Casey on January 22, 2009 at 5:00pm —
Nunu has new digs from which to peddle its oh-so-lovely chocolates. Two years after starting the company, they have appropriately cute space on Atlantic Avenue, not so far away from Sweet Freak favorites Atlantic Diner and Betty Bakery.
The hot cocoa and tea are still coming, but all the caramels and ganaches are ready to be snapped up. Like the best selling hand dipped… Continue
Added by Sweet Freak on January 22, 2009 at 1:30pm —
While we've all been waiting for Bespoke Chocolates
to debut, Lynda Stern—bam!—opened Bond Street Chocolates on 4th Street. God, I'm loving the East Village
Added by Sweet Freak on January 21, 2009 at 1:30pm —
In the past few months I have visited with a few bean to bar chocolate makers and one thing that impresses me is the care and dedication shown throughout the entire process.
Last week, I was visiting with Art Pollard of Amano Chocolates and I could not believe the personal touch he added to every step of the chocolate making process. I was with him while he roasted beans, winnowed them, added them in the melangeur and was refining them also. Each step of the way was so exacting. The… Continue
Added by Eric Durtschi on January 13, 2009 at 4:50pm —