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…Continue
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…Continue
Added by Vercruysse Geert on November 14, 2011 at 3:04pm — No Comments
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…Continue
Added by Keith Ayoob on November 14, 2011 at 12:20pm — No Comments
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.
Prevention: Evidence of Heart Benefits From…Continue
Added by Dr D B on November 12, 2011 at 8:30am — No Comments
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…Continue
Added by Hector Velásquez on November 1, 2011 at 4:57am — No Comments
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
Added by Jeff Stern on October 24, 2011 at 11:00am — No Comments
Added by derek fit on October 23, 2011 at 4:36am — No Comments
The Hawaii Chocolate Meeting
Aloha! Thanks to the replies. We conducted a survey to assess the status of Hawaii cacao/chocolate industry and thanks to those who fed us the necessary information. The results were presented during the Hawaii Chocolate meeting last September 28, 2011 at the Hawaii State Capitol. Thanks to Skip Bittenbender and Amy Hammond who made this meeting possible. The participants agreed to organize Hawaii Chocolate Association, which willprovide central…Continue
Added by Ma. Delpha Estrada on October 20, 2011 at 9:30pm — No Comments
Our family has begun a trip around the world in search of cacao and chocolate. We will be travelling with our kids to France, Germany, Italy, Madagascar, Vietnam, Mexico, Ecuador, and many others. We have started blogging about it on a new site called The Chocolate Chronicles (founded by The Chocolate Life's Clay Gordon).
To find out more about us, try our Backgrounder.
To read the first few…Continue
Took NJ Transit into Port Authority arriving around 11:00am in the City. Walked down to Meadow on 10th Street on Hudson. Joe Salvatore from Madecasse Chocolate was listed to be there with no specific time and found out on arrival he will show up at 2pm and stay until 5pm. Looked for a while at their amazing varieties of chocolates. I had tried some of them and read about many others on the Internet. Also learned there are many more out there I have never heard about. I have…Continue
I will be at the Salon du Chocolat in Paris from Oct 20 - Oct 24, if you plan to attend please stop by the Brazilian booth and lets talk. I will be pleased to show you our best beans and chocolates. There will be a good opportunity to meet and chat with many Brazilian cocoa growers. Check our our web site www.bahiacocoabean.com.br.
[Note: This post was edited by Clay to include a title. Lola Gedeon is the wife of…Continue
Added by Lola Gedeon on October 9, 2011 at 7:30am — No Comments
Chocolate is more than just chocolate - the consumer is often uncritical in its selection and simply eats it without giving it a second thought. This blog(book) communicates knowledge about chocolate in order to in crease the pleasure in its consumption. Chocolate, such as is enjoyed today, is the product of a variety of specialist processes tailored to achieve maximum pleasure. This blog(book) contains a wealth of interesting facts and, after reading it, you will no longer just consume…Continue
As I have discussed in previous posts, a truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los Ríos and a small fraction of the Province of Bolívar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be…Continue
8FT CHOCOLATE CASE FOR SALE AT AN AMAZING PRICE! $1900.00....ZERO HUMITITY, TEMPERTURE CONTROL, INCLUDES ACRYLIC TRAYS! EMAIL FOR MORE INFO
Recently, I had a terrible experience using Chocoa brand chocolate for mold shells. Although, it the taste is similar to Cacao Barry, it didn't crystalize properly (even after several tests).
I noticed Chocoley has a couveture chocolate, but I'm not familiar with it? Does anyone have experience with their line of chocolates?