The Chocolate Life

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Artisan's Blog (12)

New Vietnam bar

We are very pleased to launch our new bar made from Vietnamese cocoa beans, conched and refined in our atelier in Kent. If you also process Vietnamese beans, i would be interested to swap a few bars to compare.

Added by Artisan on June 8, 2010 at 4:52am — 3 Comments

Chocolate perfume

That's it; i could not longer resists and order 3 samples of perfume (enough for 2 applications each) at $20(!) for the 3 from Mandy After. I am too curious about the cocoa perfume she has. i've heard great things about her but never tried any of her products and my meager income will not stretch to actually buy the products. So samples it will be. Has anyone of you ever worked on a chocolate fine perfume? We have a couple of times with a perfume house and always ended up with something too… Continue

Added by Artisan on December 5, 2009 at 12:15pm — No Comments

Our salted caramels top OFM gourmet food

Check this out.

Even more rewarding as every other chocolatier in UK has copied our caramels but ours still rock!

Added by Artisan on July 19, 2009 at 11:16am — No Comments

Our chocolates are in space

A couple of months ago, one of our regular transatlantic customers paid for a large order of our dark chocolate coated candied gingers. I am proud to say that they are now traveling with her in space. Apparently food tastes less in zero gravity so the intense ginger and chocolate combination seem to be a favourite with her and the rest of the crew. How cool is that?

Added by Artisan on July 18, 2009 at 10:47am — No Comments

Are French chocolates (apart from a few) terribly overrated?

I was in the South West of France for a few days and of course paid a visit to the local chocolate shops. All of them a great disapointment selling same things as 10 years ago (mostly pralines)and regional or house specialties bought in from Francois Doucet (potatoes, quail eggs, chocolate in shape of beans, olives etc etc). Most people used Barry Callebaut which did not help. Quality of the bonbons was poor and marshmallows were like bike tyres. Makes me wonder if French chocolates (apart from… Continue

Added by Artisan on July 5, 2009 at 9:53am — 4 Comments

Chocolateria menu

Here is the menu for our new Artisan du chocolat chocolateria at 81 Westbourne Grove in London, Notting Hill. We were lucky that one of our long term customer, Nick Strangeway, is also one of the best cocktail makers in the world and he really helped us to make some fresh cocktails that are fabulous and have one compoment of chocolate (pulp or infusion or creamy cold drink) The ice cream is made with our Costa Rica conched cocoa mass. The salted caramel tart is simple but very very good. So far… Continue

Added by Artisan on June 8, 2009 at 1:06pm — No Comments

Photos from artisan du chocolat shop Notting hill

We managed a successful press opening and everyone love the shop, the products and the new chocolate cocktails. Summer coctails are cocoa pulp Bellini, Cupuacu Margarita, chocolate martini and the fab white chocolate and matcha New Orleans gin Fizz. It took us a year to get the design and the chocolateria menu right but it was well worth it. On the first day the shop was already full. Very… Continue

Added by Artisan on June 8, 2009 at 4:08am — 3 Comments

Artisan du chocolat Notting hill shop (london)

We are finally opening our shop in notting hill (81 Westbourne grove to be precise) on Friday June 5th.

Come and try our theobroma cacao and theobroma grandiflorum pulp juices as well as our chocolate summer cocktails based on chocolate or cacao pulp including cacao pulp bellini, cupuacu and tonka Margarita, chocolate martini and matcha and white chocolate New Orleans gin fizz.

Sit under our 4m wide panoramic plantation light whilst listening to sounds of the rainforest and… Continue

Added by Artisan on June 1, 2009 at 10:05am — No Comments

The apprentice

The apprentice season is about to start in the UK, quite similar to the US but with Alan Sugar instead of Donald Trump. This year, one of the tasks which will be aired in a couple of weeks (and no we won't tell you who won), involved chocolate and we were asked to help one of the teams.

Great, we thought, as this was one of our favourite tv program.

Unfortunatelty it was made clear to us that any mention of cocoa content or origin was far too esoteric for the average TV… Continue

Added by Artisan on March 18, 2009 at 5:09am — 1 Comment

Our humorous guide to win chocolate awards

I am probably going to get in trouble again for this but i could not resist...

For those planning to enter the Academy of chocolate awards 2010, here's our guide to winning:

1. Enter all your products, every single one of them, in all possible categories.

2. Enter any product that has previously won award every year. Why quit when you are winning?

3. Make special batch with the most expensive couverture and the shortest shelf life; you don't actually… Continue

Added by Artisan on February 16, 2009 at 1:35pm — 1 Comment

Warning: milk chocolate contains... milk

I saw this article on Cadbury and it made me cringe.

Are customers really so silly that they need this? or is this another manifestation of the nanny state?

Of course allergies are very serious but still... What next? Warning on chocolate contains...cocoa?

Milk in chocolates warning

Britain's most famous milk chocolate maker has decided to warn milk chocolate lovers that Britain's most famous milk chocolate contains - milk.

The latest Cadbury Dairy Milk…

Added by Artisan on February 5, 2009 at 1:43pm — 3 Comments

Academy of chocolate awards controversy

Hi everyone,

First blog and a hot potato one!!!

Some of you, chocolatiers in the US, may be considering entering the above awards in the UK.

Well, we have participated successfully to them for the last 3 years but this year

made the unpopular decision not to as we feel that the Academy has to address a number of issues

to run these awards professionally.

If you want to read more, check out our reasons and suggestions… Continue

Added by Artisan on February 3, 2009 at 7:30am — 2 Comments

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