I'm always trying new things. Some "flop" and some are really successful. to date I only pan - an enrober is on my "wish list".
I'd like to experiment to see if I can incorporate honey into chocolate. I mean, actually combine these two really popular natural products.
Of course honey contains water which make chocolate seize. So I have not even tried that. Best I can source at the moment is 15% water content - that might be low enough for me to experiment. Any comments? Am…Continue
I recently revamped my website. I turned it into a chocolate blog where I share information about chocolate recipes, reviews, and pretty much anything about chocolate. It is going to be exciting because it gives me an excuse to eat more chocolate and expand my palette as I sample chocolate from all around the world. As of this post, there is not much there because I just started, but there will be more to come.…
Added by Maria on January 22, 2013 at 11:19pm — No Comments
Added by Chad Settlemier on January 22, 2013 at 4:48pm — No Comments
Added by Mira Suprayatmi on December 29, 2012 at 8:32pm — No Comments
Can anyone tell me the shelf life of Pernigotti cocoa powder, which has a higher fat content (20-22%)?
Added by Dorothy Rackley on November 25, 2012 at 6:07pm — No Comments
just wanted to let you all know that tcho moved their new 99% bar out of "beta" and is selling it at the full bar size (58gram). online it's 2 bars for $11
so the thing is - this stuff is special. i have tried 99% many times and actually used to eat the scharfenberger 99% although it was borderline in terms of being palatable eaten plain. but this tcho bar really…Continue
Added by ari salomon on November 23, 2012 at 12:21pm — No Comments
My husband I are trying to get a business off the ground and are in search of a company for packaging. We are primarily selling small batch hand rolled truffles and would like to have boxes that will show off our work and not break the bank. Any suggestions?
Thank you for any help you can offer.
Last year the Origin Chocolate Event started as a little event: one evening, four speakers and about forty visitors. This year it was much bigger: two days, ten speakers and a lot more visitors. Location was the very beautiful Royal Tropical Institute in Amsterdam. The first day was for professionals and the second day for the real chocolate lovers.
Purpose of the event is to promote fine flavour and sustainable chocolate in The Netherlands. Organized by Erik Sauër (El Sauco,…Continue
This weekend (November 9-11) saw The Chocolate Show in New York City. The show is organized by Event International, the company that organizes the Salon du Chocolat in Paris and more than 15 other cities around the world. New York is the only location that does that does not incorporate the Salon du Chocolat brand into the name.
I like The Chocolate Show for a number of reasons, including the fact that it brings out the core of the NY chocolate community every year while bringing…Continue
To All Members of TheChocolateLife:
I was thinking this morning about the ways in which the ChocolateLife community might be able to aid in Hurricane Sandy recovery efforts. And not just aid ChocolateLife members who make their livings making chocolate, but also people whose lives have been been tossed upside down and inside out who are in need of assistance.
After all, I know that there are ChocolateLife members up and down the East Coast that were within the path of the storm…Continue
Three weeks ago I was in London to be at Chocolate Unwrapped for the second year. This year a new location ‘Covent Garden’; more stands, talks, demonstrations and visitors! A few years ago this event was set up to promote fine flavour chocolate, artisan chocolatiers and chocolate companies who work in direct partnership with the cocoa farmers. And I must say: they succeeded!
I arrived Friday before the event. Because I was not be able to go to Paris this year I went straight to La…Continue
Added by Vera Hofman on November 4, 2012 at 11:49am — No Comments
Dominican Republic is the main exportator of organic cacao in the world. There is a lot of great cacao produced here but not too many people to prepare a great chocolate out of it.
If everything runs well we will be opening one of our ChocoMuseo in Bávaro, Punta Cana on the 15th of November.
For those who never visited us in one of our other ChocoMuseo in Nicaragua, Guatemala and Perú, we will be teaching people about cacao and its artisanal process to be transformed in…Continue
Check out the album of photos.
Traveling to Amsterdam
I have only ever been to the airport in Amsterdam before - Schipol - changing planes 'twixt here and there. So I was looking forward to spending a few days to learn and explore.
I know why I took the early train from London (8:05am out of St…Continue
Does anyone know of a source for a wall calendar with chocolate as its theme? They have them for everything else - dogs, cats, sailboats, guitars, mountains - everything - but I've never seen one for chocolate. Any suggestions?
Added by Steve Whitman on October 16, 2012 at 1:33am — No Comments
Check out the photo album from the weekend. [ Note: I am working on a new approach to blogging, which is to put all the photos in an album and to write detailed notes for each photo. Blog entries cover topics not shown in the photos. ]
Featuring well over 50 exhibitors this year from all over the world and representing a wide variety of styles of chocolate and confectionery,…Continue
Friday dawned just as many days do in London, chill and damp.
Still, I am in London where it is warmer than New York, and by the time I make my way from the Sloane Square tube stop to Piccadilly and make my way to the Royal Automobile Club (venue for the Second Academy of Chocolate conference) the sun is shining and I am very much looking forward to the day even though I was too rushed to have coffee before…Continue
I was wandering if any panners are making your own glaze? I had a recipe at one time which included corn syrup, sugar, acacia and water but never had any luck with it. I was curious as to others experience with similar recipes...
Also.... how do your recipes compare to a product such as Capol? Are you getting a perfect polish every time? how much time does it take you to polish a batch?
As consumers, we are so demanding, sometimes fixated, in knowing where our water, milk, fish, meat, cheese, fruits, spirits, etc, originate. As an example, we are willing to pay $15, 20, 25 or more for a pound of prime beef, excellent fish or cheese as long as we are told of the origin. But when it comes to “fine” chocolate, people will open up their wallets to the tune of $25, $30, $40, $50, or…Continue
Added by Ramon Recalde on October 12, 2012 at 1:00pm — No Comments
Believe it or not, London is probably the most dynamic city on the planet for chocolate It's hard to overstate just how much creativity and interesting work is going on here.
My plane arrived about 15 minutes ahead of schedule and the best thing that can be said for the flight was that it was uneventful. The only downside is arriving at a sleepy 7:30 am (2:30 am New York time). I sailed through immigration, customs, and baggage claim, and found my way to the…Continue
Added by Clay Gordon on October 11, 2012 at 8:29pm — No Comments
I am writing this in the chocolate factory I have been helping to build for Fine & Raw Chocolate. I am getting ready to leave for London - I leave for the airport in less than six hours. There is still much to do and I am going away for two weeks at a critical juncture. Sigh. Construction projects do tend to stretch, but this has taken longer than even a stretch schedule.
It's less than four hours before I head to the airport and my Heritage Radio Network program streams live at…Continue
Added by Clay Gordon on October 10, 2012 at 12:18pm — No Comments