Clay Gordon is leading a small group of us throughout Europe upon a 5-star quest for the best chocolate in Switzerland, France & Belgium in July.
CALLING ALL CHOCOLATE LOVERS to join us inside the salons, factories and kitchens of Felchlin, Bonnat, Pralus and Bernachon. We will be personally introduced to world-class master chocolatiers and sample a good deal of chocolate throughout this spectacular and once-in-a-lifetime journey!
Enjoy sumptuous multi-course dinners… Continue
Added by Holly & Paul Stabin on March 8, 2008 at 3:43pm —
"Since its foundation, the United Nations system has been collecting statistical information from member states on a variety of topics. The information thus collected constitutes a considerable information asset of the organization. However, these statistical data are often stored in proprietary databases, each with unique dissemination and access policies. As a result, users are often unaware of the full array of statistical information that the UN system has in its data libraries. The current… Continue
Added by Clay Gordon on March 7, 2008 at 12:30am —
Local press coverage of the 6th Annual Death by Chocolate Festival at Copia can be found here
Copia bills itself as the American Center for Wine, Food, and the Arts and on February 23rd they should have added chocolate into that title somewhere - at least for the day. California and Ziad Kurjie of the US operations of Patchi Chocolates (who are headquartered in Lebanon).
I had the pleasure… Continue
Added by Clay Gordon on February 27, 2008 at 2:30pm —
I am a friend of Clay's. He helped me get my start in the chocolate industry. A lot has happened since he gave me my first advice 5 years ago! Everything from Food Network to Newsweek, opening and closing my first chocolate shop and now writing a book that will be released nationwide in September of 2008. Life is exciting and delicious!
I have a lot of successes and some failures that will be great food for thought for some of you. Feel free to post questions on my blog and I will… Continue
Added by Bethany Thouin on February 26, 2008 at 1:57pm —
The Academy of Chocolates has announces the winners of the Chocolate Awards for 2008
. I think many of you will be pleased with the results.
I, for one, feel tickled that I'm familiar with most of the names and bars, but also that I've been lucky enough to taste some of them too. If nothing else, this list will work as a good starting point for my next chocolate order. :)
Added by Sera on February 26, 2008 at 12:06am —
Here's a question for any seriously informed chocolate people. What's the story with the Smith (aka W.C. Smith) company? The used enrober market is peppered with Smith machines, and a quick search turns up enrober patents listed under a W Smith & Sons Inc. My search for info on the company that makes/made these machines has been fruitless, however. Are they closed? Were they bought out? Is the Smith line currently made/supported by another company? Is it some kind of national… Continue
Added by Brendan on February 21, 2008 at 5:59pm —
I've noticed a trend that disturbs me. There are enough misconceptions and unjustified biases in the chocolate world already; it's time this one was laid to rest. I've seen it time and again, in news features and in company literature. I saw it just now. As interest in fine chocolate rises and the number of domestic bean-to-bar manufacturers rises (thank goodness), I see it more often.
"We don't just melt other people's chocolates."
The sentiment is a fair one, but it's so… Continue
Added by Brendan on February 18, 2008 at 2:30pm —
I am spending the year in Israel with the goal of interviewing every chocolatier in the country. So far I'm about halfway through. If you have questions about choc in Israel or kosher chocolate, I'm your woman. My blog, Chocolatespeak
is also a great resource.
Added by Sandra Andrews-Strasko on February 18, 2008 at 6:46am —
Last November Canadian Competition Bureau began investigating Canadian divisions of Hershey, Cadbury, Nestle, and Mars on suspicion of price fixing. Last week, the German Federal Cartel office raided the offices and seized documents from the German headquarters of Nestle, Kraft, and Mars, for the same reason.
Read more on BBC
and ABC… Continue
Added by Casey on February 13, 2008 at 7:44pm —
Review: Chocolate tour of Paris with David Lebovitz
(note that he is not currently giving private tours but he is doing a
week-long, small group "Paris Chocolate Adventure")
In 2003 my wife and I made our own chocolate wedding cake from a recipe from David's book "Room for Dessert." In 2005 I had an exhibition in Paris and in our research on where to… Continue
Added by ari salomon on February 11, 2008 at 6:23pm —
This is my second article on how to buy chocolate for Yahoo! Personals.
Added by Clay Gordon on February 7, 2008 at 10:49pm —
Global confectioners Mars and Nestle have joined a sustainable cocoa
programme, which aims to establish a traceability system for all
farmers in the Ivory Coast.
The Good Inside Cocoa Programme, established by the Dutch non-profit organisation Utz Certified, aims to eliminate environmental and humanitarian problems such as child labour, deforestation and low salaries.
consumer and regulatory concern over working conditions in… Continue
Added by Clay Gordon on February 7, 2008 at 10:38pm —
Before Christmas I traveled to Washington, DC to appear on the Diane Rehm show produced by WAMU for NPR. Click to visit
the WAMU website to listen to what was said.
Added by Clay Gordon on February 7, 2008 at 6:18pm —
Albert Einstein realized that the speed of light was one of the defining measures of the Universe. Chocolate is the other. We don't however, know Albert's thoughts about chocolate or whether or not be used it to help him calculate the speed of light. You can however, in your kitchen, with just a few simple tools and a bar of chocolate.
Remember E=mc², the beautiful little formula that wrapped up the theory of relativity? Well 'c' is the speed of light. And you can… Continue
Added by Clay Gordon on February 7, 2008 at 1:17am —
Originally posted on chocophile.com in May 2004.
Although more commonly known as the City of Lights, the Yellow Pages for the city of Paris contain nearly two full pages of listings for confiseries et chocolateries
, organized alphabetically by arrondissement. Even this lengthy list is not complete (several very well-known players are not included), often because they are best known for their pastries and not their chocolates and are therefore in another part of the… Continue
Added by Clay Gordon on February 7, 2008 at 12:00am —
A panel of experts recommend that more countries be recognized as fine
or flavor cocoa producing countries in order to provide new
opportunities for trade.
The suggestions were put
forward by industry experts during a review of the International Cocoa
Agreement, 2001, which recognizes 17 countries as producers of either
exclusively or partially fine or flavor cacao.
aim of this agreement is to promote… Continue
Added by Clay Gordon on February 5, 2008 at 10:50pm —
Added by Sera on February 5, 2008 at 2:15pm —
Cooking intensely delicious food
with one of People magazine's "Sexiest Men Alive," could be a reality for five
creative home chefs.
Green & Black's®, the organic chocolate
brand, announced today a call-for-entries for the Green & Black's Chocolate
. Home chefs across the country are invited to showcase their love of
organic chocolate by submitting an original five ingredient… Continue
Added by Clay Gordon on February 5, 2008 at 1:32pm —
COCOA: Cadbury seeks to reverse production declines by investing in areas where it gets crop.
According to this report, Cadbury Schweppes PLC plans to spend millions during the next few years to boost cocoa yields and to improve the lives of cocoa farmers, a move intended to… Continue
Added by Clay Gordon on February 5, 2008 at 11:30am —
The chocolate enjoyed around the world today had its origins at least 3,100 years ago in Central America not as the sweet treat people now crave but as a celebratory beer-like beverage and status symbol, scientists said on Monday. Researchers identified residue of a chemical compound that comes exclusively from the cacao plant -- the source of chocolate -- in pottery vessels dating from about 1100 BC in… Continue
Added by Clay Gordon on February 5, 2008 at 1:07am —