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 wanted to introduce our company to all of you via this little blog spot. we've been in the wholesale for 3 years now, we decided early this fall tho launch a retail cart and it is now live on our website at www.tumbadorchocolate.com .
Please fell free to give me any type of feedback, it is always appreciated,
Added by jean-francois Bonnet on December 17, 2008 at 8:24am —
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 —