Author Archive
 

 
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Bean To Bon Bon?

What was I thinking? I mean making micro-batch chocolate is a great experiment. I appreciate the nuances and the art of making a great chocolate. There are many venerable institutions who have  and will continue to make great ...
by The Chef
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Chocolate as a Cultural Blend

Obviously, if you have read my previous posts, I am not normal. I live life to it’s fullest and experience all it has to offer in heaping helpings. So be it. The world is an amazing place and the various cultures of the p...
by The Chef
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Chocolate Rocks!

wow. what a week. First the melter goes out and we need an electrician. Of course one of our suppliers is 3 days late with the custom fondant, naturally. This slows production of a couple of things down but they will just have ...
by The Chef
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Chocolate Harvest Moon

“I know I’m not alone…” sings Michael Franti,  but I am certain he isn’t talking about these werewolf-like nights of this, the Harvest Moon in October. Normally the harvest moon comes in September...
by The Chef
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Seventy% supports the International Chocolate Awards
 
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Chocolate Across The Pond!!

So…. martin has asked for an “across the pond” perspective on the upcoming festivities and I am going to attempt to keep you updated on all things chocolate from the great state of Oregon. We are immersed in i...
by The Chef
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Latest reviews

  1. The Chocolate Tree – Madagascar Raw 70% Alex Rast, 15 Jun 2013
  2. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  3. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  4. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  5. Chapon – Chuao Alex Rast, 18 Nov 2012

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