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 —
Not just any chefs, my friends, but the best chefs in LA were on the street at Melrose Place in West Hollywood last night. The guests - fashionistas & foodies from Europe, New York, LA - were decked! I’m neck-craning - where to look? Beautiful people or beautiful food? Ah, the food! Under white tents, elegant amuse bouce and bite size specialties popped out from the chefs' tables - marinated big-eye tuna from Sona, rock shrimp shooters from Zov’s… Continue
Added by Susie Norris on May 6, 2008 at 5:00pm —
Here's a post from my chocolate blog (www.chocolateallthetime.com/blogspot). Comments?
You don't get to see cacao pods in the USA unless you go to Hawaii, and even there they a rare sight. Cacao trees (from whence, of course, chocolate) are cultivated only sporadically around the Hawaiian Islands. But Tony Lydgate of Steel Grass Farm on Kauai hopes to change that. His botanical garden (www.steelgrass.org) specializes in cultivating organic plants that bring value to the islanders and… Continue
Added by Susie Norris on April 28, 2008 at 12:04am —
I am just really starting to awaken my senses to the chocolate world around me. It is one thing to eat chocolate, but to actually open your self up to the flavor notes and textures, is another thing entirely. As a child I knew that certain chocolate tasted better , or had a smoother texture than others, but I would never have imagined the extent at which chocolate is reviewed and revered.
I am surprised at all the notes --- to have tasted a… Continue
Added by Amber on April 10, 2008 at 8:22pm —
Thanks guys for reading and commenting on my posts. It means a lot to me.
I heard this morning on the news that the US lost another 80,000 jobs
in March. That’s added to the 50,000 lost in February. Wow! That’s a lot of jobs. So now it’s more important than ever to start a new business. Any business is good. The food business is good but tricky. But if you hit a winning formula, you have a block buster. It seems you might have a bit… Continue
Added by Jim Sanders on April 4, 2008 at 3:21pm —
I am spending the year in Israel with the goal of interviewing every chocolatier in the country. So far I'm about halfway through. If you have questions about choc in Israel or kosher chocolate, I'm your woman. My blog, Chocolatespeak
is also a great resource.
Added by Sandra Andrews-Strasko on February 18, 2008 at 6:46am —