Forum Activity for @Sandra Andrews-Strasko

A chocolate blogger on Bainbridge Island, near Seattle

Posted in: Allow Me to Introduce Myself

I'm excited about this new format and looking forward to seeing what Clay does with it.  

updated by @Sandra Andrews-Strasko: 04/11/15 22:05:37

Is Chocovic really going out of production?

Posted in: News & New Product Press

ok so Chocovic is like Scharffen Berger, bought by a big one but still sold under the same label with the same manufacturing process. Does that usually work?

Is Chocovic really going out of production?

Posted in: News & New Product Press

I heard a rumor... can anyone substantiate?
updated by @Sandra Andrews-Strasko: 04/13/15 03:17:26

Chocolate, language, and thought: A pilot study

Posted in: Opinion

1. First I had read about Claudio Corallo in the book Chocolate by Mort Rosenblum and was intrigued by how his chocolate would taste. Mort had written that it was very rare and difficult to find so of course my interest was piqued. Later I got hold of the Zingermans catalog and was looking through the chocolate when I found a Corallo dark chocolate bar produced by Pralus for no less than $16. Obviously I had to have it. I ordered it and eagerly awaited the delivery.2. When it arrived my husband and I opened it up in the kitchen and cut off a block of it (it was a very big bar) with a knife and it splintered all over the place. We both put a piece in our mouths and it was unbelievable. A revelation. Who knew that chocolate could taste like this? It was sour and tangy and a bit rough from bits of nibs. Usually that disturbs me but it seemed befitting for this exotic of a chocolate. I remember thinking that it was definitely worth the sixteen dollars.3. The chocolate was probably so memorable because of the buildup and expectation involved, from reading about it, to finding it, to having it arrive and then finally tasting it. The best part is that it wasnt a disappointment, even after all that.

Must Eats: Chocolate in SF and Vegas

Posted in: Travels & Adventures

Re. San Francisco-- My fondest wish is to get there this summer and write a chocolate guide.My current list:Christopher Elbow Artisanal ChocolateChocolate Heaven,Chocolate CoveredChocolatBittersweet, The Chocolate Caf,Coco-luxe Confections,Cocoa Bella Chocolates,Shaw's ConfectionsXOX TrufflesTeuscher,San Francisco Chocolate Factory

Flavinols being removed from dark chocolate

Posted in: News & New Product Press

I have read from several different sources that the flavinols (sources of antioxidant and heart health) create a bitter taste and are therefore usually mostly removed in the chocolate making process. There is a Mars product, Cocoavia, as well as a Barry Callebaut product that claim to retain more flavinols. Are these two really the only "healthy" dark chocolates?The Mars product looks particularly unappetizing. They have put blueberries and soy in for the extra nutrition! Yuck.I'm sure glad that I eat chocolate for pleasure.
updated by @Sandra Andrews-Strasko: 04/18/15 00:26:43

When did Campbells buy Godiva?

Posted in: History of Chocolate

Chantal Coady says it was 1966 and Chloe Doutre-Roussel says it was 1974. Pretty big discrepancy.
updated by @Sandra Andrews-Strasko: 04/19/15 06:04:06

What does "Master Chocolatier" mean anyway?

Posted in: Opinion

This term, as well as "maitre chocolatier" are floating all around the chocolate world, but my research hasn't turned up any authoritative entity that gives this title. It seems like people are pretty much free to confer it upon themselves. I wonder how much meaning it really has.
updated by @Sandra Andrews-Strasko: 04/14/15 10:06:11