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
I would like to share this blog post:
Below were questions asked to me by Zy of The Filipino Lifestyle, I like to share my answers here. Hobbyist in Focus: Pete Rahon was the title of the article. Excerpts were culled from my answers below.
1. How did…
Added by Pinoy Chocophile on September 23, 2012 at 10:08am — No Comments
hello everyone my name is john and yes i am a chocolate lover as well i have a website in which it is my goal to provide the very best chocolate recipes you can find i came on this site to meet new friends and expand my knowledge of chocolate my website is www.chocolateonly.net i always like to hear from people if anyone has any links they would like to share i will gladly post them on my site but they must only be concerning chocolate
Added by john on September 17, 2012 at 2:00pm — No Comments
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