All Blog Posts (543)

I want to keep my Dragee packets cool and enhance the shelf life of the Dragees by filling Nitrogen gas into the packets.

Will the Nitrogen Gas spoil the Dragees or enhance the shelflife of Dragees?  My Dragees are Chocolate covered nuts and Chocolate covered cereals.

Any advise?

Thanks in advance.

Raji from India.

As you all might know I work as a volunteer for Original Beans. The combination of delicious chocolate and nature conservation makes it the best in my opinion.

Two weeks ago Philipp, founder, called me. A new test production would start Thursday! If I could come to Switzerland? Wow! A dream comes true! I immediately packed my suitcase. The biggest one so I can take a lot of chocolate back home. We are on a mission: how can we get more of the fruity flavors of the bean into our Piura…

In Ecuador, cocoa harvesting takes place two times per year. Harvests runs between February and April, and then again begin again between August and October. This dual harvest system means that cocoa plantations are often busy, as are chocolate makers. However, there are still seasons of the year when the cacao farms are between harvests and things are a bit slower. This naturally begs the question of what to do in the off season for chocolate?

One of the things we always recommend to…

Childhood is the time when kids understand the value of relations and culture. It is very important that they can develop the deep emotional relationship with each family member in their day to day life as well as on the occasion of any festival. The feelings of love and care developed in this age are going last for life time. Rakhi festival is a special festival to celebrate the emotional bonding between a brother and a sister and it should be celebrated with its real…

Rakhi or Raksha Bandhan is an occasion that strengthens the unconditional bond of affection and care between a brother and sister. To give a remarkable note to this auspicious day, sisters and brothers in throughout the world look for a beautiful gift to present their dear ones, wrapped with their sentiments and lots of emotions.

First and the foremost thing that sister will shop for her brother is Rakhi. Individual choice of sister for her brother as well as age and liking of…

GetRealNY's 2011 Belgian Festival took place July 8-9 at New York City's Altman Building.

Featuring brewed-in-Belgium and Belgian-style beers brewed in the US, the event attracted well over 2000 beer lovers during its four sessions. Nearly 80 beers of all styles were served from an innovative central…

A “chocolate-order-break” during summer time? No way! I have to taste new chocolate and will take the risk of melting problems. A few weeks ago I heard for the first time of Adi Chocolate Fiji. Chocolate from Fijian beans and made on one of these beautiful Islands.

Wow, this sounds great! I have to taste it! So I sent an e-mail to Adi. Very quickly I got a response from Tom, the owner. He was very enthusiastic about the first trip of his chocolate to The Netherlands. They even…

 It is an honor for us to be the 5th "portrait…

Hey Chocolate-lovers !

Our Paris year's 30-concept is all about chocolate and the bohemian art of living in Paris around 1935..

The moment you enter our chocolaterie, it's like you enter the movie "Chocolat".

As we are famous for our nice collection of Absinth too, we decided to…

With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.

With the AC running at 65 & dehumidifier running - I can only obtain a 70 degree temp & 49% humidity level.  When I pour my chocolates, I set them in the frig for 10 min & pop out and let sit on the counter for about 15 minutes before removing from the molds.  Having major issues with larger bars - swirly light areas.  Would this situation be resolved with a Hilliard…

I just got back from the Big Island in Hawaii, visited with a few farmers and chocoalte makers, while our chefs did three pastry and chocolate demos in Maui, Kona, and Honolulu. What a great experience, and what a motivation for me to get to know more about the growing, fermenting, and drying of not just cacao beans, but also the amazing and creative means people have of making their own chocolate. I have seen many huge production factories all over the world, but never have I experienced…

Hello, fellow chocolate lovers and all those reading The Chocolate Life!

I am relatively new to the world of chocolate and would appreciate any advice you were willing to give me.

May I please ask a favor?

I am looking for a contract chocolate manufacturer in either the US or Colombia who can produce 85 % plus cocoa, gluten-free and allergen-free batches (certified).

Can anyone suggest someone?

Thank you!

Regards,

James Swanwick

james…

The world is supposed to end today and I have no idea what to fix for supper, much less who to invite.  The prospect of having to prepare my last meal on earth is entirely too overwhelming.  All I can say is, just about the time Doomsday hits, no matter how grand the plans or big the roast I’ve marinated, I just know I’m  going to decide that we’d might as well order pizza.  Making chocolates is pretty much like that.  I sketch out half a dozen varieties in my head that I know I can whip out…

I’d never entered a contest before, unless you count the lottery where all I’m judged on is my ability to select random numbers (a skill, by the way, I appear to be miserable at), but when I heard that my favorite chocolate boutique,…

Just got the schedule for the Salon de Chocolate, which is held now for the third year and sponsored by the Franco-Ecuadorian Chamber of Commerce. I was invited to participate as I was last year, but had to decline since we are too busy. Also, just was not convinced that spending a couple of hundred dollars (since it's not really an invitation but a paid chance to participate), with a "successful" turnout of maybe 700 people, would be good for business. Unfortunately, there's just not that…

About 12 years ago I bought the Dutch translation of Chantal Coady’s book “The Chocolate Companion”. One of the chocolatiers that got very high rates was Paul de Bondt. I had never heard of him but I became very curious after reading her review. Although he is Dutch his shop is not in The Netherlands but in Pisa, Italy. But I knew then: one day I will visit Pisa!

A few years later I discovered a few of his bars at Le Salon du Chocolat in Paris. They were excellent!

In September…

Chocolate-loving friends, in Ecuador, South America, we have the best cocoa in the world for its good taste and quality, we are the leading…