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Tweet How to Make Your Own Chocolate Bars Making your own chocolate at home has obvious attractions – the smell of melted chocolate, the power over your creation, and not at last the left over chocolate in the forms and on the spoons that just begs to be licked off. But what others like just…
Tweet Today as I write, I’m enjoying some French macaroons, one of my favorite treats, from Le Flour Bakery. For those of you in the Chicago area who haven’t been to Le Flour, you really have to go. Nicole, the owner, attended the French Pastry School in Chicago, so she really knows what she’s doing. …
Tweet I recently had a question from someone that was having problems with a recipe for chocolate bark. She was putting it in the refrigerator to set and was having problems with “sweat” once she took it out. I thought we’d talk about chocolate bar packaging and how to store it today since there are…
Tweet Happy Hump Day! I have to tell you something…I just met someone who works for Barry Callebaut in Spain and he asked me if I followed the World Chocolate Masters. I was embarrassed to say that I had no idea what this was. He sent me the link. The World Chocolate Masters is the…
Tweet Lots of chocolate news today! I’m excited that I just received some chocolates and chocolate bars from Snake and Butterfly Chocolate. Look for a review in the next few weeks. I also received the best book ever. It’s called Chocolate: History, Culture and Heritage. The chocolate book is full of wonderful information. It’s almost…
Tweet Over the years, I have accumulated a lot of chocolate pasta recipes. The reason? I had it once. That’s all it took. One time and I was hooked. You see, if you’ve never indulged in chocolate pasta, it’s not sweet and overpowering. It’s subtle and gentle to your taste buds. There are some places…
Tweet In the world of chocolate, there are many ingredients that you may pair with it not only in truffles, bonbons and chocolate bars, but also in cooking, baking and dipping. There are five primary classifications for food pairing with chocolate. They are vanilla, nuts, fruits, spices, and spirits and wine. The chocolate with these…
Tweet Today we welcome Jeff Deasy of American Feast as Guest Blogger! He’s going to tell you about Theo Chocolate. Founder and CEO of Seattle’s Theo Chocolate, Joseph Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of…
Tweet As I’m sure most of you know, there have been problems with the cocoa bean’s production involving slavery, child labor, and deliberate infection of the Theobroma cacao to control or dominate prices in the markets. It turns out there is now quite a bit of smuggling going on too. Ghana wants to make an…
Tweet Did you miss me yesterday? I had lots of errands to do. By the time I got home, it was time for the Charles Chocolates and Samovar Tea Lounge online and live chocolate and tea tasting event. At that point, I figure it just best to skip the post yesterday. Here I am today…
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