I am looking for new brands of Chocolate.
I have a online shop with delicatesse and it is not such a big succes . So knowing everybody in the world lies chocolate I had the idea to have a makeover of my shop and sell all kind of chocolates from all over the world.
Now, I am looking for producers who make special blend, and chocolatiers who make unusual chocolate bars from all over the world.
Is ther some one who can help me?
My shop is located in Belgium so I… Continue
Added by Annick Vliegen on November 24, 2009 at 10:25am —
FOR THE LOVE OF IT, JOIN ME ON MY BLOG, chocolatelovers411.blogspot.com
Added by mesha on November 20, 2009 at 10:18am —
I woke up to the smell of bacon. The scent coming from the kitchen made a strong trail seeping through the crack at the bottom of my bedroom door and finally making its way into my little nostrils. I was 7-years old and it was Christmas morning. Looking back, I'm surprised I ever fell asleep at all because i used to get so excited on Christmas Eve that I couldn't sleep a wink. I was so anxious to open presents and more importantly, sneak a peak at Santa. I used to try and tip toe around my… Continue
Added by Ashley Vail on November 11, 2009 at 2:00pm —
Added by Cal Orey on November 4, 2009 at 8:48pm —
The biggest celebration of Dia de Los Meurtos or Day of the Dead in America is at Hollywood Forever cemetery in Los Angeles. Part art walk, part street festival, all souls are welcome. The tradition is rooted in the ancient civilzations of Mesoamerica (Maya, Aztec and more) and are the same ones that developed chocolate from their native cacao trees. People decorate alters with memorabilia, marigolds, candles, bread and sugar skulls to attract… Continue
Added by Susie Norris on October 26, 2009 at 4:30pm —
Hey, it’s today! My new book, CHOCOLATE BLISS: Sensuous Recipes, Spa Treatments and Other Divine Indulgences hits bookstores today (Barnes & Noble, Borders, your local independent). It’s a celebration of how chocolate touches the culinary heart of the world. Lots of info on tasting, health benefits, sustainable farming, gifting, plus recipes for brownies, cookies, marbled pound cake, cocoa chili, fondue; AND shopping tips on how to find great… Continue
Added by Susie Norris on October 20, 2009 at 12:10pm —
For those in Germany, or within drving distance, the 2nd Paderborn Chocolate Festival opens Thursday night Oct 22 with a VIP reception in the town hall. The show runs then from Friday through Sunday. Last year's event welcomed over 20 000 visitors. This event is a showcase of german chocolate and this year features musical performances, chocolate sculpture, photography and fashion. I will be in attendance and will report "von ort" as we say in… Continue
Added by Warren Laine-Naida on October 14, 2009 at 3:30am —
It took me a whole week to find the time to get to this blog — and I'm still waiting for Tom to email me the pictures (he's in Indonesia again) — but our tour of Tcho
last week was so special that I want to share it.
is Tcho's sourcing director. He and Tom met about 5 years at a Fair Trade conference, and in the year and a half that he's been with Tcho, we've… Continue
Added by Eve on October 10, 2009 at 3:46pm —
Call my crazy but I just don’t want the makers of Velveeta messing with my Cadbury bars. Kraft Foods bid (underbid?) $16.7 billion for Cadbury this week, declaring they were offering stock holders a 42% increase on Cadbury’s median share price. Cadbury pushed back, declaring the proposal undervalued their stock and they were confident in their "stand-alone strategy and growth prospects as a result of...strong brands, unique category and geographic… Continue
Added by Susie Norris on September 9, 2009 at 2:00pm —
Okay, it's 102 degrees out in southern California and I'm melting. So what do you do with a chunky bar of dark chocolate? I like to stick it in the fridge just long enough to get firm...or if I really want it crunchy hard it'll go in the freezer for a bit.
I'd skip the drinking hot tea with it, though. And I actually find that hard to do without. So what could be a better substitute? How about Thai iced tea or iced coffee?
Course those drinks are a bit on the sweet side… Continue
Added by My Passion 4 Chocolate on August 26, 2009 at 8:31pm —
A good friend sent me the following note that I thought worth sharing:
"Never again will I buy decorations for my all girl chocolate martini parties! I was thrilled to find this chocolate ruffle making tool by Albert Uster Imports. I was going to be hosting one of my infamous soirees and really wanted to try my hand at making decorations because it adds more of a personal touch. I usually have pre-made decorations on hand, but they always seemed a little impersonal to me.… Continue
Added by John Iwaniec on August 10, 2009 at 6:00pm —
My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photo’s that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers… The pictures tell the story.… Continue
Added by Roxanne Browning on August 5, 2009 at 4:59pm —
This morning I was watching a Scooby Doo cartoon with my 7-year old nephew and a Reese's Pieces commercial came on during the show. Which immediately brought back nostalgic memories of the first Reese's commercial I saw around his age...
Does anybody remember the 1970s Reese's Peanut Butter Cup collision commercial? Yes, I know I'm dating myself...when that campaign came out sales skyrocketed 300%!
"Hey, you got peanut butter on my chocolate!"
"You got chocolate in my… Continue
Added by My Passion 4 Chocolate on August 4, 2009 at 10:49pm —
Here's a historical footnote on chocolate...
In the 1600s, porcelain chocolate pots - a tall pot with a detachable cap or finial in the lid through which a wooden stirrer, or molinet could be inserted - were all the rage.
Added by My Passion 4 Chocolate on July 31, 2009 at 10:43pm —
LONDON (AFP) – Scientists are looking for women willing to eat chocolate every day for a year -- all in the name of medical science.
Researchers at the University of East Anglia and a hospital in Norwich, eastern England are trying to find out whether chocolate can cut the risk of heart disease and need 40 women to step forward and help.
Most of the women will have to eat two bars of "super-strength chocolate specially formulated by… Continue
Added by My Passion 4 Chocolate on July 28, 2009 at 4:36pm —
Dark chocolate and red wine…find yourself floating up to heaven just thinking about the combination?!
Keep flying and I’ll fill you in on the results of a wine and chocolate pairing I recently did at my house.
There were 11 of us – 2 sommeliers, 8 admitted chocoholics and one who ‘just isn’t into desserts’.
I made a variety of truffles including a creamy white chocolate & goat cheese dipped in dark chocolate, a dark chocolate sprinkled with rose infused sugar and a… Continue
Added by Tanji Patton on July 27, 2009 at 3:18pm —
I have a private label that is looking for a dark and a milk chocolate bar, 3oz, to use for our label. Would love a bean to bar manufacturer if it is possible. We will be using our bars to raise money for charitable organizations. If anyone out there is or knows of someone that would be a good fit please respond.
looking forward to your response,
Added by steven on July 23, 2009 at 4:17pm —
Cherry season is almost over - sniff, sniff - so now is the time for all good chocolatiers to honor this exquisite superfruit. Cherries come in sweet and sour varieties, including Bing, Morello, and Schmidt among many others. Historians suspect they are originally from China and first cultivated in Turkey by the Romans in the 1st century. They later captured the adoration of the Chinese brush painters; their blossoms became a national cultural symbol… Continue
Added by Susie Norris on July 14, 2009 at 2:30am —
The sugar and chocolate showpiece competition at the World Pastry Championship is a place to pick favorites. I pick favorites there the way I might choose giant lollipops at the amusement park - which one speaks to my heart in color and design. But here’s the trick that sets the sugar artists of the pastry championship miles apart from the guys in the candy kitchen making giant lollipops. Sugar artists must make their sculptures tall. Not just big,… Continue
Added by Susie Norris on July 13, 2009 at 1:00am —
Aequare Chocolates gets frequent inquiries as to why we're not organic. It's not because we don't want to be, or don't support organic. It's because we simply can't, for all practical purposes, be organic.
Organic Chocolate For Bars And Organic Couverture
First off, all organic chocolate actually produced here in country is shipped abroad and almost none of it is for sale here. It's shipped abroad directly by its producers because there is a market for it abroad. Consumers… Continue
Added by Jeff Stern on July 6, 2009 at 2:30pm —