All Blog Posts (542)

Head Chocolatier

This is an exciting opportunity for a talented and motivated chocolatier to join a company and build a brand from the ground up in Southwestern Ohio. The ideal candidate will possess the following qualifications:…

The Setup

I was given the opportunity, earlier this week, to do the chocolate, wine, and beer pairings for a holiday party, co-sponsored by Valrhona, Fresh Direct, and Manhattan magazine, to which over 200 people were expected to attend.

There are always challenges with doing large scale events like this, but the major hurdle for this particular event was that I'd never tasted any of the wines that were going to be served and it had been a while since I'd…

Looking for Chocolate fillings with atleast 12 months expiry date.

Any suggestions??

Guys please suggest me how to increase shelf life of Ganache based chooclates?

I am planning to put chocolates in retail and want them to survive more than 6 months...suggestions please

Leonidas Confiserie SA is a chocolate producer with an international presence, based in Belgium. The company's focus is pralines (chocolate shells with soft fillings and marzipan, solid chocolates, and other confections. The company is named after its Greek founder, Leonidas Kestekides, a confectioner who moved from Anatolia to the United States in the late 19th century. The logo used on Leonidas chocolates shows an effigy of the Greek warrior Leonidas, King of Sparta.

Visit our…

We make about 800 truffles every year for Christmas presents and this is first time we tried molding them. It is so much easier and faster.
And did you know if you increase the recipe by 15%—you get just enough ganache to fill two small round molds completely.
-Thanks,
Kevin Creedon

Tom Drahos of Windows on the Water and I, Tom Neuhaus, president of Project Hope and Fairness, are doing a Molecular Gastronomy demo at the SLO Botanical Garden in San Luis Obispo, Dec. 16, to benefit Project Hope and Fairness, a non-profit established to help cocoa farmers.  Last summer, we donated $4500 of tools to cocoa farmers in Ghana and Cameroon.  To learn more about the demo, see www.projecthopeandfairness.org and…

Emmanuel Hamon, French Pastry chef has just won the contest of "The most beautiful Chrismas Log cake 2011". contest organized by Macarons& Gourmandises (N°1 French media and online dedicated to pastry / chocolate high end). For this second edition, Emmanuel Hamon did…

The 8^th time I visited Le Salon du Chocolat in Paris. To be honest: I love it and I hate it. It’s too big and too crowded. But I have to go because every year I find some very special things that makes the trip worth it. First I check which chocolatiers won the awards from Le Club Des Croqueurs de Chocolat. I mostly agree with their opinion. Five of the twelve best were at Le Salon: Pascal Le Gac, Vincent Guerlais, Jean-Paul Hévin, Sadaharu Aoki and ES Koyama.  The last one I had…

This was the first year of the Single Origin Event in The Netherlands. Hopefully this will be a yearly event from now on. The location was Restaurant Merkelbach in Amsterdam. The event was organized by Erik Sauer of El Sauco, distributor of some very beautiful single origin chocolates (yes also Original Beans!) and Erik Spande, owner of Chocolátl chocolate shop in Amsterdam. They invited Santiago (Pacari), Mott (Grenada), Philipp (Original Beans) and Kees (Metropolitan Deli) to tell the…

It took me some time to recover from my first Chocolate Triathlon in October. Fortunately I am in good shape again and I can tell you about my experiences. The three parts were: Chocolate Unwrapped in London, The Single Origin Event in Amsterdam and Le Salon du Chocolat in Paris. Now up to London!

This was my first visit to Chocolate Unwrapped. The event was held in Vinopolis near Borough Market, a beautiful location. I helped both days at the booth of Original Beans. A lot of people…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Planter: From Gatherer to Large Landowner

The cacao tree is a delicate plant that needs special care and attention. Farmers often cultivate small…

I'd never been to one of these gigs, so it was interesting.  The first aroma I encountered was that of tons of spices.  I thought they'd be related to some variety of chocolate bing made or sampled, but they were just spices being sold by a spice vendor.  A little odd, especially at the entrance.

I actually thought there would be more vendors, but perhaps I had more grandiose expectations.  Favorite was the Praus booth.  They were sampling every bar they had and they'd really speak at…

Dear La Vida Coca fans;

As I sip my cafe moca (more Moca than Coffee) I was regailed in the local

New York Times (Helo Red Hook) with two health pieces on my favorite bean.

http://www.nytimes.com/2011/08/30/health/30prevention.html?_r=1

Prevention: Evidence of Heart Benefits From…

I found this text (source Nutrition Food), and after reading it I wasn't sure if it was correct, so I was thinking why dont I open a blogpage about it.

The Importance of Wild Cacao

Cacao is a native of the tropics, and has spread from its ancestral home of Central and South America to almost every rainforest ecosystem on the planet. Deep within the Indonesian jungle, a variety of cacao emerged from the rich volcanic soil in complete isolation, known only to natives of a…

Bonjour

The profile EL CEIBO "giving back" on this website is not created by the cocoa producers from El Ceibo. The owner of this profile could you kindly remove it? Thank you, for the respect of the cocoa producers of El ceibo - Bolivia

CHLOE DOUTRE ROUSSEL