Entries must arrive in New York by Friday 7 September
Enter online and send your entries as soon as possible, all details are online here.
We've had a great response so far to our call for entries for the Americas Semi-final of the…Continue
Added by Martin Christy on September 3, 2012 at 7:15pm — No Comments
Hi, Just moved from Denver to Spokane and can't find a chocolate supplier.
In Denver I purchased blocks at Restaurant Depot - Callebaut 823NV / about $35.00
I'm shocked at Internet prices plus shipping.
Is anyone familiar with my new area? Can you suggest online sources?
Added by Munira M Bagasrawala on August 9, 2012 at 10:10am — No Comments
I definitely like and love chocolates.
And I find this quote chocolicious:
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
and more here -…Continue
Added by Pinoy Chocophile on August 8, 2012 at 10:30am — No Comments
For those who are wondering how on earth one could write three entries in a blog about Belgium and not go into detail on chocolate… Here’s what you’ve been waiting for!
Actually, Belgium rarely gets full credit for some of its best features. Take chocolate for example. Aren’t the Swiss claiming to be the best chocolate makers in the world? Or the French even? But what have they got to show for compared to the Belgians?
True, there are some wellknown Swiss brands,…Continue
Added by Erika Vermeylen on August 8, 2012 at 10:00am — No Comments
A volcano by the Lake receives an eastern breeze, creating a special micro climate. In there, an endogenous breed of cacao has grown since ancient times.
By these lines, I wish to draw attention to the "Salon des Chocolatiers et du Chocolat" that is going to be held between October 27-28, 2012 in Geneva, Switzerland.
Hard to believe, but until last year no chocolate show was ever held in Switzerland, home country of the chocolate. In October 2011 we organised for the very first time the "Salon des Chocolatiers et du Chocolat" in Geneva, a show dedicated to master chocolate makers with 28 exhibitors and about 6'000 visitors over…Continue
Added by Pierre Borsodi on July 30, 2012 at 6:00am — No Comments
A BROTHER/SISTER bond is the most blessed relationship!
They are special. They are our best friends.
They laugh at jokes that no one else really understands.
They share memories of smiles and tears. They share the same parents, pets, and silliness. They share the holidays.
They walk together through life, through death, through common bonds and sad farewells. They become aunts/uncles and great aunts/uncles to each others children and grandchildren. They watch…Continue
Added by Amit Shah on July 24, 2012 at 11:00pm — No Comments
Hello Chocolate friends,
Need your help spereading the word about the importaqnce of Fairtrade chocolate and the truth behind the chocolates we love. Spoke at TED Talks Amsterdam and now have the chance to speak at Long Beach TED Talks 2013.
HOw you can help?
1. Watch the following link
2. Share via twitter/facebook/email
3. Comment on the link as to why I should have the chance to speak at TED 2013
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…