Added by Hector Velásquez on July 3, 2012 at 7:59pm — No Comments
Lynn Maleh is a friend of mine who's a foodie and a USC Graduate. She wrote this for "The Chocolate Life" on behalf of [Editor: Link to site deleted - obvious shilling for traffic to a non-chocolate site].
By virtue of being a chocolate lover, I already know you’re a disciple of decadence. Some prefer over-the-top indulgences like bright red convertibles, while others seek out physical ones like aromatherapy massages, but if you’re an Epicurean…Continue
Added by Ravi Bhatia on June 27, 2012 at 3:00pm — No Comments
1879 marks a significant shift in the world of chocolate. If you define chocolate as a solid substance that is eaten (not drinking chocolate) that melts in your mouth with a creamy smooth deliciousness, then this is the birth year of chocolate. It was the conching of the chocolate to break down particle sizes and sugar crystals to a fine liquid as well as to reduce the sour flavors, that defined chocolate from that moment on.
Ever since that moment ,it was the chocolate maker…Continue
the Esprit range by Van Wees in Amsterdam is amazing.The purity of the product is from a time long forgotten and absolutely natural.De Ooievaar Stokerij is in the Jordaan, situated in the old city and is known for its artisan Jenever and Liqueurs.
the Almond Esprit is phenomenal as are the Rose and the Apple.
check it out here:
Added by Paul John Kearins on June 17, 2012 at 10:04am — No Comments
Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you constantly hear: “make sure to use the best quality chocolate you can find.” But what is…Continue
Added by Ramon Recalde on June 12, 2012 at 10:00am — No Comments
The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to prevent the Panama disease from reaching the banana plantations in the Caribbean Costa of Costa Rica. Once the fruit was coming, the harvest was plentiful and the cacao was good quality.
Sadly, about 40 years ago a mold called monilla infected the fruit and many cacao trees were chopped down and replaced with banana. Some…
Added by Paul Johnson on June 7, 2012 at 9:57am — No Comments
On the web page for "1906" Tumaco dark chocolate, the following two statements are made:
"Minimum 53% cocoa content" -- and -- "Luker 1906 Tumaco Extra Dark Chocolate 85%".
So is it 85% cocoa or "minimum 53% cocoa content"? And Just what does "Dark Chocolate 85%" mean?
Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:
Later she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!
The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:…
Added by Vercruysse Geert on May 31, 2012 at 2:11pm — No Comments
Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded…
It's been a while since I've visited The Chocolate Life. When I was here last, my favorite place to eat chocolate was a small place in Philly called Naked Chocolate Cafe. From what I have heard, they aren't there anymore. Their website was never much help (and still isn't).
So, my question is, is there a cafe type of place where I can get some really nice chocolate in or around Philly?
Thanks for your suggestions!
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…Continue
Added by Paul John Kearins on April 29, 2012 at 10:00am — No Comments
Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity:
- The products – these have developed over time but…Continue
Added by Vercruysse Geert on April 25, 2012 at 3:12am — No Comments
Raw cacao nibs just arrived and how lovely the scent of roasting them fills the air. I smell chocolat brownies and yummy goodness. Roasting Nib Time: 250'F - 30 minutes
I am learning to appreciate the taste of the cacao nib. When they arrived they were sharp, violently bitter, aggressive, abusive. My kind oven tamed them and now, they're delicate, soft, obedient, pleasing and ready to be made into chocolat. Batch #7 will be made with roasted nibs and batch #8 raw nibs.…Continue
Added by Journey Shannon on April 11, 2012 at 11:14am — No Comments
I designed these 4 wrapper yesterday evening with the goal of using them on my bean to bar chocolat. The two artist of the images are Bolivian and African You are only seeing the front view. The back view entails the ingredient listing, weight and a paragraph about making the chocolat from bean to bar in studio. I would love any feedback, criticism or suggestions. We are all consumers, what do these images inspire?…Continue
I'm now on batch six to making Bean to Bar Chocolat. I'm pleased and the process hasn't been to difficult. It took me to batch six to realize I must have at least 2 pounds of nibs in the machine with the cocoa butter for the cocoa town to run properly. Anything less and the wheels spin slowly and often stop. The first batch was the worst. Not necessarily bad but I didn't have a formula yet to provide me with guidance of ratios of nibs, to beans to sugar and so forth. Batch #2 was better…Continue
Just back from a trip to Spain. Only managed to sample the delights of Spanish Chocolate in the cities of Barcelona, Seville, Cordoba, Granada, Madrid and Santiago de Compostela. The best place for chocolate was without doubt Barcelona. The number of shops selling chocolate in bars or truffles was mindboggling. From shops selling a small range of truffles to complement other products to large chocolate only shops. Seems churros and hot chocolate is the signature cocoa experince in Spain. I…Continue
Added by jas on April 8, 2012 at 11:17pm — No Comments
Added by Sharon Grimshaw on April 4, 2012 at 12:34pm — No Comments
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
A mellow sensation, marvellous aromas.
A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a…Continue
Added by Vercruysse Geert on March 31, 2012 at 12:58pm — No Comments