Monthly Archives: April 2010
Molded Chocolate (not to be confused with moldy chocolate!), or chocolate from molds (moulds), has been around for a long time.
Most chocolate molds are made of either metal or plastic. They can be flat, to shape chocolate like a candy bar, or three dimensional, to shape like an Easter bunny.
If you are a beginner at working with chocolate, start with a flat plastic mold with small cavities of simple shapes. You can buy these at craft stores or baking/candy supply stores or online at a number of candy-making supply websites.
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I have friends who are often reluctant to spend 10 dollars or more for a 100 gram chocolate bar. I can understand that. They wonder if it is worth it.
Here’s the thing; in the chocolate world, you get what you pay for!
There is an obvious taste and quality difference between a $0.79 chocolate bar and one that costs $1.99. All my friends get that. Also, there is a significant distinction between one priced at $1.99 and one for $7.99. Most of my friends get that. Where I lose almost all of them is anything above the magic $8 mark. Are the flavor differences that occur in this price range really worth the extra dough, they ask?
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Happy Earth Day!
Just in case you haven't guessed the obvious... I enjoy eating chocolate, and I want chocolate to continue to be part of my world!
According to the International Cocoa Organization, 2.5 million farmers produce almost 90 percent of the world's cocoa on about 5-10 acres. Most of the world's cacao is grown on the small family owned farm. The best chocolate comes from shade grown cacao managed by farmers using small-scale, low-impact techniques.
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