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… Continue
Added by Sweet Freak on January 30, 2011 at 12:33pm —
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… Continue
Added by ChocoMuseo on January 27, 2011 at 3:04pm —
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.…
Added by ChocoMuseo on January 24, 2011 at 9:38pm —
This weekend is the Salon du Chocolat
My advice is to go with a big appetite, big pockets and a big checkbook. There is lots of sampling and plenty of temptation.
There’s hot chocolate and chocolate spreads.… Continue
Added by Sweet Freak on October 29, 2010 at 12:19pm —
Do you call yourself a chocoholic?
Do you know all the health benefits of chocolate? Can you tell premium quality chocolate
apart from the rest? If you can, then you’re well on your way to becoming a connoisseur. If you can’t, well here’s a start. Before you start calling yourself a connoisseur, you need to know how to properly taste chocolate. So get ready to use your senses.… Continue
Added by myechocolate on October 28, 2010 at 3:41pm —
I ‘d love your comments
. My name is Catherine Failor and I’ve been designing soap and garden molds for 12 years (www.milkywaymolds.com
). Chocolatiers regularly contact my soap mold site, asking if soap molds work for… Continue
Added by Catherine Failor on September 20, 2010 at 7:42pm —
If you register on LivingECO.com before August 10, 2010, you can enter to win vegan organic chocolate truffles in a paper box infused with wildflower seeds (and some other nice eco-friendly gifts). After you finishing eating the chocolate, you can plant the box, and wildflowers will grow. http://www.livingecho.com/contest/
Added by Ken Spector on July 12, 2010 at 11:30am —
I have a particular love affair taking place with Tempranillo at the moment. Okay, so maybe I actually have a love affair taking place with many food and wine
lovelies right now, but will get to those later on. :)
I was first struck by Cupid’s arrow when… Continue
Added by Chrissie Bettencourt on April 29, 2010 at 4:48pm —
Crossing Max Brenner's off my list, I went back to what I knew... Naked Chocolate Cafe. Right away I noticed a difference in quality. I've never seen chocolate shine this much. And despite it being dark chocolate, there was no grit at all. I had a tiny cup of sipping chocolate. That's basically melted chocolate with a spoon. I was quite pleased, though it was hard for me to tase anything specific. I think that's because it was crowded, and noisy. Or maybe my palette wasn't… Continue
Added by Dee on March 14, 2010 at 9:26pm —
I love brownies, but they must be perfect! I do not like cake-like brownies (does anyone?). The gooier the better! In order to get perfect brownies, you need to do 2 things. Stop stirring when *most* of the dry ingredients are mixed in (using a spoon, never a beater). And undercook them. Don't take them out when they're absolutely still uncooked (when wet batter comes off on your fork or toothpick). But take them out when some sticky crumbs come off on the fork. If the fork… Continue
Added by Dee on February 5, 2010 at 4:51pm —
I finally managed to find a Whole Foods that was convenient for me to visit. I must say, I'm hooked on that store now. They had beautiful flowers, and I heard my favorite music in there that I never hear anywhere else!
But onto the chocolate... I went to the chocolate section, and was overwhelmed by brands that I never heard of. Someone reccomended that I try Kilari, but they didn't have any of that. So, I picked up a small bar of Lindt 70%, and they had tiny squares of another brand… Continue
Added by Dee on January 31, 2010 at 10:54am —
More than 600 purveyors of gourmet foods sought the attention of buyers, brokers, shopkeepers, party planners and journalists this month at the Fancy Food Show in San Francisco. And plenty of them were stretching the definition of "gourmet."
Retail shops and supermarkets from around the country sent their buyers on a mission of taste to this semiannual trade show Jan. 17-19, sponsored by the National Association for the Specialty Food Trade. Among the products they encountered: a… Continue
Added by Susie Norris on January 28, 2010 at 12:55pm —
It's like chocolate Facebook? I'm not sure I follow.
I joined because I don't know anyone who appreciates Chocolate in the way I do. Everyone I know is crazy about M&Ms, and Hershey's Kisses. I'd much rather have something richer and smoother. My friends think those are smooth. So, I'm ready to get to know people who understand. But how do I do that?
Right now, the best chocolate I'm familiar with is Lindt. Is there better chocolate that's readily available? Also, for… Continue
Added by Dee on January 22, 2010 at 5:30pm —
In honor of the Salon de Chocolat (which I didn’t go to this year) this month’s walking tour takes you to some of Saint-Germain’s best chocolatiers. After all, you can toss an M&M in any direction in the sixth arrondisement and hit a world-class chocolatier—especially now that Patrick Roger has opened two new boutiques there.
Start at one of them, 91 rue de Rennes, and see what magical window displays the creative chocolate genius has whipped up. After admiring the fantasies and… Continue
Added by Sweet Freak on October 18, 2009 at 4:32am —
These photos of the Founders of Cleveland's Sweetest Day were first published on page two of the Sweetest Day Section in The Cleveland Plain Dealer on October 8, 1922.
The images show the photos of the 12 Candymakers who "Arranged the Details of The Sweetest Day in the Year and Planned It's Success." The Candymakers' names are (from left to right) C.R. Canter, A.E. Barton, R.T. Fuller, J.J. Wilsdon, R.H. Sheehan, W.A. Katzenmeyer, A.A.… Continue
Added by Gwen Borders on October 16, 2009 at 6:36am —
The Chocolate and Wine Festival takes place on October 10th and 11th in Oakhurst CA. The festival will feature Chocolatiers from all over the state, Madera and Mariposa Wine Companies and seven local restaurants including the five star, Erna's Elderberry House.
Pre Sale Tickets are only $30.00 and Include 2 Adult Admissions, 2 Souvenir Wine Glasses and 20 Tasting Tickets - Good for Wine, Food and Chocolate Tasting. You save $8.00 by purchasing your tickets prior to the show dates. To… Continue
Added by Kathy McCorry on September 26, 2009 at 12:23pm —
Chocolate isn't a food but an Experience, Few words evoke the emotional enthusiasm which people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you and many more.
During our special times, chocolate was there as an integral part of the event. Taste of one chocolate makes the mouth water and the emotional associations rush in. It… Continue
Added by Ashish Kumar Mishra on July 30, 2009 at 6:00am —
In a previous post, I discussed the definition of "Arriba" chocolate and beans-while there's no legal definition, Arriba can be used to denominate either beans of the Nacional variety from the "Arriba" or upriver area of the Guayas River Basin in the lowlands of southwestern Ecuador, or chocolate made from those beans. So is Arriba a chocolate or a type of bean? It can be both, depending on with whom you are speaking. Growers may call their beans Arriba variety, and… Continue
Added by Jeff Stern on July 10, 2009 at 12:00pm —
How do I explain this one? A sixth sense for cacao? An exquisitely attuned nose that enables me to detect almond paste from over 400 miles away? Faith that any place in France is going to have to-die-for bonbons?
When I booked my trip to Biarritz, I knew rugby, pelote and thalassotherapy spa treatments were big. But I had no idea that the region had a storied chocolate history. I swear
It was only on the TGV from Paris, furiously… Continue
Added by Sweet Freak on May 25, 2009 at 5:24pm —
I must share with you one of the most incredible tours of anything I've ever been on, a rare tour through the Guittard Chocolate factory in Burlingame!
Mark Hodgson, Pastry Chef Instructor at City College of San Francisco has been working with me on product development for the last few months. He works with someone who is friends with Gary Guittard. It's always who you know and that allowed Mark 25 spaces for a tour of the factory.… Continue
Added by Christine Doerr on April 6, 2009 at 11:30am —