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	<title>The Well-Tempered Chocolatier &#187; coffee</title>
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	<link>http://thewelltemperedchocolatier.com</link>
	<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>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[orange]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[claudio-corallo]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[sao tome]]></category>
		<category><![CDATA[principe]]></category>
		<category><![CDATA[nibs]]></category>
		<category><![CDATA[raw cocoa]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[arabica]]></category>
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		<category><![CDATA[orange confit]]></category>
		<category><![CDATA[candied ginger]]></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 talking about, I can talk about his chocolate and you&#8217;ll begin to understand how exceptional [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1832&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>3</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 four chose chocolate. The fourth chose both. This post is about women who make great [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1459&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">chocolaterie_logo</media:title>
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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 tangerine). Well, huzzah! You can get select Soma bars at 49th Parallel in Vancouver. They [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1325&subd=thewelltemperedchocolatier&ref=&feed=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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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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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 was I talking about? Oh, right. Chocolate and coffee. When used properly in chocolate recipes, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1323&subd=thewelltemperedchocolatier&ref=&feed=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 caffeine while eating chocolate &#8211; or at least, the perception that I&#8217;m getting a kick [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1150&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/05/08/seth-ellis-chocolatier-coffee-truffles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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			<media:title type="html">seth-ellis-coffee</media:title>
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		<item>
		<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, let&#8217;s talk about taste. Even as recently as a couple of years ago, organic chocolate [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=1014&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://thewelltemperedchocolatier.com/2009/04/15/chocolove-organic-73-dark-chocolate-bar/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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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 Market, and made some buzz last year when it partnered with Emily Carr. Students were [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=943&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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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, and coffee chocolates. While tasting, I saved the coffee chocolate for last because I expected [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=935&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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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>
		<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=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 with hazelnut praline and chocolate. It&#8217;s one of those combinations that 99% of the population [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=928&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">The Well-Tempered Chocolatier</media:title>
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		<title>Voya&#8217;s petits fours: cherry cordials</title>
		<link>http://thewelltemperedchocolatier.com/2009/03/28/voyas-petits-fours-cherry-cordials/</link>
		<comments>http://thewelltemperedchocolatier.com/2009/03/28/voyas-petits-fours-cherry-cordials/#comments</comments>
		<pubDate>Sat, 28 Mar 2009 17:42:28 +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=924</guid>
		<description><![CDATA[Well, I&#8217;m halfway through talking about the petits fours plate at Voya. While the specific items change quite often, I&#8217;m hoping you&#8217;ll have a chance to try some of what I had: lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates. When I think of cherry cordials, I [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thewelltemperedchocolatier.com&blog=4948096&post=924&subd=thewelltemperedchocolatier&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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