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Sera 25, Female Princeton,NJ, United States: 16smy2mkqqecf; Share

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HomeBrew Chocolate (18 members)

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Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1

Added a post May 5

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Latest Activity

Sera joined the group HomeBrew Chocolate Apr 29

Sera added the blog post 'Article on Ghana's Cocoa Hybrid's Nutritional Similarities' Mar 19

Sera started 2 new forum discussions. View Sera's discussions Mar 1

Sera added 6 photos. View Photos

Mar 1

Sera added the blog post 'Academy of Chocolate Announces 2008 Winners' Feb 26

Sera started a discussion called Charlemagne's Plain, Green Tea and Cinnamon Bars Feb 7

Sera added the blog post 'Askinosie chocolate headed to Sweden' Feb 5

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Dark, Milk, White?: Dark, Milk, White

Most memorable chocolate experience:: Hard to say, but it was incredible when I "tasted" chocolate for the first time as opposted to "eating" it.

My favorite chocolate is:: Amedei's Porcelana, Amano's Cuyagua, Lake Champlain's Sao Tome, El Rey's ICOA

Sera

I've been a chocophile for years but haven't "blossomed" into the passion full force until a year or so ago. I'm a writer/reviewer for CandyAddict.com and that's how my appreciation and search for fine chocolate deepened. Right now my goal is to hone my tasting skills and try as many new chocolates as possible. :)

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Sera's Blog

Article on Ghana's Cocoa Hybrid's Nutritional Similarities

Interesting article on "Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade." Ghanaian cocoa hybrids have no nutritional drawbacks I can't help but wonder, in comparison, how do they taste? :P

Posted on March 18th, 2008 at 11:30pm — No Comments (Add)

Academy of Chocolate Announces 2008 Winners

The Academy of Chocolates has announces the winners of the Chocolate Awards for 2008. I think many of you will be pleased with the results. I, for one, feel tickled that I'm familiar with most of the names and bars, but also that I've been lucky enough to taste some of them too. If nothing else, this list will work as a good starting point for my next chocolate order. :)

Posted on February 26th, 2008 at 12:06am — 2 Comments (Add)

Askinosie chocolate headed to Sweden

http://www.news-leader.com/apps/pbcs.dll/article?AID=/20080204/BREAKING03/80204033

Those lucky Swedes! :)

Posted on February 5th, 2008 at 2:15pm — No Comments (Add)

Comment Wall (7 comments)

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At 7:13pm on May 6th, 2008, Olorin said…: I thought you might appreciate part of my notes of the taste of Amedei Porcelana, "Elegant and sophisticated, yet delicate and gentle, like a Duchess of 1800s British royalty."

I also tasted the Domori Porcelana and while it was still first class I thought it was a notch below the Amedei.

(Right now I only have 1/2 of one square of the Amedei Porcelana that I'm hoarding for a special occasion.)

At 9:52am on May 6th, 2008, Olorin said…: Thanks for the recommendation of Amedei Porcelana. I did try it, and although it was fantastic, i thought it was a slight notch below Chuao. Still first class, though. Have you tried Amedei's 9 or any of their others? I'm tasting their I Cru 6 single origins Napolitans these days.

At 8:51pm on April 8th, 2008, Chocoflyer said…: Great photos Sera- I noticed what looked like Patric choc- where did you find them? Did you like it?
Also how did you become a writer for Candy Addict? I love that site too- funny how we both found each other at both sites! The 2 sites are like mirror opposites- 2 sides of the same world- but very different sides- the gourmet high end and the nostalgic mass market favorites. I love it all......

At 8:21pm on February 1st, 2008, Chocoflyer said…: Im going to move this discussion to the Forums page so we can get even more suggestions/input on Criollo !

At 10:36pm on January 31st, 2008, Chocoflyer said…: I will definitley get the Porcelana then- did you know Bonnat (french) makes a PURE Criollo bar too? I would love to compare/contrast bars made with that same rare bean- depending on their fermenting/drying/ and processing teqniques they could taste totally different!

At 7:21pm on January 31st, 2008, Chocoflyer said…: Love all the pics of bars and chocolates- are those from your own stash? I have tried most of them and cant wait to try the Porcelana bar- what did you think? Totally unique? Does Criollo really taste different/superior to other pure bean bars?

At 12:35pm on January 27th, 2008, Clay Gordon said…: Hey Sera! Thanks for joining and posting all the photos. Your page is so dark it's hard to read (for me, anyway). You might consider choosing a different theme. I look forward to hearing more from you.

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