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I tasted a lot of excellent dark bars this year!

So I'm happy!

Heres a list of my favourites.

Depending on my mood, the order can change.

1. Sznt Tibor: San Cristobal Crudo (and more bars of his collection)
2. Dandelion: Maya Mountain Belize
3. Soma: Old School, Bachelors Hall and El Vigia
4. Felchlins new couverture Costa Rica
5. Bar Au Chocolat: Sambirano, Chiapas and Duarte Province
6. Wilkies: Tumbes and Amazonas
7. Marou: Treasure Island
8. Tejas: Capistrano, Valero and Presidio
9. Rogue: Balao
10. Valrhona: Loma Sotavento

Maybe I forgot one...or two...

Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about it (it's touch, I know). With similarly dubious excusses I also started my own blog.

I started with Amsterdam's two most popular chocolatiers: Puccini Bomboni and Unlimited Delicious . Both have been around for many years and follow fairly different concepts.

Sweet, pretty chocolates at Puccini Bomboni (Amsterdam, NL)

Puccini makes impressive hand-made bonbons. Impressive in two ways: they are beautiful (see picture!) and MASSIVE. Literally. Every bonbon weights about three times as much as a traditionally shaped one. Economically that seems to be a smart move, as it drastically reduced the labor needed per weight. The size, however, really obstructs the pleasure of eating them for me. One of their chocolates and Im done.
Most have fairly classical ganache fillings. Some of the fruitier ones are very fruity, which I liked (plum pruim for example). In blogs and forums I found many people mentioning fancy, non-standard flavors, often refering to their pepper bonbon as a sign for crazyness. But every chocolatier nowadays does spices and other stuff, so I would say there is not much original about that. I know, I sound a bit negative. In fact, the bonbons are not bad at all! Its rather that I expected something more. My main criticism is that Puccini bonbons are too big and lack finesse (or however youd call it). Too rough, unsubtle.

Cakes and chocolates at Unlimited Delicious (Amsterdam, NL)

In several respects it's quite the opposite if it comes to Unlimited Delicious . Their pieces look less original then the Puccini ones, but I find that they are nice and small, which makes them better to eat than the Puccini monster bonbons.
I tasted quite a lot of their bonbons by now and they generally are professionally made, technically flawless bonbons, mostly with silky textured ganache fillings.Tasty and creamy, nothing to complain about you could think. But somehow... I really miss some more courage, bravery, or excitement. Many bonbons are just too well-behaved and hence on the boring side. Not all, though. Some are great and delicious, like their long-time classic "Rosemary Sea Salt". If you happen to be closeby some day, give it a try.

Links:
Puccini Bomboni
Unlimited Delicious

Finally my first homemade chocolate from bean-to-bar! The cacao came from the province of Aurora, Philippines. Fermented and dried the beans and then toasted and grinded/blended to make it into a bar. Read more here:

http://pinoychocophile.blogspot.com/2013/11/my-own-bean-to-bar-chocolate-making.html

I saw an inquiry few months ago about inexpensive chocolate molds. I met Paul at FCIA in June 2013 and he was marketing Pour n' pack molds. When I replied the post in Jun / Jul I did not have his contact information. Now I got his contact information. You can contact him at paul@eco-friendlypackaging.com or at 401-369-9719. I hope this information is useful. I am not affiliated with his company nor I get any benefit by mentioning his company name. Since I could not find my original reply (I could not find Paul's contact information at that time) for the inquiry I am writing this.

I have a website, blog, and Facebook page that is primarily about chocolate molds and making custom chocolate molds - The Chocolate Mold Factory. I started this in 2007 and have been researching chocolate molds since. I have taken CAD/CAM/CNC courses and have seen the use of 3d printers. I have also taken some professional chocolatier courses.

I am looking to connect with people who are interested in chocolatiering and using/making professional molds. I am also looking for suggestions of things people want to know about so I can provide the most wanted content.

Thanks,

Christina Durta

The Chocolate Mold Factory

Blog

Facebook

Thank you for being part of my chocolate world. It has been almost four years since Exotic Chocolate Tasting was launched. Many of you have been with me since the beginning appreciating chocolate in a whole new way. Just like you, I have evolved, too. With each experience I've been blessed with new insights that I can't wait to share with you.

This year has brought many changes to Exotic Chocolate Tasting. No longer focused on public events, most of my chocolate and wine pairings are for business socials, special occasions in homes, and not-for-profit fund raisers. With these changes comes unique challenges and great opportunities.

Recently Nicosia , a Sicilian winery seeking an importer chose to feature

Roxanne and the Nicosia team at the Culinary Loft in SoHo. (click to Culinary loft)

their wines paired with chocolates to the New York City wine community. Fifth-generation owner, Graziano said, "When Roxanne proposed us to pair wine and chocolate, we were not totally convinced; we typically mix cheese and wine and making something different was out of our comfort zone. So we trusted in Roxanne, crossing our fingers, until the first piece of chocolate came in our mouth; then we understood. After the event, we had the feeling to be part of a community of high skilled people and we really want to build up a long time relationship." The event was a success and they have secured an importer. Read blog by Peter Conway, wine writer on the event

Already planning my third trip to Italy with my husband to explore the Northwest wine country of Piedmont, the Nicosia wine family invited us down to Sicily to learn more about their Etna wines. Well, of course, I said, "Yes!"

Mt Etna, Europe's only active volcano

Lorenza could not be a more gracious host, starting in the waterfront town of Catania at the foot of Mount Etna, where the winery and vineyards of Nicosia are located. The grapes draw from its unique volcanic soil that give their wines its distinct flavor profile. After a traditional Sicilian lunch in their restaurant, Giuseppe gave a tour of a 200 year-old wine
making structure when women would stomp on grapes to songs, then fast-forwarded to today's methods. The experience of visiting Nicosia will live with me forever; the charm, passion, and hospitality of the Nicosia family matched the beauty of the winery and the wines. Link to photo album

The next day Lorenza took us to the charming Baroque town of

Roxanne, Pierpaolo, Lorenza, & Antonina

Modica, once occupied by Spain in the 15th and 16th centuries. There the Spaniards passed on the secrets of Mexico's Aztec chocolate making. Chocolate maker, Antica Dolceria Bonajuto , who has the oldest chocolate shop since 1880, gave us a tour and tasting led by six-generation Pierpaolo Ruta. Not only are the chocolates world class and held on to the original recipe of stone grounding the cacao beans, the bakery offers the best handmade cannoli I've ever had. A very different savory traditional little pastry stuffed with minced meat, chocolate and spices, called Mpanatigghi, was another surprise treat. Pierpaolo took the time to demonstrate to us this ancient art of chocolate making, then presented a gift of his chocolate bar collection. I hope to pair his bars with Nicosia Etna wines in a future event in New York. Link to photo album

Back in Turin (Torino), the beautiful capital city in the heart of Piedmont surrounded by the western Alpine arch, now known for the birthplace of Fiat, Vermouth and the chocolate capital of modern chocolate, I visited the finest chocolate maker Guido Gobino in the city center. Since 1946, this family-owned business has had an eye towards innovation with the respect for the traditional recipes of Turin. The classic Gianduja (chocolate and Piedmont hazelnut) was born here and the first

Guido Gobino

wrapped chocolate in history. Luca escorted us to a private room for a tasting of all their chocolates. Gianduja, Cremino, a three layer square of chocolate and Gianduja, single-origin chocolates of South America, and many other confections. Ending with Vermouth and a surprise treat, a cracker with their award-winner, Cremino al sale, a Gianduja with sea salt, drizzled with regional olive oil on top. Amazing! We left with a gift of all their chocolates and a book, Chocolate Turin . Soon I will be able to feature their chocolates in select chocolate and wine pairing events. Link to photo album

In the rolling hills of the Langhe region of Piedmont, we met winemakers and winery owners of some of the famed makers of Barolo, Barbara and Nebbiolo. In Malvira , Massolino , G.D. Vajra , Vietti , Borgogno , and Banca Del Vino , the wine bank where they store most of Italy's wine in a castle cellar for historic preservation, we sipped vintage wines to not-ready-to-be released wines in barrel tastings. Again, meeting the most generous and friendly people, rarely leaving

Meet Jairo Gustavo Neira, winemaker for Malvir

without a bottle or two. The wine community here has embraced the concept of chocolate and wine pairings as Nicosia has done in the south of Italy. Plans are underway to host chocolate and wine pairing events in New York City that will feature these fine wines. Link to photo album

After 12 days of collecting wine, chocolate, and many regional foods, the challenge was how to get 20 extra pounds back to New York safely! Not an easy task. We were like mules carrying the additional delicious treasures, along with our original baggage, through the airports, Immigration, customs, and security...all with success! I now have more friends in Italy and maybe more in New York, now that I have so much to share.

Vous connaissez cette chocolaterie ? Oui ? Non ?

Cre en 1906, cette chocolaterie familiale, situe sur la commune de Chimilin dans l'isre (39490) s'efforce perptuer la tradition familiale, entre saveur et innovation. Les chocolats De Marlieu (le fameux chocolatier d'exception) ont bercs toute mon enfance, et je pense bien que je ne suis pas la seule ! Je dguste souvent les fameux chocolats malakoff que je peux retrouver grce internet !

Que j'tais malheureuse quand j'ai du dmnager il y a 14 ans pour des raisons professionnelles ! Ces chocolats malakoff je ne les retrouvais nul part ! Vive la technologie et vive internet !

Aujourd'hui, depuis mon petit PC, je peux commander des tonnes de bons chocolats traditionnels De Marlieu, et ce, sans sortir de chez moi. Ahhhh que c'est beau le progrs .

Tout a pour vous dire que si comme moi, vous tes la recherche de ces chocolats malakoff qui ont bercs votre tendre enfance, sachez maintenant que la chocolaterie dispose aujourd'hui d'un superbe site internet et une boutique en ligne. De quoi assouvir ses besoins de chocolats...

Pour finir, j'ai une question poser : connaissez-vous les chocolats malakoff ?

Definitely my favourites are the Original Beans Esmeraldas-Truffles of Toot Sweets ! They are not covered with chocolate, its just ganache andcocoa powder. So you must pick them up carefully, because they are very soft. They melt lightly and creamy, like silk on your tongue. Incredibly delicious!!

Second: the hand-made chocolates by Rococo . The ones I tasted were all extremely delicate: Kalamansi Lime Caramel, Passion Fruit & Rosemary Caramel, Salted Chocolate Toffee & Hazelnut Praline, Apricot & Lavender Ganache, Red Berry Madagascar and Autumn Spiced Apple. Need I say more?

Third: the water based ganaches of The Chocolatier Aneesh Popat. You surely can taste his passion in the chocolates. Unique combinations of ingredients. All fresh and bright. My favourite is the Rose & Cinnamon. Royalty stuff indeed.

CasaLuker, a Colombian family-owned enterprise founded 100 years ago, is currently promoting its

chocolate couvertures and

Cacao Fino de Aroma derived products in the Russian market and

showing there the quality and sensorial characteristics of the cocoa produced in Colombia -South

America-. To achieve this, the company has decided to build a strategic alliance with the pastry

chef and chocolatier Emmanuel Hamon.

Chef Emmanuel Hamon, was born in 1969 in Brittany, a maritime region on the west coast of

France. He earned his title as a pastry chef, chocolatier and confectioner in 1987 and has been

working in the field ever since. Today he is renowned for his exquisite creations which combine

flavour, design and originality. After a one week visit to CasaLuker chocolate factory and its cocoa

Research CenterGranja Lukerhe fell in love with Colombia, its Cacao Fino de Aroma, and the

scientific work undertaken by the company over the past 50 years.

Today, Chef Emmanuel has decided to share all his knowledge and experience in the world of

chocolate and to take on the challenge of taking CasaLuker chocolate portfolio

Luker Caca o with

chocolate blends,

Luker 1906 with single origin chocolates and Luker Maracas chocolate covered

tropical fruitsto the Russian pastry professionals and chocolatiers and to the demanding Russian

market. Working hand in hand with the company and its distributors, they all expect to have a

stronger presence in the Russian market with the Fino de Aroma quality of Colombian cocoa.