|Sebastian Cisneros, the founder of…|
San Diego is so cute.
Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.
And I found Caxao Artisan Chocolates in Little Italy, as…Continue
Added by The Chocolate Tourist on March 26, 2014 at 8:21pm — No Comments
I am doing a Booster.com campaign to help me raise funds to get started in a commercial kitchen and increase my chocolate productions. I have been trying to get up and running for over 7 years. My passion has really turned into a great business. As a single mother, I want my children to know that dreams do come true if you work hard, give it your best shot and never give up. I want my chocolates to inspire others to dream big and success is possible. Please…Continue
Added by Jennifer Cooper on March 26, 2014 at 2:18pm — No Comments
Added by Clay Gordon on March 26, 2014 at 12:15pm — No Comments
Chocolate presented as gifts develops an emotional connection between people. One can find chocolates in various forms,…Continue
Added by Pooja Seth on March 26, 2014 at 10:00am — No Comments
Drinking chocolate, gelato, killer cappuccino, and handmade chocolates with striking ingredients like whiskey, or red peppers. All packaged in a southern California smile.
Is Tifa the ideal chocolate shop? Probably. But we won’t say that until we’ve tried all of them.
Added by The Chocolate Tourist on March 19, 2014 at 11:48am — No Comments
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 2:00pm — 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