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I have been looking for the good chocolate schoolaround world that i can go and learn about basic knowlege of chocolate and leran how to making chocolate ,chocolate drink,etc... But it is very diffcult for me to looking for it , I am not in good english , I am really hope any friend can give me advise that where i can go for my short study like 3 months , I am expecting that i can meet good teacher from (The chocolate Life ) who can arranging my short term of study in his place. I will be most appreciated for it !Please kindly let me know if you are interesting or any information.God Blessing you !David Park

Oolong tea from Taiwan infused milk chocolate from Belgium. Dark chocolate from Venezuela drank up black tea from Ceylon. And Napa Valley red wine seeped into organic chocolate from Hawaii. Such exotic flavor and terroir matchups were among the many found at the 55th Summer Fancy Food Show in New York City in June. What inspired these new combinations? Large amounts of flavonols, the antioxidant-powered chemicals that occur naturally in wine, tea and chocolate. Industry watchers predict that health benefits, flavor infusions and global influences will drive a chocolate explosion through 2014. A record number of new chocolate products launched at this trade show reflects an overall increase of 76% since 2006. This means more tasty twists than ever can be found at your gourmet chocolate counter.When we launched Box of Bubbly last year, we were surprised by its instant success, says Ed Engoron, owner and head chocolatier of Choclatique, an online boutique in Los Angeles, about his line of champagne truffles ($20 for a box of eight.) We had to work for the balance that allows you to experience a hint of effervescence. Choclatiques new Napa Valley Collection features fruity reds and bittersweet darks. The chocolate, sourced from beans around the world and refined in its Los Angeles studio, encases a chocolate ganache infused with red wines carefully chosen from the grape-growing region of Californias Napa Valley. We wanted to introduce something special for the crush season of our favorite wines, says Joan Vieweger, Choclatiques co-owner and marketing specialist.Wine Lover's Chocolate Collection, from Bridge Brands in San Francisco, is a selection of dark chocolates to pair with wine, a way for people to experience the subtleties of wine and chocolate together without a lot of guesswork, says the companys website. In the heart of Napa Valley, Anette's Chocolate Factory offers Winter Cabernet Truffle Bar and Merlot Fudge Sauce among its many wine-inspired confections.Studies from medical institutions (Harvard, Yale and Johns Hopkins among them) confirm that wine, tea and chocolate contribute to heart health, and sales for each have shot up. Good news drives sales, sales drives marketing, and marketing supports new products. Chocolate generates an estimated $80 billion per year for international companies such as Cadbury, Cargill, Nestl, Hersheys and Mars, with dark chocolate sales increasing 49% between 2003 and 2006.Tea, a complex, storied and antioxidant-laden alkaloid, figures in more chocolate bars than ever before. Chicago-based Vosges Haut Chocolat, long a leader in the flavored chocolates trend, now offers an Earl Grey tea and sweet dark chocolate bar. Theo from Portland, Ore., has a chai tea dark chocolate bar. In a further twist, tea makers and vintners are putting chocolate into their drinks, no easy feat given chocolates high fat content (about 50%) and the inherent difficulty in emulsifying with liquids.All this brewing and crazy chemistry result in products ranging from the sublime to the silly. One chocolate drop I tasted gave me such a mouthful of raw green tea powder that I had to delicately remove it and desperately splash down the residue at a nearby passion fruit juice stand. (My palate thanks you, Ceres Fruit Juices!) One confectioner described a product as cabernet-flavored pectin jelly drenched in chocolate, which hints at neither deliciousness nor healthfulness, and tasted like a grape gummy bear dipped in reluctant chocolate.But even in this melee of fusion and confusion, quality products emerge. Harney & Sons, purveyors of fine tea in upstate New York, created a chocolate mint tea that hits the best notes of both. The Tea Room, another chocolate specialist from Californias Napa Valley, won a silver Sofi Award, the Fancy Food Shows award for excellence, for its Green Earl Grey Dark Chocolate bar.Despite the grim economy, the Fancy Food Show drew a record crowd of more than 24,000 buyers and specialty food industry professionals from around the world. Chocolate is a robust category, says Louise Kramer of the National Association for the Specialty Food Trade, which produces the Fancy Food Show. While not recession-proof, gourmet chocolate is considered an affordable luxury, and many companies continue to post gains. Attendance at the show was up 4 percent from last year and higher than at any Fancy Food Show in the past decade.VISIT THE NEW SITE "ZESTER DAILY" AT WWW.ZESTERDAILY.COM TO LEARN MORE ABOUT THE CULTURE OF WINE AND FOOD.

A good friend sent me the following note that I thought worth sharing: "Never again will I buy decorations for my all girl chocolate martini parties! I was thrilled to find this chocolate ruffle making tool by Albert Uster Imports. I was going to be hosting one of my infamous soirees and really wanted to try my hand at making decorations because it adds more of a personal touch. I usually have pre-made decorations on hand, but they always seemed a little impersonal to me. So I went ahead and did a quick search and found the Professional Swiss Ruffle Maker La Girolle on their online store, along with one of the chocolate ruffle rolls . I wasnt sure how difficult it would be to actually make these decorations, and was a little apprehensive when I saw that the item shipped!Interestingly, in the meantime, I did a little research on this wacky wheel and discovered that the Girolle was originally used for cheese. The Girolle was conceived to simplify the scratching of the Swiss cheese in form of beautiful "rosettes," also called "Girolles". Since its invention in 1982 by Nicolas Crevoisier of Swiss Jura, more than 2 million users in households and restaurants have been enjoying the authentic method of how to create these amazing shapes with cheese. Imagine the brilliant person who parlayed this into chocolate!I was able to create 100 unique and innovative decoration creations with one roll. They were a total hit with the gals. They looked absolutely fabulous my brand new martini glasses and tasted heavenly. I have to admit I went a little overboard with the chocolate-eating that night. I even got some of my sisters to try working the Girolle, and they loved it. It was easy and fun to operate! Plus, the chocolate roll which I purchased, the white and milk chocolate marbeled one, looked as good as it tasted. They do have a total of 8 rolls, some marbeled, some solid and one with a spherical design on the inside in all different flavors. The picture included is from their website, showing how it works on the wheell, and that is exactly how it worked at home. One decoration took me about 5 seconds to make and it looked gorgeous. How to make the ruffles from the roll, you might ask yourself ?I am going to play with more ideas as I keep using the rolls, and get back to you with anything new that I learn. It felt good to be able to actually use a professional chefs tool at home and have the results be fantastic.They have La Girolle on sale right now, marked down from $81.84 to $49.00, which was a good deal for me."So have you used a La Grirolle to make decorative ruffles? If so, let us know your reaction to this piece.You can see an action series demonstrating the use of this wild tool by clicking here .Best,John

Acuturally i do not have any experience in chocolate but i like chocolate , Chocolate already been part of my life, So i am just asking myself that why don't make a good chocolate shop in china while china chocolate market is going to more demand since chinese getting accept chocolate ,and they would like to buy chocolate as gift to send their friend ,parents etc .. Running a shop is not eazy and need to plan well before u open, I am happy to met chocolate life which i benifit from this website alot , Here i really would like to give my best wishes to The Chocolate Life. Thanks alot for your service.I will really appreciated if i can get one partner who can plan and exchange idea each other and he/she also interesting in do chocolate buiness in china , i am would like to open few chocolate shop in few differrents city in china . I hope i will meet right person soon.God blessing u all.David park

Over the past six weeks, my house has been on the market because it was to be featured on a segment on The Daily Show. Hosted by John Oliver, the segment was to be about trying to sell housing in a desirable community in a down market. The segment aired on 7/27 and ended up not featuring my house because at the last minute the celebrity The Daily Show had enlisted for a gag backed out. If you've seen the segment where Oliver blasts Timothy Geithner for not being able to sell his house (he rented it for about $7k/month, though) the part about the auction? That's probably where my house (which is less than 100 meters as the crow flies from Geithner's house) was supposed to be featured.In anticipation of the crew showing up to tape in my house, I put together a selection of chocolate and signed a couple of books for Jon and John as well as for the producer in the off chance they'd be intrigued and the casting director would give me a call to sign me up for an appearance.As my eyes glazed over working late last night over my keyboard I had a vivid waking dream that I was watching my interview with Jon Stewart on the Comedy Central website. My mental transcript follows:Jon Stewart: So how did you become a chocolate critic?Clay Gordon: It's not like you can go to school and become a chocolate critic, so I had to figure it out for myself, sort of like there's no graduate program in becoming a television political commentator. ... Hey! Why don't we go into business together and start a franchise online university were we teach people to become movie critics and restaurant critics and the like?JS: [in an affected pose and voice] What are you suggesting?CG: I could be the head of School of Chocolate Criticism and you could be the dean of the School of Political Punditry. You'd be great at it. You could get one of those long sweaters with the leather patches at the elbows, start smoking a pipe, and fall asleep in the front of the class while screening Daily Show highlight reels. We'd make millions.JS: I like the job I have now. (audience laughs)CG: You could have totally meaningless but physically very, very satisfying relationships with hundreds of beautiful coeds.JS: When do we get started? (audience laughs and applauds riotously)Now, of course, they're never going to invite me on as a guest. Because they will be afraid: very, very afraid.

Hello to all fellow choclatiers/chocoholics and everyone elseI am an engineer by profession, with a new found passion for chocolates. Yes, I am in the business for a while but the desire for chocolate, the willingness to pursue and subsequently differentiate between different kinds of chocolates has been a very recent phenomenon. Maybe this is the reason I have also been gaining a few extra pounds....(and not the kind that I want )I have had a decent amount of experience around a few chocolate making/using equipments and can provide advise on issues pertaining to how some of them are used. The company I work with has a huge range of a variety of chocolate products and its definitely one of the best ways to learn about practical issues when certain equipments are used on a daily basis. Have a look at their site (which will soon be under re-development) sometime at http://www.ipfco.com.I should be regular here now. So after I spend a little time exploring and getting used to the site, I'll try and upload a few pictures, that should make things interesting.Until next time...

Bacon Freak Needs "YOUR" Original Bacon Recipes To Be Featured In Our Bacon Freak Cook Book!Submission Deadline: 15 AugustWe are currently in the process of preparing to publish our very own Bacon Freak Cook Book and we would absolutely love the honor of prominently featuring YOU and your uniquely original bacon orientedrecipe in the book.For years now, our loyal and dedicated Bacon Freak members and customers have been asking us to please publish our very own Bacon Freak Cook Book complete with the most delectably delicious bacon recipes for the following five categories: (1) Breakfast (2) Lunch (3) Dinner (4) Appetizer and (5) Dessert!The book itself and therefore all participating recipe providers included in the book will receive extensive exposure through numerous multi-media channels and events. We want this Cook Book to be a major success and we plan to do everything within our power, including calling in a lot of favors todo so.To ensure absolute fairness in the selection process, a small group of associate gourmet chefs have served as our panel of connoisseur aficionados chosen to determine who should be asked to participate in this exciting opportunity.Likewise, a small group of associate gourmet chefs will serve as our panel of connoisseur aficionados chosen to will serve as our official panel of judges to confer together and select the top selections to be featured in each of the 5 categories.The judges will make their decision based upon the recipe's originality, flavor, simplicity in preparation and general level of interest created by the recipe itself.All that is required to participate is:(A) The list of ingredients and measurements.(B) Detailed cooking instructions.(C) An interesting back-story or history regarding the recipe.(D) A positive quote about bacon.(E) High resolution, glossy photo of the prepared dish.(F) High resolution, glossy photo of the person and / or organization providing the recipe.(G) Your logo(H) Your BIOIf you would be interested in participating or would like to ask any further questions about the Bacon Freak Cook Book, please contact company owner and president, Rocco Boss Hog Loosbrock at cookbook@baconfreak.com

My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photos that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers The pictures tell the story.

This morning I was watching a Scooby Doo cartoon with my 7-year old nephew and a Reese's Pieces commercial came on during the show. Which immediately brought back nostalgic memories of the first Reese's commercial I saw around his age...Does anybody remember the 1970s Reese's Peanut Butter Cup collision commercial? Yes, I know I'm dating myself...when that campaign came out sales skyrocketed 300%!"Hey, you got peanut butter on my chocolate!""You got chocolate in my peanut butter!"Two great tastes that taste great together.Sad to say, since my cancer treatment in 2001 I've lost the taste for Reese's and, with few exceptions, I've turned my back on milk chocolate. Just doesn't taste the same.But I do hope the commercial is brought back, maybe updated...just to see it once again.

I am looking for a chocolate manufacturer who can make my specialty line of drinking chocolates for private label. I am having no luck searching on the nets... Anyone out there with ideas? Thanks, Mark Sciscenti, Chocolate Historian.