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
Fundamental to my personal "quest for the world's best chocolate bar" are the chocolate tasting parties! Up to this point I have hosted nine such parties. Each one has been incredibly fun! However, as with most things in life, there has been a learning curve with much trial and error. Are the chocolate tasting parties now perfect? Almost! If you are considering hosting a party of your own, let me share with you my five essential aspects to throwing the "perfect" chocolate tasting…Continue
Added by Bernt on December 14, 2010 at 10:51am — No Comments
Is there a chocolate bar that is better than all the others? That is the question I intend to answer, as I embark on my personal discovery of the world's best chocolate bar! I realize that this journey literally may take years to conclude. But oh, what a fun trip it will be! I have come to realize that the world of chocolates is wonderful and incredibly fascinating. It truly is a science. Some…Continue
Added by Bernt on November 11, 2010 at 2:12pm — No Comments
Added by Bernt on November 5, 2010 at 5:45pm — No Comments
Art, it has been often commented, is supported by a scaffold of discourse - in the same way in this century wine, food, fashion and of course chocolate has been. We put these things on a pedestal, distance ourselves from it. hold it up for admiration and allure, increase it’s value by limiting those who “understand”, or those who can afford access. What happens when the scaffold is removed? What is left? With chocolate at least we have something to eat.
With “Schokolade in der…Continue
Added by Warren Laine-Naida on September 24, 2010 at 3:42am — No Comments
The chocolate sculptural canvas begins with the chocolate block. 6 sculptures are broken down, melted and reformed into four blocks.
These are the building blocks, the canvas, now the palimpsest of the chocolate sculptures. They too are photographed out of doors.
There is a completion of the circle of my sculpture’s creation and a return to the simplicity of texture, form and…
Added by Warren Laine-Naida on September 9, 2010 at 5:50am — No Comments
Added by Katreece Montgomery on September 4, 2010 at 9:00pm — No Comments