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 —
Blommer Chocolate, North America's largest processor of cocoa beans and ingredient chocolate products, announced recently the expansion of the company's sustainable farming initiatives with a new program in West Africa. This program (called CIFOB) will focus on cocoa farmers in Cote d'Ivoire.
According to Peter Blommer, COO of the company, "CIFOB is introducing programs to farmers focused on teaching… Continue
Added by Clay Gordon on February 5, 2008 at 1:05am —
If you look across the navigation tabs, you'll see that I have moved the search widget from the left-hand column after the Latest Activity section to its own page. I did this to speed up page loads.. The widget searches for text, images, and videos related to chocolate and aggregates them all on one page of search results.
What makes this widget cool is that I get to train it by specifying sites that are related to chocolate and giving it keywords that define the "tag cloud" or "buzz… Continue
Added by Clay Gordon on February 4, 2008 at 12:07pm —
Chocolate Landmarks Food Network Challenge Feb 10th at 8.00pm. Watch Fritz and Torben Bang compete amongst the best in the chocolate industry. The show also airs Feb 11th 3.00am, Feb 13th 9.00pm, Feb 14th 12.00am, Feb 16th 2.00am, Feb 17th 7.00pm.
Fritz's throwdown with Bobby Flay will also be aired on Food Network the same night at 10.30pm. The show also airs Feb 11th 1.30am, Feb 19th 9.30pm, Feb 20th 12.30am and Feb 23rd 4.30pm
Added by Clay Gordon on February 4, 2008 at 11:00am —
Rogue Chocolatier is the newest American “bean to bar” chocolate maker. Located in Minneapolis, Minnesota, this efficiency apartment sized chocolate factory was started just a few months…
Added by Casey on February 2, 2008 at 9:03pm —
When it comes to learning about the history of chocolate, most people never look past the excellent book, The True History of Chocolate
by Sophie and Michael Coe. I have to say that the timing of the publishing of this book (1996) was instrumental in my quest to become a chocolate critic. While I am sure that the Coe's did a fair amount of primary research, much of what they wrote was gleaned from the writings of others, which can be confirmed by taking a look at the… Continue
Added by Clay Gordon on February 2, 2008 at 12:30pm —
If you scroll down the home page of The Chocolate Life you'll see a new calendar of events I have created. If you have (or know of) an event that can be included on this calendar, send me a message and I will add it. Better yet, please leave your recommendations as comments to this post.
Added by Clay Gordon on February 1, 2008 at 4:46pm —
I went to a talk last week about the dynamics of biotic communities on coffee plants on a 100 year-old organic shaded coffee plantation. The biotic interactions were fascinating, and ever increasing as the speaker elaborated on her research. The speaker was Ivette Perfecto from the University of Michigan. Here's the gist:
Arboreal ants live in nests in the shade trees and come down to tend scales (coffee herbivores) on the coffee plants and eat the honeydew produced by the scales. At… Continue
Added by Lorna on January 29, 2008 at 8:12pm —
According to their monthly newsletter, Costco says that Theo is making a "limited" (as limited as anything that is sold in Costco can be) edition Valentine's Gift Set.
This follows a trend for well-known chocolate companies to sell their wares through Costco. While probably less destructive to the bottom line than selling through WalMart, the fact that people can purchase the chocolate at 20% normal retail prices would indicate that Theo is not making its customary… Continue
Added by Clay Gordon on January 29, 2008 at 2:26pm —
Hold on to your hats everyone, rumor has it that Starbucks will be getting into the "artisan" chocolate business in a big way pretty soon. Given the number of doors (that's the technical term that people use when they talk about the number of stores) in the Starbucks franchise it stretches credulity to believe that the chocolate will actually be made using artisan production methods. When I know more I will let everyone know what I find out.
In the meantime, take a moment to post your… Continue
Added by Clay Gordon on January 29, 2008 at 10:39am —
The majority of the growth in the premium chocolate business in the US over the past several years has come as a result of an increase in interest in artisan confections. This has led to dramatic growth in the number of artisan chocolatiers capable of commanding premium prices for their goods.
Less dramatic, but no less interesting, has been the growth of artisan chocolate makers in the US. In 2005 the list contained one name: Scharffen Berger Chocolate Maker.
Their success,… Continue
Added by Clay Gordon on January 29, 2008 at 9:22am —