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 —
I arrived in NY Saturday evening from Ecuador-no delays and no hitches. Customs went through my chocolates in Miami but they seemed more curious than anything, and after a brief inspection let me on my way. Sunday was the behemoth Fancy Food Show, which was no less than the size of 20 supermarkets in one place, with thousands of food items being displayed. I gorged on Grana Padano Parm and Prosciutto while waiting to meet people- I was lucky enough to be able to squeeze in meetings with all the… Continue
Added by Jeff Stern on July 6, 2009 at 2:20pm —
Rambling through the cheese section of the new Whole Foods market in Pasadena is an excerise in delerium. Should I get the sharp farmhouse cheddar I know? Should I try the oozy sheep’s milk raw I’ve never heard of? Blue with veins or white with orange rind??? Then, the little cheese that was meant for me appeared. Cardona with a cocoa powder rind. What a miracle of subtely - no sharpness to the flavor of the cheese, no bitterness from the wrapping of… Continue
Added by Susie Norris on June 16, 2009 at 10:07am —
Look - yesterday's haul led me here!
Added by Eve on May 27, 2009 at 4:00pm —
Plattsburgh, NY – March 26, 2009 – Chocolate Gourmet Chocolates
, an Internet-based gourmet chocolate retailer, will be participating in the 5th Annual Northeast Family Chocolate Festival
from 10 am – 5 pm on Saturday, March 28, 2009 at the Washington Avenue Armory&Sports; Arena in Albany, NY. Proceeds from the festival will benefit The… Continue
Added by David Pearce on March 26, 2009 at 11:47am —
Today I joined 40 other chocolatiers - bayside with seagulls - thinking: this is a perfect day for chocolate lovers in San Fran to collect at the waterfront wharf and celebrate chocolate. Look out! 5,000 of them turned up! I was next to Chocolatique from LA, Jade from SF, Amano from Utah, William Dean from Florida, and nearly 20 wine and liqueur makers, 20 artists....and thousands of enthusiasts sampling the wares. My observatons: chocolate is still recession-proof! People were buying,… Continue
Added by Susie Norris on March 22, 2009 at 7:00pm —
I am pleased to announce that my chocolate company, Sweet Paradise Chocolatier will be opening this summer at the Kings Shops at the Waikoloa Beach Resort. My manufacturing kitchen will also move to Waimea, also on the Big Island. The Kailua location will remain and expand to a dessert cafe in addition to chocolates. Despite the economy I am looking forward to this move and direction into the resort world.
The little shop is only 300 sf and will also serve gelato and a unique variety of… Continue
Added by Melanie Boudar on March 13, 2009 at 4:00am —
While we've all been waiting for Bespoke Chocolates
to debut, Lynda Stern—bam!—opened Bond Street Chocolates on 4th Street. God, I'm loving the East Village
Added by Sweet Freak on January 21, 2009 at 1:30pm —
I'm Reverend R. M. Peluso. I'm an interfaith and nondenominational minister and I lead Chocolate Tasting Meditations of CM (tm). My meditations have been featured at the Chocolate Salon in San Francisco and The Community of Peace & Spirituality (now disbanded) in NYC.
I am quite happy to take my meditations where ever invited.
You can read more about what I do at Http://ministry.rmpeluso.com
click on Meditation.
My experience is that truly tasting… Continue
Added by Rev. R. M. Peluso on January 8, 2009 at 11:11pm —
To enrich this community I've been asked to bring over some of the content we've published on our chocolatier "diary"
. To give a bit more about who we are what a better place to begin than the beginning. We're having a lot of fun in the Charlotte, NC area and we hope this inspires you to either participate more locally, or try your own thing. :)
Where do we begin on this epic tale of homemade chocolate insanity. Do we start at the… Continue
Added by Andy Ciordia on December 17, 2008 at 10:27am —
I've been looking for the actual difference in flavor in red cocoa by looking at how it's processed. I'm not sure if there is one or if it's just dark cocoa that has the red hue? Do you have any favorites that I could try out and see that it is different?
Added by Gretchen Tartakoff on December 5, 2008 at 5:27am —
what a claim! you might be thinking its just another chocolate fanatic blissed out boasting, full of it, yea right the best chocolate in the world, come on, how can this be, when folks have been making chocolate for centuries, for thousands of years in central america. Yes it is just an opinion, but after many years of R&D working with very talented farmers we have done it. A 100% criollo bar 93% cacao solids that is very sweet and amazing. It is so smooth you can eat a lot of it, but watch… Continue
Added by Koa Kahili on October 5, 2008 at 4:05am —
May 19th, 2008
Accepting chocolate with crubled bacon bits was a stretch for me. Love chocolate and god knows, love bacon, but the unusual combination from a very fine American chocolate company made me suspicious. When I tried it, I gained insight. It’s not that chocolate doesn’t go with bacon conceptually because what is bacon after all but a lot of animal fat & salt & a little piggy essence. What made this bar so very, very bad was that the bacon tasted like Baco-o’s (those… Continue
Added by Susie Norris on May 20, 2008 at 10:11pm —