tempering which is better Hilliard's Little Dippe or...
@mariano garcia, updated by @Potomac Chocolate 10 years ago
What to use if there is no rich cream available
@Erika Reich, updated by @Sebastian 10 years ago
Champion Cutter Problem
@mda@umgdirectresponse.com, updated by @mda@umgdirectresponse.com 10 years ago
Can powdered sugar be used in making chocolate bars
@Jim Cameron, updated by @Jim Cameron 10 years ago
Group Review #2 - The Mast Brothers (any and all)
@Clay Gordon, updated by @Vera Hofman 10 years ago
Need some help for my new shop
@Stephane Laviolette, updated by @Stephane Laviolette 10 years ago
% of emulsifier in dark ,milk,white chocolate
@kamlesh s, updated by @Sebastian 10 years ago
What is the shelf life of toffee and how should it be stored
@Daniel Herskovic, updated by @david smith 10 years ago
Is it necessary to cap truffle shells before enrobing?
@Daniel Herskovic, updated by @Sebastian 10 years ago
800 gr. half an easter egg :D
@Dario M. Agesilao, updated by @Dario M. Agesilao 10 years ago
Is probably something so simple...Cluster Problems
@Maggie Calpin, updated by @Maggie Calpin 10 years ago
How Are You Making These Holidays Special with Chocolate?
@Clay Gordon, updated by @Chocotoymaker 10 years ago
enrobing dried fruit on automatic tempering machine
@Louise O' Brien, updated by @Louise O' Brien 10 years ago
Seeking Comments on Felchlin Dark Chocolate
@Jim Dutton, updated by @Jim Dutton 10 years ago
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Activity
Our first podcast episode, Chocolate is Multiple, is live. Please listen and share your feedback!
TheChocolateLife celebrates its 9th anniversary this week, starting publication the week of January 18, 2008. Already planning a 10th Anniversary bash!
Food and Wine Magazine's list of top chocolates in the US.
This appears to have been put together by a committee (there is no byline) and by people who have little or no understanding of the chocolate business. Like most lists produced this way, it's very uneven - mixing very small producers with global mass-market brands, and not differentiation between chocolate makers and confectioners.
What are your thoughts?
This year 2016 was a good year for our small business in Belgium. We now are following some new (for us) small and unique chocolate makers. Such as: Ananda (Ecuador), The Wellington chocolate Factory, Acali, Potamac, Letterpress, PumpStreet Bakery, Dick Taylor and La Naya. We are proud to be the smallest chocolate shop in Belgium following some of the best chocolate makers in the world.
Wishing you all a Merry Christmas and a happy New Year 2016/2017
