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Large glass beakers filled with truffles and bon bon featured in the window shop without stealing the show at the fantastic chocolate fountain, which enchants at a glance. For a moment it seems impossible to be in a modern and busy city, you breathe the scent of cocoa, and even if its only a few days away from Christmas ... it seems as its already arrived. If you have the opportunity to visit Paris, a peek at this amazing temple of chocolate ... it's almost a must.
Present throughout the territory of France, Michel Cluizel has opened a boutique in New Yorks 5th Avenue at number 584.
Wanted: Passionate & Experienced Chocolatier & Production Manager in New Hampshire
By Marc Amiet2, 2010-12-14
Van Otis is a modern-day chocolate and candy retailer and wholesaler rooted in tradition and handcrafted premium products. By coupling traditional recipes with new and exciting product lines, we bring fun, delight, and nostalgia back to the chocolate and candy experience. We we are looking for a passionate and experienced Chocolatier & Production Manager to join our team of chocolate lovers in early 2011. The ideal candidate will possess the following qualifications:
- Entrepreneurial and skilled chocolatier/candy maker, experienced in managing all aspects of production in a small company environment
- Hard-working role model and trainer who fosters teamwork and positive attitudes
- Results-oriented and ambitious mentor, not afraid to challenge him/herself and the team
- Excellent motivator who is creative and eager to take initiative
- Hands-on manager used to wear many hats in a small company environment
- Positive personality with an over the top can do attitude, not afraid to try out new ideas
- Being able to work in a systematic and comprehensive way
- Excellent communicator, within the company and towards the outside
- Good technical aptitude and computer savvy (Excel, Word, Outlook, Internet)
- At least 10 years of chocolate or candymaking experience
- At least five years of experience managing a candy production department
- Being able to work occasional overtime and weekends as required, especially during holidays
Interested? Please contact Marc at marc.amiet@vanotis.com to learn more about this opportunity!
The Five Most Important Steps To Throwing The "Perfect" Chocolate Tasting Party
By Bernt, 2010-12-14
Fundamental to my personal "quest for the world's best chocolate bar" are the chocolate tasting parties! Up to this point I have hosted nine such parties. Each one has been incredibly fun! However, as with most things in life, there has been a learning curve with much trial and error. Are the chocolate tasting parties now perfect? Almost! If you are considering hosting a party of your own, let me share with you my five essential aspects to throwing the "perfect" chocolate tasting party!
http://thequestfortheworldsbestchocolatebar.blogspot.com/2010/12/5-most-important-steps-to-throwing.html
YOUR AGE BY CHOCOLATE MATH
Don't tell me your age; you'd probably lie anyway-but the Hershey Man will know!
This is pretty neat. DON'T CHEAT BY SCROLLING DOWN FIRST!
It takes less than a minute. Work this out as you read .
Be sure you don't read the bottom until you've worked it out!
This is not one of those waste of time things, it's fun.
- First of all, pick the number of times a week that you would like to have chocolate (more than once but less than 10).
- Multiply this number by 2 (just to be bold).
- Add 5.
- Multiply it by 50 -- I'll wait while you get the calculator.
- If you have already had your birthday this year add 1760 ... if you haven't, add 1759.
- Now subtract the four digit year that you were born.
You should have a three digit number.
The first digit of this was your original number (i.e., how many times you want to have chocolate each week).
The next two numbers are ...
YOUR AGE! (Oh YES, it is!!!!!)
THIS IS THE ONLY YEAR (2010) IT WILL EVER WORK, SO SPREAD IT AROUND WHILE IT LASTS.
Ingredients
10,70 oz dark chocolate
Melt the chocolate in a double boiler. Meanwhile whip 5 egg whites (with the remaining yolks you can make an omelette, or if its winter a nice eggnog). In a bowl, combine the chocolate, sugar powder, butter (room temperature), egg whites, the egg and mix everything. Then add a tablespoon of flour and mix again in order to obtain a homogeneous and creamy mixture. Grease a bowl and pour the mixture inside. Bake in oven for no more than 30 minutes at a temperature of 325F /340F.
A dust of sugar powder and Cristinas Tenerina is ready. Bon appetit!
Now you can shop for chocolate on-line anywhere in the world and support TheChocolateLife at the same time.
You can shop at major merchants like Amazon.com (and amazon.co.uk - or anywhere, including eBay ) for chocolate products:
Valrhona Manjari Feves, Guanaja Feves, Dark Chocolate Pearls -- and over 900 more
Belcolade Noir Superieur and other couvertures
Amano Chocolate Sampler and Variety Collection -- and more
Michel Cluize l Gianduja and Grue
Pralus Pyramides
Fran's Salted Caramels Gift Box
Theo and Chocolove chocolate bars
and even Gnosis Chocolate raw chocolate bars
and dozens of other brands: even chocolate gift assortments from Leonidas and Godiva ... literally anything and everything chocolate.
The chocolate shopping options that support TheChocolateLife aren't limited to things you can eat, either.
Looking for freshwater chocolate pearls or chocolate diamonds for that special someone? Click on the link and your purchase will support TheChocolateLife. You don't have to do anything extra.
Looking for a chocolate handbag or chocolate purses or chocolate pumps or chocolate boots for yourself or for gifting? Click on the link - and your purchase from brands that include Tommy Hilfiger, Skechers, Croc, and UGGS - will support TheChocolateLife.
Looking for the perfect chocolate cookbook for the chef on your list (or for yourself)? Want to buy the DVD of Chocolat or Putumay o's Music from the Chocolate Lands CD? Click on the link ... well, by now I am sure you get the idea.
Happy shopping this Holiday season - and throughout the year.
Regards,
:: Clay
PS. I will be highlighting special offers throughout the year on TheChocolateLife (as comments to this post), on Twitter (@DiscoverChoc), and on Facebook (facebook.com/TheChocolateLife). Follow (on Twitter) and favorite/like (Facebook) to be notified of these offers as they are posted.
It wasnt easy, but it worth it. 
The chocolatier and their recipes have been around since 1919. In 1942, King Leopold III gave them the royal seal of approval. Needless to say, plenty of other notable figuresand plebes like ushave traipsed through the doors since then for their pralines, truffles, caramels, ganaches. 
Bonbons, tablettes, mendiants, molded marzipan. 
The boutique and the packaging were almost as heavenly as the bonbons. 
And I made sure I had my fair share.
Really like this blog about delicious chocolates and too yummy to eat, like to eat again and again.
I recently stumbled upon Neuchatel Chocolates. A tiny swiss chocolate shop about an hour and a half away from my house. Very nice! I bought a bag full of stuff there, mostly a bunch of "seconds", as their chocolate is expensive.
The first thing I ate was a brownie. It was very fudgy, but not as chocolatey as I expected. The texture was amazing, and the ingredients were pure. Maybe I should have tried heating it up. But I wasn't very impressed with the flavor.
However, I just tried my first truffle from there. It was so good I decided to boot up my crumby laptop and write about it. It was a cinnamon truffle. It was dark chocolate, both the shell and the creamy inside. I expected the cinnamon to be a light dusting on the outside, and maybe not to make an appearance inside, but I was wrong on both counts! The outside was a little crunchy, as though they had found a way to caramelize the sugar without melting the truffle. I have no idea what exactly they did, but it was very pleasant! The chocolate on the inside was cinnamonny too. This little truffle packed a huge punch flavor-wise. I wonder what else I have in store...
I bought a few specific flavors to try, irish cream, coconut, dark chocolate... Plus I bought a chocolate covered pineapple. And I wonder what wonderful surprises await me in the mysterious bag of seconds! It's difficult not to just devour them all!
Neuchatel is very good, in my opinion. I heard that they are offering a product through William Sonoma this season. Don't know if it's any good, but I will certainly try it!