Chocolate Chewing Gum?
Posted in: News & New Product Press (Read-Only)
Have you tried the chocolate Bubbly Yum that was out a while ago? Eeew! I couldn't chew it for very long at all.
Forum Activity for @Lorna
A Gaffe of Amazonian Proportions?
Posted in: Opinion
Why can't you grow it in a greenhouse? I know it's finicky, but I got my house plant from a greenhouse where they thrived, and it occasionally flowers.
A Gaffe of Amazonian Proportions?
Posted in: Opinion
Maybe the kids escaped from the Nestl orchard across the way, like transgenic pollen. Watch out or they'll sue!
How to grow cacao at home
Posted in: Tech Help, Tips, Tricks, & Techniques
I got it at a greenhouse sale at San Francisco State University while I was studying ecology there. I rarely see them at sales elsewhere since.
How to grow cacao at home
Posted in: Tech Help, Tips, Tricks, & Techniques
I've had a Theobroma cacao for a couple of years now and have been keeping it not only alive, but occasionally flowering. Since my move to Michigan, I lost a branch and started getting brown tips on all the leaves. It's still putting out new leaves, but only about one flower or two in months. I have it near (but not too near) the heater and spray it all the time.I wish I could take this tree to the next level maybe get some height (it's about 2.5 feet) or at least loose the brown tips. I'm working on building it a little greenhouse. I don't ever expect pods, but at least a green, growing tree to add to my botanical assortment.Anyone else have a tree and want to discuss?
updated by @Lorna: 04/20/15 22:07:10
Cocoaroma has a new issue!
Posted in: News & New Product Press (Read-Only)
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.
Cocoaroma has a new issue!
Posted in: News & New Product Press (Read-Only)
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: 12/13/24 12:16:07
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, & Techniques
Yes, get one! They are great for all kinds of things a real multi-tasker. Anytime you need to do some fancy whisking, especially salad dressings. Just be sure to rinse it immediately so the fine spaces don't get all cruddy.
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, & Techniques
We ogled this for a few minutes at Target one day. Decided it was a cross between a Mexican chocolate whisk and a french press. In true Alton Brown form, we set the unitasker back on the shelf. We use the electric whisk I got in Germany like this http://www.1ofakindstuff.com/Amazing-Cappuccino-Whisk.html . In fact, Curt just picked up another in Singapore (irresistible electronics, I suppose). Want one?
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
Yes, the purple ones are my standby grab packs. They have accompanied us on many picnics and been tossed in many backpacks. Plus, they imenseley impress anyone to whom I offer a chunk.
updated by @Lorna: 09/12/15 10:09:52
Bonajuto Sicilian chocolatier
Posted in: Opinion
Thank you, Clay. I am really happy to hear such a detailed description of it. I am up for anything less sophisticated tasting. I think I'll love it. How's Bonajuto keeping up in quality?
Bonajuto Sicilian chocolatier
Posted in: Opinion
I am so glad I finally have a place to ask this question. I read an article about Bonajuto in Sicily a while ago and from their website (only in Italian and French now) they seem to have a pretty lengthy history of making sweets which they are reviving with single origin chocolate bars. There is a product I'll link to below that I'm especially interested in. I think it's a cinnamon chocolate. Anyone know anything about it? http://www.bonajuto.it/prodotti2.cfm?idprodotto=4
updated by @Lorna: 04/29/15 05:40:55
What Makes an Artisan Chocolate Artisan?
Posted in: Opinion
To me, artisan invokes that rushed, sweaty, melting scene in the movie Chocolat where a meal is prepared from some semblance of scratch by hand. If sweat isn't an ingredient (albeit omitted from the label in deference to the FDA), it isn't artisan.
What are your impressions of certification programs like Fair Trade?
Posted in: Opinion
Oh, yes, Green & Blacks' set-up looks fabulous, both from their book Unwrapped (got it for Christmas) and from the brochure of your dream-trip (wish I could go on a student's budget!). I'm glad you reminded me of this. I do like to keep a running mental list of success stories.I agree with your comments about quality. I wonder how well organic (which I understand Fair Trade incentivises) translates into quality.
What are your impressions of certification programs like Fair Trade?
Posted in: Opinion
We had a visitor from Fair Trade in my course on Environmental Problems and Solutions course at San Francisco State University. He indicated that Fair Trade requires suppliers' farms to be democratically organized. I like that. However, I have a big problem with the disenfranchisement that occurs when unfinished goods are shipped away from the source and pumped up in value that doesn't return to the origin. Fortunately, the Fair Trade rep had an example of one organization that had organized into a chocolate making group and were producing their own bars named Divine. The profit from the finished product actually went to the women farmers. Now that's a happy ending. This seemed like a unique story, though. I worry that the popularity and increased justice of Fair Trade will institutionalize the export of unfinished products and make it harder for products like Divine bars to arise. On the other hand, socially savvy chocolate connoisseurs can increase the demand for bars like these. I just hope there are enough of us who are willing to look beyond the Fair Trade logo. Thanks for bringing it up!Here's a link to Divine: http://www.divinechocolate.com/home/default.aspx