Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
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…Continue
It's true, cocoa paper is made by hand using traditional methods.
A team of 6 make an astounding 40,000 sheets of cocoa paper a month! We have many more skilled paper makers eagerly waiting to join our team and double or even triple that number if sales increase.
Watch this short video to learn how cocoa paper is made.
This is an exciting opportunity for a talented and motivated chocolatier to join a company and build a brand from the ground up in Southwestern Ohio. The ideal candidate will possess the following qualifications:…Continue
Added by APRIL KOBERNUSS on December 16, 2011 at 10:47am — No Comments
Added by derek fit on October 23, 2011 at 4:36am — 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
Added by Koa Kahili on August 24, 2011 at 6:49pm — No Comments
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…Continue
Added by Jeff Stern on August 1, 2011 at 1:21pm — No Comments
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…Continue
Added by Janice Harper on May 21, 2011 at 5:23pm — No Comments
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,…Continue
Added by Janice Harper on May 20, 2011 at 5:00pm — No Comments
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…Continue
Added by Jeff Stern on May 17, 2011 at 10:15pm — No Comments
My newest Sweet Paradise Chocolatier chocolate boutique is soft opening May 1st at the Wailea Gateway Center in Wailea, Maui. The official "Grand Opening" will be June 16th. This has been a 9 month process to get permits and open a store here and it doesn't even have a kitchen! Talk about island time. The store features my own truffle/confection collection focused on Tropical flavors but also bars from various Hawaii chocolate-makers- Original Hawaiian, Malie Kai, Waialua Estate, Madre…Continue
Discover the animation video of our…Continue
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…
Added by ChocoMuseo on March 1, 2011 at 3:10pm — No Comments
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.
Added by Rob Monahan on February 26, 2011 at 3:36pm — No Comments
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.…Continue
Added by ChocoMuseo on February 14, 2011 at 8:30am — No Comments
Added by MundoChoco.com on January 11, 2011 at 10:00am — No Comments
Added by Reonne (aka Choco Mama) on January 1, 2011 at 8:10pm — No Comments
Van Otis is a modern-day chocolate and candy retailer and wholesaler rooted in tradition and handcrafted premium products. By coupling traditional recipes with new and exciting product lines, we bring fun, delight, and nostalgia back to the chocolate and candy experience. We we are looking for a passionate and experienced Chocolatier & Production Manager to join our team of chocolate lovers in early 2011. The ideal candidate will possess the following qualifications:
Added by Marc Amiet on December 14, 2010 at 11:00pm — No Comments