Made by MeghanIt’s that time of year again – which is seriously, seriously insane! Time to hang up and fill the Advent calendars that Michael and I made (<<< click the link for the ‘making-of’ post) when we realized that a Christmas tree and living in a one-room cabin really didn’t go well together. As I have […]
I decided a few weeks ago that it had been far too long since I’d tried to make a great chocolate mousse (and failed miserably). Some Googling a few days ago led me to Gourmantine The Blog, and specifically, this post on the best chocolate mousse recipes. I was intrigued by the ‘winning’ recipe by […]
I blogged about Hummingbird Chocolate last week. hispaniola – tasting notes: First taste: definitely fruity. On the edge of dry. Smooth. Creamy. Golden raisin. Slight after taste, but pleasant.  Michael called it a “bright fruitiness.” Second taste: pleasant chocolate scent. Fruit is again very upfront. Cherry through and through. Aftertaste is stronger and lingered longer the second time. Mouth […]
At the end of May Sue mentioned an article about an award winning chocolatier on my Facebook Page. It turned out that the small batch chocolate maker, Hummingbird Chocolate, was Canadian and had won a bunch of awards when up against a bunch of big names that I mention around here often, including Amedei. So, of […]
Yes, Dowser series research is just so damn hard. Sigh. Akesson’s award-winning Madagascar Ambolikapiky Plantation, 75% Criollo Cocoa. If you follow that link it’s the second bar down on the page. This is a brand new bar for me. YAY! I purchased it during my New Year’s Eve rush through Xoxolat. Fearing they were going to close before […]
I’m testing out shooting tiny clips of video on my new phone because I’m thinking about vlogging a bit as the year progresses … live chats, chocolate tastings, reading excerpts from my books, etc. Here’s my first 8 second test – a beauty shot of my chocolate stash drawer: Preemptive answers: Yes. I tidied […]
UPDATED OCTOBER 2019: I use a Milk Cafe (affiliate link) instead of a pot and stirring myself (this is not a recommendation. I’ve had to replace mine twice, but it still makes a great hot chocolate). My current chocolate mixture is 30g of Manjari, 10g of Tanzanie (Cacao Barry), and 10g of Saint Dominque. ORIGINAL POST […]
I tossed a couple of handfuls of Tanzanie by Cacao Barry in the banana bread I made last Saturday for our anniversary. Then, with too many indulgences in Vancouver already, we didn’t eat any of it until yesterday morning. It’s insanely good. I’m not a fan of the Tanzanie on its own or as a hot chocolate. […]
I’d never indulged in chocolate from Charm School Chocolates. I’d also never tasted cocoa sourced from Belize. So this 70% dark chocolate treat was a 100% new for me when I happened upon it at the Northwest Chocolate Festival. I really adore how small batch chocolatiers are starting to stamp and mould their bars. The tasting notes […]
I’ve decided that living in a single room with approx 620 square feet of space makes it perfectly acceptable to eat chocolate in bed. While working, of course. 😉 And especially when I’m savouring this tasty, tasty bar from Fruition Chocolate. I grabbed this limited edition 68% along with their Maranon 76% at the Northwest Chocolate Festival. I […]