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Black Mountain Chocolate | CacaoLab
https://cacaolab.wordpress.com/2009/10/04/black-mountain-chocolate
Thinking about artisan chocolate. The Basics of Chocolate. Updating the artisan chocolate maker list is getting pretty hectic. The next entrant is Black Mountain Chocolate. Of Asheville, NC, founded by fellow UC Davis Chocolate Technology grad Dave Mason. He’s been busy, and is now selling single origin chocolate sourced from Nicaragua, the Dominican Republic, and Venezuela. This entry was posted on Sunday, October 4th, 2009 at 3:36 am and is filed under micro-producers. Feed You can leave a response.
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Isn’t It Ironic, Don’t You Think? | CacaoLab
https://cacaolab.wordpress.com/2009/10/07/isnt-it-ironic-dont-you-think
Thinking about artisan chocolate. The Basics of Chocolate. Isn’t It Ironic, Don’t You Think? So, we here at CacaoLab’s international headquarters were pretty excited to see that Gourmet Magazine named us one of their favorite food and travel sites. OK, we were more than excited…we wore out our browser’s refresh button making sure the link was really there, and not some sure-to-be-corrected editorial error. To shut down Gourmet. You can follow any responses to this entry through the RSS 2.0. Address never...
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The Basics of Chocolate | CacaoLab
https://cacaolab.wordpress.com/the-basics-of-chocolate
Thinking about artisan chocolate. The Basics of Chocolate. The Basics of Chocolate. What is chocolate, and how is it made? What is the difference between milk and dark chocolate? What the heck is a conche? This page is intended to help readers of CacaoLab understand the posts here, understand why micro-producers are so important, and define terms that may be confusing. This page will be updated from time to time to clarify and expand as needed. Chocolate makers may sell chocolate in bar form for nibbling...
chocolatevalley.com
ChocoVision: Technology Means Productivity
http://www.chocolatevalley.com/index.php
Rev X and Delta Parts. Oil, Flavoring and Colorings. ChocoVision’s state-of-the-art Revolation series of chocolate tempering machines meet the daily needs of the world’s most demanding chocolatiers by enabling them to temper chocolate simply and reliably, day after day. Machines range from 1.5 to 45 lbs. capacity. Read More. Revolation Delta: designed for professional chocolatiers. Battling the health board? Can’t find your signature taste? Joe can help you!
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It’s National Chocolate Day! | CacaoLab
https://cacaolab.wordpress.com/2009/10/28/its-national-chocolate-day
Thinking about artisan chocolate. The Basics of Chocolate. It’s National Chocolate Day! Man, the industry publicity machine is really slipping when a chocolate obsessive like me doesn’t learn that it’s National Chocolate Day until 2:20pm on the day of! Anyway, I suggest the following activities to celebrate this most solemn of holidays:. Buy some artisan chocolate and share it with a friend. Fire up your melangeur and build a batch of 70% dark chocolate using your favorite cacao. Don’t have one? Fill in ...
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Another Artisan Confection: Honey | CacaoLab
https://cacaolab.wordpress.com/2009/10/13/another-artisan-confection-honey
Thinking about artisan chocolate. The Basics of Chocolate. Another Artisan Confection: Honey. Producers making specialty honeys. Artisan honey is distinguished by the species of flower the bees extract nectar from. There are honeys from apple blossoms. The uncapped frames are loaded into a centrifugal extractor. If you are lucky, you can get a three year old spaceman to come by and help spin the combs in the extractor…what they lack in arm strength is made up in enthusiasm.). Honey ready to jar. Time to ...
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Apparently….I’m Jack Donaghy | CacaoLab
https://cacaolab.wordpress.com/2009/10/11/apparently-im-jack-donaghy
Thinking about artisan chocolate. The Basics of Chocolate. Apparently….I’m Jack Donaghy. Sitting here, watching waaaay too many episodes of 30 Rock. When Jack Donaghy, the pretentious CEO character, is explaining how he wants to take his date to Plunder, the most expensive restaurant in New York for a $1000 dessert: Imagine, a dessert for two, consisting of a Tahitian vanilla bean ice cream in a pool cognac, drizzled in the world’s most expensive chocolate, Amadei Porcelana. A goof on Serendipity 3.
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Bittersweet Cafe Field Trip | CacaoLab
https://cacaolab.wordpress.com/2009/10/15/bittersweet-cafe-field-trip
Thinking about artisan chocolate. The Basics of Chocolate. Bittersweet Cafe Field Trip. Bittersweet Cafe, Danville, CA. A recent customer visit for my real job took me by Danville, a small suburb east of the Oakland/Berkeley area. For a while, I have been wanting to visit Bittersweet Cafe. And remembered they have a location there. Am I ever glad that I made that little detour! The San Francisco area is packed full of places to find artisan chocolate, ( Fog City News. Part of Bittersweet's Inventory.
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Chocolate Maker Interviews | CacaoLab
https://cacaolab.wordpress.com/chocolate-maker-interviews
Thinking about artisan chocolate. The Basics of Chocolate. I’ve been lucky enough to get interviews with some of the hardy souls that have mastered the process of making artisan chocolate from the bean. Some of these chocolate makers even work closely with cacao growers to control every aspect of the process from the tree to the bar. This page indexes the interviews so that they don’t get lost in the other posts on the blog. Interview with Alan McClure, founder of Patric Chocolate. I like your site.
