|Sebastian Cisneros, the founder of…|
Get your fresh hot chocolate recipe on Mondays! Courtesy of The Chocolate Tourist.
I may not be Irish, but I can still appreciate a country that brings us Guinness, sheep farmers and Chris O’Dowd. And Saint Patrick’s Day is for everyone, right? Today we raise a glass to himself, full of chocolate and touched with Irish cream.Continue
Added by The Chocolate Tourist on March 17, 2014 at 1:29pm — No Comments
Wine and chocolate, anyone? In today's tour, The Chocolate Tourist producer Leanne Westphal invites you to brave the rain and taste Kollar's red wine truffles, milk chocolate ganache, and dark chocolate with Grand Marnier.
It doesn't hurt that Chef Kollar himself came out to offer a sample! What service.
Read more onThe Chocolate Tourist…Continue
Added by The Chocolate Tourist on March 12, 2014 at 6:22pm — No Comments
In Hollywood, the air is thick with Oscar prep so I got downtown earlier this week to scope out the chocolate situation.
JKC signature truffle fudge is basically fudge covered in Callebaut and topped with sea salt. Unique, decadent, and delicious! Take a look at the full post for pictures, tasting, and the full story:Continue
Added by The Chocolate Tourist on February 26, 2014 at 9:24pm — No Comments
Plastics play a part in every phase of food production and preparation so they couldn’t possibly be harmful right? You might be surprised. Recent health controversies have spawned new discussions about the safety of plastics in the food industry, especially linked to the potential health risks from Bisphenol A (BPA), a common chemical used in food packaging. Environmental scientists (Journal of Epidemiology and Community Health) warn that non-food grade plastics may be transmitting…Continue
Added by Christian Berke on February 26, 2014 at 10:00am — No Comments
In a previous post I wrote about the two most famous chocolatiers in Amsterdam. Yesterday I focused on a far less known chocoholic place in this city on my blog: Van Velze's. The chocolaterie and patisserie was founded by Robbert van Velze and Deborah Kilroy more than 5 years ago, but remains one of the less known chocolate place in Amsterdam. This might be due to its location in Amsterdam Oost, which…Continue
Although devoid of those grand and fancy eye candy decors its sheer simplicity makes you more focused on the essence of what chocolate is. A centerpiece of chocolate display but it was a cornucopia of the festival's uniqueness with their…Continue
Added by Pinoy Chocophile on February 21, 2014 at 11:56am — No Comments
Like a new machine, new display, new engine, both machine have a vibrating table.…Continue
Searching for a Chocolate bar company to produce a 2.5-3.0 oz caffeine induced chocolate energy bar under our private label. Please contact John at email@example.com or 616-430-2136
Hello Friends, Happy new year. I have not contributed a post this year.
Am looking for a new or used bean to bar production line ( 100kg-200kg) please send me a quote and pictures to firstname.lastname@example.org
I am doing my first show on March 15. It is a St. Patrick's Day Street Festival. I have to start stirring and packaging immediately as they expect a turnout of 2,000-3,000. Getting help from my daughter and her husband. Will post the packaging the end of this week. PLEASE wish me luck.
Added by Ggirl Bldr on January 31, 2014 at 2:21pm — No Comments
Thirty years ago I planted 1200 cacao trees on our small farm near the southern Pacific coast of Costa Rica (bought before the ridiculous present land prices!). That was 1984, but some 10 years later the Monilia fungus moved in and we were losing most of the crop. Before the monilia we were producing about 1000 kilos per year. I was back in the US working and trying to save some money, and my "caretaker/thief" abondoned it.
Returning permanently to my farm 6…Continue
I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think...
When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa…
Added by Sweet matter physicist on January 23, 2014 at 2:30pm — No Comments
Added by Lavinia on January 18, 2014 at 8:59am — No Comments
Kumba Cocoa Cooperative is a group of Kumba Cocoa farmers , we have available more than 2000 tonnes of cocoa beans ready for sale , our cocoa is raw and well dreid ready to be shipped out by express shipment or through cargo shipment you can give me a call at 0023793239874 or send us an e-mail at email@example.com . We welcome small and bulk buyers to send us their inquiries so that we can build a long term business relationship .
The Good Evil Bar Review
Added by Ggirl Bldr on January 4, 2014 at 12:00pm — No Comments
I plan on buying pre-made truffle shells for my truffles. I'm not sure which ones to get since everyone I talk to has different brands.
What do you guys think about Chocoduc truffle shells?
Also, I seen Keller, Callebaut, and Pastry 1 (Paris Gourment brand) ----> any thoughts on these as well?
Is there really a difference and does it matter which one to get? Do people typically focus just on…Continue
Added by John E on December 19, 2013 at 10:30pm — No Comments
Our Mokaya Chocolate Tempering Machine campaign just started on Indiegogo:
Added by Gabor Borjan on December 17, 2013 at 11:53am — No Comments
I tasted a lot of excellent dark bars this year!
So I'm happy!
Here’s a list of my favourites.
Depending on my mood, the order can change.
Added by Vera Hofman on December 16, 2013 at 5:08pm — No Comments