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Rakhi or Raksha Bandhan is an occasion that strengthens the unconditional bond of affection and care between a brother and sister. To give a remarkable note to this auspicious day, sisters and brothers in throughout the world look for a beautiful gift to present their dear ones, wrapped with their sentiments and lots of emotions.
First and the foremost thing that sister will shop for her brother is Rakhi. Individual choice of sister for her brother as well as age and liking of brother are the deciding factors of sisters Rakhi shopping. In this era of online shopping, you can avail Rakhis with numerous designs, shapes, and materials sitting at your home only. Apart of our wide and designer Rakhi collection, we have Family Rakhi collection that includes Family Rakhi Stes, Set of 5 Rakhis, Set of 2 Rakhis, Set of 3 Rakhis, Bracelet Rakhi Set, Bhaiya Bhabhi Hampers and many more that enables you to select your choice for your entire family.
Now the time to select a gift comes. Gift is the representation of love and affection. Well, the best gift that you can give anyone is your sincere appreciation and along with that our Gift Hampers can be the best additional flavour to make the Rakhi festival memorable.
Rakhi with Dry Fruits can be a good option for a brother with family or even for a grown up brother. Dry fruits are quite healthy and symbol the class when presented as gift. Different combinations of Almonds, Pistachios, Raisins, Cashews and Dry figs in a decorated Gift Box or Handcrafted cant tray can be an another reason to feel honoured when they are received along with Rakhi.
As a tradition, the brother and sister feed each other bits of special Rakhi Sweets. So Rakhi with sweet is most preferred gift for brothers. Traditional sweets like Kesar Maanchur Laddus, Kesar Peda, Kesar Mava Barfi, Soan Papdi, Patisa or Mathura Peda can add the traditionally sweet flavour to your celebration. Apart of them dry fruit sweets can also be a marvellous option for a special touch as they are bit lightweight, too delicious and available in wide range of verities with innovative shapes and colours. Anything from Kaju sweets like Kaju Katli, Stuffed Kaju Laddus, Stuffed Kaju Apple, Stuffed Kaju Pears, Stuffed Kaju Oranges, Kaju Chocolate Barfi, Assorted Kaju Sweets or other dry fruit sweets like Stuffed Dry Fruit Pista Cake, Anjeer Cutlets and many more can be presented to your brother.
Now-a-days Chocolates are considered as modern sweets in Indian culture. Young generation highly prefer them in each and every occasion. Our Rakhi Chocolates Hamper can be divided in three sections.
- Boxes of branded chocolates including Ferrero Rocher, Toblerone or Cadbury Celebrations.
- Rakhi Hampers with beautiful Teddy bear and Chocolates especially for a Kid brother.
- Rakhi Hampers with branded Pen set and Chocolates.
- Rakhi Hampers with branded Pen set, Chocolates and Kingston Data Traveller
On top of all these, we have some exciting and attractive Gift Hampers including:
- Rakhi with Puerperal Kurta, 4GB Flash Drive and Pizza Hut Voucher
- Rudraksh Rakhi with 16GB Flash Drive and Pizza Hut Voucher
- Different combinations of Rakhi Pooja Thali, Sweet and Rakhis
Your gifts will be delivered at the right moment in an undamaged condition. You can appreciate and honour your brothers love by presenting him anything from our collection at competitive rates. We have wide range collection for Rakhi Return Gifts as well for brothers to shop from for their sister. With the help of our services you can make the festival splendid as well as remarkable with gifts.
It is not only important to understand that there are several grades of cacao within cacao producing countries; these grades are often based on national standards set by government, industry, or a combination of the two. Even more important is the distinction between fine grade and bulk cacao. Depending on the source consulted, fine or flavor cacao accounts for as much as 20% of the worlds production, down to as low as 10% to 5%. Herein well refer to fine or flavor cacao as fine grade cacao. Nonetheless, whats important here is to know that Ecuador is the worlds largest producer of fine grade cacao. But what exactly is it?
In general terms, fine grade-also known as fine aroma cacao-is top quality cacao used in fine chocolates such as those used in pastry shops, restaurants, and other upper-tier establishments. Fine grade cacao is also used by many artisan chocolate makers around the world, from small bean-two-bar operations, to mid-size and larger industrial manufacturers such as Valhrona, Guittard, Barry Calllebaut and others. Sometimes it is used alone to produce a high-end product, while other times it is mixed with bulk grade beans to add marketing cachet or to improve on a mediocre product. The world commodity market generally distinguishes fine or flavor cacao beans as those coming from criollo or trinitario cacaotree varieties, as well as Ecuadors Nacional variety. CCN-51, a hybrid that is increasingly cultivated in Ecuador, can make a good chocolate but is not always considered fine grade.
But is there a strict scientific definition for fine grade cacao? Between 2001 and 2006, the ICCO, or International Cocoa Organization, undertook a study of the chemical, physical and organoleptic parameters to establish the difference between fine and bulk cacao. The study took place in Ecuador, Papua New Guinea, Trinidad and Tobago, and Venezuela. The study was released in August 2007. The objective of the study was to find universally acceptable parameters to differentiate between fine/flavor and bulk cacao.
Prior to the study, the definition of finer flavor cacao was controversial as no universally accepted criterion existed to classify fine flavor cacao. And measurement of the criteria used (genetic origin of plant material, chemical characteristics of beans, color of beans and nibs, degree of fermentation, drying), do not objectively reflect the cacao quality.
The studys results were mixed; it added to the knowledge that can be used to distinguish between fine or flavor and bulk cacao, but some of the criteria used were inconclusive in helping distinguish between the two types of cacao. One important observation gain from the study is that the color of the beans is a poor indicator as a parameter for discriminating between fine and bulk cacao. As well, the fermentation index, polyphenol content, and other parameters were seriously influenced by fermentation, and thus are basically useless for distinguishing fine or flavor from bulk cocoa. The world commodities market has to continue to rely on inaccurate and incomplete information for defining fine grade cacao as strict, easily measurable criteria have not been established. For the discerning chocolate maker, having a trustworthy source and a direct relationship with a cacao grower or cooperative is increasingly important.
Bookmark & Share GetRealNY's 2011 Belgian Festival took place July 8-9 at New York City's Altman Building.
Featuring brewed-in-Belgium and Belgian-style beers brewed in the US, the event attracted well over 2000 beer lovers during its four sessions.Nearly 80 beers of all styles were served from an innovative central cooler and dozens more were served at other locations around the venue, many of them paired with the food being served.
The cooler in the center of the venue.
Some of the nearly 80 taps labeled.
Each session also featured a series of four seminars on various topics related to beer, including a chocolate and beer pairing seminarsponsored by Godiva Chocolatier and Grand-Place Chocolateson the downstairs stage set up to present to 70 or more people with beer garden-style picnic bench seating.
Chocolate pairing sponsor banners.
The setup of the seminar space downstairs.
What makes an event like this a lot of fun is the ready availability of literally dozens of beers to choose from to make the pairings. In many ways, pairing beer with chocolate is easier than pairing wines, especially red wines. Beers share similar roast and fermentation flavors with chocolate and the creamy bubble structure of many beers is more "sympathetic" than the structure and texture of red wine that is imparted by the tannins present.
The two Friday sessions featured the Grand-Place 36% Classique Milk chocolate, the 75% Origine Dark and three selections from Godiva Chocolatier; their raspberry swirl, milk chocolate caramel, and classic milk chocolate ganache.
The first pairing of the two Friday sessions was the two Grand-Place chocolates - both strong examples of classic Belgian-style chocolate making - with Brooklyn Brewery's "Local #2" a bottle conditioned 9% ABV brew flavored with citrus peel, dark sugar syrup, and honey. The idea here was not necessarily to present pairings that "worked" but to show how flavors interacted with each other and changed in the presence of other flavors. In this particular case, the sugars in the beer (sugar syrup and honey) enhanced the sweetness of the milk chocolate and the bittering elements of the beer (including the citrus peels) brought out bitter notes in the dark chocolate that were not present when the chocolate was eaten on its own.
We then progressed to pairing the Godiva raspberry piece with the Half Maan Straffe Hendrik Quadruppel (11% ABV). This beer has some bright citrus notes on the nose and berry coupled with brown sugar notes on the tongue. The citrus and berry went very well with the raspberry and the brown sugar note mellowed the dark chocolate in the shell. The sole purpose of a pairing like this is to show just how pleasurable pairing chocolate with beer can be. The flavor combination was enhanced by the smooth creamy bubble structure of the beer.
The final formal pairing for the Friday sessions was the Leffe Blonde with the Godiva milk caramel. In this case we also returned to the Grand-Place milk chocolate to see how the cooked sugar notes of the caramel affected the perception of the flavor of the beer.
Setting up some of the more than 300, 3-piece Godiva tasting bags used.
We gave everyone who sat through the pairing seminar an assignment with the third Godiva piece, the classic milk ganache, which was to taste it with a selection of the other beers being poured upstairs - using what they had learned during the pairing seminar to evaluate the taste and texture combinations.
On Saturday, the two Grand-Place chocolates being presented were the 58% and 64% Classique darks; the Godiva selection was unchanged.
As with Friday, we started out with the two Grand-Place chocolates, but in this instance they were paired with Barrier Brewing Co's Dubbel Down, 7.4% ABV. Because the two chocolates are, on the surface, so close to each other, the idea was to see how the beer changed the perception of the two chocolates. The differences were subtle but definite. This was not necessarily a "good" match in the sense that the chocolates and beer improved each other but it was definitely a good tasting exercise that showed how seemingly small differences in the chocolates can be enhanced (or not) in the presence of another flavor.
We stayed with the pairing of the Godiva raspberry and the Half Maan Straffe Hendrik Quad, but took advantage of the presence of a case of Dubuisson Scaldis Amber refermente for the early session seminar. This is a phenomenal brew (my favorite of the entire weekend) with pleasant slightly sour top notes and rich, thick, round caramel notes in the body with a very creamy bubble structure. The refermente refers to the fact that the beer is first fermented outside the bottle and then a second fermentation takes place inside the bottle - much like the traditional methode Champenoise for Champagne. The sour top note added some very interesting complexity to the combination with the caramel in the piece.
The late session seminar featured another Dubuisson Scaldis, the Amber Trippel. This brew lacks the depth and complexity of the refermente, but it more than makes up for it with an amazingly creamy bubble structure.
Finally, if you thought chocolate flavor wheels were complicated, below is a photo of a beer style chart. The flavor wheel builds on top of this!
A chocolate-order-break during summer time? No way! I have to taste new chocolate and will take the risk of melting problems. A few weeks ago I heard for the first time of Adi Chocolate Fiji. Chocolate from Fijian beans and made on one of these beautiful Islands.
Wow, this sounds great! I have to taste it! So I sent an e-mail to Adi. Very quickly I got a response from Tom, the owner. He was very enthusiastic about the first trip of his chocolate to The Netherlands. They even organized a farewell party for their baby.
Unfortunately the tracking code didnt work. After a few days I became obsessive about delivery vans driving in our neighbourhood. After 10 days waiting I saw our van again and I asked the driver if he maybe had a package for me. Yes, he did! Temperature was about 20 degrees (Celsius) outside so I was lucky!The chocolate arrived in perfect condition! Tasting could begin!
But there were some instructions on the wrapping about which time you may eat it and that there has to be some nice ocean breeze. So first I went for a walk on the beach, took a deep breathe and hurried back home.
This chocolate tastes very good! Nice fruity and flowery flavours. Lightly roasted, no vanilla or soy lecithin so you get a good picture of the beans. There are four different kinds of beans: an Amenolado and three Trinitarios: a yellow large pod, a red hybrid and a very nice Cundeamor. A bar called ToTo-A 80%, made ofCundeamor beans is my favourite.
And as mentioned on the wrapping, you can taste the added laughter and love!
Thank you very much, Tom!
Portrait Patisserie Hamon Brest in Pastry site "Macarons and Gourmandises"
By emmanuel hamon, 2011-07-11
It is an honor for us to be the 5th "portrait head " of the site Macarons et Gourmandises , n 1 french online media dedicated to the top pastry and chocolate . Included in this section with great pastry as Pierre Herm , Christophe Michalak , Patrick Roger and Stephane Glacier, is a real pride for us. 
Hey Chocolate-lovers !
Our Paris year's 30-concept is all about chocolate and the bohemian art of living in Paris around 1935..
The moment you enter our chocolaterie, it's like you enter the movie "Chocolat".
As we are famous for our nice collection of Absinth too, we decided to let a top-chocolatier of our hometown (who was at the world-expo in Shangai as a chocolate-ambassador for Belgium !!) make a unique praline (the super and typical, small Belgian chocolates you know).
The Absinth -praline is born and oh my God.. it's great and addictive to chocolate-lovers !!
If you want to stay inour wonderful "time-machine"... that's possible.. we are a Bed and Breakfast too !!
Three different theme-rooms will give you the perfect holiday-feeling.
AND... we can arrange a "Discover Belgium Arrangement" !!
We can give you inside-information of all our beautiful old cities packed with history.
They are all at maximum 1 hour drive. If you book for 4 persons, we will drive you to Gent, Brussels, Antwerp, Bruges and pick you up in the evening after a full day of super experiences..
Look for more info : www.bonbonjournuit.be (sorry, for now only in Dutch) or send me a mail with questions (sorry, for now only in poor English LOL)
HOPE TO HAVE YOU AS OUR GUESTS... AND COME AND TASTE ALL OF THE CHOCOLATES HERE !
Shipping them towards you is also possible.
Nice "Bon-Bon" greetings
Chris and Brenda
With 98 degree temps, and humidity levels up to 90% outside, I am have difficulties pouring chocolates.
With the AC running at 65 & dehumidifier running - I can only obtain a 70 degree temp & 49% humidity level. When I pour my chocolates, I set them in the frig for 10 min & pop out and let sit on the counter for about 15 minutes before removing from the molds. Having major issues with larger bars - swirly light areas. Would this situation be resolved with a Hilliard Cooling Cabinet - the one for setting chocolate - about 36" wide by 40" tall with slots for 6 trays ($2500). Help! I use a counter top tempering machine (Chocovision Revolation)X3210 I am pouring 3 oz bars. (rectangle shapped from Tomric - custom design)
I just got back from the Big Island in Hawaii, visited with a few farmers and chocoalte makers, while our chefs did three pastry and chocolate demos in Maui, Kona, and Honolulu. What a great experience, and what a motivation for me to get to know more about the growing, fermenting, and drying of not just cacao beans, but also the amazing and creative means people have of making their own chocolate. I have seen many huge production factories all over the world, but never have I experienced true chocolate making like I did in a few hours with my new freind Sharky near Hilo. Now my hunt must continue, to find more Sharky's around the world, and find a selection of say 10 of the most exotic top quality beans so I can fulfill my dream of producing the best possible chocolate possible, here in Southern California. Anyone knowing where I can find and experience some of the best beans on the planet, please let me know, and I will keep you up to date on my progress in sourcing the most advanced equipment that will enable me to make, from a mechanical standpoint, the very best chocolate
Hello, fellow chocolate lovers and all those reading The Chocolate Life!
I am relatively new to the world of chocolate and would appreciate any advice you were willing to give me.
May I please ask a favor?
I am looking for a contract chocolate manufacturer in either the US or Colombia who can produce 85 % plus cocoa, gluten-free and allergen-free batches (certified).
Can anyone suggest someone?
Thank you!
Regards,
James Swanwick
james at jamesswanwick.com
The world is supposed to end today and I have no idea what to fix for supper, much less who to invite. The prospect of having to prepare my last meal on earth is entirely too overwhelming. All I can say is, just about the time Doomsday hits, no matter how grand the plans or big the roast Ive marinated, I just know Im going to decide that wed might as well order pizza. Making chocolates is pretty much like that. I sketch out half a dozen varieties in my head that I know I can whip out in an afternoon, and by the time the ganaches are made and the first couple of pounds of chocolate are tempered, I realize I need a bigger kitchen and another day to get it all done.
Click here to read all about it at The Chocolate Covered Kitchen .