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 —
• Prints high-resolution images directly on the
surface of chocolate and other food products
• Unlimited product customization capabilities
• Easy to use
• Up to 620 pieces per hour
• Economically makes 1 piece or 1000 pieces
• Fits on a 6' table
• Easily portable enabling live printing on
chocolate at any event
• Top-quality exclusive products with broad
market appeal… Continue
Added by Chocolography TM on January 9, 2009 at 4:23pm —
I participated in the Holiday Specials offering a free chocolate bar with any hot cocoa mix ordered. I wanted to extend this offer in some way. If you now visit my website, you will notice I'm offering a free piece of chocolate with any hot cocoa order. It may be a truffle, chocolate bar, a chocolate buckeye, who knows! Visit my website: http://www.laurieschocolates.com
Added by Laurie Douglass on January 9, 2009 at 11:34am —
I'm Reverend R. M. Peluso. I'm an interfaith and nondenominational minister and I lead Chocolate Tasting Meditations of CM (tm). My meditations have been featured at the Chocolate Salon in San Francisco and The Community of Peace & Spirituality (now disbanded) in NYC.
I am quite happy to take my meditations where ever invited.
You can read more about what I do at Http://ministry.rmpeluso.com
click on Meditation.
My experience is that truly tasting… Continue
Added by Rev. R. M. Peluso on January 8, 2009 at 11:11pm —
I was feeling like maybe I needed to go to the Nerd Zone to chat because I'm creating an exhibit "The Journey of The Pod" and immersed in books about the history of chocolate, people who made history in chocolate and environmental concerns about cacoa. Maybe I'd fit in. I want to have fun with all this information I have swimming around in my head so I can keep learning new things and share with other Nerd, Starting, Swapping, Brewing people.
O.K. I got overwhelmed with the choices. I… Continue
Added by Gretchen Tartakoff on January 5, 2009 at 8:00pm —
Hi there and happy holidays everyone!
I am excited to announce the launch of my brand new website, purechocolatetruffles.com.
I've been… Continue
Added by Dawn Olson on December 23, 2008 at 6:04pm —
This rainy December day marks the end of my first year back in the chocolate production business after a few years off teaching baking & writing. Some things have changed! Many, many more artisans going bean to bar. I don't work bean to bar myself - I'm all about confections - but I've sampled some very delicious products from companies like AMANO in Utah. More chocolate shows. More health news, more "spin", more single origins and high percentages, more daring flavor combinations and… Continue
Added by Susie Norris on December 17, 2008 at 8:45pm —
To enrich this community I've been asked to bring over some of the content we've published on our chocolatier "diary"
. To give a bit more about who we are what a better place to begin than the beginning. We're having a lot of fun in the Charlotte, NC area and we hope this inspires you to either participate more locally, or try your own thing. :)
Where do we begin on this epic tale of homemade chocolate insanity. Do we start at the… Continue
Added by Andy Ciordia on December 17, 2008 at 10:27am —
Happy to have received my "sample box" from SF corporate offices of TCHO this week, I could not WAIT to do an early morning tasting. I broker our new gift collections, just released this month, and it was like an early Christmas for me -- opening the express-delivered box and pulling out all the little brown paper squares and the slick-packaged new formulations. What JOY!! OH, and the smell of chocolate from a freshly opened shipping box!! Dreamy.
But on with it..there's tasting to… Continue
Added by Madame Cocoa on December 6, 2008 at 11:27pm —
I've been looking for the actual difference in flavor in red cocoa by looking at how it's processed. I'm not sure if there is one or if it's just dark cocoa that has the red hue? Do you have any favorites that I could try out and see that it is different?
Added by Gretchen Tartakoff on December 5, 2008 at 5:27am —
hello. When a ganash is made using fresh cream for a chocolate truffel, what would be the shelf life please ?
Once the chocolate is made, how long will it last ?
Thank you in advance, Joey
Added by Georgina Joey Ledlie on December 3, 2008 at 1:29am —
Is Chocolate "Raw"?
Chocolate is a fermented food.
A lot of people have been asking if Garden Island Chocolate is Raw. My answer is, "there is no such thing as Raw chocolate", leads to only more questions, hence this simple blog. The white pulp that surrounds the beans in the pod is most definitely raw and a delicious refreshing treat. The beans eaten straight from the pod are raw but rather bitter and astringent, the health benefits from choking down some wet viable cacao… Continue
Added by Koa Kahili on November 4, 2008 at 12:16pm —
There is an unquestioned assumption many chocophiles make: because Criollo beans make better (and more expensive) chocolate, doesn't it make the most sense to replace all those "inferior" Forastero and hybrid-Trinitario trees with Criollos? Wouldn't everyone - including the farmers - be better off?
Well, no, actually. And here's why.
Chocolates made with properly fermented and dried (proper fermentation and drying are key to full flavor development) Forastero/Trintario… Continue
Added by Clay Gordon on November 4, 2008 at 8:00am —
I recently sent everyone a broadcast message about an issue I was recently made aware of regarding the messaging system here on TheChocolateLife.com.
Because some of you have elected NOT to receive any e-mail from TheChocolateLife.com, I am posting (an updated version of) the message here.
Recently, Ning (the company that makes the software used for TheChocolateLife.com) made some "improvements" to the messaging system to make it… Continue
Added by Clay Gordon on October 31, 2008 at 9:13am —