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	<title>The Well-Tempered Chocolatier &#187; coffee</title>
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	<description>The Science of Sweet Things (Mostly Chocolate)</description>
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		<title>The Well-Tempered Chocolatier &#187; coffee</title>
		<link>http://thewelltemperedchocolatier.com</link>
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		<title>Mast Brothers Stumptown Coffee bar</title>
		<link>http://thewelltemperedchocolatier.com/2011/02/18/mast-brothers-stumptown-coffee-bar/</link>
		<comments>http://thewelltemperedchocolatier.com/2011/02/18/mast-brothers-stumptown-coffee-bar/#comments</comments>
		<pubDate>Sat, 19 Feb 2011 02:41:52 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[bicerin]]></category>
		<category><![CDATA[brooklyn]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[mast brothers]]></category>
		<category><![CDATA[mocha]]></category>
		<category><![CDATA[portland]]></category>
		<category><![CDATA[soma chocolate]]></category>
		<category><![CDATA[stumptown coffee]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=2093</guid>
		<description><![CDATA[I&#8217;ve tasted chocolate that had distinct coffee notes, and I&#8217;ve also tasted coffee that tasted chocolatey. If you stop to think about it, that makes some sense. Chocolate and coffee are both tropical fruits that are fermented, dried and roasted. &#8230; <a href="http://thewelltemperedchocolatier.com/2011/02/18/mast-brothers-stumptown-coffee-bar/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=2093&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<item>
		<title>Chocolate 201: Claudio Corallo recap</title>
		<link>http://thewelltemperedchocolatier.com/2010/06/08/chocolate-201-claudio-corallo-recap/</link>
		<comments>http://thewelltemperedchocolatier.com/2010/06/08/chocolate-201-claudio-corallo-recap/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 21:24:13 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[arabica]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[candied ginger]]></category>
		<category><![CDATA[claudio-corallo]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[nibs]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[orange confit]]></category>
		<category><![CDATA[principe]]></category>
		<category><![CDATA[raw cocoa]]></category>
		<category><![CDATA[sao tome]]></category>
		<category><![CDATA[ubric]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1832</guid>
		<description><![CDATA[I waxed poetic about Claudio Corallo last week. I know you&#8217;re busy, being all run-around-y in the sun and all, but it&#8217;s worth reading. I promise. I&#8217;ll wait. &#8230; *twiddling thumbs* *whistling* &#8230;. So now that you know who I&#8217;m &#8230; <a href="http://thewelltemperedchocolatier.com/2010/06/08/chocolate-201-claudio-corallo-recap/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1832&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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		<title>Women and chocolate</title>
		<link>http://thewelltemperedchocolatier.com/2009/10/16/women-and-chocolate/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/10/16/women-and-chocolate/#comments</comments>
		<pubDate>Fri, 16 Oct 2009 07:55:45 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[bad-girl-chocolates]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolaterie-de-la-nouvelle-france]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[vancouver]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.com/?p=1459</guid>
		<description><![CDATA[On a slow news day, you&#8217;ll probably find some variation on the statistic that anywhere from 50-70% of women prefer chocolate to sex. Well, in an informal study yesterday afternoon, I asked four women which they&#8217;d prefer. Three of the &#8230; <a href="http://thewelltemperedchocolatier.com/2009/10/16/women-and-chocolate/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1459&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>49th Parallel: where coffee meets chocolate</title>
		<link>http://thewelltemperedchocolatier.com/2009/07/07/49th-parallel-where-coffee-meets-chocolat/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/07/07/49th-parallel-where-coffee-meets-chocolat/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 15:10:18 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Links]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[soma]]></category>
		<category><![CDATA[tangerine]]></category>
		<category><![CDATA[toast]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1325</guid>
		<description><![CDATA[A while back, I wrote about Soma Chocolatemaker&#8216;s microbatch bars. A few Vancouver readers mentioned that they would love to try the Dark Science Papua New Guinea bar (tastes like toast!) or the Green Tangerine bar (tastes like, erm, green &#8230; <a href="http://thewelltemperedchocolatier.com/2009/07/07/49th-parallel-where-coffee-meets-chocolat/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1325&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/07/07/49th-parallel-where-coffee-meets-chocolat/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<title>Chocolate and coffee</title>
		<link>http://thewelltemperedchocolatier.com/2009/07/06/chocolate-and-coffee/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/07/06/chocolate-and-coffee/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 01:01:22 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Confessions]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1323</guid>
		<description><![CDATA[It&#8217;s a pastry chef&#8217;s secret that if you&#8217;re making something chocolate-flavoured, a little bit of coffee acts like an invisible flavour enhancer. This is true for chocolate cake, chocolate icing, chocolate pudding, chocolate pastry, chocolate pudding pie, chocolate souffle&#8230;wait, what &#8230; <a href="http://thewelltemperedchocolatier.com/2009/07/06/chocolate-and-coffee/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1323&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Seth Ellis Chocolatier coffee truffles</title>
		<link>http://thewelltemperedchocolatier.com/2009/05/08/seth-ellis-chocolatier-coffee-truffles/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/05/08/seth-ellis-chocolatier-coffee-truffles/#comments</comments>
		<pubDate>Fri, 08 May 2009 16:09:32 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[boulder]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[seth-ellis]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1150</guid>
		<description><![CDATA[I&#8217;m a sucker for coffee-flavoured anything. And coffee and chocolate is one of my favourites. The flavours go so nicely together, with the coffee enhancing the chocolate-ness of chocolate. And, let&#8217;s face it, if I can get a kick of &#8230; <a href="http://thewelltemperedchocolatier.com/2009/05/08/seth-ellis-chocolatier-coffee-truffles/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1150&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>ChocoLove organic 73% dark chocolate bar</title>
		<link>http://thewelltemperedchocolatier.com/2009/04/15/chocolove-organic-73-dark-chocolate-bar/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/04/15/chocolove-organic-73-dark-chocolate-bar/#comments</comments>
		<pubDate>Wed, 15 Apr 2009 16:02:02 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolove]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[port]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=1014</guid>
		<description><![CDATA[Ah, organic. It&#8217;s such an over-used word, showing up on labels everywhere. People try to buy it because they understand it to be better (whatever &#8220;better&#8221; means) but there&#8217;s a lot of confusion about what it actually means. Labelling aside, &#8230; <a href="http://thewelltemperedchocolatier.com/2009/04/15/chocolove-organic-73-dark-chocolate-bar/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=1014&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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		<title>ChocolaTas, and method to my madness</title>
		<link>http://thewelltemperedchocolatier.com/2009/04/01/chocolatas-and-method-to-my-madness/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/04/01/chocolatas-and-method-to-my-madness/#comments</comments>
		<pubDate>Wed, 01 Apr 2009 16:04:03 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Product reviews]]></category>
		<category><![CDATA[Restaurant reviews]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[chocolatas]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[lemon thyme]]></category>
		<category><![CDATA[vanilla]]></category>
		<category><![CDATA[wasabi]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=943</guid>
		<description><![CDATA[You&#8217;ve probably never heard of ChocolaTas before. The Abbotsford company has been around for a while and does a bustling business providing wholesale chocolates to local restaurants and hotels. ChocolaTas used to have an occasional table at Granville Island Public &#8230; <a href="http://thewelltemperedchocolatier.com/2009/04/01/chocolatas-and-method-to-my-madness/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=943&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Voya&#8217;s petits fours: coffee chocolates</title>
		<link>http://thewelltemperedchocolatier.com/2009/03/30/voyas-petits-fours-coffee-chocolates/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/03/30/voyas-petits-fours-coffee-chocolates/#comments</comments>
		<pubDate>Mon, 30 Mar 2009 16:48:51 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Restaurant reviews]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[voya]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=935</guid>
		<description><![CDATA[I&#8217;m rounding out my discussion of the petits fours plate at Voya, which features six bites of deliciousness. The selection changes frequently, and I got to sample lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, &#8230; <a href="http://thewelltemperedchocolatier.com/2009/03/30/voyas-petits-fours-coffee-chocolates/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=935&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Voya Restaurant &#38; Lounge on Urbanspoon</media:title>
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		<title>Voya&#8217;s petits fours: hazelnut praline chocolates</title>
		<link>http://thewelltemperedchocolatier.com/2009/03/29/voyas-petits-fours-hazelnut-praline-chocolates/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/03/29/voyas-petits-fours-hazelnut-praline-chocolates/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 16:51:47 +0000</pubDate>
		<dc:creator>Eagranie</dc:creator>
				<category><![CDATA[Food science]]></category>
		<category><![CDATA[Restaurant reviews]]></category>
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		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[voya]]></category>

		<guid isPermaLink="false">http://thewelltemperedchocolatier.wordpress.com/?p=928</guid>
		<description><![CDATA[We&#8217;re almost there, kids! The petits fours plate at Voya features six tasty little things, and I got to sample lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates. Now, here&#8217;s the thing &#8230; <a href="http://thewelltemperedchocolatier.com/2009/03/29/voyas-petits-fours-hazelnut-praline-chocolates/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&#038;blog=4948096&#038;post=928&#038;subd=thewelltemperedchocolatier&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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