Blogs

Do you want to take part in a small experiment? Yes? Great! Try typing in the word chocolate in your web browser. This word will literally produce thousands of hits. You can view anything from Wikipedia's definition of chocolate to someone's Twitter name! Now, narrow your search to chocolate tasting. This will generate fewer chocolate sites but still too many to view. Lastly, narrow your search even further to chocolate tasting party. What you end up with is, in my opinion, just a handful of quality web sites. The complete list is available on my blog. http://thequestfortheworldsbestchocolatebar.blogspot.com/2011/01/top-websites-on-how-to-host-chocolate.html

i need to import some good compound chocolate in india if you or anyone can suggest me.please email me ali@symcosales.com.

thank you.

I've created a Google custom search engine for chocolate blogs, with a few other sites included that also have writer opinion/discussion. Of course TCL is included, along with 70%, plus a couple of review database sites which are not strictly blogs. The idea is to compile review/opinion sites, and general chocolate blogs.

We used to have a list of chocolate blogs here on TCL, don't know what became of that project, but this is a way to search all blogs at once, in case you want to find out what everyone and their mother is saying about Domori Javablond or Venchi absinthe, or just some general chocolate search terms.

This search engine is available on The Chocolate Note , or you can add the search to your own blog or site, and you can also just use this engine's Google home page here , (where of course there will be some ads.)

I know Clay has created a custom search for use here on TCL, and that has to do with all chocolate web. Curious to know if anyone else has some interesting custom chocolate searches they are using also.

I don't want to put a "fear" vibe out there, but we have heard from our supplier that with the current events in Ivory Coast and greedy investors buying up cocoa commodities, there may be an increase in prices and a shortage of supply in 2011. His comment was that "the perfect storm" is coming. I would like to do more research on this, but perhaps we could start a discussion group about it.

Walking through the streets of Paris I came across, almost by chance, the chocolate place by Michel Cluizel. For those who have never heard of him, hes one of the most respected connoisseurs of chocolate and hes internationally known for his special attention to the cocoa beans. His headquarters is in Normandy, where there is even a museum,"Chocolatrium", where there are also workshops on the processing of cocoa. The great peculiarity of the work of Cluizel is the constant pursuit of quality through the selection of the finest cocoa beans and the most congenial plantations. This attention is also reflected into Michel Cluizel chocolate place, such as the one at 201 rue Saint Honor, in the heart of the French capital, where its impossible to resist such beauty and goodness.

Large glass beakers filled with truffles and bon bon featured in the window shop without stealing the show at the fantastic chocolate fountain, which enchants at a glance. For a moment it seems impossible to be in a modern and busy city, you breathe the scent of cocoa, and even if its only a few days away from Christmas ... it seems as its already arrived. If you have the opportunity to visit Paris, a peek at this amazing temple of chocolate ... it's almost a must.

Present throughout the territory of France, Michel Cluizel has opened a boutique in New Yorks 5th Avenue at number 584.

Van Otis is a modern-day chocolate and candy retailer and wholesaler rooted in tradition and handcrafted premium products. By coupling traditional recipes with new and exciting product lines, we bring fun, delight, and nostalgia back to the chocolate and candy experience. We we are looking for a passionate and experienced Chocolatier & Production Manager to join our team of chocolate lovers in early 2011. The ideal candidate will possess the following qualifications:

- Entrepreneurial and skilled chocolatier/candy maker, experienced in managing all aspects of production in a small company environment

- Hard-working role model and trainer who fosters teamwork and positive attitudes

- Results-oriented and ambitious mentor, not afraid to challenge him/herself and the team

- Excellent motivator who is creative and eager to take initiative

- Hands-on manager used to wear many hats in a small company environment

- Positive personality with an over the top can do attitude, not afraid to try out new ideas

- Being able to work in a systematic and comprehensive way

- Excellent communicator, within the company and towards the outside

- Good technical aptitude and computer savvy (Excel, Word, Outlook, Internet)

- At least 10 years of chocolate or candymaking experience

- At least five years of experience managing a candy production department

- Being able to work occasional overtime and weekends as required, especially during holidays

Interested? Please contact Marc at marc.amiet@vanotis.com to learn more about this opportunity!

Fundamental to my personal "quest for the world's best chocolate bar" are the chocolate tasting parties! Up to this point I have hosted nine such parties. Each one has been incredibly fun! However, as with most things in life, there has been a learning curve with much trial and error. Are the chocolate tasting parties now perfect? Almost! If you are considering hosting a party of your own, let me share with you my five essential aspects to throwing the "perfect" chocolate tasting party!

http://thequestfortheworldsbestchocolatebar.blogspot.com/2010/12/5-most-important-steps-to-throwing.html

YOUR AGE BY CHOCOLATE MATH

Don't tell me your age; you'd probably lie anyway-but the Hershey Man will know!

This is pretty neat. DON'T CHEAT BY SCROLLING DOWN FIRST!

It takes less than a minute. Work this out as you read .

Be sure you don't read the bottom until you've worked it out!

This is not one of those waste of time things, it's fun.

You should have a three digit number.

The first digit of this was your original number (i.e., how many times you want to have chocolate each week).

The next two numbers are ...

YOUR AGE! (Oh YES, it is!!!!!)

THIS IS THE ONLY YEAR (2010) IT WILL EVER WORK, SO SPREAD IT AROUND WHILE IT LASTS.