I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in…Blog stuff 1 Like What happened to Samoan cocoa? Hello everyone: I've been doing research into Samoan chocolate. Twenty years ago it had one of the best reputations in the world with most of its crop being classified as "fine and flavour" (top IC… Discussion What happened to Samoan cocoa? 1 Like Spain and Chocolate
Just back from a trip to Spain. Only managed to sample the delights of Spanish Chocolate in the cities of Barcelona, Seville, Cordoba, Granada, Madrid and Santiago de Compostela. The best place…Blog Spain and Chocolate 1 Like Batch #6 Bean to Bar
I'm now on batch six to making Bean to Bar Chocolat. I'm pleased and the process hasn't been to difficult. It took me to batch six to realize I must have at least 2 pounds of nibs in the machine…Blog Batch #6 Bean to Bar 2 Likes
The excitement is almost tangible. I am in the process of finalizing my O-1 Visa petition and very soon I will be moving to the North Georgia Mountains to commence Blue Pearl Chocolate.
I'm…Blog Starting Up in The USA very soon. 1 Like Grenada Chocolate goes Fair Transport!
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…Blog Grenada Chocolate goes Fair Transport! 2 Likes How Chocolate Gets Its Taste - A Presentatio… To All ChocolateLife members - I gave a talk last night to the Experimental Cuisine Collective at NYU. Attached is a PDF of the slides I used for the talk, entitled, "How Chocolate Gets Its Taste." T… Discussion How Chocolate Gets Its Taste - A Presentatio… 5 Likes
Found this nice mail few weeks ago in my mailbox, like to share it.
First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended spots back in late October, but I have to give him credit for what was an…Blog Artisanal chocolatiers in Paris: Clay Gordon' 1 Like
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate…Blog The Art of Chocolate. From the Finest Cocoa t 1 Like Truffle Making
We make about 800 truffles every year for Christmas presents and this is first time we tried molding them. It is so much easier and faster.
And did you know if you increase the recipe by…
I was given the opportunity, earlier this week, to do the chocolate, wine, and beer pairings for a holiday party, co-sponsored by Valrhona, Fresh Direct, and…Blog Holiday Party Wine, Beer, and Chocolate Pairi 2 Likes
Thank you all for your enthusiastic responses and showing interest in the development of Original Beans’ new recipe! What happened after two weeks? Is the new chocolate still so fruity?
How…Blog Part two: Developing the new Organic Grand Cr 3 Likes