Blogs

One of the many things I learned in the the cookbook writing process was how to spell vinaigrette. Its one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Heres the recipe - it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.2 tablespoons balsamicvinegar2 tablespoons rice winevinegar (or white vinegar)1 ounce dark chocolate,melted2 tablespoons water1/2 cup extra virgin olive oil1 teaspoon minced garlic1 teaspoon kosher saltGround pepper to tastePut all the ingredients into a blender and blend on lowuntil mixed, less than a minute.

Now, I didn't read the whole blog to see if this was answered, but here is a link to the video. We were just talking about that commercial today at work, so I googled it and found someone else whom remembered this commercial. So here it is for your viewing enjoyment (although is is a really old and fuzzy videoReeses commercial Robby Benson Donny Most

Thats why I popped on here the other day and invited all of the chocolatiers I know to join. I miss focusing on chocolate, like I was in Jerusalem. Now Im working on getting my English Coaching and Translating business started, which pushed chocolate to the back burner.My big excitement is that I finally splurged and bought myself Valrhona cacao at KaDeWe (Kaufhof des Westens, the Harrods of Berlin) and it is so marvelous to be able to drink the dregs and not have that sandy stuff left at the bottom.

I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.

Does anyone know where I can purchase canoes, tools, or sacks used by ancient Aztecs to cultivate, harvest, transport or harvest cacao? I know it's a long shot, but hoping someone would know, thanks! This is a photo of a cacao canoe I took while at the Bruges Chocolate Museum.

Now Im in Berlin and writing about chocolate has taken on a slower pace, but Im still doing it. Now Im even posting on http://chocolatespeak.blogspot.com in German and English.

Hello Chocolate Life Gang,I am looking for a another place to store one ton of chocolate couverture in South East Westchester County (Pelham, New Rochelle, Mamaroneck, Larchmont, Port Chester.)Of course temperature/moisture (lack of) conditions need to be right.Any locations, thoughts, etc. are appreciated.Thanks!,John.Rossini@TravelChocolate.com

..to design a couple of simple chocolates. In the meantime, I also managed to taste some covourture milk chocolate (hope I spelled it right) for the first time. The difference in taste between it and compound is remarkable. I can now never buy or eat any other chocolate, cadbury especially. Absolute bliss...

Okay, it's 102 degrees out in southern California and I'm melting. So what do you do with a chunky bar of dark chocolate? I like to stick it in the fridge just long enough to get firm...or if I really want it crunchy hard it'll go in the freezer for a bit.I'd skip the drinking hot tea with it, though. And I actually find that hard to do without. So what could be a better substitute? How about Thai iced tea or iced coffee?Course those drinks are a bit on the sweet side for my taste, but they're a nice contrast and complement to the bitter dark I go for.One can never be too rich or too poor to go without chocolate. Even on a hot day. Money is no object when it comes to this necessity...or obsession, as others would put it. heheh...

Aloha chocolate ohana,Garden Island Chocolate was recently in the annual Hawaii Healing Garden Festival on Kauai, we won best dessert and the people's choice award for best local food item, a coconut butter truffle. We just started making our own fresh coconut butter and it is amazing, very very rich, creamy and extremely decadent.we even got some press from the local newspaper...http://www.kauaiworld.com/articles/2009/08/23/news/kauai_news/doc4a90f9fc3c645842377532.txt#rate