I’ve posted my tasting notes on confections and bars, but I’ve yet to add cocoa powder to my arsenal.
Thank goodness for LunaCafe, who collected and tasted a nice selection of cocoa powder.
(Dude, it’s too hot to talk about chocolate, even in powdered form. My kingdom for a kiddie pool!)
Categories: Links
Tagged: chocolate, cocoa powder
I hate making excuses, but here we go… I have a wicked deadline and my brain feels like it’s made of soup.
So, in lieu of my usual bemused commentary, I’m going to send you here to read about milk chocolate that’s made with camel milk. I have a few bars that are made with yogurt instead of milk solids, but I haven’t tried them yet. I’ll think about moving them to the top of the tasting list.
Apparently, you’ll be able to buy them in San Francisco. What, it’s not enough that the Bay Area gets Michael Recchuiti, TCHO and Chocolatier Blue? You also get to be the first ones to try camel milk chocolate?
(Thanks to Joseph for the link.)
Categories: Links
Tagged: camel, chocolate, milk chocolate
The Guardian UK reports that Cadbury UK is committing to using fair trade beans (from Ghana, in case you’re interested) in its Dairy Milk bars.
Interesting news, given this week’s backlash over the addition of palm oil to Dairy Milk in Australia and New Zealand.
The article points out that the cost of cacao is pretty high right now, so there’s little financial cost to Cadbury agreeing to pay fair trade prices. If the price of cacao falls, Cadbury will still be committed to paying farmers more.
I’m still a little bit skeptical. Clearly, this is amazing marketing for Cadbury. But at the end of the day, if someone is choosing to source cacao ethically, does it really matter what their motivations are?
It’s a step in the right direction, especially with the news that Mars and Nestle are working on sourcing sustainable cocoa. Maybe one day, everyone can actually start to eat chocolate without feeling guilty (and I’m not talking about the calories).
Categories: Links
Tagged: cadbury, chocolate, fair-trade, mars, nestle
I wrote a post for Foodists about the world of judging food competitions. I’ve been training for years. Read all about it here.
I have the enviable problem of having too much chocolate in my house. Specifically, I have a bunch of Theo Chocolate 84% Ghana bars. They’re delicious on their own, but I’ve been looking for a way to use them that still retains the subtle flavours and aromas.
Well, ask and you shall receive. Nicole posted this gorgeous recipe for chocolate soup, and I can’t wait to make it.
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