Chocolate's topics - tribe.net

sugar-free chocolate?

2009-07-28T23:41:50Z

i scanned the previous topics and couldn't seem to find any posts on this topic, so here's the question:
do any of you know of any sugar-free chocolate that tastes close enough to real chocolate? my sister, a chocoholic, has been recently diagnosed with diabetes and the thought of not being able to eat chocolate is killing her!

posted in Chocolate - 17 replies

Octopus's Garden Sculpture

2009-03-06T22:53:42Z

(xposted, everywhere, because I am SUPER proud! :) )
This last week, the Kitchen crew at Lillie Belle Farms just put the finishing touches on a showpiece for the Ashland Chocolate Festival... enjoy!

http://www.youtube.com/watch?v=Nm1_0UlguIU&feature=channel_page

posted in Chocolate - 2 replies

Chocolate Museums

2009-01-18T03:07:17Z

http://www.hersheystory.org/about/

http://www.mucc.be/EN/indexEN.html

http://www.cadburyworld.co.uk/CadburyWorld/Pages/CadburyWorld.aspx

posted in Chocolate - 0 replies

Proposed FDA changes to chocolate - Deadline 6/25

2008-12-28T01:56:32Z

The industry giants want to adulterate the current standards of chocolate. Submit your official comment on the FDA site.

http://dontmesswithourchocolate.guittard.com/howtohelp.asp

posted in Chocolate - 5 replies

chocolate melting

2008-12-28T01:54:19Z

I want to make truffles, lollipops, candies from chocolate. Problem is they melt. Is there a way to make chocolate treats so they don't melt so easily? I don't want to use candy chocolate. I want to use real chocolate. The candy stuff is full of bad ingredients.
also...
Is there instruction on coating candies with chocolate, like See's candies. Have an interior with a solid coating.

posted in Chocolate - 0 replies

France seizes 10 tons of counterfeit chocolates

2008-12-25T23:44:17Z

In Chocolate News from Around The World!
This JUST in off the Associate Press Wire

***************************************************************************************

France seizes 10 tons of counterfeit chocolates

Customs officials recover 33,000 boxes of fake Ferrero Rochers

PARIS - Ten tons of chocolate bonbons could stuff a lot of stockings this holiday season — but instead they will be under the lock and key of French customs agents.

The French customs service announced Tuesday that officers at the giant Rungis international market outside Paris seized nearly 33,000 boxes of gold-foil-wrapped morsels, on suspicion that they were counterfeit Ferrero Rochers, a popular Italian chocolate brand.

Lab tests and an examination by Ferrero itself found that the seized candies were harmless but low-quality copies. They arrived in France by refrigerated truck from Turkey and were seized in late November.

Legal proceedings are under way between Ferrero and the chocolates' importer, said Sophie Hocquerelle, a spokeswoman for the French customs office.

"It was the first time we had ever seized chocolates," Hocquerelle said — and what a seizure: 10 tons of coconut-filled dark chocolates and milk chocolate balls worth an estimated $312,000.

The customs office said the fake Ferreros confirmed a trend seen in recent years of counterfeiters moving on from luxury goods like leather handbags and expensive perfumes to more day-to-day consumer goods like food, medicine and car parts.

By last month French customs agents had seized 5.4 million counterfeit items this year, up from 4.6 million in all of 2007.

As for those chocolates — they're to be destroyed.

posted in Chocolate - 3 replies

Chocolate gifts

2008-12-23T03:37:47Z

So, where do you all go for chocolate gifts or gift baskets? Are there any places that offer a good price for a good chocolate?

posted in Chocolate - 7 replies

Spiced Chocolate Bread Pudding

2008-11-25T19:07:47Z

I am not a "Bread Pudding" fan normally...I think it has to do with my Mom fixing Bread Pudding with Raisins a lot when I was a kid...the consistency and sometimes the flavor just really turns me off
Well, a friend of mine prepared a Spiced Chocolate Bread Pudding that made me rethink my opinion of this desert!
So, I thought I would share it with my Chocolate tribe Friends....check it out/try it out and let me know what you think?

Spiced Chocolate Bread Pudding

This Reciepe will serves 8

Ingredients:
Unsalted butter, for cups
3 cups heavy cream
2 cups whole milk
2 cinnamon sticks
2 dried hot chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
6 large egg yolks
1/2 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
3 tablespoons bourbon
1 loaf challah or brioche (about 1 pound), preferably 2 days old, cut into 3/4-inch cubes
3 tablespoons coarse raw sugar, such as turbinado
1/2 cup sour cream
1 tablespoon confectioners’ sugar
Ground cinnamon, for garnish
Chocolate curls, for garnish

Butter insides of eight 1-cup ovenproof cups.
Bring 2 cups cream, milk, cinnamon sticks, chiles and vanilla bean and seeds to a simmer over medium-high heat.
Remove from heat, cover, and let stand for 30 minutes.
Place milk chocolate and bittersweet chocolate in a heatproof bowl.
Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
Whisk up the egg yolks, granulated sugar, and salt in a medium bowl until pale and thick.
Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
Preheat oven to 350 degrees F. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups.
Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes.
Transfer cups to a wire rack, and let cool for 15 minutes.

Just before serving, beat remaining 1 cup cream with the sour cream and confectioners’ sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

***Warning****
This desert can be highly addictive!! :)

posted in Chocolate - 4 replies

Chocolate and Pregnancy

2008-10-21T01:26:44Z

Okay, I'm writing an article on chocolate and pregnancy. Sent out a few emails and I'm posting this around, so I apologize for repeating myself. Does anyone here in their experience or their experiences with others know anything about chocolate and it's effects on pregnant women and nursing mothers? There are both positives and negatives in articles, I want to know what your experiences may have been or what your providers may have told you.

Thanks for any input.

Rachel

Cross posted

posted in Chocolate - 7 replies

Chocolate jewelry....

2008-09-12T05:56:27Z

Hey, any of you ever run into any thing about chocolate jewelry, as in jewelry actually made out of chocolate?

posted in Chocolate - 4 replies

Chocolate Zoom....

2008-09-11T00:53:53Z

I've been writing for Chocolate Zoom for a few months and realized there are a whole lotta people here who might enjoy checking it out. It's a free online magazine dedicated to nothing but CHOCOLATE! You can find them here: www.chocolatezoom.com.

This month's articles include healthy chocolate, using chocolate to create your sanctuary, cupcakes, Hotel Chocolat, plus reading and chocolate.

Anyway, check it out. I think you might like it.

posted in Chocolate - 2 replies

Good news for Vosges lovers!

2008-08-28T15:19:15Z

I just found some Vosges Haut Chocolat bars at Whole Foods in Tustin, CA.
They don't have a huge selection, but they do have one of my favorites, the one with salted macadamias, coconut & hemp seeds in them! The dark chocolate with chili is good, too. Check your local Whole Foods to see if they carry them. YUM!

posted in Chocolate - 1 reply

what do you add to your hot chocolate

2008-08-28T04:55:22Z

Personnally I add maybe cinnamon, or kahlua, and I've found the soy chocolate, thanks to my sister, to be the best..

posted in Chocolate - 23 replies

adding chocolate

2008-05-16T18:53:15Z

I want to adapt a cheesecake recipe and add chocolate to it. What is the best way (cocoa, chocolate chips) and how much?
thanks

posted in Chocolate - 2 replies

i love chocolate

2008-04-22T20:32:22Z

i love dark chocolate

posted in Chocolate - 6 replies

SF Chocolate tasting salon: Sun April 13, 2008 10-6pm, $20 http://www.sfchocolatesalon.com/

2008-03-16T20:38:34Z

http://www.sfchocolatesalon.com/
SF Chocolate tasting salon: Sun April 13, 2008 10-6pm, $20
Bring water/coffee and bread to eat at the tasting...
Bought my ticket already and will see you there
quan

posted in Chocolate - 0 replies

hooper's chocolates

2007-11-24T18:49:19Z

Has anyone been to this place?

http://www.windsorconfections.com/retail.htm

posted in Chocolate - 0 replies

Black & Whites aka Berger Cookies

2007-10-30T07:44:37Z

Just had to throw these out there.....my all time favorite cookie from my childhood back in Baltimore - Berger Cookies. They are a white cake like cookie with a huge dollop of chocolate fudge on them.....very rich. My mother sends me a box every so often...I need more (I live on LA now).

posted in Chocolate - 0 replies

licorice

2007-09-24T08:03:20Z

Anyone into licorice?

http://tribes.tribe.net/blacklicorice

posted in Chocolate - 3 replies

Acai?

2007-09-17T21:43:30Z

There is supposedly this thing called acai (spelling?) which is supposed to taste like chocolate....
Have you heard of it, tried it? Do share.

posted in Chocolate - 4 replies

"Drinking Chocolate"

2007-09-07T20:55:50Z

Does anyone have any good recipes for hot "drinking chocolate"? I like a rich milk chocolate flavour that is not too bitter...are there any good brands of european-style drinking chocolate that you've tried? I like the real stuff better than powdered mixes...does anyone make candy bar hot chocolate? *drool*

posted in Chocolate - 1 reply

17.50(b-4Jul.11)$20Sat.Jul.14(10-4pm)&Sun15(11-6pm)CHOCOLAT:tasting@Fort MasonSF.demo.wine pairings.chef&author talks..paintings.makeovers.spa.fashion show.. 2007

2007-07-04T17:25:30Z

Chocolat lovers, I will be there Jul.14,see you there too?.
Discount for admission (17.50) before July 11.
Want to meet up, let me know.
quan

FYI:
http://www.sfchocolatesalon.com/
-When:
Sat.July 14:10am-4pm
Sun.July 15: 11am-6pm
2007
-Location:
Fort Mason Conference Center, San Francisco

-General Ticket/Admission Cost:
Adults:
($17.50 B-4 Jul.11)
$20@door
or
(B-4 Jul.11)
$25.00 w/complimentary chocolate book ($40 value)
"CHOCOLATE FRENCH" by Bernard Poussin
$35.00 @door includes book

Children 6-12yrs old: $10
Children under 6: Free*
*Applies to 2 children per adult.
Each additional child under 6: $10

~details:
Chocolate lovers, en garde! The first major chocolate show on the West Coast in two decades takes place this summer at the San Francisco International CHOCOLATE SALON n Bastille Day Weekend, July 14 and 15, 2007 at the Fort Mason Conference Center in San Francisco. Chocolate aficionados, fanatics, buyers and journalists can experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas.

Salon highlights feature chocolate tasting, demonstrations, chef & author talks, wine pairings, chocolate painting, a chocolate spa and makeovers, and ongoing interviews by TasteTV's Chocolate Television program. The Salon will also include an evening charity fund-raiser featuring a Chocolate Fashion Show.

News: The San Francisco International CHOCOLATE SALON, July 14 and 15, 2007, announces a delicious lineup of speakers and members of its Chocolate Tasting Panel, including celebrity chocolate perfume maker Yosh Han. TasteTV also announces that Vermeer Dutch Chocolate Cream Liqueur wil be a major sponsor of the Ten Days of Bay Area-wide chocolate events culminating with the two-day Chocolate Salon at San Francisco’s Fort Mason Conference Center.

During the week leading up to the International Chocolate Salon, Bloomingdale's San Francisco will present daily chocolate recipe demonstrations in its kitchen by chocolatiers XOX Truffles, Coco Delice, Cosmic Chocolates, and Coco-luxe Confections, as well as by chefs Eddie Blyden, Ryan Scott of Myth Cafe, and Murielle Roux of Absinthe Brasserie. In addition, Vermeer will be sponsoring "Chocolate Specials" on dishes, drinks, and desserts at local restaurants, bars and clubs.

http://www.sfchocolatesalon.com/

posted in Chocolate - 1 reply

Whats your favorite Organic chocolate?

2007-06-04T07:59:41Z

i love Green & Blacks. It's a little spendy--but oh so worth it! Drool!

posted in Chocolate - 5 replies

Chocolate Hike

2007-06-03T16:58:04Z

So, any one hear about this chocolate price hike?

I was thinking it would only really effect really commercial mass-producers like Hershey or Cadbury, in cocoa content as well as price inflation and size decrease, but have recently heard (just on the tv news tonight) that it may also cause some problems with higher end truffels.

Kinda thankful I already have my 30 odd pounds of Callebaut and El Rey shipped in back in Feb.

If anyone's heard any new info on this very interested. Bit out of touch at the moment.

posted in Chocolate - 3 replies

Chocoloate Buttercream Cream Cheese Frosting

2007-06-03T16:40:30Z

YUMMY!!!! I just make a huge vat of it for my daughter's birthday cake. Got the recipe from my mom so here it is....

1 lb butter
8oz block cream cheese
1 tsp vanilla extract
4 lb bag powdered sugar (use most of it)
1- 3 tsp coffee syrup (mix instant coffee with a little water to get a syrup) (optional)
1 tbsp (or more to taste) Kahlua (optional)
most of an 8oz jar cocoa powder
1-3 tblsp milk

1. cream butter and cream cheese
2. mix in vanilla and coffee syrup and Kahlua
3. alternate adding powdered sugar & cocoa - you'll use most of the bag of sugar
4. If too thick, thin with a little milk....or Kahlua.

The original recipe she gave me only called for 6 tblsp cocoa but for a real chocoholic, you'll probably use the whole 8oz....had I any more cocoa powder in the house, I would have added more.

posted in Chocolate - 2 replies

LULUs organic dank ass Raw chocolate Alchemy

2007-06-03T16:15:34Z

for the few luckey enough to live in portland OR ya might know for every1 else look for it cuz it is the SuperUltraMegaCrazyGoodStuff
Lulu is a goddess in our coco bliss oh yess

www.luluscoco.com

posted in Chocolate - 0 replies

Help: Problems keeping chocolate hard at room temperature

2007-04-26T20:15:35Z

I'm having problems keeping the chocolate hard at room temperature, especially white chocolate.
Of course when I put them in the fridge to cool its fine, but when I leave them out in room temperature it's
way too liquidy. How do I get them to stay harden like commercial candies??

Any suggestions??

posted in Chocolate - 3 replies

Save Chocolate!

2007-04-23T00:29:34Z

ACK!!! They want to be able to remove cocoa butter from chocolate? What nonsense!

http://jmhm.livejournal.com/1707418.html

Of course there will still be lots of chocolate made with cocoa butter & I'll just ignore big chocolate all the more, but jeez - get your comments in, people!

posted in Chocolate - 0 replies

baking terms

2007-04-20T21:22:24Z

I am looking at a recipe and was wondering if there is a difference between parchment paper and wax paper
are they interchangeable?

posted in Chocolate - 5 replies

liquor chocolate

2007-03-26T15:32:47Z

Hello,

I have little bottle moulds to make liqeur chocolates. I don't want to make liquer truffles. Does anyone know how i can fill the liqeur in the liquid form and then close the back of the bottle with chocolate. I think the melted chocolate will blend with the liqeur. please help.

Love
teenz
posted by:

posted in Chocolate - 1 reply

chocolate making classes?

2007-03-22T09:17:32Z

hey folks,

im a raw chocolate maker, raw foods chef. id like to learn some of the practical techniques used in traditional chocolate making, but Im not sure where to look for instruction. Are there chocolate making classes in the SF bay area or any chocolatiers who want to share some knowledge with an eager student? Thanks for all your help, stay sweet!

lovejkp
917.697.7616

posted in Chocolate - 0 replies

Studies Highlight Cocoa's Remarkable Health Properties

2007-03-20T15:20:51Z

From Medical News Today, more proof that cocoa is good for you:

www.medicalnewstoday.com/healthnews.php

Two recent studies suggest compounds in natural cocoa have significant health-giving properties.

One study by Prof Norman K. Hollenberg from Harvard Medical School and Brigham and Women's Hospital in Boston, US was published in the International Journal of Medical Sciences.

Hollenberg spent years studying the effects of cocoa-drinking on the Kuna people in Panama. He suggests that epicatechin, a flavanol found in high levels in natural cocoa, should be classed as a vitamin and is as important as penicillin and anaesthesia in terms of its potential to impact public health.

Although only an observational study, Hollenberg's results from his work with the Kuna has been described as "so impressive" by Daniel Fabricant, a nutition expert, that it "may even warrant a rethink of how vitamins are defined".

Hollenberg and colleagues used death certificates from 2000 to 2004 to look at causes of death between the Kuna who live on the San Blas islands and those on mainland Panama. The Kuna on the mainland do not drink the flavanol-rich cocoa.

They found that the risk of 4 of the 5 most common killer diseases: cancer, diabetes, stroke and heart failure, is reduced to less than 10% in the island-based Kuna people, who drink up to 40 cups of epicatechin-rich cocoa a week.

Fabricant is vice president for scientific affairs at the Natural Products Association. He suggests that: "the link between high epicatechin consumption and a decreased risk of killer disease is so striking, it should be investigated further. It may be that these diseases are the result of epicatechin deficiency."

The other study, sponsored by Mars Incorporated and conducted in Germany, was published in the Journal of Cardiovascular Pharmacology. It suggests that drinking cocoa rich in flavanols can reverse impairment in the functioning of blood vessels, such as that caused by atherosclerosis.

In this study the participants were male smokers - a group known to have problems with blood vessel function. The participants were given cocoa drinks made with different levels of flavanol: from 28 to 918 milligrams.

In each case, the optimal effect in the blood flow happened after two hours.

179 milligram of flavanols gave a 50 per cent improvement in blood vessel performance, which carried on increasing in proportion to flavanol increase.

The improvement in blood vessel function for the highest level of flavanol, 918 mg, was so great that it was equal to that found in a person with no known cardiovascular risk factors.

They followed this up with a seven day sustained trial, where participants were given three drinks a day, totalling 918 mg, and monitored their blood vessel performance at intervals over the day, and then for a week after they stopped taking the drink.

The researchers said that the blood vessel benefits from consuming the flavanol-rich cocoa for a week was comparable to "long-term drug therapy with statins".

While the improved performance was sustained while they continued to drink the cocoa, after a week of not drinking it, the blood vessel performance returned to their previous levels.

Commercial cocoa production removes flavanols like epicatechin because they taste bitter. They can also be destroyed by many conventional cocoa and chocolate processing methods. Tea, wine, chocolate and some fruit and vegetable also contain epicatechin.

According to a statement that accompanies an announcement of the second study, Mars has patented methods of processing cocoa beans to keep the naturally occurring flavanols in the cocoa and chocolate.

The statement emphasizes that consumers should be aware that "contrary to repeated reports, the percent cacao or cocoa does not indicate cocoa flavanol content. Only careful handling of the cocoa can help to retain cocoa flavanol content."

Nutrionists advise members of the public not to take this news as a reason to increase their consumption of chocolate and cocoa.

{Links to studies and more at above URL}

posted in Chocolate - 4 replies

Legend of the Blue Frog

2007-03-10T20:53:56Z

Got this from the Blue Frog website: http://www.bluefrogchocolates.com/legend.html

* A LEGEND *

Aztec legend holds that chocolate, the “food of the gods,” was hidden from human beings inside cocoa pod beans by the sun god, Nanahuatzin. Mankind owes our knowledge of the divine dish to Xocolati, the god of delight. Xocolati appeared to humans as a blue frog and sang his distinctively delightful song from the bitter waters of the great pond, giving pleasure to the hot tropical nights.

It was Xocolati, legend says, that led humans to open the strange cocoa pods which grew along the banks of the great pond. He then taught them how to extract the secrets of the “food of the gods” from the beans inside, much to the dismay of Nanahuatzin. Eventually, humans learned to create a delightful liquid treat from the cocoa bean and whip it into a frothy drink. Surely, this wondrous drink, now being enjoyed by humans, was intended for gods! The beans themselves became a symbol of prestige and wealth to the people, and were even used as money. To honor the blue frog for revealing this godly secret to humankind, the special substance became known as Xocolati - - chocolate!

Yet, even today, humankind must beware that the wrath of Nanahuatzin persists. For when chocolate is left in the sun god’s view for longer than a few moments, he reminds us of his anger with Xocolati and melts his revenge on the blue frog’s namesake!

posted in Chocolate - 0 replies

Best chocolate in your city/town!

2007-03-10T20:48:48Z

Don't know if there has been another thread like this, but I thought it might be fun:-)

So right now I live in Baltimore, and one of the funkiest places to buy chocolate is "Ma Petite Shoe", which sells women's shoes and gourmet chocolates:-D

I used to live in New Orleans, and "Blue Frog Chocolates" was the best there....mmm..actually they are online, so I still might have to indulge:-)

posted in Chocolate - 0 replies

Kahlua Chocolate

2007-03-10T05:13:30Z

One of my dear friends came over for a visit and brought a few chocolate bars with him. One of them was a Kahlua Chocolate bar.

My review...

Smell - smelled just like you would expect and then some. It kinda made me want to stand there sniffing it for a good 15 minutes first

Taste - not too subtle and not too overpowering. Kahlua taste is balanced well with the chocolate.

Texture - very rich and creamy.

Overall rating - Yummalicious - a must try chocolate bar

FYI, I think he purchased it at an AM/PM of all places

www.astorchocolate.com

posted in Chocolate - 0 replies

Homemade chocolate

2007-03-08T19:05:59Z

So, I've started making chocolates out of my house, so far just for friends and stuff, so I thought I'd join and wave and say hi.

I just finished my second batch. My first batch was strawberry filled white chocolate, today I'm experimenting with peanut butter, honey, brown sugar and dark chocolate.

I guess if there's a question I'd like to ask it's if anyone has figured out the ratios of cream to white chocolate to liquer for a flavored white chocolate ganache; mine always ends up too thin for use, even after leaving it in the freezer on end.

posted in Chocolate - 8 replies

Choclate beet cake.

2007-02-22T03:35:00Z

At the East West cafe in Sebastopol, they serve a chocolate beet cake. It is delicious, soft, airy rich, ambrosial.
With a delightfull frosting. Does anybody have a receipe for this delightfull cake.
I am ussually not a chocolate cake lover, i like my chocolate straight up, but this cake wants for more.

posted in Chocolate - 0 replies

Choxie Artisan Truffles

2007-02-05T15:22:24Z

I'm so totally hooked on these mod little squares right now! They're no Christopher Elbow, but for mass produced and cheap, the chocolate ain't bad & the flavors are wonderful! My 2 favorites are cinnamon caramel and strawberry balsamic. $7 for a box of 8, $12 for a box of 16. Don't know if they'll be around past v-day, but we've been through 3 boxes in the past week, so we plan to just eat them till we're sick of them. Then, onto maxing out on Zitner's Butter Krak eggs!

posted in Chocolate - 0 replies

New chocolate offers a taste of History...

2007-01-25T00:36:56Z

http://www.msnbc.msn.com/id/12721133/

Hmm, so how did chocolate taste more than 200 years ago? I wonder if these folks got it right. I wonder if it can be mail ordered?

Must research and try to get a taste. The West Coast of the US got left out of the distribution.

posted in Chocolate - 10 replies

Nutella

2007-01-09T18:08:23Z

It has cocoa in it so does it technically count towards chocolate? I am craving chocolate in a big way and this is the only thing in the house (shame on me) and it seems to be giving me my fix for now. All it needs are some mini marshmallows. Mmmmmmmmm

posted in Chocolate - 8 replies

fair trade....or unfair slave ??? where does your chocolate come from

2006-12-20T18:46:46Z

Here is a perspective that may change your decision about the avergae chocolate bar........

While chocolate is sweet for us, it can be heartbreaking for the hundreds of thousands of child laborers that pick the cocoa that goes into some of our favorite treats. In 2001, the U.S. State Department, the International Labor Organization and others reported child slavery on many cocoa farms in the Ivory Coast, source of 43% of the worlds cocoa. Subsequent research by the International Institute of Tropical

Agriculture revealed some 284,000 children between the ages of 9 and 12 working in hazardous conditions on West African cocoa farms. Of these children, it was reported that some 12,000 child cocoa workers that had participated in the study were likely to have arrived in their situation as a result of child trafficking.

In 2001, this unacceptable practice caught the attention of the media and the government, and the American public began to voice their abhorrence of the use of child slave labor in the production of one of their most beloved treats: chocolate. In response, the US chocolate industry agreed (via the Harken-Engel Protocol) to voluntarily take steps to end child slavery on cocoa farms by July of 2005.
Unfortunately, this deadline has now passed, and the chocolate industry has failed to comply with the terms of this agreement. As a result, Global Exchange is spearheading a campaign that will provide an opportunity for communities nationwde to voice their concerns about the chocolate industry's abuse of children's rights.

The solution to unfair labor practices is FAIR TRADE (denoted by the "Fair Trade Certified" or "Fair Trade Federation" labels). Fair Trade guarantees producers the income they need to send their children to school and pay their workers fair wages, and provides consumers with a trusted guarantee that no forced or abusive child labor was used in the making of their products.
Since 2002, Global Exchange has been demanding that the US chocolate industry end labor abuses by selling Fair Trade chocolate. Conumers also need to take action to ensure that their favorite products are free from child labor. In larger numbers, we can make it clear that we will accept nothing less than Fair Trade from World's Finest Chocolate, Nestle, M&M/Mars, and rest of the US chocolate industry.

posted in Chocolate - 1 reply

Hershey buys Dagoba

2006-12-20T05:24:05Z

http://www.amonline.com/article/article.jsp?id=17311&siteSection=1

Updated: October 19th, 2006 03:14 PM EDT
Hershey Purchases Dagoba, Leading Manufacturer of Organic Chocolate

The Hershey Company as part of its strategic focus on the high-growth premium chocolate segment, announced that it has acquired the assets and operations of Dagoba Organic Chocolate, LLC. Based in Ashland, Oregon, Dagoba is known for its high-quality natural and organic chocolate bars, hot chocolate and chocolate-covered coffee beans sold in natural foods outlets and gourmet stores.

In announcing the acquisition, Richard H. Lenny, Chairman, President and Chief Executive Officer, The Hershey Company, said, "Organic chocolate products are experiencing dramatic growth as consumers continue to trade up for indulgent, high-quality products. Dagoba, with its well-regarded portfolio of quality organic products, will enable Hershey to build on its leadership in the North American chocolate market by meeting emerging consumer needs and building profitable new marketplace opportunities."

Chris Baldwin, Senior Vice President, President North American Commercial Group, The Hershey Company, said, "Dagoba's strong presence in the natural channel is a real plus for Hershey, allowing us to expand our presence and broaden our offerings in this growing arena. In addition, Dagoba's use of only the finest organic ingredients makes it a great complement to our existing, premium portfolio of Scharffen Berger and Joseph Schmidt products."

"This is a tremendous opportunity for Dagoba," said Frederick Schilling, Chief Executive Officer and Founder, Dagoba Organic Chocolate, LLC. "Hershey's deep commitment to quality and sustainability throughout its supply chain will help Dagoba improve and expand its mission of improving cacao farmers' livelihoods and expanding organic farming methods. This partnership will enable us to continue creating the world's most exquisite chocolate and make it available to a much broader consumer base."

posted in Chocolate - 3 replies

allergies

2006-12-16T21:31:50Z

So among other things, it turns out I'm allergic to soybeans. Is there any chocolate that doesn't include soy lecithin as an emulsifier?

posted in Chocolate - 5 replies

Chocolate Creme Brulee

2006-12-15T01:22:10Z

Mmmmmmmm.....I am planning on making creme brulee for the holidays (for 30 people) and am making a few varieties among which are chocolate creme brulee and mocha cappuccino creme brulee. I hope they turn out tasty.

posted in Chocolate - 5 replies

Ice cream

2006-12-12T03:02:58Z

Haagen Dazs chocolate chocolate chip. Put it in the microwave just long enough to soften it. Top with guinettes.

Heavenly!

posted in Chocolate - 11 replies

Chocolate Spa

2006-11-29T16:31:54Z

my life is complete.

http://www.washingtonpost.com/wp-dyn/content/article/2006/10/31/AR2006103101116.html?nav=rss_print/asection

posted in Chocolate - 2 replies

Woodhouse.

2006-11-21T04:50:54Z

If you get a chance, check it out in St Helena.
The hype is for good reason.

And it's in my old stomping grounds, even if it is all shi-shi now.

posted in Chocolate - 0 replies

a little off topic but still sweet

2006-10-19T13:14:25Z

I am looking at a recipe that calls for marzipan to make some decorations. I can't find marzipan. Is there something else I can use that can hold its shape, is edible, and can be colored with food coloring?

posted in Chocolate - 1 reply

toffee to die for!

2006-09-17T23:14:44Z

has anyone in the group ever heard of valerie confections? i just won a TOWER of their chocolates at a recent open house -- it's 4 boxes with 2 + 6 + 12 + 24 = 44 pieces of assorted chocolates -- and i'm in chocolate heaven! they're handmade right here in los angeles, so if you're local, you have a good chance of getting a fresh batch at a store listed on their website, www.valerieconfections.com.

there are eight flavors: almond, almond fleur de sel, orange, ginger, mint, hazelnut, classic, and gianduja rocher. i've tried 6 of the 8 so far, and i haven't been disappointed yet!

they ARE pricey (from $6.50 for a box of 2 pieces to $150 for the tower i won), but so worth it, especially if you want to impress someone with a fabulous gift. the chocolate.com site has some photos and more info: http://www.chocolate.com/brands/valerie-confections/

i'm finding it very hard to pace myself...

posted in Chocolate - 6 replies

Ghiradelli Square chocolate festival Sept. 9th in SF

2006-09-13T22:29:00Z

For all you SF Bay Area chocolate lovers, just saw this event in the SF Chronicle (sfgate.com) today. Sounds delicious!

posted in Chocolate - 2 replies

Haagan Daz Mayan Chocolate

2006-08-30T21:27:19Z

have ya seen it?
have ya tried it?

the damn store better have some when i go later on!! lol

http://www.haagendazs.com/index.jsp

posted in Chocolate - 39 replies

Chocmod

2006-08-29T06:35:01Z

I got some Chocmod truffles for Christmas a few years ago. Best truffles ever. SInce then I have found a few Belgian companies that are their equal. About 7 bucks for a box of ... 15?
You haven't lived until you have had these truffles. (Truffettes they call them)
Anyone else had them? A friend bought them for us at Christmas in a gift basket from Trader Vics. We order them online now from wherever we can.

For simple undecorated chosolate truffle flavor I can't beat these, not even for twice the money.

posted in Chocolate - 0 replies

Linder Chocolates

2006-08-29T06:27:27Z

Who here enjoys Linder Chocolates?
Up until recently, I just thought that they made those tasty and wonder Linder Truffels...you know what I mean? Those wonder round little chocoalte Truffel Balls of goodness that come in a variety of delicious flavors...I typically found them at the check-out counter at such places as Barnes & Noble and Borders Book Store
But!
I recently found that they have Outlet Stores!!!
Yep!! I was shopping at the Mega Huge Outlet SHopping Mall here in South Florida and came across a Linder Chocolate store!!
Wooooo Haaaaaaaa!!
Inside I discovered that they have a HUGE assortment of different Linder Truffels...where you could by them individually OR in pre-made bags! (Like Giradelli does witht heir squares) AND I discovered that they also make Chocolate Bars and Chocolate Squares!
I was like a kid in a Candy Store...actually!! I was in a Candy Store!! LOL!!
So!
What are your favorites?

I am
Arcangel

posted in Chocolate - 1 reply

hot chocolate

2006-08-29T06:18:48Z

Has anyone ever tried godiva's hot chocolate? It is so good and creamy, it taste like real melted chocolate.

posted in Chocolate - 3 replies

The Beaver Club

2006-08-28T19:24:26Z

Friends of mine went to Montreal a couple of weeks ago and brought back freshly made chocolates from the Beaver Club there. YUM. Chocolate covered in Maple sugar was one. Another was caramel and rock salt covered in chocolate.

Good flavors.

posted in Chocolate - 2 replies

Cacao diseases threaten chocolate industry

2006-08-28T16:00:03Z

http://confectionerynews.com/news/ng.asp?id=69878

posted in Chocolate - 0 replies

wheeeeeeeeee!

2006-08-23T19:49:10Z

My friend, having decided that I needed cheering, sent me some swiss chocolate, like from Switzerland, where he lives. its on its way, he says! woooooooooooooooo!

posted in Chocolate - 1 reply

question about melting points

2006-08-01T01:13:33Z

is there a way to treat chocolate so it has a higher melting temperature. I found I can use a "candy" chocolate to make candies but real chocolate melts too easily.

posted in Chocolate - 0 replies

Hello Chocolatiers

2006-07-19T15:42:43Z

Thanks for the welcome! LOL! This is a fun group. I guess if I stick around I might have to add some extra aerobic activity to keep the chocolate from settling in my thighs. Got to go now, chocolate is waiting. LOL

posted in Chocolate - 0 replies

Hello To All!

2006-07-19T03:58:23Z

I have such a love of chocolate. I have been trying to quit the habit for over 10 years but I have decided just to give up, giving up chocolate and go with the flow. I read some of the posts on this group and it has made my mouth water. Yummmmm... GiGi

posted in Chocolate - 3 replies

This does it for me

2006-07-14T21:16:53Z

Yoplait "Whips!" Chocolate Mousse style yogurt. I know, it's not the grand all, be all of chocolate, but it was on sale and I"m on a strict budget right now, so it's where I"m getting my chocolate. And it tastes really good.

posted in Chocolate - 1 reply

claude's chocolate

2006-06-29T11:59:24Z

15 Hypolite St.
St. Augustine, FL 32084
904-808-8395

I just went there any his dark chocolate with coconut is delicious!

posted in Chocolate - 0 replies

Blanxart chocolate

2006-06-17T05:14:53Z

I picked up some of this Spanish chocolate at Sur La Tabla and thought I'd give it a try. I got a dark bar and one that is for making hot chocolate. The bar was pretty good, very smooth and not too sweet. The hot chocolate came out super! The hot choc bar has corn flour in it, which thickens and gives a really nice texture to the drink. Also has some cinnamon in it. Nummm....

Has anyone else tried it? Thoughts?

posted in Chocolate - 0 replies

I'm scared to look any more

2006-06-15T18:48:45Z

I joined this tribe awhile back
I havve been turned onto so many wonderful people
and CHOCOLATES
but I had to stop viewing the posts
when I see that posts have been added to this tribe
my mouth waters from simply thinking about chocolate
and its bikini season

posted in Chocolate - 0 replies

green & blacks organic

2006-06-15T06:09:31Z

randomly found at target.

damn tasty

posted in Chocolate - 4 replies

Non-dairy chocolate fondue?

2006-06-09T03:18:31Z

Is it possible to make a non-dairy chocolate fondue?
A recent attempt with almond milk in place of cream did not work so well...

Saprem, Scott

posted in Chocolate - 4 replies

So that's why See's is so good.

2006-06-01T19:19:27Z

I just started reading the book "See's Famous Old-Time Candies" (by Moos Pick), and found that they get their chocolate from Guittard, delivered liquid in tanker-trucks. (And they run QC tests on it before accepting it.) They've been using Guittard Chocolate for over 50 years; Horace Guittard (grandson of the founder) and Laurance See (son of the founder) went to Stanford together.

posted in Chocolate - 6 replies

Chocolate places in LA

2006-06-01T19:16:20Z

Any fun chocolate places in LA to go to, preferably near a dinner place. Or a dinner place that has good chocolate? Friend and I are having a girl's night out and looking for a place.

posted in Chocolate - 12 replies

Are you serious?????

2006-05-31T21:41:38Z

I am meeting with a doctor tomorrow who claims she can break me of my addiction to chocolate.
AS IF!!!!!!!!!!

wish me luck

posted in Chocolate - 8 replies

trademark chocolates in your city?

2006-05-31T19:26:36Z

So what brand of chocolate is your city known for? Thanks!

I believe in San Francisco it's Ghirardelli and See's candies.

posted in Chocolate - 41 replies

your age by chocolate....

2006-05-31T17:17:59Z

Don't tell me your age; you probably would tell a falsehood anyway-but the Hershey Man will know!

YOUR AGE BY CHOCOLATE MATH:

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!

1. First of all, pick the number of times a week that you would like to have chocolate
(more than once but less than 10)

2. Multiply this number by 2 (just to be bold)

3. Add 5

4. Multiply it by 50 -- I'll wait while you get the calculator

5. If y ou have already had your birthday this year add 1756 ....
If you haven't, add 1755.

6. Now subtract the four digit year that you were born.

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 (2006) IT WILL EVER WORK, SO SPREAD IT AROUND WHILE IT LASTS.

posted in Chocolate - 8 replies

Chocolate may boost brain power

2006-05-26T00:32:23Z

http://news.yahoo.com/s/nm/20060524/hl_nm/chocolate_power_dc_1

posted in Chocolate - 0 replies

Becoming a Chocolatier

2006-05-12T06:39:53Z

Never thought about it myself, but there is a school: www.ecolechocolat.com

posted in Chocolate - 6 replies

favorite dark chocolate bars

2006-05-06T06:29:18Z

My new fave is Terra Nostra Dark Chocolate Truffle....absolute luscious.

Others are:
Chocolove in the red wrapper.
Dagoba Roseberry

posted in Chocolate - 20 replies

Sam Adams' Chocolate Bock

2006-05-05T23:40:41Z

mmmmmmmmm.
If you like beer and chocolate, this brew's for you. About $15.00 for a 25oz bottle, Sam Adams has partnered with Scharffen-Berger to create a yummy beer with a chocolaty finish. It's got a bit of a hoppy bite to it, but not as bad as Sierra Nevada Pale Ale.

posted in Chocolate - 4 replies

OMFG!

2006-04-25T14:51:23Z

I have died and gone to heaven! Some friends of mine recently got back from Brussels and brought back some chocolate. IT's by Pierre Marcolini. It's the Winter Collection. The flavors include Chestnuts & Nutmeg, Apple & Cinnamon, Melon & Sandalwood, Pear & Oak, Blackberry & Sichuan Pepper, and Tonka & Patchouli. I've tried the Chestnuts & Nutmeg so far and the Tonka & Patchouli. Love the Patchouli!

This is good, I mean GoooooD stuff!

posted in Chocolate - 7 replies

Id like to introduce myself...

2006-04-20T20:48:38Z

by tell you about my first ever chocolate hangover.

My fiance made a type of flourless chocolate cake with about 1 1/2 lbs of dark chocolate, eggs, and butter.
When it it was ready, and still warm, it had the consistency of fresh out of the oven brownie batter.
I had about 1/4 of the cake ( made in a 9 inch pie plate) that night and woke up the next morning with my first ever chocolate hangover; my head hurt; i couldn't eat for the entire day; all i could taste and smell and think was chocolate.
When i went back from my next piece, a week later, I noticed it had settled into the consistency of a thick dense fudge. No wonder eating 1/4 of the pie knocked me on my butt. But oohhhh was it worth it.

posted in Chocolate - 1 reply

New SF Chocolate Shop

2006-04-20T04:26:43Z

For the next 2 months, you can sample some of the fine premium chocolate and confections from Charles Chocolates at his new (temporary) storefront at 3527 California St (the old Home Chef store) in San Francisco. The hours are 10:00 AM – 7:00 PM every day. Yum!

(http://www.charleschocolates.com/)

posted in Chocolate - 3 replies

happiness is...

2006-04-19T19:40:01Z

opening the fridge at work and finding a chocolate cream pie that says free to all ... he he he

posted in Chocolate - 3 replies

I have died and gone to chocolate heaven---a Tribe for me ( iam a new member)

2006-04-14T23:15:18Z

Oh how do I love chocolate and place where I can be with fellow chocolate lovers. I have the biggest sweet tooth

posted in Chocolate - 4 replies

recall dagoba

2006-04-11T17:21:36Z

Please check your bars..

http://www.dagobachocolate.com/recall/index.html

posted in Chocolate - 0 replies

Chocolate Bath

2006-04-04T20:40:55Z

Friend of mine was telling me how he likes to use powdered chocolate or cocoa in his bath sometimes. He uses a regular bubble bath, probably vanilla or something, plus a tin or part of a tin of ghiradeli (I know I spelled that wrong). Never heard of that and I wouldn't want to clean the tub afterwards, but it does sound like an intriguing idea to experiment with, so I thought I would pass it on.

posted in Chocolate - 2 replies

chocolate deities

2006-03-26T07:47:49Z

http://www.chocolatedeities.com/deities.php

posted in Chocolate - 7 replies

When do you love your DOVE

2006-03-25T04:32:56Z

I just realized that I eat 3 dove pieces everyday at 3pm...just when the afternoon slugs move in. I do mix it up just a little on Monday and Tuesday Milk Chocolate DOVE, Hump Day DOVE Milk with Caramel, Thurs Milk DOVE again and Friday...oh la la DOVE Dark. How do you love your dove?

posted in Chocolate - 0 replies

CHOCOLATE SALON MARCH 15th DOWNTOWN L.A.

2006-03-16T19:33:07Z

Check it out!!
www.amoration.org/cocoacabaret.html

posted in Chocolate - 4 replies

Guess what I gave up for Lent?

2006-03-06T03:32:17Z

This is going to be like a Survivor season-a chocolate addict without her fix. Wish me luck, especially around a certain time of the month.

posted in Chocolate - 7 replies

Chocolate Nibs

2006-03-05T17:48:20Z

I saw some organic nibs for sale at the local health food market... 1/2 pound for $5... I almost bought it, but just didn't know what I'd do with those little delicious grindings, except eat the bag myself. Any recipe ideas for chocolate nibs?

posted in Chocolate - 11 replies

Callebaut Has Stolen My Heart From Teuscher!

2006-03-04T02:35:13Z

Hi Fellow Chocolate Lovers,

I use to go on and on about my undying love for Teuscher but lately I've been craving more and more Callebaut. An award-winning pastry chef/chocolatier who has competed successfully on the world stage has moved into our hometown and all he uses is Callebaut. He makes this one truffle called, "New Traditional" and I crave them daily. They are buttery soft at room-temperature and rolled in a "cocoa experience" that I've never had before. The cocoa has a hint of smokiness. The last time I was in Toronto, walking by the Teuscher store, I did not stop to pick up my former fave, the classic champagne truffle. I've never just walked by. I must be smitten with my new found love of Callebaut.

posted in Chocolate - 8 replies

flourless chocolate cake

2006-03-03T03:16:51Z

OMG -- I had this very tasty flourless chocolate cake yesterday. check out my photo. We also had some mocha coffee from Tartine in SF. You can get it either at Whole Foods or Rainbow Grocery stores.

http://chocolatelovers.tribe.net/photos/4e27b1a9-4575-49c9-932e-3626cc0f22f9

posted in Chocolate - 1 reply

ISO the perfect cherry cordial

2006-02-25T01:52:59Z

I'm on a quest for the best chocolate covered cherries ever. What's your vote and why?

posted in Chocolate - 1 reply

New Home of Chocolate

2006-02-22T01:59:35Z

For those of you living in LA...has anyone been to Jin on Abbot Kinney yet? It's been around for awhile but OMG, such good chocolate. Crazy flavas: Earl Grey tea, Sea salt, Lychee, Mango, etc. Awsome.
PlayaGirl

posted in Chocolate - 8 replies

The Best Chocolate I have ever EATEN!!!!

2006-02-20T18:15:16Z

is located @ http://www.elbowchocolates.com/

I ordered some for my boyfriend last Valentines Day and we ate them all in a matter of 2 days, YUMMY! What I really like are the combinations of seasonal fruit and spices which change according to availability/season. Check out his "selection of flavors", order some and tell me what you think? At roughly $60 a large box (includes shipping) they are not cheap but worth every penny. My personal favorite was; Raspberry. My boyfriend prefered the Passion Fruit but All are to die for
Cheers
FG

posted in Chocolate - 22 replies

Are You Buying Chocolate for Valentine's Day, and If So, What Are You Buying?

2006-02-13T03:39:43Z

I am torn between the heart-shaped box filled with Teuscher Champagne Truffles or something from Jacques Torres.

posted in Chocolate - 5 replies

Chocolate Sauerkraut Cake

2006-02-12T21:16:15Z

Yep, you read that right. I'm not sure how many of you are subscribed to Scharffen Berger's email newsletter, but this recipe was included in their most recent one:

http://www.scharffenberger.com/re0209.asp

I doubt I'll make it, but if anyone does, I would be very interested in hearing how it works out. I mean, I believe them when they say the texture is interesting and the taste of the sauerkraut goes away, but would love a detailed confirmation from a fello chocoholic.

Peace.

posted in Chocolate - 4 replies

valentine chocolate gelato...

2006-02-10T17:49:15Z

http://gelaterianaia.com/news/?p=12

Fall in Love with Gelato on Valentine’s Day by Trevor
We will celebrate Valentine’s Day by filling an entire showcase with chocolate gelato. That means 22 different flavors of chocolate!

Starting on the Friday before Valentine’s Day (Feb. 10th) our stores will feature an entire showcase of nothing but chocolate gelato. Our other showcase will still feature the favorite gelato flavors as well as fresh fruit sorbetto and soy. It will be a great romantic treat or a solo indulgence.

This is the third year we have done this special promotion. It is great fun to watch our guests get wide-eyed when they walk into the store and see all of the chocolate flavors. Look for my personal favorite, Tartufo as well as my beautiful wife’s creation, Keoke Coffee. Keoke Coffee Gelato is a chocolate gelato with coffee, brandy and Kahlua, just like the after-dinner drink.

posted in Chocolate - 0 replies

I love Dove Dark, ... but...

2006-02-09T18:57:29Z

My Favorite Chocolate ees zee Franch Chocmod Truffetes truffles.
Plain version, no liquer, rolled in cocoa powder.
Sooooft smoooooth truffles of dark chocolate.
Purrfect for Valentines Day (Are you logged on Honey?)
And a steal at $7 for a box of heaven. Maybe 15 truffles in there.
Not sure.

Anybody else ever tried these? There's a Belgian brand just as good, but I can't remember the name 3 years later.

Course dark chocolate and any old nut is almost as good any day. (are you listening Dove?)

Chocolate in your face.. Zcat :0)

posted in Chocolate - 1 reply

chocolate & cheese

2006-02-09T06:10:24Z

So we know chocolate and dairy go together, like cream cheese on a brownie. And we know chocolate can go with wine just as good cheese goes with wine. But can good cheese be paired with good chocolate?

posted in Chocolate - 14 replies

Help with an elusive chocolate recipe

2006-02-09T05:58:36Z

A friend gave me a broken recipe for me to fix/figure out. She makes the recipe below, but there is a technique or an ingrediant missing. I am having a hard time figuring it out. I have tryed several variations of sugars, liquids, and processes, but I still can't seem to get the mixture "smooth." It keeps on getting the grainy texture of either the sugar, or the chocolate seizure. Any help, or suggestion would be appreciated. Any success at the recipe would be impressive. The potential is there. The taste is great and the calorie count excessive. The perfect kind of chocolate.

Pot o’ Chocolate

1 cup butter
¾ sugar
8 ounces of semisweet chocolate
6 egg yolks
3 tablespoons rum or brandy

Cream eggs and sugar until smooth. Melt Chocolate and add slowly to creamed butter. At high speed, mix in egg yolks on at a time. Mix a high speed until fluffy. Pour into ramekins and chill in refrigerator at least 6 hours.

posted in Chocolate - 9 replies

Introducing Myself

2006-02-05T17:48:05Z

I've been into chocolate ever since I was a kid and ate Hershey's kisses and Barton's toffee crunch. I eat chocolate for recreation, cheap thrills (ie.e, Hershey's), a gourmet experience (Godiva and my new discovery...Dan's). Any time!

Have you seen the new Hershey line of dark chocolate? The packaging is a little more upscale than the milk chocolate and so is the taste. I hope it does well on the market.

posted in Chocolate - 8 replies

Chocolate: Always Your Valentine

2006-02-03T20:02:27Z

So said the Dove dark chocolate heart I just ate. Truer words were never spoken.

posted in Chocolate - 1 reply