Forum Activity for @Bethany Thouin

Bethany Thouin
@Bethany Thouin
03/10/08 10:35:20
5 posts

Is It Okay (Really) To Say You Like Milk Chocolate?


Posted in: Opinion

I agree with you Clay, something you said a long time ago. It is OK to like anything that *you* like. There are many reasons that we choose to like tastes. Sometimes it is a childhood memory that we can't let go of, sometimes it is a love that we developed later in life through a more defined palate. Whatever the reason, if it is your favorite - that is just what it is. No need to explain or apologize. :)My favorite milk is Cluizel 45%. Yummy!! Also, is it (really) okay to say I love Guittard? LOL Guittard's Orinoco 41% is wonderful.
Sera
@Sera
02/18/08 08:35:23
39 posts

Is It Okay (Really) To Say You Like Milk Chocolate?


Posted in: Opinion

I'm the same, I'll eat any chocolate (even white *gasp*!) if it's good. I don't discriminate!After seeing that article, I really want to try that Amedei Milk bar now....
Casey
@Casey
02/16/08 09:09:40
54 posts

Is It Okay (Really) To Say You Like Milk Chocolate?


Posted in: Opinion

Fun article in the Times. There was this amusing article on chow earlier about snobbery and people who are ashamed to say they like milk chocolate, and a funny anecdote about how the Berkeley Chocolate Club who refused to include milk bars in their tastings was in for a surprise! I also wrote some thoughts on this on my blog. As to my current favorites, Java by Bonnat, (have not tried the other two,) Cluizel Mangaro, and Slitti Lattenero 52% (have not tried the other precentages, glad to hear they are great) -- now there's a bar for every day eating. And I'm a big fan of Santander Colombia Nacional in every form, including the milk. I have heard that the Plantations 38% is up there, this is the first I've heard of the Felchlin. Anyone heard of the Guittard Cru Sauvage Lait? Heard great things, but seems it is no longer around.
Clay Gordon
@Clay Gordon
02/16/08 07:40:31
1,696 posts

Is It Okay (Really) To Say You Like Milk Chocolate?


Posted in: Opinion

On the day before Valentine's Day, the New York Times published an article in the Dining In section about milk chocolate titled: Dark May Be King, but Milk Chocolate Makes a Move . For the article, writer Julia Moskin and members of the NY Times staff tasted over 30 milk chocolates. Their take: "Yes, Virginia, there is such a thing as good milk chocolate." Contributors include Chloe Doutre-Roussel (who offers up an amusing anecdote about an encounter with La Maison du Chocolat founder Robert Linxe) and Joseph Whinney, founder of Theo.I have always considered myself to be an equal opportunity chocolate lover - I will eat any chocolate as long as it's good. Since my first taste of Slitti's 45% and 65% lattenero bars about five years ago, I have also been a big fan and proponent of "dark milk" chocolates - milk chocolate with a cocoa percentage of at least 45%. My current favorites? The three Bonnat 65% dark milks from Indonesia and the 49% Creole from Felchlin.What about you?
updated by @Clay Gordon: 04/14/15 17:23:17
Valerie
@Valerie
02/15/08 16:23:17
29 posts

How Green is my Chocolate?


Posted in: News & New Products Press

There was a great article in the February-March issue of Plenty Magazine on ethically traded cacao. The article is titled Sweet Satisfaction and is available on Plenty's website ( read it here ). It talks about how some artisanal chocolatiers are sourcing their beans themselves and using fair trade practices in order to allow cacao farmers to provide a better life for their families and invest more money in their farms.
cybele
@cybele
02/15/08 15:50:45
37 posts

How Green is my Chocolate?


Posted in: News & New Products Press

I think many folks are using organic as a substitute for fair trade or slave free, as they figure that the certification and oversight would probably include the other two. I do agree that better chocolate usually means that the cocoa buyers are more intimately involved with their growers.The interesting thing is that cocoa that's grown sustainably may actually be good for the rain forests' position as an economic boom for tropical countries. If planted correctly a forest can have many cash crops within the canopy. That diversity lowers the need for pesticides and encourages the natural balance of animals & other flora. (Monoculture is just bad practice, especially with a plant like cocoa that has so many natural enemies.)I'd love to see more of the education programs expand that not only help the farmers understand how to apply pesticides if they need to use them, plant, harvest and dry/ferment but also to encourage their children attend school so that they can learn more about the interconnectedness of their product to the rest of the world. Education is the key to helping farmers out of this cycle.However, sometimes I wonder if some of this stuff that we hear isn't just marketing. I'm rather jaded.
Clay Gordon
@Clay Gordon
02/15/08 08:39:34
1,696 posts

How Green is my Chocolate?


Posted in: News & New Products Press

Making the World Better Through Chocolate is an article that appeared on BusinessWeek.com on February 8th. In addition to my being quoted, other sources include Frederick Schilling of Dagoba and Steve DeVries. From the article , "Dagoba's Schilling, who is also on the forefront of the fair-trade movement, admits the certification process is complex, and even precarious at times. "You can't just have one system that applies to every situation," Schilling says. "But if you go back to the most important question: Are things happening for the better? Definitely.""To satisfy your sweet tooth as well as your conscience, it may be simpler to follow DeVries' advice: "Buy the best-tasting chocolate you can," he says. "Chocolate that tastes good has to be well grown, and that means the whole production chain is good.""One blogger responds with, " ... My commentary: Stop trying to green everything! Or rather, green all you want, but leave chocolate alone. Ask yourselves this: Is a rain forest-laden world worth it if we must give up chocolate?"What are your thoughts?
updated by @Clay Gordon: 03/11/26 06:20:34
James Cary
@James Cary
11/19/08 00:57:22
32 posts

Chocolate videos


Posted in: News & New Products Press

Thanks for the links. Very cool one by Mr Scharffenberger.
Casey
@Casey
11/16/08 17:12:48
54 posts

Chocolate videos


Posted in: News & New Products Press

New videos added, Alice Medrich and Rogue Chocolatier.
Casey
@Casey
02/13/08 16:43:44
54 posts

Chocolate videos


Posted in: News & New Products Press

Here are a few interesting videos from around the net that cannot be directly embedded into the video forum.Two chocolate technique videos from EpicuriousHomemade chocolate tutorial from Artisan Sweets Jacques Torres tour, technique demos, etc. Rogue Chocolatier On Martha Stewart. Tour of how this small bean to bar maker operates.Scharffen Berger tour About Taza chocolateScharffen BergerJohn Scharffenberger tutorial on making chocolate at homeAlice Medrich makes spicy brownies
updated by @Casey: 03/11/26 06:20:34
Valerie
@Valerie
02/15/08 16:02:32
29 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

Thanks for sharing this. It sounds like a great magazine. I just ordered my copy.
Bob Jemian
@Bob Jemian
02/15/08 12:33:48
2 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

It's sad about "Chocolatier". I remember being sent out of town by my employer to a class I had no business attending. (My boss didn't believe the class was intended for another position.) Anway, while sulking around I wandered into a bookstore at lunch and found Vol 1 #1 of Chocolatier! Has it been that long ago? I immediately subscribed and have a complete, unbroken collection of them.I've since been looking for more and appreciate hearing of this new magazine. Good luck with it.
Chocoflyer
@Chocoflyer
02/12/08 20:01:04
71 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

Right on- how funny too I just ckd my email and CocoaRoma sent me a new issue email! I havnt heard from them in ages, then it comes up twice in one day- cool! Im all over it.....
Lorna
@Lorna
02/12/08 16:19:33
15 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

There is a list of retailers for their magazine on the website. If you can't find one while you're there, I highly recommend ordering one. They have slimmed-down the over-sized magazine it was in the first three issues to a normal magazine size, but all pages are still thick, glossy, color beauties.
Chocoflyer
@Chocoflyer
02/12/08 14:05:56
71 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

Wow so cool to see this mag is still in production- I got the first 3 issues long time ago then never saw it again! I am actually going to San Fran thurs, wonder if I can buy it out there? I will also look into subscribing- i know its much better than "Chocolatier" which is almost all recipes anymore (so sad, I loved that mag years ago but its really not good anymore for the price)- I agree with you Cocoaroma really KNOWS chocolate and loves every aspect of it like we do! Thanx for posting the cover too, very cool.
Lorna
@Lorna
02/11/08 21:03:56
15 posts

Cocoaroma has a new issue!


Posted in: News & New Products Press

A manila envelope graced my mailbox this week with a brand new issue of shiny, bound goodness. Cocoaroma is my favorite chocolate magazine. I've been slathering on the compliments since issue #1 came with a hand-written thank you note from the editor for subscribing (they have about six now). They are slow to come due to their meticulous content and photojournalism, but well worth the wait. I intend on coaxing out the next one with a truffle shipment.A small publication out of San Francisco, this is a beautiful publication. This issue highlights social issues of cacao-producing regions including Vietnam and Venezuela, reviews chocolate in restaurants, features some exciting chocolatier profiles, and (I think mine is permanently creased open to this) Cru Sauvauge!I know I sound like a plug, but I'm attempting to be a little more informative than "hey, check this out!" I am trying to get them to join this forum, but no news yet if anyone here is due to those efforts.So, anyone still drooling over their latest issue of Cocoaroma?


updated by @Lorna: 03/11/26 06:20:34
Marisa D'Vari
@Marisa D'Vari
02/10/08 15:21:20
1 posts

Review: Discover Chocolate by Clay Gordon


Posted in: Opinion

Valentines Day is nearly here! Gourmand that you are, you want to impress your sweetie with a spectacular chocolate and wine pairing. Yet the challenge is that you just dont know your ganache from your gianduja.No worries. Chocolate expert Clay Gordon teaches you everything you need to know in his scrumptiously delicious new book, Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate.Gordon makes a distinction between tasting chocolate and eating chocolate. According to Gordon, tasting chocolate is a conscious and deliberate process, one where you pay attention to every aspect of what you are eating and consciously evaluate the sensations you are experiencing in your mind. The method is similar to the way experts taste wine. In order to help you identify what you like or do not like about the chocolate you are experiencing, Gordon proposes you ask yourself these questions.1. How is the chocolate presented?2. What does the chocolate look like?3. What does the chocolate feel and sound like when it is snapped?4. What does the chocolate smell and taste like?5. How does the chocolate feel on the tongue and how does it melt?6. What other physical sensations does the chocolate cause in your mouth?7. What memories does the chocolate evoke?In the first part of the book, Gordon explains how to conduct a tasting, and goes into detail about the best time (the morning, when your palate is rested and at its peak) and the proper environment (a quiet, clean place where you wont be distracted). You are advised to create a chocolate tasting journal, with columns in which to record a description, impressions of aroma, taste, texture, and related information such as price, other chocolates tasted in the session, etc.The second part of the book clearly explains, in A to Z detail, how to analyze chocolate and the common tastes associated in specific kinds of chocolate around the world. You will learn about Belgian style chocolates, French style chocolates, American style chocolates, and more.Now that your taste buds are sated and your curiosity aroused, Gordon explains how chocolate is made, detailing everything from how cacao seeds are fermented, dried, graded, and shipped. Finally, Gordon reveals the secrets of pairing chocolate with champagne, spirits, and wine.If youre a chocolate lover, buy this book! And if you know someone who loves chocolate, present this book as a gift along with one of the gourmet chocolate houses that Gordon recommends. You will be forever loved.More wine and chocoate reviews at http://www.AWineStory.com
updated by @Marisa D'Vari: 04/17/15 04:11:07
Matt Caputo
@Matt Caputo
03/22/10 20:52:00
53 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

I know the deadline is WAY over, but I would like to know why they chose the name Chuao when making no attempt to use any Chuao? Also, do they think this is the sort of thing that might cause confusion in an industry desperate for educated customers?
scott rosenberg
@scott rosenberg
03/27/08 19:08:49
1 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

In your estimation, what is the BEST choclate in the world?
Clay Gordon
@Clay Gordon
03/19/08 11:45:14
1,696 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

THE DEADLINE TO ASK QUESTIONS HAS BEEN EXTENDED TO MARCH 27th!
Sera
@Sera
03/03/08 21:42:37
39 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

Easy, what's your favorite chocolate? :)
Chocoflyer
@Chocoflyer
02/12/08 14:25:52
71 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

Michael- LOVE your banana choc0-pods- mmmmmm- thats such a nice unusual flavor . Can you PLEASE also make dark choc with banana and/or COCONUT and/or cinnamon? that would be heavenly! Thank you and best of luck with Chuao
Mary-Ann Donnolo
@Mary-Ann Donnolo
02/11/08 10:30:28
3 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

Micahel, Thanks for coming to answer our questions. I notice that you, too, started out small and have developed your brand-name to great recognition. Congrats! I just started my e-store, yet have no money to fund it. The first year friends and family were great, yet the word did not spread as I expected it to. What is the best way to go about marketing with what very little monies I have to spare at present? My goal is to make this into my new career at which I will eventually get so huge as to go international with storefronts and all.
Clay Gordon
@Clay Gordon
02/10/08 09:33:47
1,696 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

This is the first in a brand new series of discussions here on The Chocolate Life - a chance to ask questions of top chocolatiers, chocolate makers, and other people in and around the chocolate industry.Our first guest is Michael Antonorsi, one of the founders of Chuao Chocolatier.One of the reasons I have asked Michael to be the first in this series is that I noticed a lot of mention of them in various blog posts and discussions. I've known Michael for at least five years now and have seen the business grow from a small shop in a strip mall on the Pacific Coast Highway north of San Diego into a company with strong national brand-name recognition and distribution.Then, Michael will look at the questions and pick up to 10 of the most interesting ones to answer. He will write his answers, send them to me, and I will post them back here in the Forum for everyone to read and comment on.Ask away!:: Clay
updated by @Clay Gordon: 04/18/15 09:27:55
Brady
@Brady
03/17/08 21:44:07
42 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

ChocoflyerAll the Brooklyn locations on my list are easy to get too without a car. Both the Chocolate Room(5th ave, two blocks from the 2,3 stop at Bergen St.) and the Cocoa Bar(7th Ave, same train stop) are in Park Slope. Get off the same train at Clark St. in Brooklyn Heights to go to the Brooklyn Ice Cream Factory and Jacque Torres. It's a little further walk than the Park Slope places but a fun neighborhood(Dumbo) to explore if you haven't been there. The Brooklyn Ice Cream Factory is right under the Brooklyn Bridge in a little white house and J. Torres is a couple blocks away. If you like Pizza, Grimaldi's is my favorite and it's right up the block.
Sera
@Sera
03/17/08 18:54:18
39 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

Thanks so much! The both sound awesome! :)
Chocoflyer
@Chocoflyer
03/17/08 14:30:45
71 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

I have noticed quite a few choc shops with Brooklyn address- can u tell me for a visitor w/out a car, can i take the subway to brooklyn and walk to most of the choc shops easily? Is it a fairly compact area?
Chocoflyer
@Chocoflyer
03/17/08 14:28:49
71 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

Richart is quite an established french co., 20+ years old, they are well known for small square pieced with both exquisite and unusual flavors & artwork on them- really quite impressive! and expensive...but worth it. Their shops look so much like art galleries thath many ppl dont realize they are choc shops! I think there are 2 in nYC, sorry dont have adress this moment...Payard is a very beautiful cafe inside with dark mahogany type wood decor and a choc counter on one side, choc & coffee drinks on the other side and I think serves cafe food also. They have been shown on shows like Cashmere Mafia and cater to a ritzy crowd, upper east side, but their chocolates are surprisingly "affordable" compared to many others in NYC- i got quite a few for $10. they were really delicious too. Highly recommended.
Brady
@Brady
03/08/08 20:42:16
42 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

It's fun to make lists. Here's my picks.1. The Chocolate Room (Brooklyn)- 2nd best selection for bars and a nice cafe2. The Chocolate Shop at the Food Emporium (68th and 3rd Ave.)- largest selection for bars in NYC(Amedei, Pralus, Felchlin, Domori, not bad)3. Pierre Marcolini (UES)- only interested in the bars4a. Jacque Torres (King St. and Hudson)- my favorite hot chocolate and favorite cafe. 4b.(Brooklyn) feels like Europe5. Michel Cluizel(Union Sq)- Cluizel bars are great, also my favorite place for Clay's meetups6. Brooklyn Ice Cream Factory- the chocolate fudge is sweet but great on ice cream7. Kee's- my favorite fresh truffles8.Grom (UWS)- named origin chocolate gelato, they also use Valrhona9. Cocoa Bar (Brooklyn)- I love the atmosphere and the patio out back.10. Christopher Norman- for the feeling of being lost in the Financial District and finding these beautifully painted truffles
Sera
@Sera
03/03/08 21:41:43
39 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

Lovely list! Thanks for pointing it out.Never heard of #4 and #7, mind providing more info? :)
Chocoflyer
@Chocoflyer
02/08/08 15:27:04
71 posts

My Top Ten places to buy choc in NYC (but there are so many more...)


Posted in: Opinion

1- Jaques Torres Chocolate Haven- a temple of fine choc with factory on site2- Michael Cluizel- stunning shop, delicious and fair priced3- La Maison du Chocolat- a French classic that never goes out of style4- Richart- like shopping at an art gallery5- Scharffen Berger- adorable closet size shop, classy6- Dean & Deluca- incredible selection, always a surprise in store7- Payard - elegant yet very affordable pieces and pastries8- Max Brenner Cafe- how to have FUN with chocolate!9- Kee's- very unique, special, smallest shop ever10- Vosges- gorgeous as well as delicious and daring
updated by @Chocoflyer: 04/18/15 04:29:44
Clay Gordon
@Clay Gordon
02/07/08 16:30:13
1,696 posts

Lab Tests Reveal More Than Just Sweets in Candy


Posted in: News & New Products Press

A report from the Dallas CBS affiliate that talks about things that are found in chocolate. Found are things that are allowed by the FDA but might surprise you. Most interesting is that the report names names. Who gets exposed? That might surprise you, too.(NOTE: The video is embedded in a page at Yahoo! that contains a video ad preceding the report.)
updated by @Clay Gordon: 03/11/26 06:20:34
Chocoflyer
@Chocoflyer
02/07/08 19:40:20
71 posts

Charlemagne's Plain, Green Tea and Cinnamon Bars


Posted in: Tasting Notes

Sera- you are quite eloquent with your descriptions, thanx for all the details and photo too. I look forward to trying this chocolate, espec the Belize and Cinnamon bars. When i do I will compare/contrast w/ your great tasting notes...
Sera
@Sera
02/06/08 21:30:40
39 posts

Charlemagne's Plain, Green Tea and Cinnamon Bars


Posted in: Tasting Notes

Here's the tasting notes for the organic Charlemagne bars I bought last week. Charlemagne Plain Belize: (red wrapper): 84% solids. The design is sl sleek, with the bar being very long and slim. The cardboard opens to reveal a tightly sealed plastic wrapper in a rich shimmery brown color. The bar is one solid block ,about 1/4 inch thick and has minimal designs on the top. Not even blocks to indicate how much you should eat. The smell itself is very bitter, strong notes of coffee, pine trees and wood. overall it it gives me a very "wet" impression. The snap was strong, but I noticed some small bubble holes in the break, which was otherwise clean. In the mouth, the flavor is very subdued and first and lightly sweet. I got notes of cocoa, caramel and a little vanilla. I kept expecting the flavor to grow and change into something more bitter as the aroma indicated, but instead the flavors just grew in intensity. The wetness gets stronger, the cocoa dominates with the caramel and vanilla becoming supporting cast. The mouthfeel is extremely smooth and rich. Once the flavors quickly hit their apex, they stay steadfast and unchanging until they lightly peter out in the finish, with very light notes of vanilla and sugar. It reminds of the flavor you are left with after drinking an excellent mug of hot chocolate. I was surprised with no bitterness, sourness or tannic qualities and am impressed with the lovely flavors expressed in this bar. I'll definitely be buying this one again. My favorite of the bunch. Green Tea (green wrapper): 74% solids. Same gorgeous packaging. The chocolate itself looks a tad darker in color, but has the same simple design on the top side. The smell to this is very exotic. It's very much like green tea with bright fresh grassy notes, but also has a big floral quality to it that I typically do not associate with green tea. It smells more like jasmine green to me. The snap is soft despite the 74% mass, but the break is extremely clean. The dark chocolate has a wonderful mild cocoa flavor with notes of cream, tart red berries and citrus. The flavor waits a few moments before releasing the berry and citrus flavors, which gives it a subtle sour quality and leaves a slightly dry and pleasantly clean finish, with a note of the berries but no tartness. The main flavor of the chocolate is the tea, which, doesn't taste of green at all. The grassy notes in the aroma are gone and I get a very intense floral jasmine tea flavor to it which is exotic and brings out a pear-like fruitiness in the chocolate as the notes of the tea linger on the palate. This bar is delightful since there's a lot going on and it gives you the time to play and notice all the different nuances that are going on. "After Dinner" Dark chocolate with a subtle cinnamon flavor (blue wrapper): 74% mass. This bar look a little darker in color than the other two, with blue undertones in the brown. The snap is much sharper as well, and the break is clean. The aroma is a little sour, I smell red fruits, coffee and tobacco. No hint of cinnamon. Once in the mouth it has a beautiful melt. The chocolate feels nice and cool on the tongue. The flavor is of buttery cocoa at first with notes of pine. I then notice the cinnamon, but it's very subtle, and it adds a woody accent to the chocolate as opposed to a spicy one like I'm used to and have come to expect. I taste no hints of the red fruits that I smelled, but toward the end of the flavor ride I get subtle sour notes of grapefruit and citrus, lime perhaps? The finish is clean and disappears quickly on the tongue leaving a slightly dry note. I was surprised by the woodsyness in this bar and although it was nice chocolate, I didn't enjoy it as much as the others.Please share your notes if you've tasted these. I'm curious to see how they compare! :)
updated by @Sera: 04/21/15 13:14:40
Bethany Thouin
@Bethany Thouin
03/10/08 15:22:03
5 posts

What does "Master Chocolatier" mean anyway?


Posted in: Opinion

There is probably no correct answer for this one. I do know, that it should not be a self proclaimed title. None of the master chocolatiers that I know would dare to refer to themselves as such, but they would be humbled and honored to be introduced or referred to as one.A master chocolatier doesn't need a title to be recognized. It is something that is known through his/her achievements. So, he/she would be referred to as a master chocolatier by his/her peers, by the press or when being introduced.
Chocoflyer
@Chocoflyer
02/08/08 15:01:49
71 posts

What does "Master Chocolatier" mean anyway?


Posted in: Opinion

Maybe its like Master of your Domain- being the kitchen or choc shop in this case. Or its the title for anyone with any type of formal education on chocolate making- who has then taken that training and now produces a product of their own, so they are the Master Chocolatier of that business (like Head Chef). I wonder what those under them are called - sous chocolatiers? ha ha
Clay Gordon
@Clay Gordon
02/06/08 08:28:53
1,696 posts

What does "Master Chocolatier" mean anyway?


Posted in: Opinion

I think the confusion may be one of transliteration, not translation. Instead of focusing on the literal meaning of maitre (master), let's focus on it colloquially and conventionally.From Wikipedia:The *matre d'* (short for /*matre d'htel,*/ literally "master of the hall")In this sense, the maitre chocolatier is the master of the chocolate shop, not literally a master of the craft. This is especially likely in France, where they reserve MOF (Meilleur Ouvrier de France - or more literally master of the ouevre - style or subject ) for masters of a craft such as chocolate. They have MOFs in just about everything. Chocolate is a separate discipline from pastry, and there are woodworking MOFs, MOFs in working with glass, etc.Of course, I could be totally wrong about this. Etymology is a very interesting subject and false cognates abound. If you know better, I want to learn from you.
Sandra Andrews-Strasko
@Sandra Andrews-Strasko
02/06/08 08:22:44
8 posts

What does "Master Chocolatier" mean anyway?


Posted in: Opinion

This term, as well as "maitre chocolatier" are floating all around the chocolate world, but my research hasn't turned up any authoritative entity that gives this title. It seems like people are pretty much free to confer it upon themselves. I wonder how much meaning it really has.
updated by @Sandra Andrews-Strasko: 04/14/15 10:06:11
Valerie
@Valerie
02/11/08 19:16:30
29 posts

Is Cheap Name Brand Chocolate a Good Thing?


Posted in: Opinion

I think this is a common mistake that many higher end brands take in an effort to drive more sales. And most of the time it results in the dilution of its brand along with a broader move to becoming more common at the expense of diluting its premium price tag. In my opinion place (i.e. where the item is sold) is one of the most important differentiators a higher end brand, like Neuhaus has. Visiting a boutique store to find your favorite chocolate brands is part of the fun. If Neuhaus feels it needs a broader distribution channel it should look at alternatives that are more aligned with the Neuhaus image, I'm thinking Whole Foods would be a better compromise.
Clay Gordon
@Clay Gordon
02/05/08 20:39:05
1,696 posts

Is Cheap Name Brand Chocolate a Good Thing?


Posted in: Opinion

I was in one of my local Costcos (I am "blessed" to live near two) on the Tuesday before Thanksgiving and I wandered down an aisle I normally don't and saw not only packages of Hershey Cacao Reserve tasting squares but also boxes of Neuhaus chocolates.I did a double-take. Neuhaus. At CostCo. And I wondered ... "What is this world coming to that an upmarket Belgian brand with a retail presence of its own would start selling chocolate under its own name at Costco?"This is dangerous territory I think. Sure, the company get additional sales by selling to an audience that would normally not visit its stores because of the perception that the product cost too much. On the other hand, why would anyone go and spend top dollar in the retail boutique if they can buy the same product at Costco?The answer might be that they are not buying the same product - that what they're buying at Costco is not the same quality as what's available at the boutique.But what's the damage to the brand? Neuhaus is one of the oldest Belgian chocolate and founder Jean Neuhaus is credited with both the invention of the shell-molded truffle and the ballotin box.Is Neuhaus in Costco a good thing? For consumers? For Neuhaus?
updated by @Clay Gordon: 04/09/15 20:53:36
Sera
@Sera
05/19/08 09:44:50
39 posts

Bodum Chocolate Jug


Posted in: Tech Help, Tips, Tricks, Techniques

That's AWESOME! What a great gift idea! Where did you buy them, just curious? I got mine from mexgrocer.com.
Teresa
@Teresa
05/19/08 07:15:02
3 posts

Bodum Chocolate Jug


Posted in: Tech Help, Tips, Tricks, Techniques

I love molinillos! As an anthropologist, I've recently taken to giving them as gifts to chocoholic friends with a little story about how they're probably the first hot chocolate tool invented.By the way, Lorna, I did invest in the frother, which has been great. Thanks!
  431