All Blog Posts Tagged 'Chocolate' (43)

As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…

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…

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 -…

Hello,

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!

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Composition

Every Detail Counts

The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to…

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Transformation   From Bean to Chocolate

The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…

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 Bean   From Harvesting to Shipping

The picked, ripe an healthy cocoa fruits are cut open. The beans…

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.

http://www.nytimes.com/2011/08/30/health/30prevention.html?_r=1

Prevention: Evidence of Heart Benefits From…

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…

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…

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…

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,…

It takes time, it's an art, it's strategy. The business of Chocolate.

Whether it's about calling people to encourage them to enter the 'Cool Chocolate' contest or reaching people with postcards, attending Fundraisers and supporting Community efforts, 'Bringing The World of Chocolate to You' with the 4th annual Bucks County Chocolate Show is happening on April 30th in New Hope, PA. The latest news went out connecting…

ChocoMuseo

is the interactive Cacao and Chocolate Museum in Cusco, Peru.

In ChocoMuseo, you will be able to learn the secrets of chocolate, its production process, and the history of cacao since the Maya, 1000 years ago.

We'll also organize workshops for…

Hi all,

This is Rob Monahan from ProfessorChocolate.com  

We are trying to raise funds through Kickstarter to complete the next two books in our NYC Chocolate Walking Tour series... The Uptown Guide and The Hot Chocolate Guide.  These books are meant to bring the 'consumers' to the chocolate!  100% of the money raised will be used for production and marketing of the books.  

Thanks!

http://kck.st/fXw7Ie

Last week, we have finally received our sample of cacao beans from the cooperative we work with (Jose Olaya - Article on our website here).

With that cacao we made the first steps of chocolate making with Sr Walter Campana in the city of Cusco in Peru.

This video will show you the first steps of our artisanal chocolate process : Toasting, Husk removing, winnowing and grinding.…

ChocoMuseo, the cacao and chocolate museum in Cusco, Peru will open soon.

To have an idea of how it will look like, please look here for taking a 3D virtual tour.

Next step will be to have a real virtual tour where you can read every sign and learn about cacao and chocolate.

Tomorrow, stone-grinding machines will arrive from the US and we will finally be able to taste…

Jean-Paul Hévin, Patrick Roger, Un Dimanche à Paris… I was certainly getting around to my favorite chocolatiers during my last weeks in Paris. But in the very last few days, I made visits to two brand new chocolatiers: Chloe Chocolat and Franck Kestener.

My own copy of Chloé Doutre-Roussel’s bible, The Chocolate Connoisseur (2005), is a tattered, stained mess from all the bonbons I consumed while reading about…

While opening the Cacao and Chocolate Museum in Cusco, we decided to travel to the "Valle de la Convención" (5 hours from Cusco), region where most cacao is produced in Peru.

Talking to some producers or cooperatives, we saw that in fact cacao is not or poorly fermented in these region because farmers do not receive enough money to ferment their cacao so they prefer selling it without fermentation.

A lot of people here in Cusco prepare and produce what they call "Chocolate para…

For two months now, Clara Isabel and I are in the fantastic city of Cusco, Perú.

Our objective is to open the new cacao and chocolate museum in this city.

For almost 1 month we looked for the perfect place to install this museum. We finally found a great place in the center of Cusco, on the wonderful Plaza Regocijo.…