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Hi All,If you need any advice on tempering and tempering units, please do no hesitate to contact me as I am the responsable person for the export sales of Selmi in Italy. We produce very reliable tempering units easy to use. Many flexible options can be put on the machinery which machines life a lot easier.Looking forward to help you with any questionTom Bauweraerts

Im sure that most of the planet is aware of the great combination of pears and blue cheese (roquefort, stilton, gorgonzola). What is it about this pairing works so well?In describing the flavors associated with the blue flavors of these cheeses, common descriptors are sweet caramel, spicy, peppery, nutty, fruity. Detecting these flavors in a cheese is the joy of eating it. Missing that element of taste would defeat the purpose of buying blue cheese! With these flavors in mind, it seems logical, that those flavors themselves, without the cheese, should work well together. And we see that, pears, nuts and caramel find themselves in countless recipes together-usually accompanied with another partner...duh, you knew it was going to be chocolate!Heston Blumenthal, chef/owner of the fat duck, demonstrated how he makes a blue cheese chocolate molten cake in the Kitchen Chemistry series from the BBC (also available as a kids science textbook). He also explains why and how blue cheese and chocolate pair well together.It becomes clear that if tasting 2 or more distinct foods together, we should taste the individual components and know them well. Then see how they interplay.This process is part of how we craft chocolate. We taste the chocolate-one of the benefits- and pay attention to the flavors as they manifest. We try and describe the beginning, middle, and end. We then modify our processes to hone in on the final flavors in the bar. We give a general description of the flavors of the bar as a guide. When you taste chocolate with a guide or map, you are able to pay attention to different flavors in the spectrum.On a deeper level, how often do you pay attention to the actual food in your mouth?When I pay attention, I eat slower- maybe one of the definitions of tasting. I focus on aroma before I put the chocolate in my mouth, chew a few times, then let it start to melt (the chocolate should be room temperature (about 21C, if it is too cold, it will take longer to melt). A thicker bar may require more chewing. When the chocolate is broken up, it creates more surface area, and the heat of your mouth melts the cocoa butter faster. This increases the amount of cocoa solids (primary flavors) to be perceived. By allowing a slower melt, the flavors are introduced more sequentially. During the conching process the cocoa butter in liquid phase, were in close proximity to the freshly roasted cocoa solids. The cocoa butter picks up aroma and flavor, and as the time increases, the flavor is more pronounced. Thus as the chocolate melts (what is its texture? temperature? viscosity? etc.), the flavors gradually become more robust and up front. As the flavors become more intense, are they fruity, nutty, chocolatey, roasted coffee, caramel, etc? How does the flavor end (finish, aftertaste)? All of theses elements and their perception are part of what makes chocolate so wonderful and complex.The same is true with cheeses, wines, coffees, bread, and bread. How do all of these complex flavor items pair with each other and chocolate? What flavor components do they share? By re-examining the individual components of flavor, we find that the sum is truly greater than its parts.Homework: Taste some good chocolate, looking for individual flavors, (dont worry about what you come up with, there are over 800 distinct flavor components in chocolate, its probably in there somewhere). Next try eating chocolate with that flavor together-a Ratatatouille moment.

It's fascinating hearing how someone from California can uproot and run a plantation and chocolate making in a solar powered space in Panama. Dave Cerutti and his wife are doing an amazing job with ecotourism and chocolate making and have a lot to say. Check out the interview for more info www.buckscountychocolateshow.com on 'The Journey of The Pod tab'.

Its been sixteen years since Ive seen my friend Bessies cousin, Bessie, but I had the chance to catch up with her this weekend at Jean-Paul Hevin's salon de th.We were modest and French enough with our mealsquiche for Bessie, salad for me, wine for us both. Less so with dessert. Its a chocolatier, after allmy favorite one at that. We had to have chocolate cake.For all its poshness, the salon has these weird oversized, laminated menus with pictures and descriptions of the cakes on itlike something youd see at a carnival. But they were admittedly helpful in narrowing down the selection. From the 30+ varieties of cakesmost of them chocolate-basedBes chose the Choco Passion, and I went classic with a Chocolat Framboise.My chocolate-raspberry cake was gorgeous. Layers of fluffy chocolate mousse and dense chocolate cake rested atop a cacao biscuit and beneath a layer of raspberry preserves. But for all its beauty, it lacked that famous je ne sais quoi. It had nothing on Bessies Choco Passion. The Choco Passion was rich and complex, nutty and fruity. A flakey praline base and dark chocolate ganache made for a thick, savory base that was offset with chocolate mousse whipped with tart passionfruit. It had so much depth and was so irresistible, I just wanted to keep sneaking bites of Bessies cake. But I figured that wasnt very French of me.231, rue Saint-Honor1eme

I don't know much about this topic but it doesn't look good.http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/5119145/Diseases-hurting-chocolate-crop.html

Last year I was excited for Peeps from Bethlehem . This year, Im enjoying the over-the-top molded chocolates in Paris.To be clear: Im not sampling every chocolate bunny or chickI have to show some restraint. Besides, seeing the elaborate window displays around town is almost as satisfying as tasting the edibles within.Michel Cluizel has chocolate eggs by the dozens. Not to be outdone, Lenotre created an Easter egg tree. Rocher and Dalloyau also put their eggs front and center, the former under beautiful cherry blossoms, the latter, coupled with teddy bears. Hmmmm I love Jean-Paul Hvins wacky giant hen. But, as always, the cake goes to Patrick Roger.I would call this more of a celebration of spring than Easter specifically. His sculpted display at the Avenue Victor Hugo boutique has a thatch-roofed shed and anthropomorphic vegetable garden. Smiling chocolate leeks or cabbage, anyone?

I must share with you one of the most incredible tours of anything I've ever been on, a rare tour through the Guittard Chocolate factory in Burlingame!Mark Hodgson, Pastry Chef Instructor at City College of San Francisco has been working with me on product development for the last few months. He works with someone who is friends with Gary Guittard. It's always who you know and that allowed Mark 25 spaces for a tour of the factory. Since he knew I used their product he asked if I'd be interested. Well you didn't need to ask me twice. I had heard they didn't give tours often and to see how much work and preparation went into it, I understand why.To begin, we were asked to take a big sniff of the air which smelled of roasted beans.Unfortunately no picture-taking was allowed inside "We don't even allow the FDA to take photos" stated our tour group leader, Alvin, Guittard's Safety Manager. So you will just have to use your imagination...Most of the factory was hot with small spaces of air-conditioned rooms such as the "big panel room" where they control the formulation and the "Mint Room" that holds pallets of mint flavored chocolate. Because chocolate easily absorbs scents, the flavored chocolates must be separated from the rest of the factory. I was almost left deaf by the end of the tour. Lots of big, loud, hot machinery to make that scrumptious little chocolate bar.We started with the sorting room where pallets of burlap-bagged beans were being poured into an industrial grader. They must separate the beans from other foreign objects like stones, concrete, nails and knobs of beans that had been stuck together during the fermentation process. Next, it was off to the roaster. The roasted beans are removed of their skins by winnowing. Most were on their way to becoming chocolate liquor, about 1:1 cocoa mass to cocoa butter, but some were saved to be sold as cacao nibs. These are the nibs I use to top my Crushed Bittersweet Nib Truffles!Then on to the grinder where the beans are ground down into tiny particles to create a smooth texture. Although the factory was very clean there was evidence of Oompa-Loompas at work. You can't go to a chocolate factory without thinking "Oompa-Loompa". We had been warned about the slippery cocoa butter floors so I wasn't surprised when I noticed the tourists in front of me taking tiny steps as we walked through the pressing machines extracting the cocoa butter from the cocoa powder.One of the highlights was climbing up to the top of the conching machine and taking a deep breathe. A slightly acidy burn cut through my sinuses, but the essence of the roasted bean was there. I thought of the history and origin of conching by Rudolphe Lindt...We did a taste test with coverture. Do you know how you tell if your tasting coverture vs. chocolate? Before this test it was an indescribable yuckiness but now I have the vocabulary, sticky (from the replacement of cocoa butter with oil) and a lack of depth of chocolatey flavor. All in all, I think the world would be just fine without coating chocolate.Tempering: Amazing to see 10 pound bars being made! We got to see these large bars being poured, slowly passed through refrigeration and gently turned out and boxed to be aged in their case.At the end of the tour Alvin scored us each a 2oz, Sur del Lago 65% bittersweet chocolate bar as they were being wrapped and boxed up. Then he asked us if we had any last questions and started to escort us out of the building. But right next to the door was a stack of big white cardboard Guittard boxes and we were astounded when Alvin announced that we each got to take one home.

A smart move for the company as they recognized that the culinary students were future buyers of their products.

The first time I bit into a Bespoke truffle , I was instantly smitten. But the first time I met Rachel Zoe Insler, I was wowed. She's got the smarts and talent of a chocolatier trained in London, but the cool down-to-earth vibe of someone who's passionate about the city and can cop to loving Tasti-D-Lite. Growing up, my favorite sweet was: Honestly, I think I've always been a salty girl, but a quick call to my mother indicates that I had a serious thing for Baskin Robbins' bubble gum ice cream, which I received whenever she and I went to the laundromat together. My favorite sweet now is: A mini coffee eclair purchased from a Parisian patisserie. It's one of the few sweet things I actually crave. My personal Bespoke favorite: The Southampton tea truffle. I give the credit to the tea, which is so wonderfully aromatic. The good folks at Amai introduced me to it, and I've been using it ever since! What I love about the East Village is: How dynamic my neighborhood is...which is 100% due to the people who live here and have set up small businesses here. Since I both live and work here, there are full weeks where I don't leave the East Village but want for literally nothing in terms of fun, food, drinks, entertainment or people-watching. Plus, it's close to Brooklyn, where so many of my friends have migrated! Truffles or pralines: Truffles to make....pralines to eat! White, milk or dark: Dark Caramel, ganache or cream: Caramel....salted, if possible. Plus, sugar is so fascinating to the latent scientist in me. The perfect pairing: A night off with my fianc and a bottle of red wine. I'd love to create a flavor for: My mom. She doesn't really like chocolate, but I think if I make something with enough nuts and salt, I'll win her over! Kitchen essentials: Spatula, ladle, palette knife and scraper. Induction burner and chocolate melter are non-essential but SO helpful! Style essentials: I usually work in yoga pants and clogs, so I'm not all that stylish, but I have been loving my lavender bandanna from Montana Knox, my new neighbor on Extra Place. It's nice to cover my hair in style when I'm in the kitchen. Chocolatiers I admire: My mentor, Keith Hurdman, and Kee Ling Tong, who is my one-woman-chocolate-shop-pioneer inspiration. I'm most inspired when: I'm spending time with my amazing friends and family. How much is too much? When the mail carrier you've never met tells you look exhausted....it's too much. Favorite movie snack: Popcorn with copious amounts of salt and a "small" diet Coke that is about 36 oz. Guilty pleasure: Tasti-D-Lite and Diet Coke. I try to eat only real food....but Tasti-D and DC are so fake and yet SO GOOD. Other favorites: Music: Jack Johnson on a day off...nothing says "relaxation" like that; Gnocchi, eaten preferably in Italy; New York, Paris and Montalcino; the movies, Clueless & Clue.

Please do not reply to this blog post or to me. The contact information is at the bottom of this post. If you have something, please reply directly to that e-mail address.Summary: Mothers Day Gift Ideas for AustraliaCategory: Lifestyle & EntertainmentName: Kirsty LawsonEmail: kirsty@prezziexpress.comTitle: EditorMedia Outlet/Publication: Prezzi MagazineAnonymous? NoSpecific Geographic Region? NoRegion: Australia & worldwideDeadline: 6:00 PM PACIFIC - April 31Query:"I'm looking for ORIGINAL and HIGH QUALITY Mothers Day gift ideasfrom gift websites or shops in Australia AND worldwide... as longas you can deliver to Australia.In particular, I'm looking for shops and websites selling productsfrom up-and-coming designers and artists.However, if you stock quirky and original gifts, I'd also love tohear from you.Please write a 200 word description of a gift or gifts you thinkwould be suitable for Mothers Day, plus a maximum of 2 photos. Alink to a website is best, because we can download the pictures weneed.If you are a shop in Australia, I'll need the full address and aphone number. We're doing a city by city gift guide.Thanks."CONTACT:Name: Kirsty LawsonE-mail: kirsty@prezziexpress.com

To the French, April 1 is Poisson dAvril. The idea is generally the same as April Foolsto play practical jokes on othersbut they do so by attaching fish to unsuspecting others backs ( la a kick me sign).But what really interests me about the French interpretation of the holiday are the chocolates everyone gets to celebrate. You can find dime store bags of molded fish, clams, seahorses and the likeeither in milk, dark or white chocolate. But the top-notch chocolatiers also get in on the fantasy and fun.Indeed, these are Patrick Rogers molded chocolates. And here are some beauties from Jean-Paul Hevin. Youll notice this poisson de bon thon is 28 eurosa $37 chocolate fish. Your neighborhood patisseries offer less expensive treats. They just dont have same omigod factor as the masters.