The Chocolate Life

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All Blog Posts Tagged 'origin' (7)

Homemade Chocolate from Bean-to-Bar

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Added by Pinoy Chocophile on November 24, 2013 at 3:57am — 1 Comment

First Philippine Origin Chocolate

For pinoychocophiles the highlight of the WOFEX 2013 is the exhibit and booth of Malagos Chocolate! Philippines' first dark chocolate with an origin from Malagos, Davao City, Philippines. That's from tree-to-bar (grown and processed in the country),…

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Added by Pinoy Chocophile on August 3, 2013 at 3:38pm — 2 Comments

A journey around the world with 7 chocolate stops





It was my first tasting "for official purposes".

To address the invited representatives of several European countries I've decided

to present 7 European chocolate manufacturers and, in order to reveal the

appeal, uniqueness and variety of chocolate, to choose 7 single origins from around

the world. The most difficult task was to mach them in an…

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Added by Kristina on March 21, 2010 at 10:30am — No Comments

Now Try This #3 Bee Squeezin's

Now Try This #3



Bee Squeezin’s



This will be a dark chocolate spirits filled ganache using in a light milk chocolate shell. My “light milk” is about 40%-45% cocoa, “dark milk” is around 55% in my workshop.



A friend of mine who owns a café/nightclub locally is also known for the mead that he makes . This is wine from honey. It sounds as if this wine might be sweet but to make it he uses a strong champagne type yeast and then ferments the wine until dry; no… Continue

Added by Frank Schmidt on February 27, 2009 at 4:00pm — No Comments

Now Try This #2

Now Try This:



A molded chocolate with wine jelly center covered by milk chocolate ganache in a milk chocolate shell.



I’d like to try to post something here once a week during the North American winter months but I’m going to be on a driving vacation to Florida next week so thought I’d get this posted on the blog before I leave this Saturday. (I’ll be staying near Ft. Myers so hope to stop by Norman Love’s store there.)



I’ve been getting some good feedback from… Continue

Added by Frank Schmidt on February 11, 2009 at 8:08pm — No Comments

Now Try This

Now Try This:



Um ! Yum! Dark Milk Chocolate Port Ganache in a Dark Chocolate Shell



I used Papua New Guinea origin chocolate for this molded treat. The Dark Chocolate shell was a 66 % cocoa with half vanilla bean per 5 lbs of liquor. After pulling off 2 lbs of dark I added enough sugar and milk to give me a 60% dark milk at 15 % milk.



If you’ve not worked with home roasted chocolate, just know this: I used a good rich dark chocolate that was not too bitter for… Continue

Added by Frank Schmidt on February 8, 2009 at 7:24pm — 1 Comment

Rogue Chocolatier

Colin Gasko has released his next three origin chocolates — Jamaica, Hispaniola, and Trinidad. Like his first two releases, these chocolates are all 70%.



My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at… Continue

Added by Casey on March 12, 2008 at 4:56pm — No Comments

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