Forum Activity for @ChocoFiles

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

QUOTE: "On a side note, is there a place on the forum to properly introduce myself? I guess I jumped in to a few threads without an intro. I am very glad I stumbled on this site, as there are very few sites devoted only to chocolate."I think that the best way to introduce yourself would be to go to your own " My Page " and add an entry under "My Blog".

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

It has been my experience, as well as many others, that the flavour of a fresh cream ganache changes quite a bit over a 2 mth period. The texture does change, dramatically, as it 'shrinks" and "toughens up" due to moisture loss. I usually salt away a few "rejects" from a batch and examine them at 1, 2, 3, and 4 mth intervals.It is one thing to "adjust" for a flavour that will change--assumed that the item will be consumed , i.e. a fresh cream ganache AFTER the flavour change has taken place--i.e two months later. In this case the flavour of the ganache would be "off" if it were consumed within the first month, as it was designed to be consumed at a later stage. So either you make a ganache that tastes great for the first 4 weeks, or you make a ganache that tastes, uh, not so good for the first 4 weeks, but better after two months; but you can't have the cake and eat it as well.However, to make chocolate confections intended to be consumed two months later, smacks of mass production (well, at least to me, anyway).Thoughts?On a side note, is there a place on the forum to properly introduce myself? I guess I jumped in to a few threads without an intro. I am very glad I stumbled on this site, as there are very few sites devoted only to chocolate.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

I don't think so, here are my views on shorter shelf life.The machine used is called a "Stephan" (sp?) which is very basically a robot-coupe with a vacuum machine attached. Oh, and fairly expensive, too, I might add.Even though the Stephan produces a ganache with excellent texture and mouthfeel, and technically gives you a long shelf life, the flavour of the ganache changes dramatically after 4-5 weeks. This change was explained to me like wine: Raw wine is put into bottles where spoilage is virtually eliminated, and as the wine ages it takes on better and more _mature_ flavours. The ganache, sealed in couverture, -while not prone to spoilage, takes on "different" flavours as it ages, and they are not very agreeable flavours. As well, most ganaches produced with the Stephan use a very high ratio of cream to couveture almost 1-1. While this contributes to optimal texture and mouthfeel, the couveture shell is not aluminum or glass, moisture will escape and the ganache filling will shrink over a two month period.Large chocolate mnfctrs cannot/will not use a cream based ganache,--no matter what technique or equipment used, as they need a minimum of 6 mnths shelf life for their products. Fondant is the name of the game here, as it can be flavoured any which way (with oils and flavouring compounds) and is very shelf stable. Sodium benzoate, sorbex, and other perseratives as well as complex sugars like trimoline also find their way into the mass produced stuff.The only way I can get around the whole shelf life thing is to offer "shelf stable" varieties. I offer about 18 cream based ganaches, but the other ones last longer: Nut based chocolates, (hedge-hogs, nut clusters) caramels (sigh... no fire kettle, all by hand!) Italian nougat, and fruit based pectin jellies.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Ummm....Actually I think I could direct you to my shop and website (albeit in Vancouver) where I make 20-25 varieties of chocolates. All hand work, all with fresh cream ganaches (well, except the Ital. nougat and the caramels...) and yes, all with about a 3 week shelf life.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

You want a real "Artisan Chocolatier" edward?Then call me. 1-888-899-2022I make sooooo many things that ONLY sell in my shop that have a 1-2 week shelf life its not even funny.Seriously, follow my links/name and I will sell you the best artisan style chocolates avaialable in america.Guarenteed.jeff

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

To me, it means small quantity batches which would mean hand work, not enrobing tunnels or 500kg tempering vats, the use of fresh cream ("real" cream, like, from cows...) original ganaches, and a short shelf life (2-4 weeks).

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

There is an article in a recent issue (Vol2#1) of Cocoaroma on this subject.The author "Stan Cottonwood" (a nom de plume) is quoted as saying "For a true artisan, the craft, the art, is everything. It's not the end result that matters, but rather the process ... the act of creation itself."I sent an e-mail off because I disagree with this position. I responded in part ..."I can be a craftsman, which speaks to a level of competency with tools and medium. I can be a master craftsman, which implies a higher level of competency. (One of the dictionary definitions of artisan seems to be synonymous with this understanding.) However, a master craftsman may not have the ability to imagine and create new things. In the case of a woodworker, they might only be able to work from plans drawn by someone else. A master craftsman in chocolate may only be able to execute someone else's recipes. However, the "true" artisan is never content with what has been, and that is where the emphasis on process and the act of creation becomes important. However, the "true artisan" HAS to be wedded to the end result. The "true artisan" (in chocolate) must be a master of his or her craft and be able and committed to manifesting their vision perfectly - and repeatedly.When is the "true" artisan chocolatier no longer an artisan? Maybe it's when they get tired and lose their inspiration and concern for the art/act of creation. But, would it be possible, if I was a master woodworker to continue to call myself a "master" if all (or significantly all) aspects of the manufacture of a piece were undertaken by computer-controlled machines? What if I created innovative new pieces using pencil sketches and hand tools and it is only after perfecting the piece [of furniture] that it gets turned over to machines? That analogy holds true with chocolate - at what point does the automation of the manufacturing process "disqualify" something as able to be called "artisan?"Or does it? I think most people who care about this issue think that it does. So I think artisan has to imply not only the act of creation but the manifestation, through mastery of the craft, in physical things and that it is the combination of these two elements that may be separates a "mere" craftsman from the "true artisan.""In reading this I note that there is no qualification for "quality." Does that matter? Does it have to be "good" to be artisan? Or is the commitment to the art/act of creation and the commitment to realize that vision enough?

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

ok. so maybe reek is not the right term when dealing with cocoa butter and chocolate but you got the point. alas that is still not a requirement I suppose.I do not have another term for what we do.Chocolate mechanic?Cacao Wower?Bar Bitch?Mould Jockey?Enrobing Slave?For now chocolate artisan is workin, but, as you see, it is being usurped by conglomerates and is misleading.. I thought the article in that issue of Cocoaroma where the "ask stan" section dealt with it was pretty good. I'll see if i can copy and paste it here....

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Jeff:Having visited you at the end of a long day, I can attest to the chocolate stained clothing and cuticles. However, I am loathe to use the term "reek" (which implies malodorous) to anything remotely resembling fine chocolate.I agree that the term Artisan is overused to the point of near meaninglessness. Your point about Artisan Confection Company as a part of Hershey and the new Starbucks chocolate line (made for [not by] Artisan Confection Company) is a line of "artisan inspired" products.So what's a better term to use? There is the possibility to change the words people use. For example, we are moving away from the confusing "single-origin" in chocolate to just "origin" which is not only more succinct but a more accurate descriptor.Even the Fine Chocolate Industry Association is having a problem with this terminology. From their home page, "Our association members are artisans and craftsman[sic]." Craftsman is very close to the dictionary definition of artisan quoted in an earlier reply.So - do you have a better word or phrase? If you do I'd be happy to start championing it here.(The FCIA gets it wrong lots of the time. Here is their definition of couverture chocolate (they call it "bulk" chocolate): Bulk Chocolate used by chocolatiers to make confections. The only difference between eating chocolate and bulk chocolate is that bulk chocolate may contain small amounts of butter oil/milk fat. This assists in the tempering process when making the chocolate into confections. Since almost any confection that is going to be made will have some sort of milk product in it, chocolate containing small amounts of butter oil are still considered fine chocolate. This is so wrong that it makes me cringe. The difference between a couverture chocolate and an eating chocolate is that couverture chocolates have a relatively higher percentage of cocoa butter to cocoa solids so that when it's melted it has a lower viscosity. The FDA Standards of Identity allow for butter oil and milk fat in chocolate liquor! Butter oil is used as a preservative in chocolates that are sold through mass market outlets because it stabilizes the cocoa butter crystal and reduces the likelihood of bloom - a good thing when it can take six months or more for a product to make it through the distribution system. Milk fats are not necessary in the manufacture of chocolate and the FCIA's reasoning - you're going to be adding dairy anyway, probably - is bad rationalization, in my opinion.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Well ....the old dreaded "Artisan " word....I remember when dagoba got their big line a few years ago that would crank out 500,000 bars a day. I told them that day they were off the "Artisan Roll Call"; now they have been bought by Hersheys' "Artisan Chocolate Division".....go figure...I feel that if you dont go home at night reeking of cocoa butter and have chocolate stained clothes and cuticles you probably are NOT a chocolate artisan....I still use the term but I am loathe to do so now.......it has come to mean nothing in the marketplace.....

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

As I was driving yesterday I saw a ad selling McDonald's new "handcrafted" breakfast burritos and I laughed. I see large chains trying to make themselves seem less large and foreboding by evoking sentiments like homemade & artisan. But, as hard as they try, I believe that my customers can easily determine the difference between what I do in my shop with chocolate and what McDonalds does with breakfast burritos.Besides, if the large chains devalue the terms that we use to describe the artistry of what we do, we're creative enough to describe our awesome-ness in new ways.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

What a wonderful description!

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

This comes straight from Webster's (ARTFL Project):Ar"ti*san (?; 277), n. [F. artisan, fr. L. artitus skilled in arts, fr. ars, artis, art: cf. It. artigiano. See Art, n.]1. One who professes and practices some liberal art; an artist. [Obs.]2. One trained to manual dexterity in some mechanic art or trade; and handicraftsman; a mechanic.This is willingly submitted to by the artisan, who can . . . compensate his additional toil and fatigue. Hume.Syn. -- Artificer; artist. -- Artisan, Artist, Artificer. An artist is one who is skilled in some one of the fine arts; an artisan is one who exercises any mechanical employment. A portrait painter is an artist; a sign painter is an artisan, although he may have the taste and skill of an artist. The occupation of the former requires a fine taste and delicate manipulation; that of the latter demands only an ordinary degree of contrivance and imitative power. An artificer is one who requires power of contrivance and adaptation in the exercise of his profession. The word suggest neither the idea of mechanical conformity to rule which attaches to the term artisan, nor the ideas of refinement and of peculiar skill which belong to the term artist.----Now, extrapolate this definition to Chocolate Artisan... You see?!

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

It is interesting reading all your comments. I am an artisanal chocolatier and I have to ask myself, what exactly does that mean?At what point in my own efforts to speed up production will I cross that line? Do I hire more people or buy more machines? It is hard. We chocolatiers desperately need to sell more truffles, in order to stay in business, but we love touching the chocolate, working with our hands, seeing the smiles on our employees faces as they experience the magic of it all.I think it is possible that the intrinsic love for the chocolate, for the process, for the magic is what will always keep me in the artisanal chocolate business. I may add a few machines to cut high labor cost, but I will always use fresh cream and small batch processes.To add to the discussion, or further it in some way. I think that when a chocolatier begins to use shelf like extenders, substituting vital ingredients, like cream with corn syrup - they are crossing that line - being more concerned about shelf life than the true nature of the product that they are selling. That is what says "mass market" to me.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

I think the one thing that's really out if you call yourself an artisan is automation. I'd say that some level of tradition--recognized or deliberately disregarded or whatever--is also a factor. Whatever craft you do and whatever approach you take, it's bound to be informed by someone who came before you. And an artisanal product should reflect the character of the artisan. If you really wanted to, you could make a Twinkie by hand in your own kitchen, but it would still be a Twinkie. To me, the personal investment factor is a biggie.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Heres a link to a great article discussing the impact of growing artisan chocolatiers: http://www.chocolatezoom.com/article.php.Socially-Responsible-Artisan-Chocolates/33/ Chocolate Zoom is an online chocolate magazine with GREAT info, highly recommended to ck out their archive section of articles on almost anything you can think of related to choc!

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

I agree with all the above- small batches, hand made rather than machine mass produced, created by one or a few designers that are like artists with flavors, constantly tweaking and trying new combos or designs for choc bars, truffles etc. Mostly I think it means that the choc does not come off an assembly line where the same product is reproduced a million times. Artisans usually have "limited editions" and when they're gone, thats it!

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Years ago, I studied figurative sculpture at the Scottsdale Artists School with masters from around the world. Given this experience, I'd say that an artisan is someone who creatively conceives, designs and executes a product. In the chocolate world - that would be a confection of sorts. Starbucks will probably "sub out" the work to various artisans and then present it as their own - and since it's mass market - who knows how great the quality will be? Given the quality of the coffee - I don't have great hopes for the chocolate.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

To me, artisan invokes that rushed, sweaty, melting scene in the movie Chocolat where a meal is prepared from some semblance of scratch by hand. If sweat isn't an ingredient (albeit omitted from the label in deference to the FDA), it isn't artisan.

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

Is artisan an overused word? Can a chain as large as Starbucks lay claim to the artisan label when it comes to a Starbucks-labeled chocolate?What does "artisan" mean to you and what characteristics does a chocolate product have to have in order to be truly artisan?
updated by @Clay Gordon: 04/11/15 19:48:05

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

I think Fairtrade has to be taken in context. While the concept of paying a fair price for something is great, the reality of global prices makes the 'label' fairtrade an over simplification and allows the consumer to sleep through what should ideally be a 'conscious' choice. It has to be taken in the context of location: the market price, fair trade or not, for cacao is set and the buyers pay more or less that price regardless of country of origin. For a Costa Rican farmer to make the same net profit from cacao as a Nicaraguan or Guatemalan farmer, he has to produce more or find a better price for what he grows. The cost of living is simply higher and thus his returns will be smaller. Fairtrade then works for the very poorest countries. Coffee has the same problem - for many Costa Rican co-ops it is not worth their while being fairtrade because the extra costs associated with the 'label' outweigh any extra returns on price. Not really the way to go to encourage sustainable practises.

It's complicated, and I'm not an economist by any stretch, my experience with fairtrade comes from listening to the farmers.

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

http://ibdsocioambiental.com.br/

ECO Social buy IBD!!!

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

Clay;

You have a point, and I believe this was something that was discussed at length in another thread somewhere on this forum. I think the consensus was that a more "sustainable" deal was one that was tied to the socio-economic conditions of origin.

Thanks for the reminder.

Cheers.

Brad

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

Brad:

I applaud your commitment to paying for improved quality, irrespective of formal certifications, which often return dubious value while guaranteeing increased costs of production.

I think a more beneficial way to think about pricing is to decouple it from commodity market and ask questions like, "Does the price paid reflect the true cost of production?", and"Does the price paid enable the grower/producer to support their family, sustain their farms, and strengthen their community?" Often, even double the market price is still not enough to answer yes to those questions.

The market price is not reflective of anything concrete. One the one hand, there is a forecast shortfall of 1 million metric tonnes in less than a decade. One bank expects, because of forecast record harvests in West Africa, for the price to be at $2300/MT this time next year and another expects it to be at $2700. In the meantime, the ICCO spot price has plummeted by nearly 30% (from over $3100/MT to under $2200/MT) since July. And that's the CIF price (delivered, customs, insurance, freight), not the price paid at the farm gate.

For everyone out there thinking about what's "fair" go to the grocery store and think about how shockingly cheap many bars of chocolate are. As long as that's the norm - and that's the expectation, then "Fair" trade isn't.

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

How about a certification called "Sustainable Trade"? The organization claiming "Sustainable Trade" practices would need to prove that the grower of their beans is being paid a multiple of market prices at the time of purchase. For example, I pay one of my growers TWICE market price at the time of the sale, but still can't call Choklat "Fair Trade" even though it's far more fair than the BS Fair Trade certification that the general public dotes on.

Just thinking out loud here....

Brad

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

http://www.thesun.co.uk/sol/homepage/news/3219662/Millions-of-chocolate-bars-labelled-Fairtrade-contain-none-of-the-ethical-chocolate.html

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

I have been seeing a lot of chocolate bars with the Fair Trade certification lately. I might be a bit cynical, but it seems like certifications, like the Fair Trade certification, is more of a marketinggimmick. It would be great if the chocolate bar companies actually show the "fruits of their labor" by publicizing what are actually happening at their "fair trade" farms. I guess I'm just not supportive of organizations that act like they are doing good in the world, when only a small percentage of their bars are considered Fair Trade.

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

Oh, yes, Green & Blacks' set-up looks fabulous, both from their book Unwrapped (got it for Christmas) and from the brochure of your dream-trip (wish I could go on a student's budget!). I'm glad you reminded me of this. I do like to keep a running mental list of success stories.I agree with your comments about quality. I wonder how well organic (which I understand Fair Trade incentivises) translates into quality.

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

Lorna:Thanks for sharing your experience. While Fair Trade does require co-ops to be democratically organized, it does not oversee the election procedures nor certify that the co-op management is not corrupt. Unfortunately, this is an all-too-common experience.Another thing to remember about Fair Trade is that it does not set any requirements for quality or improving quality. A focus on improving quality would actually be more valuable in the long run.There are places where Fair Trade does work. One of them is in Punta Gorda, Belize at the Toledo Cacao Growers Association. One reason why it works is that their biggest customer (Green and Blacks) has a representative in the area full-time keeping an eye on things.

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

We had a visitor from Fair Trade in my course on Environmental Problems and Solutions course at San Francisco State University. He indicated that Fair Trade requires suppliers' farms to be democratically organized. I like that. However, I have a big problem with the disenfranchisement that occurs when unfinished goods are shipped away from the source and pumped up in value that doesn't return to the origin. Fortunately, the Fair Trade rep had an example of one organization that had organized into a chocolate making group and were producing their own bars named Divine. The profit from the finished product actually went to the women farmers. Now that's a happy ending. This seemed like a unique story, though. I worry that the popularity and increased justice of Fair Trade will institutionalize the export of unfinished products and make it harder for products like Divine bars to arise. On the other hand, socially savvy chocolate connoisseurs can increase the demand for bars like these. I just hope there are enough of us who are willing to look beyond the Fair Trade logo. Thanks for bringing it up!Here's a link to Divine: http://www.divinechocolate.com/home/default.aspx

What are your impressions of certification programs like Fair Trade?

Posted in: Opinion

Certification programs like Fair Trade attract a lot of attention and there is a growing number of consumers interested in Fair Trade chocolate among other foods. But, what do you really think about them? Are they a good thing? Do they accomplish their mission? Are they effective? What, if anything needs/can be done to improve them?
updated by @Clay Gordon: 04/19/15 15:35:47

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

I am not a fan of chocolate and red wine. It only reminds me of the bad red wine truffles I've sadly eaten. Not that I'm against the notion, I just have yet to come across anything that makes me think "yes, this is truly heavenly." Same goes for more dessert-type wines. Oloroso sherry, barely maybe. Mostly, I find they mute each other. I consider the two like two buxom, beautiful, flamboyant divas on one stage for one song. Sometimes it's just too much.Fine distilled liquor and beers I've had better results, but mostly in cooking pairings. For instance, I've made several versions of a sout/Guinness and chocolate cake using different grand cru and single origin couvertures and all are heavenly. The malted, tongue smothering notes of the dark beer play up the chocolate, no matter its flavor profile, well.Likewise, I agree with other posters on bourbon and cognac. It's my tipple of choice when putting together a good drinking chocolate. Bulleit has always been reliable and somewhat accessible. Whenever I open a new package of Domori, I get various reminders of highland scotches and fine distilled spirits. When I made a Mont Blanc, I diluted the chestnut cream (extreme sweetness cut the dark chocolate) with lots of cognac. It added another dimension of flavor, but it also amplified the chocolate itself.I'll have to explore more with straight pairings.

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Definate fave of mine is a nicely aged muscat with a dark chocolate - the two together or with a Malbec is brilliant!

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

I've done many pairing to date and I have a few favorites...Gnosis Superchoc or Simplicitywith 2008 Weingut Michlits Pinot Noir Ros Frizzant from Austria and Madecasse 75% Intense dark with aWhite PortBoth compliment and balance out the the richness of the chocolate and cuts the sweetness of the wines.

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

I like to enjoy my 70% or 75% Guatemalan bars with Zacapa Centenario 23-y/o rum. It has been selected as the world's best rum more times than I can remember.

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Chocovore,I'm with you on this one. I have tried relentlessly to pair chocolate with wine. I make a fair bit of money on our chocolate courses and also on wine and cheese courses. It would be to my advantage to make this work. One of my best friends is a master sommelier and we have spent hundreds of hours pairing these two terrior driven (at least somewhat) things together with little to no success.We found uniformly that the tannic structure in many red and white wines boost the flavinols in the chocolate, ruining any subtleties the wine or the chocolate had to offer. Even when the wines are lacking in grape or wood tannins they tend to do very little for the chocolate, especially at cellar temperature, which cools the mouth and disrupts the texture of the chocolate on the palate.Some useful rules of thumb we came up with are:1. With dark chocolate, the wine should be sweeter than the chocolate.2. With dark chocolate, avoid dry and astringent libations as their moisture sapping effects seem to be increased exponentially.3. With milk or white chocolate more acidity and tannins can be in the wine as the chocolate has a richer mouth feel and more fat to be cut through.It boggles my mind that people are pairing dark chocolate and cabernet. The combined effect of the tannins and the flavinol create a chemical reaction on the palate that to my chocolate circle and wine circle is like giving yourself a shot of novicaine in the tounge. Instant palate shock. I think it is hilarious when people convince themselves that this deadening sensation is actually tertiary flavors. I literally fell out of my chair laughing at a wine tasting seminar at Merryvale in Napa when they paired a $160 bottle of Cabernet with Dove chocolate.Anyway, just my opinion, but backed up by dozens of others with better taste buds than me.
updated by @Matt Caputo: 06/16/15 19:20:37

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Is Dominican Matusalem one of the distillers that fled Cuba post-revolution? I greatly enjoyed an aejo Matusalem made in Santiago de Cuba when visiting there; I was under the impression it's a Cuban brand.

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Hey Wendy, this sound heavenly!If I find some time left ( I have to do some training for a special bikerace in Switserland ), I try do make some beer-chocolate pralines...Its a good idea to sell them at the brewhouse.GreetingsGeert

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

We make an Oatmeal Stout Truffle with 72% dark chocolate and a locally brewed Oatmeal Stout Beer. We top it with crushed rolled oats. It has been extremely popular! We started making another beer truffle due to the popularity of the Oatmeal Stout Truffle. The same brewhouse makes a Belgian White Beer... it is a lighter wheat beer with citrus notes. We make the truffle with Belgian white chocolate and add the beer and our spices... coriander and anise, even some cracked grains of paradise to spice it up a bit. Then dip it into 55% dark chocolate and top it with more freshly ground coriander and a sliver of candied orange peel. It is a little more complicated to make, but WONDERFUL! They are flying out the door! We may end up pairing a truffle with other beers the brewhouse makes. They serve them in a box of two as a dessert on their menu. It has been a great thing!

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Hello pairing with beverages friends,Next week we will (the beerclub) pair some special beers and chocolate, If someone should be interested I share with pleasure the results...)Geert Vercruysse

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Nope, they deleted it. I will look for it, though and post it.Found it and it's now posted here.

What are your favorite adult beverages to pair with chocolates?

Posted in: Tasting Notes

Do you have this article? It's no longer linked