Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
From Chocolate to an Agent of Delight
Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…Continue
Added by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments
As I am writing you from INSIDE the factory of The Grenada Chocolate Company, one of the very first tree-to-bar organic chocolate cooperatives, I am trying not to get distracted by all the chocolate smells around me - or to drift away too long looking at the mango tree and tropical forest from the open window next to me...
I came to visit Mott Green as he is preparing for his exciting FairTransport event! Mott Green is the founder of the company and passionate chocolate maker who had…Continue
It's true, cocoa paper is made by hand using traditional methods.
A team of 6 make an astounding 40,000 sheets of cocoa paper a month! We have many more skilled paper makers eagerly waiting to join our team and double or even triple that number if sales increase.
Watch this short video to learn how cocoa paper is made.
Added by Hector Velásquez on November 1, 2011 at 4:57am — No Comments
One of the interesting programs going on here involves what growers and organizations are calling "super cacao." Turns out that on most if not all cocoa farms, there always happens to be a few trees that have superior yields and greater disease resistance than all the rest.
At first, I had no idea what people were talking about-shortly thereafter, I realized that I knew the two North American landowners who were actually pioneering this effort. They began by identifying and…Continue
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
Added by Vercruysse Geert on January 24, 2011 at 10:18am — No Comments
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 Sera on March 18, 2008 at 11:30pm — No Comments