The Republic Of Chocolate

Mas de Enric Rovira.

2011-04-23T16:44:00.002-05:00

More of Enric Rovira.

Huevos de Pascua, segun Enric Rovira

2011-04-21T17:19:00.006-05:00

Esta es la vision contemporanea de los Huevos de Pascua, segun el Artista y Chocolatier Enric Rovira. Disfrutenla!!!

Easter Eggs, according to Enric Rovira:

This is the contemporary vision of Easter Eggs, acording to the artist and chocolatier Enric Rovira. Enjoy it!!!

Ultimos Chocolates del 2009.

2009-12-20T19:51:00.009-05:00

Aqui les presento los Chocolate que despiden el 2009.. Espero los disfruten!!!

Last Chocolates of 2009.
I present the last Chocolates of 2009... Enjoy!!!!

100 Peace Recipes Glove Project.

2009-10-07T18:11:00.011-06:00

Par de meses atras, senti una gran satisfacion, al saber que mi amigo, el artista Manuel Oliver Urbano", me ofrecia la oportunidad de ser parte de su proyecto Pacifista-Artistico "100 Peace Recipes Glove Project". Este maravilloso proyecto, tiene como proposito el exhibir un ideal de "Paz" atravez de recetas creadas por diferentes Chefs. El proximo 5 de Noviembre, seran expuestas 18 Recetas de Paz, en las instalaciones del Hotel Altamira Suite en la Ciudad de Caracas, Venezuela. Para saber mas sobre este movimiento, pueden visitar la pagina del artista "Urbano".

NOTA: Las fotos publicadas esta registradas por el artista.

100 Peace Recipes Glove Project.

A couple of months ago, I was honored, when my friend, the artist, Manuel Oliver "Urbano", offered me the opportunity to be part of his Pacifist-Artistic project "100 Peace Recipes Glove Project". This wonderful idea expresses the unique recipes of "Peace" that are created by different Chefs. This coming November 5th, 18 Peace Recipes will be exposed on the premises of the Hotel Altamira Suites in the City of Caracas, Venezuela. In order to know more about this movement, you can visit the artist's website " Urbano".

NOTE: All pictures published in this post are Copyrighted by the artist.

The Republic Of Chocolate en Facebook!!!!

2009-06-19T12:06:00.003-06:00

The Republic Of Chocolate ya tiene su sitio en Facebook!!!! Si eres seguidor de La Republica, amas el Chocolate y tienes una cuenta en Facebook, no esperes mas y hazte miembro de The Republic Of Chocolate fan club. Muchas Gracias por su apoyo!!!!!!!!!

The Republic Of Chocolate on Facebook!!!!!

The Republic Of Chocolate is now on Facebook!!!!! If you fallow The Republic, love Chocolate and have a Facebook account, don't wait any longer and be part of The Republic Of Chocolate-Fan club. Thanks so much for your support!!!!!!!!!

Dominique Persoone Shock-O-Latier

2009-06-16T15:20:00.018-06:00

Dominique Persoone es un ingenioso Chocolatier (o mejor como se hace llamar Shock- O - Latier) de origen Belga. Es dueno-Chocolatier de Chocolate Line localizada en la ciudad de Bruges. Su ingenio y creatividad es lo que lo destaca en el competitivo mundo del Chocolate. Una de sus ideas, es el llamado Chocolate Shooter. Vean el video y disfutenlo!!! (Gracias a Maria Diaz por la informacion.)

Dominique Persoone A.K.A Shock-O-Latier.

Dominique Persoone, is a talented Chocolatier (or better known as Shock - O - Latier) from Belgium. He is the owner-Chocolatier of Chocolate Line, located in the city of Bruges. His talent and creativity is what makes him recognized in the competitive world of Chocolate. One of his ideas, is the Chocolate Shooter. Watch the video and enjoy it!!! (Thank you to Maria Diaz for the information.)

Aequare Chocolate fino del Ecuador.

2009-05-14T16:22:00.010-06:00

Aequare es una marca Chocolatera ecuatoriana, comenzada por el Chocolatier de origen Californiano Jeffrey Stern. Lo que hace a Aquare especial , es la utilizacion de Cacao de origen unico (Cacao Arriba del Ecuador). El cacao nativo ecuatoriano se puede considerar hoy en día como el único cacao forastero con "sabor arriba" en el mundo.

Aequare Fine Chocolate From Ecuador.

Aequare is an Ecuadorian Chocolate brand, started by the North American Chocolatier Jeffrey Stern. What makes Aquare Chocolates so special, is the use of single origin Cacao (Cacao Arriba del Ecuador). Nowadays, this native Ecuadorian specie, is considered as the only Forastero Cacao with "Sabor Arriba" in the world.

Chocolate y Vino... La perfecta combinacion.

2009-05-12T11:18:00.009-06:00

Al igual que el queso, el Chocolate puede ser una muy buena combinacion con el vino. Aqui les muestro una tabla de las combinaciones mas adecuadas para las diferentes clases de Chocolate. Espero sea de su utilidad!!! (Hacer click sobre la imagen para ampliarla)

Chocolate and Wine... The perfect combination.

Just like cheese, Chocolate can be a very good combination with wine. I am posting this chart with the best suitable combinations but for the different classes of Chocolate. I hope you enjoy it!! ( Click on the image to magnify it)

Los Mundos Celestes - Museu de la Xocolata

2009-05-07T18:23:00.005-06:00

El Museu de la Xocolata (Museo del Chocolate), famoso por sus espetaculares exposiciones de figuras en Chocolate, inagurara hoy 7 de Mayo la exposicion "Los Mundos Celestes, 400 años del descubrimiento del sistema solar". La exposición se complementa con figuras artísticas de chocolate inspiradas en el mundo de la astronomía.

The Celestial Worlds - Museu de la Xocolata.

The Museu de la Xocolata (Museum of the Chocolate), made famous by its spectacular figures made of Chocolate, will begin today May 7th 2009 in the exhibition " The Celestial Worlds - 400 years of discovery of the solar system ". The exhibition is complemented with artistic chocolate figures inspired by the world of astronomy.

Chocolate con sabor a Samba.

2009-05-06T15:00:00.008-06:00

Leyendo unos de mis blogs favoritos, Seja Bemvinho, pude encontrar unas piezas de Chocolate que llamo mi atencion por su originalidad y caracter artistico. El confitero Flavio Federico, es el creador de esta linea de Chocolates donde representa el arte Brasilero con estas caracteristicas mascaras llamadas Carrancas. Las Carrancas son una de las miles manifestaciones artisticas que se puedes encontrar en brasil. Son usadas como un talisman por los pescadores de la zona del Rio Sao Francisco, para protegerlos de los malos espiritus. Gracias a Cris Couto de Seja Bemvinho por la informacion y la grafica.

Chocolate with a touch of Samba.

Reading one of my favorite blogs, Seja Bemvinho, I found a Chocolate piece that caught my attention because of its originality and artistic character. Flavio Federico, a Chocolatier from Brazil, is the creator of these Chocolates that represent the Brazilian art with these typical masks called Carrancas. Carrancas are one of the thousand artistic manifestations that can be found in Brazil. They are used as a talisman by the boatmen of the River Sao Francisco, to protect them of the bad spirits. Thank you to Cris Couto from Seja Bemvinho for the information and the picture.

Chocolate sin pecado?

2009-04-15T09:49:00.006-06:00

Cuantas personas se han sentido culpables despues de comer un pedazo de Chocolate? Calorias, grasas, azucares pueden ser algunos de los elementos causantes que algunas personas se priven de deleitarse con un buen trozo de Chocolate. Sin embargo, para aquellas personas, existe en el mercado LeWhif, un cartucho de aire comprimido (aire para ser inhalado) con sabores a menta, mango, frambuesa y simple Chocolate oscuro. Sera esta la nueva manera de saborear Chocolate???? A mi punto de vista prefiero sentirme pecador y seguir deleitandome con Chocolate de la unica manera.. Comiendolo!

Sinless Chocolate????

How many people have felt some kind of guilt after eating a piece of Chocolate? Calories, fats and sugars can be some of the reasons that cause people to deprive themselves from a delightful piece of Chocolate. Nevertheless, for those people, exists, LeWhif, a compressed air cartridge (air to be inhaled) with flavors like mint, mango, raspberry and dark Chocolate. Will this be the new way to savor Chocolate? My personal point of view. I prefer to feel sinful and continue to be delighted with Chocolate the only way - Eating it!

Amano Chocolatier.

2009-04-02T17:36:00.003-06:00

Un corto video de una de las companias que mantienen el lado artesanal en la produccion de Chocolate, Amano Chocolates. Disfrutenlo!!!

Amano Chocolatier:

Short video from Amano Chocolates, artisanal Chocolate maker. Enjoy it!!!

Recchiuti Chocolatier.

2009-03-01T20:01:00.008-05:00

Quisiera compartir este pequeno video de uno de mis Chocolateros favoritos, Recchiuti Chocolatier. Esta compania originaria de San Francisco California, muestra en cada pieza de Chocolate una delicada apariencia mezclada con sabores delicados al paladar. Disfrutenlo!

Recchiuti Chocolatier:

I would like to share this small video of one of my favorite Chocolate makers, Recchiuti Chocolatier. This company from San Francisco, California, shows in each Chocolate piece a delicate appearance mixed with delicate flavors to the palate. Enjoy it!

Fotos y Videos del World Pastry Cup Lyon 2009

2009-02-23T21:35:00.006-05:00

He estado tratando de publicar las fotos de los equipos participantes en el World Pastry Cup 2009 pero ha sido imposible, sin embargo este link les mostrara todas las fotos y videos de la competicion, espero la disfruten!!!!! Para ver el video click aqui.

Pictures and Videos from Wold Pastry Cup Lyon 2009:
I have been trying to publish the pictures from the teams that participated in the World Pastry Cup 2009, but unfortunately it has been impossible. This link will show you all the pics and videos from this competition, enjoy it!!!!! To watch the video click here.

Chocolate Decadence Boca Raton Florida.

2009-02-03T19:52:00.009-05:00

La Ciudad de Boca Raton Florida, sera el sitio de encuentro, este proximo Febrero 5, para los amantes del Chocolate y de la buena comida. Muestras del más fino de chocolate del sur de la Florida, como tambien la presencia de renombrados restaurantes, chocolatiers y más. Chocolate Decadence, Boca Raton Florida ,Febrero 5 de 6pm a 9pm.

Chocolate Decadence Boca Raton Florida:

The city of Boca Raton, Florida; on February 5th, will be the place to be for Chocolate lovers. A spectacular evening of sampling the finest in chocolate from south Florida's renowned restaurants, chocolatiers, manufacturers, caterers and more. Great food, wine, music and entertaiment makes this a truly decadent evening. Chocolate Decadence, February 5th at the Shops at Boca Center, from 6pm to 9pm.

Resultados Copa Mundial de Pasteleria Lyon 2009.

2009-01-29T22:08:00.006-05:00

Durante dos decadas, La Copa Mundial De Pasteleria, creada por Gabriel Paillasson, se ha convertido en un acontecimiento indiscutible en el mundo de la pasteleria. 22 países participaron en la edición 2009: Argentina, Bélgica, Brasil, China, Finlandia, Francia, Hungría, Italia, Japón, Corea del Sur, Líbano, Malasia, México, Marruecos, los Países Bajos, Polonia, Rusia, Singapur, España, Taiwán, Túnez, y los Estados Unidos. Cada equipo, integrado por un chef pastelero, un especialista del chocolate y un especialista en helado, tuvieron 10 horas para preparar: 3 postres de chocolate, 3 postres congelados de fruta, una escultura de hielo, una escultura de chocolate y una escultura hecha en azúcar. La ceremonia para la presentación de los premios ocurrió el 26 de enero de 2009 en presencia de Gabriel Paillasson, Presidente-Fundador de la competencia y de Pierre Hermé, presidente de honor de la edición 2009.

1 - FRANCIA ha ganado la 11ma Copa Mundial. Jérôme DE OLIVEIRA, Jérôme LANGILLIER y Marc RIVIERE, fueron premiados con el trofeo, la medalla de oro y también con €12,000 en premio en metálico.

2 - ITALIA alcanzó el segundo lugar: Juan Carlos CORTINOVIS, Alejandro DALMASSO y Domingo LONGO se llevaron la medalla de plata y también con €7,000 en premio en metálico.

3 - BÉLGICA alcanzó el tercer lugar: Alain VANDERMISSEN, François GALTIER y Raphaël GIOT obtuvieron la medalla de bronce, y también con €4,000 en premio en metálico.

Results of the World Pastry Cup Lyon 2009:

Within two decades, the World Pastry Cup, created by Gabriel Paillasson has become an undisputed reference event in the world of pastry. 22 countries participated in the 2009 edition: Argentina, Belgium, Brazil, China, Finland, France, Hungary, Italy, Japan, South Korea, Lebanon, Malaysia, Mexico, Morocco, the Netherlands, Poland, Russia, Singapore, Spain, Taiwan, Tunisia, and the United States. Each team, composed of a pastry chef, a chocolate specialist and an ice-cream specialist, had 10 hours to prepare: 3 chocolate desserts, 3 frozen fruit desserts, an ice sculpture, a chocolate sculpture and a sculpture made of drawn sugar. The ceremony for the presentation of the prizes took place on January 26th 2009 in the presence of Gabriel Paillasson, President-Founder of the contest and of Pierre Hermé, President of Honour of the 2009 edition.

1 - FRANCE has won the 11th World Pastry Cup. Jérôme DE OLIVEIRA, Jérôme LANGILLIER et Marc RIVIERE were presented with the World Pastry Cup trophy, created by Antoine Arnaud, the gold medal and also with €12,000 in prize money.
2 – ITALY achieved the second place: Giancarlo CORTINOVIS, Alessandro DALMASSO et Domenico LONGO were presented with the Silver medal and also with €7,000 in prize money.
3 - BELGIUM achieved the third place: Alain VANDERMISSEN, François GALTIER et Raphaël GIOT were presented with the Bronze Medal, and also with €4,000 in prize money.

Chocolates.

2009-01-27T20:48:00.010-05:00

Una pequena muestra de los primeros Chocolates del 2009. Disfrutenla!!!!

Chocolates:

The first Chocolates of 2009. Enjoy them!!!!!

Salon du Chocolat Japon 2009

2009-01-21T21:32:00.007-05:00

Este ano con el tema “chocolate y arte”, el festival anual Salon del Chocolate está de regreso nevamente en el Isetan. En esta edicion 2009, un total de 15 países, 60 marcas, y cerca de 40 pasteleros seran parte del salon presentando sus artísticos chocolates.

Chocolate Show Japan 2009

Themed on “Chocolate and Art”, the annual chocolate
festival is back in Isetan again. This year, a total of 15
countries, 60 brands, and about 40 pastry chefs will
participate in the fair, presenting their artistic
chocolates.

*Tokyo : January 21-26, 2009 - Isetan Shinjuku

*Fukuoka : January 28 - February 02, 2009 - Iwataya

*Kyoto : January 28 - February 14, 2009 - JR Kyoto Isetan

*Nagoya : January 29 - February 14, 2009 - Isetan

*Sendai : February 3-8, 2009 - Mitsukochi Seidai
*Sapporo : February 6-15, 2009 - Marui Imai Sapporo
*Shuzuoka : February 6-15, 2009 - Shizuoka Isetan

3er Festival Internacional del Chocolate.

2009-01-18T19:08:00.008-05:00

Despues del exito en su primera y segunda edicion, el 3er Festival Internacional del Chocolate regresa a la ciudad de Coral Gables Florida, para deleitarnos con sublimes sabores a Chocolate e interesantes demostraciones. Igualmente que los anos anteriores, se llevara a cabo en el Fairchild Tropical Garden, durante los dias 24 y 25 de Enero.

Fairchild's 3rd Annual International Chocolate Festival:

After the success in its 1st and 2nd edition, the 3rd Annual International Chocolate Festival returns to the city of Coral Gables, Florida. I am sure that this year we will be delighted with sublime flavors of Chocolate and interesting demonstrations as well. As in previous editions it will be held at the Fairchild Tropical Garden, during the 24th and 25th of January.

Copa Mundial de Pasteleria Lyon 2009

2009-01-08T21:05:00.012-05:00

Dos anos has transcurrido, desde que escribi unos de mis primeros posts acerca de La Copa Mundial de Pasteleria 2007. Despues de varios posts publicados en estos dos anos, volvemos a tener la dicha de escribir sobre esta misma celebracion en su edicion 2009. Este ano, 22 naciones se disputaran el titulo como los mejores pasteleros del mundo. Sin duda alguna, una magnifica manera de empezar el ano 2009.

Wold Pastry Cup 2009:

Two years have passed, since I wrote one of my first posts about the World Pastry Cup 2007. After several posts have been published over the past two years, we fulfil this enjoyment once again to write about this celebration in its 2009 edition. This year, 22 nations will compete for titles such as the best Pastry Team of the world. Without a dout, a superb way to begin the new year 2009 .

Choco Madrid 2008

2008-11-26T21:10:00.004-05:00

Este proximo Viernes 28 de Noviembre, empieza la 1ra Feria del Chocolate Madrid 2008. Seran 3 dias en donde los mejores pasteleros del mundo demostraran sus tecnicas en el mundo de la pasteleria y Chocolateria.

Choco Madrid 2008:

On Friday November 28, will be the opening day of the 1st Chocolate Fair madrid 2008. During 3 days Madrid will be the place, where the best world pastry chefs will show the new techniques in modern pastry and Chocolates.

World Of Chocolate 2008

2008-11-12T09:29:00.002-05:00

El World Of Chocolate 2008, es un evento organizado por The AIDS Foundation of Chicago (AFC), en conmemoracion al dia mundial del Sida. Este evento de muy buena causa se llevara a cabo, el Miercoles 3 de Diciembre del 2008 en el Hotel Hilton Chicago localizado en el 720 S. Michigan Avenue, Chicago 60605.

World Of Chocolate 2008:

The World Of Chocolate 2008, is the AIDS Foundation of Chicago (AFC) signature event, held in commemoration of World AIDS Day, features scrumptious chocolate creations from more than 30 of Chicagoland’s finest restaurants, caterers, and chocolatiers in an effort to raise awareness, while celebrating the world's achievements, in the fight against HIV/AIDS. This event with a good cause will take place on the Hilton Hotel Chicago on December 3rd 2008.

Chocolate Show 2008

2008-11-10T10:36:00.003-05:00

Aqui les dejo unas fotos del Chocolate Show 2008, llevado a cabo en la Ciudad de Nueva York. Disfrutenlas!

Chocolate Show 2008:

Some pictures from the New York Chocolate Show 2008. Enjoy them!

Chocolate Show Nueva York 2008.

2008-11-07T14:31:00.015-05:00

Despues del exito en Paris, el Chocolate Show 2008 esta listo para tomar la Ciudad de Nueva York. Es de esperar, que este evento, como todos los anos, muestre la creatividad de los Chocolatiers participantes en el desfile de modas que tanto lo caracteriza. Se llevara a cabo a partir del 7 de Noviembre hasta el domingo 9, en el Pier 94 localizado en el 711 12th Avenue and 55th Street en la ciudad de Nueva York.

New York Chocolate Show 2008:

After a big success in Paris, the 2008 Chocolate Show is ready to take over the "Big Apple". Hopefully, this edition, will impress all the Chocolate lovers attending the event and showing a lot of creativity from the Chocolatiers participating in the Chocolate Fashion Show as expected every year. The Chocolate Show 2008 will take place at Pier 94, located at 711 12th Avenue and 55th Street in New York from November 7th to the 9th.

Mostra de la Xocolata i el Cacau de Barcelona 2008

2008-11-06T10:48:00.007-05:00

Como hemos visto, este ultimos meses del ano han sido los mas importantes en cuanto a celebraciones que honran a el digno Chocolate. Londres, Nueva York, San francisco, Paris, Montreal, Perugia, han sido unas de las ciudades que han mostrado su interes y pasion por el Chocolate; pero donde esta Espana? Hoy Jueves 6 de Noviembre empieza en Barcelona, la 4ta Mostra de la Xocolata i el Cacau de Barcelona 2008. Se llevara a cabo del 6 al 9 de Noviembre del 2008, en el area del Arco del Triunfo. Sin duda alguna, ese sera el punto de encuentro de los mejores Chocolateros y Pasteleros de Espana y otras regiones.

Chocolate and Cacao show Barcelona 2008:

These past months, have been the most important and busiest months for Chocoate this year. London, New York, San Francisco, Montreal, Perugia and Paris, have been cities with the most amazing Chocolate expos.... but where is Spain???? Well, today, Thursday November 6th is the opening day of the 4th Chococolate and Cacao show Barcelona 2008. It is going to be open to the public from November 6th to the 9th, taking place at the "Arco del Triumfo" area. Without a doubt, this show will be the meeting place for the best of the best Chocolatiers and Pastry Chefs of Spain and other regions around the world.

Salon du Chocolat 2008.

2008-11-03T17:01:00.014-05:00

Este pasado domingo, fue la culminacion de uno de los eventos mas destacados en el mundo del Chocolate. "La Ciudad Luz", fue la sede, durante 5 dias de celebracion, del Salon du Chocolat 2008. Este evento, que ha sido llevado a otras importantes ciudades alrededor del mundo, se destaco por su bien conocido defile de modas, donde el Chocolate juega papel principal en la elaboracion de las diferentes piezas de couture desfiladas. Aqui algunas fotos del evento.

Salon du Chocolat 2008:

This past Sunday, November 2, 2008, was the last day of one of the most important events in the world of Chocolate. The "City of Lights" was the place for the 5 day celebration of the 2008 Salon du Chocolat (Chocolate Show). This event, has taken place in many different cities around the world and is well known for its outstanding fashion show. Chocolate is the main element in the making of the couture pieces presented in this event. Here are some pictures of the show for your enjoyment.

Para los amantes del Chocolate.

2008-10-23T13:54:00.006-05:00

En estos ultimos anos, hemos visto como las comunidades ciberneticas, como my space, facebook y entre otras, han causado una gran sensacion entre los cybernautas alrededor del mundo. Sin embargo, es facinante saber que ahora, todos los amantes y aficionados al Chocolate podemos tener nuestra propia comunidad dedicada 100% al fruto de los Dioses. The Chocolate Life es el nombre de dicha comunidad, creada por el autor y experto en Chocolate Clay Gordon. Disfrutenla!

For all Chocolate lovers:

Over the years, we have seen how popular internet comunities, like My Space and Facebook have turned out among internet users around the world. It is fascinating to know that now, all Chocolate lovers (like you and me) can count on our own community that is totally dedicated to this fruit of the Gods. The Chocolate Life is the name of this community and was created by the author and Chocolate expert Clay Gordon. Enjoy it!

EuroChocolate 2008

2008-10-12T12:37:00.006-05:00

Unas de las mejores, y mas originales celebraciones del Chocolate se aproxima... Por supuesto me refiero al EuroChocolate edicion 2008, que como cada ano presenta mas originalidad que las ediciones anteriores. Este ano, por ser el aniversario 15 de dicha celebracion, sera basado en Play Chocolate, donde la musica, el juego y la diversion seran las elementos principales de esta festividad.

EuroChocolate 2008:

One of the best and most original of the Chocolate celebrations is coming soon.... Of course I am talking about the EuroChocolate 2008. This year Eurochocolate will be "Play Chocolate", in praise of play, fun and music. The 2008 edition of the EuroChocolate will bring more creativity and fun than the past editions, because of it being the 15th anniversary of this Chocolate festivity.

London Chocolate Week.

2008-10-06T20:45:00.005-06:00

Ya estamos en el mes de Octubre, mes que celebra halloween y 2 de las celebraciones mas importantes en el mundo del Chocolate. London Chocolate Week, es una de estas festividades, que se llevara a cabo del 13 al 19 de Octubre. Por seguro, la presencia de diferentes Chocolatiers provenientes de diferentes partes del globo, dara a conocer lo nuevo en el gustoso mundo del Chocolate.

London Chocolate Week:

We are already in the month of October, the month of Halloween and 2 of the most important celebrations in the Chocolate world. The London Chocolate Week, is one of the Chocolate festivities that will take place from October 13th to the 19th. Surely, this one will be as every year, a great opportunity to see the new trends in the world of Chocolate!

Salon Passion Chocolat & Cie 2008

2008-09-29T19:13:00.009-06:00

Los meses de Octubre y Noviembre pueden ser considerados como unos de los mejores meses para todos los amantes y aficionados del Chocolate. Durante estos proximos meses, el Chocolate tendra un caracter principal en diferentes celebraciones realizadas en diferentes locaciones alrededor del mundo. En futuros post, hablaremos sobre estas futuras celebraciones. En esta ocasion es la cuidad Canadiense de Montreal la que se convertira en sede, durante los dias 7-8 y 9 de Noviembre donde se celebrara la 4ta edicion del Salon Passion Chocolat & Cie en el Palais des congrès de Montréal.

Salon Passion Chocolat & Cie 2008:

October and November could be considered (for a lot of Chocolate lovers and aficionados) as two of the best months for Chocolate. During these upcoming months, Chocolate will be the main character in different celebrations all over the world. In future posts I will write about these celebrations, but today it is time to talk about the Salon Passion Chocolat & Cie 2008, that will take place at the Palais des congrès de Montréal during November from the 7th to the 9th.

L.A Chocolate Salon 2008

2008-09-22T09:28:00.006-06:00

Es bueno saber, que las expocisiones de Chocolate estan siendo cada vez mas populares entre los aficionados del Chocolate. El Domingo 5 de Octubre, le tocara el turno a la ciudad de Los Angeles, California, cuando por segunda vez presente el L.A luxury Chocolate Salon 2008. Este ano entre los Chocolatiers invitados tendremos:

Mignon Chocolate, Chocolate All the Time, Sacred Chocolate, Arlene's Gourmet Toffee, Valerie Confections, Jade Chocolates, Malibu Toffee, Guittard Chocolate Company, Marti Chocolatt, The Chocolate Traveler, Poco Dolce, Amano Artisan Chocolate, San Francisco Toffee Company, Choclatique, Chuao Chocolatier, the TeaRoom chocolates, Cosmic Chocolate, Original Hawaiian Chocolate Factory, Plush Puffs Gourmet Marshmallows, Rushburn Toffee Company, Downey's Chocolates, The Chocolate Basket, Christopher Michael Artisan Chocolates, DOVE Chocolate Discoveries, Calcareous Vineyards, Vermeer Dutch Chocolate Cream Liqueur, Nespresso gourmet coffee, entre otros.

L.A Chocolate Salon 2008:

It's good to know that Chocolate Salons are gaining popularity among Chocolate aficionados in many different cities around the world. On Sunday October 5, 2008 at the Pasadena Center in California, Chocolate aficionados, fanatics, lovers and addicts will have the opportunity to taste & experience the finest in artisan, gourmet & premium chocolate, in one of the world's greatest culinary metropolitan areas.

Companies and people that plan on attending the Los Angeles Luxury CHOCOLATE SALON include: Mignon Chocolate, Chocolate All the Time, Sacred Chocolate, Arlene's Gourmet Toffee, Valerie Confections, Jade Chocolates, Malibu Toffee, Guittard Chocolate Company, Marti Chocolatt, The Chocolate Traveler, Poco Dolce, Amano Artisan Chocolate, San Francisco Toffee Company, Choclatique, Chuao Chocolatier, the TeaRoom chocolates, Cosmic Chocolate, Original Hawaiian Chocolate Factory, Plush Puffs Gourmet Marshmallows, Rushburn Toffee Company, Downey's Chocolates, The Chocolate Basket, Christopher Michael Artisan Chocolates, DOVE Chocolate Discoveries, Calcareous Vineyards, Vermeer Dutch Chocolate Cream Liqueur, Nespresso gourmet coffee, among others.

Fotos del equipo Branlard.

2008-09-17T18:13:00.002-06:00

Finalmente las fotos del equipo ganador en la World Pastry Team Championship 2008 (equipo Branlard) han sido publicadas. Disfrutenlas!!!!!

Pictures from the winning team Branlard.

The pictures from the winning team Branlard have been recently published. Please enjoy!!!!!

Alguien dijo Chocolate???

2008-09-15T20:25:00.009-06:00

Unos cuantos Chocolates mas...

Someone said Chocolates???

Some more Chocolates to enjoy.

Tour de Chocolates en Nueva York.

2008-09-14T20:24:00.003-06:00

La Ciudad de Nueva York se caracteriza por tener las mejores Chocolaterias. Es por eso que la compania New York Chocolate Tours, nos brinda la oportunidad de acercanos un poco mas, como a su vez deleitarnos con la Creme de la Creme de la Chocolateria mundial. Luxury Chocolate, New Cuisine Chocolate y el Union Square Chocolate, Wine & Culture, son los tours que ofrecen a todos los amantes del Chocolate que visiten la Ciudad de Nueva York.

Chocolate Tours in New York City.

New York City, is well known for all of the famous Chocolate boutiques that can be found. That is why the company New York Chocolate Tours, invites us to take a closer look at New York's most cherished chocolate boutiques. Luxury Chocolate, New Cuisine Chocolate and The Union Square Chocolate Wine & Culture, are all tours that are offered to all the Chocolate lovers visiting New York City.

Mas Chocolates...

2008-09-07T18:42:00.004-06:00

Otro muestra de Chocolates, disfrutenla.

More Chocolates..

Another display of Chocolates, enjoy!

Los Campeones.... USA.

2008-09-02T14:39:00.010-06:00

El equipo USA (conformado por Laurent Brandard (Captain), Stephane Treand y Dimitri Fayard) fueron los campeones del 2008 World Pastry Team Championship.

And the winner is..... USA:

Team USA (Laurent Brandard (Captain), Stephane Treand and Dimitri Fayard), were the winners of the 2008 Wold Pastry Team Championship.

Chocolates

2008-08-28T09:56:00.006-06:00

Una pequena muestra de Chocolates... Vino oporto (redondos) y Durazno-Eucalipto (cuadrados). Suena extrano el ultimo, pero muy bueno en el paladar.

Chocolates:

Some Chocolates that I have done recently are Port Wine (round ones) and Peach-Eucaliptus (square ones). The last one sounds a little weird, but believe it or not, very good to the palate.

Chocolate de Inspiracion.

2008-08-24T19:54:00.005-06:00

En Ocasiones anteriores, he publicado acerca este gran Chocolatier Enric Rovira. Debido a su creatividad digna de un verdadero artista, no me cansare de publicar una y otra vez el talento que expresa.

Chocolate that inspires:

In older posts, I had the opportunity to write about this amazing Chocolatier, Enric Rovira. I do not think I will get tired of posting about Rovira, because of his artistic creativity, that he projects as a Chocolatier/artist.

Sid Chidiac... El pintor en Chocolate.

2008-08-21T08:38:00.013-06:00

Sid Chidiac, es un artista de origen Australiano, criado en el Libano. Comezo su carrera como pintor en canvas (usando pinturas de aceite). Luego de varios anos, intento proyectar una nueva imagen en pintura. Su idea de crear obras de arte comestibles, lo llevo a experimentar con Chocolate, un nuevo medio de proyectar sus ideas como artista. Actualmente sus piezas artisticas son reconocidas a nivel mundial por la originalidad que proyectan.

Sid Chidiac.... The Chocolate Painter.

Sid Chidiac, is an Australian born artist, raised in Lebanon. Starting his career as an oil on canvas painter, Chidiac wanted to project his artistic ideas in a different way. Edible portraits of a diverse group of people in chocolate, was the idea that projected Chidiac as an innovative artist; with art pieces well recognized all around the world.

Conociendo a Jean-Paul Hevin

2008-08-15T15:06:00.002-06:00

Aqui les presento un corto video sobre el Chocolatier Jean-Paul Hevin.

A little more from Jean-Paul Hevin:

Short clip about Jean-Paul Hevin and his Chocolates.

Jean-Paul Hevin

2008-08-14T17:35:00.011-06:00

Jean-Paul Hevin es un Chocolatier de origen Frances, cuenta con 3 boutiques localizadas en Paris, Japon y su ultima tienda en Hong Kong, recientemente innagurada en Febrero del 2008, donde mostro una interesante coleccion de piezas de joyeria femenina realizada en Chocolate.

Jean-Paul Hevin:

Jean-Paul Hevin is a French Chocolatier and owner of 3 Chocolate boutiques in Paris, Japan and Hong Kong. Hong Kong celebrated a grand opening in February 2008, showing an interesting collection of Chocolate jewelry pieces.

2008 World Pastry Team Championship.

2008-08-07T13:56:00.010-06:00

Durante los dias 31 de Agosto y 1 de Septiembre, se llevara a cabo el World Pastry Championship 2008. Como cada 2 anos, esta competencia reunira 9 equipos que representaran los paises:

*Mexico: Oscar Ortega (Capitan), Oswaldo Tapia, Victor Rivera.

*Estados Unidos: Laurent Brandard (Capitan), Stephane Treand, Dimitri Fayard.

*Japon: Hideki Kawamura (Capitan), Koji Fujita, Koichi Izumi.

*Suiza: Giuliano Sargenti (Capitan), Fabian Rimann, Elias Laderach.

*Italia: Roberto Rinaldini (Capitan), Fabrizio Galla, Rossano Vinciarelli.

*Corea del Sur: Kim Duk Kyoo (Capitan), Jeong Sang Kyun, Lee JaeYong.

*China: Anthony Qin (Capitan), Anson Zhang, Alen Yan.

*Rusia: Elena Shramko (Capitan), Olga Sytina, Denis Rusachkov.

*Belgica: Marc Ducobu (Capitan), Jean-Philippe Darcis, Serge Alexandre.

Gaylord Opryland Resort and Convention Center, Nashville, Tennessee.

2008 Wold Pastry Team Championship:

The 2008 World Pastry Team Championship will be held from August 31st through September 1st. Nine different teams from nine nations, will be competing to get the championship to be the best of the best.

*Mexico: Oscar Ortega (Captain), Oswaldo Tapia, Victor Rivera.
*United States: Laurent Brandard (Captain), Stephane Treand, Dimitri Fayard.
*Japan: Hideki Kawamura (Captain), Koji Fujita, Koichi Izumi.
*Switzerland: Giuliano Sargenti (Captain), Fabian Rimann, Elias Laderach.
*Italy: Roberto Rinaldini (Captain), Fabrizio Galla, Rossano Vinciarelli.
*South Korea: Kim Duk Kyoo (Captain), Jeong Sang Kyun, Lee JaeYong.
*China: Anthony Qin (Captain), Anson Zhang, Alen Yan.
*Russia: Elena Shramko (Captain), Olga Sytina, Denis Rusachkov.
*Belgium: Marc Ducobu (Captain), Jean-Philippe Darcis, Serge Alexandre.

The Gaylord Opryland Resort and Convention Center, Nashville, Tennessee.

Tras los pasos de Humboldt.

2008-07-17T17:31:00.006-06:00

El estar de vuelta en mi pais Venezuela, me hizo recordar de nuevo todas las cosas maravillosas que tenemos para ofrecer como pais. El Salto Angel, majestuosa obra de la naturaleza, La Gran Sabana impresionante pulmon natural de nuestro planeta, fueron lugares que tuve la oportunidad de visitar en mi corta visita. Parte de mi itinerario (como buen amante del Chocolate) era la visita a Chuao (donde con mucho orgullo nace el mejor Cacao del mundo), que por falta de tiempo y contratiempos a ultima hora fue dificil el visitar, quedandome con las ganas.. Sin embargo, visitando el internet despues de mi llegada, me encontre con la sorpresa de encontrar un blog llamado "Venezuelan odyssey". Este maravilloso Blog relata las aventuras de Russell Maddicks, periodista de origen Ingles, a traves de la geografia Venezolana. Uno de los posts que mas llamo mi atencion fue el de su visita a Chuao, donde lo describe como un lugar magico lleno del mejor Cacao del mundo.

In Humbolt's Footsteps:
Visiting my country, Venezuela, allowed me to remember all the wonderful things that we have to offer as a country. Salto Angel, a majestic piece of nature and La Gran Sabana, often described as a natural lung of the planet, were some of the places that I had the opportunity to visit during my short stay. Part of my travel itinerary (as a Chocolate lover) was to visit Chuao. Chuao is where the best Cacao bean in the world is produced. Due to lack of of time and other misfortunes, it was difficult for me to make that beloved trip. Nevertheless, while searching the Internet, I found a great blog titled "Venezuelan odyssey" This wonderful Blog discusses the adventures of Russell Maddicks, an English journalist, who traveled all throughout Venezuela. One of the posts that caught my attention was his visit to Chuao, where he describes Chuao as a "magical place" with the best Cacao in the world.

Macaron.... Macaron..

2008-06-17T17:52:00.006-06:00

Vivo por el Chocolate.. su aroma, su color, su sabor, su suavidad, la capacidad que tiene de cambiar nuestro humor, entre muchisimas cualidades mas. Pero....... tengo que admitir la admiracion que siento por estas pequenas galletas rellenas de suave y aromatico ganache. Sus colores y su perfecta forma redonda caracterizan al Macaron, pero no olvidemos la reputacion que tienen de ser "dificiles" de hacer. Recuerdo cuando escuche la reputacion del Macaron por primera vez, eso me dio pie a buscar la forma de hacer un perfecto Macaron. Despues de algunos ensayos y errores pude compreder que como el Chocolate, el Macaron hay que respetarlo al hacerlo, con exactitud, paciencia y organizacion.

Macaron.... Macaron:

I live for Chocolate.... its aroma, color, flavor, the softness you feel on the palate, its capacity for changing our mood in a magical way, among other qualities. But.....I have to admit, the way I feel about those little cookies that are filled with soft and creamy ganache, with vibrant colors and perfect round shape. The infamous "Macarons". We can not let the reputation pass about their "difficulty" to make. I remember when I heard that for the first time. It inspired me to look for the best way to make a Macaron. After trying several recipes with different techniques, I finally realized that like Chocolate, Macarons had to be respected when we are going to make them... preciseness, organization and patience are the key to make a perfect Macaron.

Taza Chocolate.

2008-06-10T17:47:00.004-06:00

Esta nueva e interesante compania con el nombre de Taza Chocolate, es la responsable de crear piezas de Chocolate de una manera artesanal, llevando el lema "Como solia ser antes". Lo que caracteriza este Chocolate con los demas miles existentes en el mercado, es el uso de molinos de piedra tradicionales en Mexico. A su vez, durante la manufacturacion de dichas piezas, el proceso de "Conching" es ignorado para darle asi la caracteristica de Chocolate rustico "como solia ser antes".

Taza Chocolate:

A new and interesting company; "Taza Chocolate" is responsible for the creation of amazing artisanal Chocolate pieces, carrying the moto "The Way it used to be". The use of two Molinos, which are traditional Mexican stone grinding mills and skipping the "Conching" process is what preserves the texture of the chocolate and holds in as many natural flavors of the beans as possible, The way it used to be!

Chocolate Venezolano Flor de Birongo.

2008-05-23T17:29:00.003-06:00

Durante un reciente viaje a mi pais Venezuela, tuve la oportunidad de probar un Chocolate artesanal producido 100% en Venezuela. Chocolates Flor de Birongo, es una fabrica de Chocolates localizada en region de Birongo, Estado Miranda-Venezuela. Capacitados y dotados técnicamente por Fundación Polar, este grupo de artesanos creó la Asociación Civil Chocolates La Flor de Birongo. Sus integrantes trabajan con un modelo organizativo que centraliza la gestión técnica y financiera, mientras que fortalece los encadenamientos con los productores locales de cacao y promueve el desarrollo integral de la comunidad. Debido al carácter artesanal de la fabricación, actualmente están en capacidad de producir 70 kg de chocolate de cobertura por día. No obstante, a mediano plazo, la consolidación de los procesos productivos y la introducción de mejoras tecnológicas permitirán aumentar la producción diaria de chocolate a 250 kg. Es un Chocolate no complejo, poco aromatico, suave al paladar.

Flor de Birongo Venezuelan Chocolate.

During a recent trip to my country Venezuela, I had the opportunity to try an artisanal Chocolate produced 100% with Venezuelan Cacao and labor. Flor de Birongo Chocolates, is a company located in the region of Birongo, Miranda State-Venezuela. After being trained and equiped by the Fundacion Polar, this group of Chocolate artisans opened in 2000 Chocolates Flor de Birongo Cooperative. This allianc was formed in order to promote the social and economic development of the region. Being an artisanal product, the company has a production capacity of 70 kg of Chocolate per day and planning to extend the production to 250 kg in the near future. It is a Chocolate that is not too complex, not too aromatic and very soft to the palate.

Salon Internacional del Chocolate San Francisco 2008.

2008-04-08T15:40:00.004-06:00

El Salon Internacional del Chocolate San Francisco 2008, Domingo 13, 2008 presentado en el the Fort Mason Conference Center en la cuidad de San Francisco. En esta segunda edicion los siguientes participantes estaran presentes:

NEWTREE Gourmet Belgian Chocolate, The TeaRoom, Coco-luxe Confections, Saratoga Chocolates, Sacred Chocolate, Guittard Chocolate, The Chocolate Traveler, San Francisco Toffee Company, Marti Chocolatt, Christopher Elbow Artisanal Chocolate, Chocoholics Divine Desserts, Cosmic Chocolate, Poco Dolce, The Xocolate Bar, Jade Chocolates, Ghirardelli Chocolate, Gateau et Ganache, Charles Chocolates, Amano Artisan Chocolate, Trader Joes, Moonstruck Chocolate Cafe, Rushburn Toffee Company, Chuao Chocolatier, Schoggi, Scharffen Berger Chocolate Maker, Coco Delice Fine Chocolates, Vermeer Dutch Chocolate Cream Liqueur, Nespresso, Silver Stone Wines, Sol Rouge Winery, XOX Truffles, The San Francisco Chocolate Factory, Le Creuset, Swissmar, Putumayo World Music, Chocolate Television y TasteTV.

2nd San Francisco International Chocolate Salon 2008:

The finest major chocolate show on the West Coast takes place this Spring at the 2nd Annual San Francisco International CHOCOLATE SALON, Sunday April 13, 2008 at the Fort Mason Conference Center in San Francisco.
The Second Annual San Francisco International CHOCOLATE SALON participants include:

NEWTREE Gourmet Belgian Chocolate, The TeaRoom, Coco-luxe Confections, Saratoga Chocolates, Sacred Chocolate, Guittard Chocolate, The Chocolate Traveler, San Francisco Toffee Company, Marti Chocolatt, Christopher Elbow Artisanal Chocolate, Chocoholics Divine Desserts, Cosmic Chocolate, Poco Dolce, The Xocolate Bar, Jade Chocolates, Ghirardelli Chocolate, Gateau et Ganache, Charles Chocolates, Amano Artisan Chocolate, Trader Joes, Moonstruck Chocolate Cafe, Rushburn Toffee Company, Chuao Chocolatier, Schoggi, Scharffen Berger Chocolate Maker, Coco Delice Fine Chocolates, Vermeer Dutch Chocolate Cream Liqueur, Nespresso, Silver Stone Wines, Sol Rouge Winery, XOX Truffles, The San Francisco Chocolate Factory, Le Creuset, Swissmar, Putumayo World Music, Chocolate Television and TasteTV.

Chocolate Country.

2008-04-02T19:37:00.006-06:00

Chocolate Country, es un documental dirigido por Robin Blotnick, donde se relata la historia de la Cooperativa Loma Guacanejo, una alianza formanda por los Cacaoteros Dominicanos, para asegurar mejores ganancias para los agricultores y a su vez mantener protegido el ecosistema local.

Chocolate Country:

The documentary “Chocolate Country” (directed by Robin Blotnick) tells the story of the Loma Guacanejo cooperative, an alliance formed in the backcountry of the Dominican Republic to secure better profits for farmers while protecting the local rainforest.

Poniendo a Venezuela en alto.

2008-02-19T16:39:00.005-05:00

El canal Travel Channel, canal que transmite el programa No Reservation con el Chef Anthony Bourdain, esta en la busqueda de un fanatico que sea capaz de convercerlos para realizar un programa en el Pais donde el concursante eliga. Logicamente como fanatico del show y a su vez amante de todo lo relacionado con la comida tome la determinacion de concursar, mandando un video explicando el por que MI PAIS VENEZUELA debe ser el lugar para la filmacion de dicho programa. Pienso que es una buena oportunidad para mostrarle al publico todas la cosas buenas que podemos ofrecer aparte de petroleo y el mejor Cacao del mundo. Les dejo el link del video que esta concursando, espero lo vean lo disfruten y puedan hacer algun comentario. Apoyenme para poder realizar en show en Venezuela!!!!!! Gracias! http://yourtrip.travelchannel.com/clip.aspx?key=B2FECF27B6A8A210&ctx=toprated&type=video

Putting Venezuela on the Top:
The TV Network Travel Channel, that broadcasts the show "No Reservation" hosted by the chef and traveler, Anthony Bourdain, is in search of a fan, who has to convince them to do an entire show in the selected country by the contestant. For that reason, me being a big fan of the show, took the decision of sending a video, explaining why MY COUNTRY VENEZUELA is the right place to do the show. I think this is a great opportunity to show the people all around the world all the amazing things we can offer besides petroleum and the world's best Cacao. Here is the link to the Travel Channel so you can watch the video and hopefully leave a comment. Support me and my Country so we can have a show done there!!! Thanks a lot... Carlos Coronado The Republic Of Chocolate.
http://yourtrip.travelchannel.com/clip.aspx?key=B2FECF27B6A8A210&ctx=toprated&type=video

2do Festival Internacional del Chocolate.

2008-01-24T21:31:00.001-05:00

Despues del exito obtenido durante su primer ano (2007), el 2do Festival Internacional del Chocolate regresa a Miami, los dias Sabado 26 y Domingo 27 de 9:30 a 4:30. Al igual que su primera edicion, este se llevara a cabo en las instalaciones del Fairchild Botanical Garden en la Ciudad de Coral Gables.

Fairchild Tropical Botanic Garden
10901 Old Cutler RoadCoral Gables, FL 33156 USA

Telefono: 305.667.1651

2nd Annual International Chocolate Festival:

After its success during 2007, the 2nd Annual International Chocolate Festival is back in Miami, Saturday, January 26, 2008 - Sunday, January 27, 2008 from 9:30 am to 4:30 pm. Like last year, this annual event would be presented in the premises of the Fairchild Botanical Garden in the City of Coral Gables, Florida.

Fairchild Tropical Botanic Garden
10901 Old Cutler RoadCoral Gables, FL 33156 USA
Telephone: 305.667.1651

Salon Du Chocolat Tokyo 2008

2008-01-21T12:04:00.001-05:00

Empezamos el ano con uno de los mas inportantes eventos relacionados con el Chocolate, el famoso Salon du Chocolat (Tokyo 2008). Este evento, que fue realizado por primera vez, en la cuidad de Paris, es ahora un evento Internacional. Ciudades como Nueva York, Beijing, Moscu, Paris, Shanghai y Tokio, son las ciudades elegidas para presentar este incomparable evento.

ISETAN 6th Floor

3-14-1, Shinjuku

Shinjuku-Ku 160-0222

Tokyo, Japan

-Tokio Enero 23 al 28 2008

-Kyoto y Nagoya Enero 30 a Febrero 14 2008

-Kokura Enero 31 a Febrero 14 2008

-Sapporo Enero 6 a Febrero 14 2008

Salon du Chocolat Tokyo 2008:

What a better way to start 2008, than with one of the most important events related to Chocolate, the famous Salon Du Chocolat (Tokyo 2008). This show, that was once presented for the first time, in the city of Paris, is now a well recognized international event. Cities such as Moscow, Paris, New York, Beijing, Shanghai and Tokyo are selected to show to the world all the marvels of Chocolate.

Cacao Venezolano de la Hacienda San Jose.

2008-01-08T15:49:00.000-05:00

Gracias a la colaboracion de Carlos Peters, un amante del Chocolate, y aparte lector de La Republica del Chocolate, puedo mostrarles esta fotos tomadas en la hacienda Cacaotera San Jose. Esta hacienda ubicada en la Peninsula de Paria, noreste de Venezuela, es conocida por ser un fundada y operada por la Familia Franceschi desde el ano 1830. Con una produccion de Cacao Criollo (uno de los mejores del mundo), esta hacienda aparte de producir un excelente producto, se preocupa tambien en el estudio de diferentes tecnicas de agricultura y al desarrollo de diferentes variedades de Cacao. Gracias Carlos

Venezuelan Cacao from Hacienda San Jose:
I was able to write today's post thanks to some interesting pictures sent by Carlos Peters, a Chocolate lover and also reader of The Republic Of Chocolate. These pictures were taken during a visit to the Hacienda San Jose, located in the Paria peninsula, northeast of Venezuela. Cacao San José is part of Grupo Franceschi, a family-founded, owned and managed business since 1830. Hacienda San Jose develops different “cacao” related activities including, among others, cacao Criollo production, nurseries development, research and development of cacao varieties, agricultural techniques and post-harvest processing.Thanks Carlos!

Feliz Navidad!!!!!!!!

2007-12-25T14:48:00.000-05:00

Quisiera desearle a todos las personas que apoyan este blog, una Feliz Navidad!!!!!!!!!!!!!

Merry Christmas!!!!!!!!!:
I would like to wish a Merry Christmas to all the people who support this blog day after day!

Celebrando Navidad con Chocolate.

2007-12-12T19:35:00.000-05:00

La casa Chocolatera de origen Frances, La Maison Du Chocolat, nos brinda durante esta temporada de Navidad 2 nuevos productos que estaran a la venta por tiempo limitado. Uno de ellos, es un creativo y artistico adorno de navidad, que solo podra ser comprado directamente en las tiendas de La Maison Du Chocolat por la modica suma de 98 Euros. El otro nuevo producto de esta casa Chocolatera es the pearl colletion, 45 piezas elaborados con el mas fino de las variedades, el Porcelana de Venezuela. El precio 70Euros por 45 finas piezas.

Celebrating Christmas with Chocolate:

The French company La Maison Du Chocolat, offers during this Christmas season, 2 new products that are going to be on sale for a limited time only.

One of them, is a creative and artistic Christmas decoration called The Pearl Ornament with a price of 98 Euros. Since this ornament can not be shipped, it will to be available only at the La Maison Du Chocolate stores. The other new product is the pearl collection. This one has 45 pieces of Chocolate, elaborated with the finest of the varieties, the Porcelana from Venezuela. The price for this set is 70Euros.

Temperar Chocolate...Intimidante????

2007-12-04T19:22:00.000-05:00

Recuerdo la epoca cuando me iniciaba como cocinero (unos 11 anos atras), fue cuando empeze a conocer nuevos terminos que para entonces eran desconocidos para mi. El termino que mas llamo mi atencion fue Temperar Chocolate, debido a la manera como era descrito dicho termino. Dificil, complicado eran los adjetivos que mas resaltaban en dicha descripcion, causando un factor intimidante ante tan noble elemento como lo es el Chocolate. El tiempo fue pasando, y mi pasion e interes por el Chocolate fue aumentando cada vez mas, pero ese temor por temperar seguia igual. Debido a esas buenas oportunidades que a veces nos llegan, tuve la oportunidad de poder trabajar y entender a mayor profundidad el Chocolate por medio de la teoria de ensayo y error. Despues de tiempo llegue a la conculsion, que la clave para dejar ese temor a un lado y a su vez
tener un resultado exitoso cuando temperamos Chocolate, es el de enterder, respetar, dedicarle tiempo y los mas importante, al menos para mi, es el de sentir una coneccion directa entre uno y este elemento llamado Chocolate.

Tempering Chocolate... Intimidating?????
I remember when I started as a cook 11 years ago. There were moments when I heard terms that I had never heard before. The one that got my attention the most was "Tempering Chocolate". It was the way it was being described. Difficult and complicated words were used during the description that created an intimidating feeling with Chocolate. As time passed, my passion and interest for Chocolate increased, as did my fear for tempering process. Due to my growing knowledge and great opportunities that I have taken advantage of in my life, I have had the chance to work with and develop an even deeper understading of Chocolate and of course "practice makes perfect". After some time, I was able to leave that fear for tempering on the side that led to optimal results. One has to remember that every time we work with Chocolate we have to understand, respect and the most importantly (at least for me) is to feel the deep connection between ourselfs and this magnificent element called "Chocolate".

Oriol Balaguer... el pastelero revolucionario

2007-11-26T15:27:00.000-05:00

Oriol Balaguer, se puede considerar como uno de los impulsores de la revolucion gastronomica empezada en Espana. Su trabajo expresa a mi punto de vista, originalidad y un arte visual increible, capaz de convirtir cada elemento en

hermosas piezas artisticas. La fusion de sabores en sus colecciones de Chocolate pueden considerarse como brillantes, al igual que su ingenioso y diferente trabajo en Chocolate.

Oriol Balaguer... the revolutionary Pastry Chef:

Oriol Balaguer, can be considered partially responsible for the gastronomy revolution that was started in Spain. His work in my opinion expresses a great deal of originality. He is able to transform a simple element into a beautiful artistic piece. The fusion of flavors found in his Chocolate collection can be considered brilliant, as with all of his ingenious and different Chocolate pieces.

Chocolate Show 2007

2007-11-13T20:54:00.000-05:00

Como todos los anos, el Chocolate Show 2007 celebrado en la ciudad de New york fue todo un exito, deleitando tanto a los paladares mas exigentes, como a todos los amantes de buen Chocolate.

Chocolate Show NY 2007:

As every year, the 10th Chocolate Show, celebrated in New York City, was a total success. An entire week where fashion and Chocolate were combined in order to satisfy the most delicate palates as all Chocolate lovers who attended the event.

Lista de expositores Chocolate Show 2007

2007-11-05T16:35:00.000-05:00

La siguiente lista muestra los expositores registrados en el Chocolate Show 2007.

THE 10TH ANNUAL CHOCOLATE SHOW EXHIBITORS LIST:
Following is the list of the exhibitors, registered as of October 16th, 2007, to participate in the 10th Chocolate Show.

AMANO ARTISAN CHOCOLATE Booth #65
ANNA SHEA CHOCOLATES Booth#7
AVENUE A CARDS Booth#52
BERKSHIRE BARK CHOCOLATE Booth #13
BROOKLYN FUDGE Booth#53
CHARLES CHOCOLATES Booth #35
CHOCOLAT MICHEL CLUIZEL Booth #57
CHOCOLAT MODERNE Booth #19
CHOCOLATE BAR Booth #11
CHOCOLATS ET CONFISERIE DE LUXEMARQUISE DE SÉVIGNÉ Booth #38
CHOCOLOVE Booth #48
CHOCOVISION CORP. Booth #63B
CHRISTOPHER NORMAN CHOCOLATES Booth #31
CHUAO CHOCOLATIER Booth #33
COMPTOIR DU CACAO Booth #45
CONFISERIE COPPENEUR Booth #91
COSMIC CHOCOLATE Booth #72

DAGOBA ORGANIC CHOCOLATE Booth #65
DEBRAND FINE CHOCOLATES Booth #25
DINA'S CHOCOLATE Booth #90
DIVALICIOUS! Booth #9
DONNA & COMPANY Booth #58
FAIRYTALE BROWNIES Booth #23
GOLD STAR CHOCOLATE Booth #50A
GREEN & BLACK'S USA INC. Booth #59
GUITTARD CHOCOLATE COMPANY Booth #42
J. EMANUEL CHOCOLATIER Booth #35
JERS HANDMADE CHOCOLATES Booth#32
JOHN & KIRA'S Booth #55
OLIVER KITA Booth #5
KNIPSCHILDT CHOCOLATIER Booth #62
LILLIE BELLE FARMS Booth #17
LINDT CHOCOLATE Booth #27
LUV BROWNIES Booth #67
MAD MAC, LLC Booth #29
MARRIOTT VACATION CLUB INTERNATIONAL Booth #14
MARY'S CHOCOLATE Booth #60
NEUCHATEL CHOCOLATES Booth #61
NEWTREE Booth #10
NEW YORK TIMES Booth #68
OLIVE OIL DEPOTFor GUSTAUX Booths #4&6
PEANUT BUTTER & CO Booth #46
QUADY WINERY Booth #41
ROMANICOS CHOCOLATE Booth #16
ROSE CITY Booth #47
SENDALL CHOCOLATES Booth: #20
SWEETRIOT Booth #18
SWEETBLISS Booth #12
THEO CHOCOLATE Booth #49
TROIS CREPES Booth #44
TRIPLETZ Booth #3

Chocolate Show 2007

2007-11-02T15:45:00.000-05:00

Finalmente, llego el mes de una de la mas grandes celebraciones, donde el Chocolate se convierte en

protagonista principal ante los ojos del mundo. Me refiero al Decimo Chocolate Show en la ciudad de Nueva York. Este ano, el Chocolate Show tendra como nuevo elemento el Chocolate Week, del 4 al 11 de Noviembre.

Chocolate Show 2007:

Finally, the month of November is here, with one of the biggest and most important celebrations of Chocolate. I'm talking about The Chocolate Show in New York City, the ultimate festival of world class exhibitors, chef demonstrations, chocolate fashion and showpieces. This edition 2007 will have the addition of the Chocolate Week from November 4th to the 11th.

Feliz Dia de Halloween!!!!!

2007-10-31T14:12:00.000-05:00

Happy Halloween!!!!!!!!!

Fotos del World Chocolate Masters 2007

2007-10-25T18:17:00.001-05:00

Pictures of The World Chocolate Masters 2007.

Resultados del World Chocolate Masters 2007

2007-10-24T20:13:00.000-05:00

Nuevamente Japon se destaca con la victoria del joven Naomi Mizuno, durante el World Chocolate Masters 2007 celebrado en la ciudad de Paris. En segundo lugar se lo llevo Yvonnick Le Maux de Francia quien a su vez gano el galardon como mejor chocolate praline. El tercer lugar fue para Carmelo Sciampagna de Italia quien gano el premio como mejor torta de Chocolate.

Final results of The World Chocolate Masters 2007:

Once again Japan is being recognized after the victory of Japanese pastry chef Naomi Mizuno during the World Chocolate Masters 2007. The first runner up was Yvonnick Le Maux from France. He also won the award for Best Chocolate Pralines. The second runner up was Carmelo Sciampagna from Italy. Sciampagna also won the award for Best Chocolate Cake.

Chocolate PS3

2007-10-23T19:09:00.000-05:00

Estas fotos muestran unos de los momentos mas simpaticos del festival Eurochocolate, celebrado en la ciudad Italiana de Perugia. La compania Sony aprovecho el evento para publicitar su nueva consola Playstation 3, presentando al publico 150 PS3 hechos en su totalidad en Chocolate.

Chocolate Ps3:

These photos show one of the most peculiar moments during the celebration of the Eurochocolate. Being celebrated in the Italian city of Perugia, Sony Entertainment, advertised the new Playstation 3 reveling the 150 PS3 consoles made 100% of Chocolate

Chocolate Week 2007

2007-10-15T18:43:00.001-05:00

Al parecer el mes de Octubre es el mes dedicado al fruto de los Dioses. Con un sin fin de ferias de Chocolate celebradas alrededor del mundo, es el turno del Reino Unido para mostrar sus pasion por el Chocolate. El Chocolate week desde el 15 de Octubre hasta el 21.

Chocolate week 2007:

It seems that the month of October is dedicated to the Fruit of the Gods, with the celebration of different Chocolate fairs all around the world. This is the chance for the United Kingdom to show off their passion for Chocolate with The Chocolate Week from October 15th to the 21st.

Etruscan Chocohotel

2007-10-08T19:12:00.000-06:00

Sin duda alguna el Etruscan Chocohotel, es el destino perfecto para todos aquellos que planean asistir al festival anual Eurochocolate celebrado en la ciudad Italiana de Perugia. El Chocohotel es el primer hotel en el mundo dedicado al Chocolate.

Etruscan Chocohotel:

Without a doubt, the Etruscan Chocohotel, is the perfect destination for all the Chocolate aficionados who plan to be part of the anual Chocolate Festival EuroChocolate, that will be celebrated in the Italian city of Perugia. This different hotel is the first hotel in the world dedicated to the Chocolate.

EuroChocolate 2007

2007-10-01T11:46:00.000-06:00

La Ciudad Italiana de Perugia se prepara para la innaguracion de la decimo cuarta edicion del EuroChocolate, que se llevara a cabo del 13 al 21 de Octubre. La Capital de Umbria, Perugia, conocida mundialmente por los famosos Chocolates Bacio Perugina, sera como todos los anos la sede de esta importante celebracion; compartiendo con los miles de visitantes su historia, cultura, arte y tradicion. Nueve dias donde esta Cuidad Italiana se convertira en una Chocolateria al aire libre con demostraciones de mas de 150 marcas de Chocolates.

EuroChocolate, aparte de una celebracion es tambien un instrumento para promover la proteccion de valores importantes como biodiversidad, solidaridad, sustentabilidad e igualdad en la produccion de Cacao a nivel internacional.

EuroChocolate 2007:

Eurochocolate is preparing to celebrate its fourteenth year from October 13th to the 21st in Perugia. As every year, Eurochocolate will combine the culture, history, art and traditions of a fascinating town like Perugia (home of the world-famous Chocolate Bacio Perugina) with nine days of Chocolate celebration. This Italian city will become a huge outdoor chocolaterie with more then 150 chocolate brands coming from each area of the world. Eurochocolate, is also the media tool to promote the protection of important values such as solidarity, biodiversity, traceability and sustainability of the production process of Cacao. The celebration's mission is to guarantee a sustainable future that is based on the decrease of the differences between developed and developing countries.

World Chocolate Masters 2007

2007-09-21T15:51:00.000-06:00

Durante los dias 20-22 de Octubre, los mejores artesanos del Chocolate se reuniran en el Salon Du Chocolat Professionel de Paris, para competir en la edicion 2007 del World Chocolate Masters. Esta competicion promete en convertirse en una presentacion espectacular, donde 20 naciones honorarar el fruto de los Dioses con ingeniosas y creativas piezas de arte elaboradas en Chocolate. Este ano el tema de la pieza artistica sera "Mitos y Leyendas.

World Chocolate Masters 2007:

The World Chocolate Masters is a top level competition for chocolate craftsmen all over the world. The purpose is to offer these people a forum to showcase their skills with chocolate. This year's world final will be held at the first Professional Salon du Chocolat in Paris from October 20-22 2007. This competition promises to become a spectacular show, honoring chocolate and creative chocolate artisans from all over the world. This year's competition theme for the chocolate showpieces is "National Myths and Legends". Program of the competition :

Saturday October 20, 2007

9:30 - 12:30 Chocolate showpieces group 1

14:00 - 17:00 Chocolate showpieces group 2

Sunday October 21, 2007 Group 1

18:30 Start competition

12:00 Hand dipped pralines

14:00 Chocolate pastry

15:30 Chocolate desserts

17:00 Moulded pralines & small chocolate showpiece

Monday October 22, 2007 Group 2

7:00 Start competition

10:30 Hand dipped pralines

12:30 Chocolate pastry

14:00 Chocolate desserts

15:30 Moulded pralines & small chocolate showpiece

17:00 Announcement of results

Calaveras y Chocolate

2007-09-12T11:42:00.001-06:00

Puedo decir que tengo aficion a muchas cosas, entre una de ellas, es el interes que siento por las originales Calaveras Mexicanas. Estas Calaveras que son parte de la grandiosa artesania Mexicana llaman mi atencion por su colorido y su macabro humor. Estando en Los Angeles visitando el Pueblo Mexicano, me tope con una tienda llena de estas calaveras, y para sorpresa consegui los mas originales moldes para Chocolate y azucar. Son elaborados por la compania Reign Trading Company y pueden ser pedidos en la pagina Mexican Sugar Skull.

Skulls and Chocolate:

I can say that I have an interest in a lot of things, one being the Mexican skulls that are part of the fascinating Mexican culture. The reason these fantastic and humorous skulls capture my attention is their originality. Each one of them represent "The Day of the Dead" with their bright and vibrant colors and their characteristic being dark yet funny. Not that long ago, during my trip to Los Angeles, I had the chance to visit the local Mexican Pueblo. One shop caught my attention that was full of these incredible Mexican skulls. To my surprise, I found the most amazing and original Chocolate molds created by the company Reign Trading Company and they can be purchased in their website Mexican Sugar Skull.

Buscador de Chocolates.

2007-09-07T19:43:00.000-06:00

Vistitando el interesante blog de The Chocolate Nerd, encontre esta maravilla de herramienta. Se trata de un buscador a traves de los mapas de Google, con el cual es posible encontrar cientos de Chocolaterias ubicadas en los estados unidos o internacionalmente. Sin duda alguna una herramienta fundamental para todo amante del Chocolate.

Chocolate Hunter:
Visiting the excellent blog The Chocolate Nerd, I found this wonderful tool, able to find hundreds of Chocolate shops in United States and internationally through Google map. Without a doubt this Chocolate map would be the perfect tool for all Chocolate lovers.

Cazeria de Chocolates en California.

2007-08-30T14:35:00.000-06:00

Durante un reciente viaje a California, tuve como prioridad la busqueda de diferentes Chocolates capaces de llamar mi atencion. Mi busqueda comenzo en Los Angeles donde despues de un largo recorrido tuve la oportunidad de probar los Chocolates producidos localmente en una excelente pasteleria con el nombre Jin Patisserie. Sabores como los de mango-albahaca, malojillo, lavanda entre otros, fueron suficientes para declarar el comienzo de mi busqueda como todo un exito. San Francisco fue mi segunda parada, donde sin duda alguna pude deleitarme con buenos Chocolates, como los hechos por la compania Recchiuti San Francisco que a su vez de tener buenas combinaciones de sabores, llamo mi atencion por tener un Chocolate llamado Venezuelan Varietal y otro Sur del Lago. Ambos Chocolates delicadamente excelentes. Berkely fue la siguiente parada, donde ademas de ser la sede de una de las mejores universidades, es la sede de una de las mejores fabricas de Chocolates en los Estados Unidos. Scharffen Berger produce un Chocolate de muy buena calidad con antiguas maquinarias provenientes de Francia dandole un toque mas artesanal al producto. El ultimo destino fue el bien conocido Valle de Napa donde aparte de producir excelentes vinos, tambien produce excelentes Chocolates producidos localmente por la compania Woodhouse Chocolates.

Chocolate hunt in California:
During a recent trip to California, I had the opportunity to look for different kinds of Chocolates that were able to catch my attention. My hunt began in Los Angeles, where I had the chance to try amazing Chocolates and pastries from a small but beautiful pastry shop: Jin Patisserie. Flavorful combinations like mango-basil, lavender, lemon grass, and many others, were good enough to declare the begining of this hunt a success! The city of San Francisco was my second stop, giving me the chance to calm my hunger for good Chocolate thanks to the excellent confections made by the local Chocolatier Recchiuti San Francisco. What caught my attention was two of their Chocolates: Venezuelan Varietal and Sur del Lago. Both of them extremely delicate and fine. Berkely was next, and of course Scharffen Berger was obviously on my list of places to visit. This company produces an extremely good product made in the traditional way using old machinery that is brought directly from France, giving these chocolates their artisinal touch. The last stop in this amazing trip was beautiful Napa Valley. Napa is not only known for producing amazing wines of all kinds, it also gives chocolate lovers the chance to try delicious and delicate confections made by Woodhouse Chocolates.

Diferencias Regionales del Cacao (Venezuela) Parte III

2007-08-14T18:30:00.000-06:00

Porcelana: Proveniente de la zona andina, se caracteriza por ser el mas puro de los Criollos. Es un Cacao extremadamente suave, conocido por su delicadeza y fino sabor, sin ser una Cacao complejo. Diversos sabores y aromas a fresas, crema fresca, mantequilla y pan.

Rio Caribe: Cacao Trinitario cosechado en las cercanias del Rio Caribe en el estado Sucre. Este Cacao posee un tono oscuro delicado a su vez una refrescante amargura. Sabores a almendras, cafe y frutos rojos son encontrados en esta variedad.

Sur del Lago Clasificado: Mezcla de Criollo y Trinitario proveniente de la parte sur del Lago de Maracaibo, se caracteriza por ser robusto y con cuerpo, con una ligera amargura al final. Sabores a mantequilla, avellanas, frutos rojos y algunos tonos florales son encontrados.

Regional Differences of Cacao (Venezuela) Part III:

Porcelana: From the Andean region, a genetically pure Criollo species. This cacao is extremely mild, and is prized for its delicacy and overall gentle appeal. While not a complex cacao, the flavors and texture are incredible and dazzle with finesse. Typical flavors are strawberries, cream, butter, and sometimes bread.

Rio Caribe: From Sucre State, a Trinitario grown near the Rio Caribe. This cacao has a slight dark tone and a refreshing bitterness. Flavors common among this cacao are coffee, almonds, slight red fruits, and pure cocoa.

Sur del Lago Clasificado: A mix of Criollo and Trinitario beans. Typically, this cacao is hearty, robust and full-bodied with flavors of butter, hazelnuts, and red fruits. There are floral tones, and the cacao can have a brief bitter peak at the finish.

Diferencias Regionales del Cacao (Venezuela) Parte II

2007-08-07T13:29:00.000-06:00

Maracaibo: Proveniente de la zona Sur del Lago de Maracaibo. Este Cacao es caracterizado por sus sabores naturales y cuerpo robusto. Es poco complejo, mostrando gran variedad de sabores como frutos rojos, crema, especias y nueces.
Ocumare 61: Cosechado en el valle de Ocumare de la Costa en el estado Aragua. Al igual que su hermano el Ocumare 67, este es el resulatado del cruze hibrido entre Criollo y Trinitario. Es de caracter sueve y ligero, pero a su vez posee un buen nivel de acidez. Sus sabores varian entre frutos rojos, duraznos y crema fresca.

Ocumare 67: Originario tambien del valle de Ocumare de la Costa, en el estado Aragua. Esta mezcla hibrida entre Criollo y Trinitario, refleja sabores a merey, mani, especias, pimientos y hasta algunas veces sabores lacteos. Su color es un poco mas oscuro que el Ocumare 61, con poca acidez y de cuerpo mas robusto si es comparada con su hermano 61.

Regional Differences Of Cacao (Venezuela) Part II:
Maracaibo: From the Sur del Lago region, this Criollo cacao is grown near the banks of the Maracaibo River. This cacao is inherently hearty with a full body. Its complexity is fairly minimal and can display wonderful flavors of red fruits, cream, spice and nuts.
Ocumare 61: Originally from the Ocumare de la Costa valley, Criollo and Trinitario are a hybridized blend of cacao. It is gentle and light, yet still possesses a slight acidic punch. Flavors can vary, but most often, it yields earthy spiciness, peaches, red fruits, and fresh dairy.
Ocumare 67: Originally from the Ocumare de la Costa valley, is a Criollo and Trinitario hybridized blend. This blend has interesting flavors of cashews, peanuts, spice, pepper, and sometimes dairy. The tone is a little darker than Ocumare 61 and it does not possess the sharpness. It is more robust than the 61 blend in overall character with a heavier body.

Diferencias Regionales del Cacao (Venezuela) Parte I

2007-07-24T09:15:00.000-06:00

Finalmente es hora de escribir sobre uno de los mejores y mas finos Cacaos producidos a nivel mundial, como lo es el Cacao Venezolano. Como Venezolano y aparte amante del fruto de los Dioses, me siento bien orgulloso que el Cacao producido en mi pais sea reconocido mundialmente como el mejor producto para la produccion de fino Chocolate.
Venezuela tiene dos principales areas Cacaoteras, La region Andina y Sur del Lago. El Cacao producido en estas dos areas es distinguido por nombres derivados generalmente por el area donde fue cosechado o por el puerto de exportacion.

Carenero Superior: Generalmente Trinitario, el nombre Carenero se refiere al puerto donde una vez fue exportado a otras fronteras, Superior se refiere a la mejor calidad de los granos. Carenero posee una fuerte presencia de aromas y sabores a chocolate que delicadamente se esconden en sabores y perfumes presentes a especias, caramelo, vainilla, miel y frutos citricos. Una pequena presencia acida hace que este Cacao poseea caracteristicas mas complejas.
Cuyagua: Nombre proveniente de la region de Chuao en el Estado Aragua. Una mezcla de Criollo y Trinitario es caracteristico de este area. Interesantes sabores son encontrados, como los de leche, frutos rojos, aromas a madera y duraznos. Posee cierta acidez.
Chuao: Area localizada en el Estado Aragua; igual que Cuyagua, Chuao es una mezcla de Criollo y Trinitario. Intensos sabores a caramelo, ciruelas, arandanos y algunos sabores a vainilla son encontrados. El Cacao Chuao es uno de los Cacaos mas complejos en el mercado por su acidez y fuerte sabor.

Regional differences of Cacao. (Venezuela) Part I:
Finally, it is time to write about one of the best and finest Cacao that is produced in the world. As a Venezuelan and also as a Chocolate aficionado, I feel very proud that the Cacao produced in my country, Venezuela, is being considered as the best bean to be used in the production of fine Chocolate.
Venezuela has two distinct growing regions: Sur del Lago and the Andean. Many different subspecies of cacao are grown in both regions. The cacaos are further distinguished by names typically derived from shipping ports or villages where the cacao was grown.

Carenero Superior: Mostly Trinitario. Carenero, refers to the port from which the cacao was once shipped and “Superior” is a reference to higher quality beans. Typically, Carenero has a strong underlying chocolaty presence that hides underneath a myriad of flavors, such as spice, caramel, citrus, vanilla, berries, and honey. A light acidity also adds further depth to the profile.
Cuyagua: A village in Aragua State; has a blend of Criollo and Trinitario. Interesting flavors include: dairy, sharp red fruits, slight woodiness, and even some peach. This is a quite sharp and acidic cacao.
Chuao: A village in Aragua State; Criollo and Trinitario blend. Intense flavor with notes of blueberries, plums, molasses, and traces of vanilla. This is an assertive and powerful cacao with a sharp acidity; one of the rarest, yet most complex cacaos.

Diferencias Regionales del Cacao (Latino America).

2007-07-16T13:52:00.000-06:00

Luego de haber hablado un poco sobre los diferentes tipos de Cacao y sus diferencias en zonas geograficas como el Caribe, Africa y el Pacifico del Sur, es el turno de hablar sobre la mejor zona greografica productora de Cacao, como lo es America Latina. A mi punto de vista personal y a su vez el de muchos conocedores de fino Chocolate, Latino America por su perfecta geografia, latitud, clima y vegetacion hace que el producto conocido como Cacao sea reconocido como el mejor del mundo.

Los principales productores de Cacao en Latino America son Venezuela, Ecuador y por ultimo Brasil, siendo los dos primeros los mas destacados en el mercado internacional.

Brasil: Brasil produce generalmente la variedad Forastero. Con razgos de ser un Cacao no complejo y de sabor monotono, este tipo de Cacao producido en el pais carioca es bueno para ser mezclado conjuntamente con otras variedades, lo que no lo hace bueno para la produccion de Chocolate de origen unico. Posee tonos naturales en su aroma como los de vainilla y madera.
Ecuador: (Nacional Arriba) Ecuador se caracteriza por producir un cacao unico, de excelente calidad que es demandado por los paladares más exigentes a nivel mundial. El cacao fino o de aroma, proviene de la variedad conocida como Nacional. La variedad Nacional es autóctona y se cultiva desde principios del siglo XVIII. El cacao nativo Ecuatoriano se puede considerar hoy en día como el único cacao forastero con "sabor arriba" en el mundo, el cual da mucho de que hablar ya que ciertos conocedores califican el Cacao Nacional Arriba como la cuarta variedad. Tonos delicados a Chocolate, aromas florales, vainilla, nueces, cafe y especias son encontrados en esta variedad.

Regional Differences of Cacao. (Latin America):
After writing a little bit about the different varieties of Cacao and their geographic characteristics in different parts of the world such as the Caribbean, Africa and the South Pacific, it is now time to write about the zone that produces the best Cacao in the world, Latin America. Latin America, is in my personal opinion as well as tons of other chocolate connoisseurs around the world, consider this area to have the perfect climate, vegetation and latitude, for the production of the best Cacao in the world.
The main producers of Cacao in Latin America are: Venezuela, Ecuador and Brazil, with Venezuela and Ecuador having more recognition in the international markets.

Brazil: Brazil produces mostly Forastero cacao, which has a bold and often noncomplex flavor. Used mainly as bulk beans, the flavor is monotone and assertive with more common flavors of vanilla, that is accompanied by woody nuances. Popular in most blends, but not a good selection for Chocolates of a single origin.

Ecuador: (Nacional Arriba) Ecuador is well known for producing a unique chocolate with excellent quality, that is demanded by the most sofisticated chocolate lovers.
The Cacao "fino de aroma" comes from the variety known as "Nacional", which is a variety only harvested in Ecuador since the 18th century. Nowadays, this native Ecuadorian product, is considered as the only Forastero Cacao with "Sabor Arriba" in the world, that generates discussions and raises the idea of it being considered for some people, as the fourth subgroup of cacao altogether. Generally, it possesses a lovely chocolate flavor with light floral and fruity notes, along with coffee, nuts, vanilla, and spice. The bitterness level of these beans are practically nonexistent, which further adds to the uniqueness of its character.

Resultados del Amoretti National Pastry Championship.

2007-07-05T10:14:00.000-06:00

El equipo Branlard, encabezado por los maestros pasteleros Laurent Branlard del Walt Disney World Swan & Dolphin Hotel, Frederic Monti del The Greenbrier Resort y Stéphane Tréand del St. Regis Resort, se convirtieron en los ganadores de de la edicion 2007 del Ammoreti National Pastry Team Championship.

Final Results of the Amoretti National Pastry Championship:
Pastry team Branland Captained by Laurent Branlard of Walt Disney World Swan & Dolphin Hotel, with Frederic Monti of The Greenbrier Resort and Stéphane Tréand of St. Regis Resort, turned into the winners of the 2007 edition of the Amoretti National Pastry Championship, after showing their chocolate guitar, airbrushed with a likeness of Tim McGraw and decorated with vibrant painted chocolate sunflowers.

Se solicitan escultores de Chocolate.

2007-06-30T09:08:00.000-06:00

La edicion numero 14 del EuroChocolate, se llevara a cabo como todos los anos en la ciudad Italiana de Perugia. Durante la edicion 2007 se organizara por primera vez la competicion de esculturas en Chocolate, que tendra como tema principal La era del Chocolate. Los escultores expresaran por medio del Chocolate la evolucion del hombre con el chocolate como protagosnista principal de la existencia humana. Si eres un artista amante del chocolate y quieres participar como uno de los 5 escultores manda tu curriculum a scultori2007@eurochocolate.com conjuntamente con 3 fotografias de tu trabajo. Eurochocolate, del 13 al 21 de Octubre. Perugia, Italia.

Chocolate sculptors wanted:

As every year, the Italian city of Perugia, will be responsible for the 14th edition of the world famous EuroChocolate. This year, EuroChocolate will present for the first time, the Chocolate sculptures competition, with Chocolate Age as the main theme. The sculptures will have to express with Chocolate as a medium, the human evolution as the main element of human existence. If you are an artist who loves Chocolate, and would like to participate as one of the five sculptors on the competition, send your resume and 3 pictures of your work to scultori2007@eurochocolate.com. EuroChocolate, October 13Th to 21st. Perugia, Italia.

Salon Internacional del Chocolate 2007

2007-06-25T12:29:00.000-06:00

Durante los dias 14 y 15 de Julio, San Francisco, California, sera la cuidad donde miles de aficionados como profecionales del Chocolate se reuniran para celebrar el primer show internacional del Chocolate. San Francisco International Chocolate Salon, Julio 14-15, 2007 Fort Mason Conference Center en San Francisco California.

San Francisco International Chocolate Salon:
The City of San Francisco, California, will be the place to be for thousands of chocolate aficionados as well as professionals, to celebrate the first major chocolate show on the West Coast. San Francisco International Chocolate Salon, Bastille Day Weekend, July 14 and 15, 2007 at the Fort Mason Conference Center in San Francisco, California.

Una tarde con Jean Pierre Wybauw

2007-06-18T16:28:00.001-06:00

Hoy tuve la oportunidad de asistir a una clase dictada por el gran maestro Chocolatier Jean Pierre Wybauw. Este maestro de origen Belga, con un conocimiento infinito sobre Chocolate, demostro sus habilidades y aparte su gran dominio sobre la quimica y reacciones del Chocolate al momento de ser temperado. En 1965 este maestro creo la primera hoja de tranferencia, que hoy en dia es conocida a nivel mundial. Jean Pierre Wybauw dicta clases en el instituto Barry-Callebaut en Belgica, a su vez viaja comportiendo sus conocimientos con amantes del chocolate alrededor del mundo. Su libro "Fine Chocolates-Great Experience" recibio el primer premio por el "World Media Food Awards 2005" como el mejor libro tecnico profecional.

An afternoon with Jean Pierre Wybauw:

Today I had the opportunity to be part of a Chocolate class offered by the Master Chocolatier, Jean Pierre Wybauw. This Belgium Master, demonstrated his endless knowledge and skills about Chocolate, including the chemistry and different reactions when being tempered. In 1965, Master Chef Wybauw, created the first tranfer sheet, which is now used all around the world. At the Barry-Callebaut College, he conducts classes on all aspects of Chocolate. His book "Fine Chocolates-Great Experience" received first prize by the "World Media Food Awards 2005" as best professional technical book.

Chocolivas de Pancracio.

2007-06-11T18:08:00.000-06:00

Visitando el blog de The Chocolate Nerd, encontre en una de sus publicaciones estas aceitunas que llamaron mi atencion. La compania espanola Pancracio, nos deleita con estas aceitunas negras y verdes, que en realidad vienen siendo avellanas cubiertas con Chocolate oscuro.

Pancracio's Chocolivas:
Visiting The Chocolate Nerd's blog, I found in one of her posts, these olives that caught my attention. Pancracio, a Chocolate company from Spain, created these black and green olives, that are just hazelnuts covered in dark Chocolate.

2007 National Pastry Team Championship.

2007-06-11T13:56:00.001-06:00

A principios del proximo mes de Julio, la ciudad de Nashville, Tennessee, sera la sede del 2007 National Pastry Team Championship. 12 equipos de 3 pasteleros profesionales daran lo mejor para obtener el titulo que a su vez les dara la oportunidad de ser el representante de los Estados Unidos de America en el 2008 World Pastry Team Championship. The Amoretti 2007 National Pastry Team Championship, se llevara a cabo durante los dias 2 y 3 de Julio del 2007 en The Gaylord Opryland Resort and Convention Center, Nashville, Tennessee.

2007 National Pastry Team Championship:
Next month in July, the city of Nashville, Tennessee, will be the host of the 2007 National Pastry Team Championship. The 13-hour, two day competition features up to 12 teams, each with 3 professional pastry chefs. The first place team will represent the United States of America in the 2008 world event. The date and location for The Amoretti 2007 National Pastry Team Championship is: July 2 & 3, 2007 at the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee.

Libro para recomendar.

2007-06-07T19:39:00.001-06:00

Chocolates and Confections, es un libro que quisiera recomendar a todos los lectores de La Republica del Chocolate. Esta completa guia, muestra de una manera muy sencilla, las diferentes tecnicas en la elaboracion de Chocolates y caramelos en una manera artesanal.

Book to recommend:

Chocolates and Confections, is a book that I really want to recommend to all the followers of The Republic of Chocolate. This comprehensive book combines Artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient functions and use, chocolate processing, and Artisan production techniques.

Diferencias Regionales del Cacao. (Caribe)

2007-05-31T09:17:00.000-06:00

Continuando con las diferencias entre las regiones cacaoteras en el mundo, nos toca escribir un poco sobre las caracteristicas del Cacao producido en las islas del Caribe.

Granada: Productor de finos Trinitarios, el Cacao de Granada, comparte mucha similitud con otros Cacaos producidos en el Caribe. Es ligero al paladar con una variedad de sabores encontrados, como lacteo, madera y algunos tonos de acidez dependiendo de la hacienda productora.

Haiti: Es un Cacao con cuerpo ligero, con altos niveles de acidez. Sabores simples de especias dulces son encontrados en este Cacao. Es un producto para ser utilizado en mezclas con otras variedades.

Jamaica: El Cacao producido en esta isla del Caribe, se caracteriza por ser en su mayoria variedad Trinitario. Es entre ligero y medio al paladar, sabores de ron dulce y lacteos son encontrados, al igualque sabores de duraznos y cedro.

Trinidad: La isla de Trinidad es conocida por ser el sitio de origen de la variedad Trinitario, caracterizada por su delicado sabor (Criollo) y por su resistencia y dureza (Forastero). El Cacao de Trinidad puede variar tremendamente en sabor, como notas de acidez y madera, pasto fresco y mantequilla, o tambien frutas citricas con sabores tropicales. Su cuerpo es medio y semi delicado al paladar.

Regional Differences of Cacao. (Caribbean):
As a continuation of the Regional Differences of Cacao around the world, I will write this time about the fine Cacao produced in the Caribbean Islands.

Grenada: An Island known for the production of fine Trinitarios. Grenada’s Cacao shares similar flavor characteristics as many other Caribbean varieties. It is lighter on the palate with varying flavors of fresh dairy, woody and grassy nuances, white fruitiness, and even some degree of acidity, depending on the manufacturer.
Haiti: Hatian Cacao is caracterized for its high levels of acidity and light body. A noncomplex flavor of sweet spice and cocoa, makes it good in blends but not on its own.
Jamaica: Cacao produced in this Caribbean Island is predominantly of the Trinitario variety. Flavors of sweet rum and fresh dairy, along with peaches and even woody notes of cedar and juniper are commonly found, giving the Jamaican Cacao a light-to-medium taste on the palate.
Trinidad: The Island of Trinidad, well known as the birthplace of Trinitario cacao, which is the hybrid result of crossing Criollo and Forastero varieties back in the 1700s.
Trinidadian cacao can vary tremendously in flavor. There can be a woodiness and spicy tartness in one chocolate, grass and butter tones in another, and slight citrus and tropical nuances in other ones. Generally, the body is medium and somewhat delicate on the palate.

La Divina Geometria Del Chocolate.

2007-05-25T09:38:00.000-06:00

La Divina Geometria del Chocolate, es la mas reciente coleccion de la artista Venezolana Mariangeles Soto-Diaz, donde expresa, mediante una seria de pinturas con un alto nivel de lo abstracto, su vision sobre la modernidad y post-modernidad, que segun Soto-Diaz, pueden ser derretidas y savoreadas como el Chocolate.

“La Divina Geometria del Chocolate” Mayo 22

a Junio 16. Soho20Chelsea Gallery 511 West 25th Street, #605, NY, 10001, NY

The Divine Geometry of Chocolate:

The Divine Geometry of Chocolate, is the most recent series of abstract oil paintings by Venezuelan artist, Mariangeles Soto-Diaz. In this hybrid collection, the artist expresses her vision of old and new worlds and that the distance between modernity and postmodernity can be melted (and savored) like chocolate.
“The Divine Geometry of Chocolate” runs from May 22, 2007 to June 16, 2007 with a reception on Thursday May 24, 2007 from 5:00pm-7:00 pm at Soho20Chelsea Gallery located at 511 West 25th Street, Suite#605 New York City, NY 10001. Tues-Sat 12-6pm. Tel (212) 367-8994.

Cacao Sabor Arriba del Ecuador.

2007-05-20T09:46:00.000-06:00

Ecuador se caracteriza por producir un cacao unico, de excelente calidad que es demandado por los paladares más exigentes.
El cacao fino o de aroma, proviene de la variedad conocida como Nacional. La variedad Nacional es autóctona y se cultiva desde principios del siglo XVIII. Posiblemente tuvo su origen en algunas pocas mazorcas llevadas hace mucho tiempo, desde la amazonía. Es un producto tradicional del Ecuador que toma su nombre desde hace dos siglos, cuando el cacao era cultivado en las zonas de la cuenca alta de los ríos Daule y Babahoyo, los cuales forman el Río Guayas en las riveras del cual se encuentra la ciudad de Guayaquil, principal puerto de Ecuador y desde donde se realizan hasta la actualidad todas las exportaciones de cacao hacia el mundo. En esas épocas ya se volvió famoso el cacao entre los extranjeros que compraban el cacao ecuatoriano y para dar una
explicación del origen del mimo se empezó a utilizar el término "cacao arriba". El cacao nativo ecuatoriano se puede considerar hoy en día como el único cacao forastero con "sabor arriba" en el mundo.

Sabor Arriba Cacao from Ecuador:

Ecuador is well known for producing a unique chocolate with excellent quality, that is demanded for the most sofisticated chocolate lovers.

The Cacao "fino de aroma" comes from the variety known as "Nacional", which is a variety only harvested in Ecuador since the 18th century. This traditional product from Ecuador, was named 2 centuries ago when it was first harvested in the upper side (Arriba) of the Daule and babahoyo rivers. Nowadays, this native Ecuadorian product, is considered as the only Forastero cacao with "Sabor Arriba" in the world.

Finalmente las fotos.

2007-05-14T07:50:00.000-06:00

Despues de 5 meses de espera, las fotos de los postres realizados por las 20 naciones que compitieron en la Decima Copa Mundial de Pasteleria celebrada en Lyon, han sido publicadas. Espero las disfruten.

Finally the pictures:
After 5 months of waiting, all the pictures of the desserts made by the 20 nations that participated in the 10Th World Pastry Cup in Lyon-France, were released. I hope you enjoy them.

Los Chocolates de Antonia Chavez.

2007-05-07T11:37:00.000-06:00

En el Estado de Oaxaca-Mexico, se encuentra la artista plastica Antonia Chavez, que ademas de crear maravillosas pinturas y esculturas, nos deleita con originales piezas de Chocolates. Antonia le da el toque autentico a cada una de sus piezas al anadir sabores como el de mezcal y mole colorado con chile chiplotle. Los moldes que son creados por Antonia Chavez, son inspirados en imagenes de la cultura Mexicana, como son las famosas calaveras y los sonrientes totonacos.

Chocolates by Antonia Chavez:

In the State of Oaxaca-Mexico, there is a wonderful artist named Antonia Chavez. Besides creating wonderful paintings and sculptures, she expresses her love for art and also for Chocolate, by creating these fabulous and authentic pieces of Chocolate. What makes these Chocolates different than the usual ones, is the original Mexican flavors, such as mezcal and mole colorado with chili chipotle. All the molds that give birth to these pieces are hand made by Antonia and inspired by indigenous Mexican images such as the infamous Mexican skulls and the smiley Totonaco heads.

Diferencias Regionales del Cacao. (Pacifico de Sur)

2007-05-02T09:07:00.000-06:00

En esta segunda parte de las diferencias regionales del Cacao, escribire sobre 2 areas en el Pacifico del Sur donde se produce en su mayoria Cacao Criollo.

Isla de Java: El Cacao de la Isla de Java ( en su mayoria Criollo), se caracteriza por su alto grado de acidez y sabores parecidos a frutas citricas, tambien presenta comunmente tonos de cuero y humo en su sabor. Es un Cacao con un cuerpo ligero, pero de sabor fuerte.

Madagascar: El Cacao (Criollo) producido en Madagascar se considera como un producto vibrante, con tonos de acidez citrica. Sabores a pina, arandanos y uvas son tambien comunes. Notas de alcohol como vodka y vino blanco son encontradas en esta compleja estructura de sabor. Es un Cacao ligero en el paladar con pocos rastros de sabores amargos.

Regional Differences of Cacao. (South Pacific):

In this second part of the regional differences of cacao, I would like to write about 2 areas located in the South Pacific, where the majority of the production that is harvested there, belongs to the Criollo variety.

Java Island: The cacao produced in this island, is characterized with a highly acidic and citrus-like flavor, but consists of bold flavors such as leather and smoke that are most common. Overall, the cacao is extremely light in body yet strong in flavor.

Madagascar: Madagascan cacao, is often vibrant with a crisp citrus acidity. Grape, pineapple, and even a touch of cranberry, are common as well. Traces of alcohol, often interpreted as vodka and white wine, sometimes accompany these flavors. Overall, the cacao is light on the palate and contains no bitterness.

Diferencias Regionales del Cacao. (Africa)

2007-04-24T08:42:00.001-06:00

El Cacao es producido en 34 paises alrededor del mundo (Latino America, Asia y Africa) principalmente en areas entre el cinturon de los 20 grados norte y 20 grados sur del Equador. Mientras la mayoria de las caracteristicas del Cacao, son atribuidas a la genetica del mismo, la fermentacion, secado, composicion de la tierra y clima, son factores que determinan las diferencias regionales del Cacao. En esta publicacion quisiera describir las caracteristicas del Cacao producido en Africa. Este continente, produce casi el 90% de la produccion total de Cacao a nivel mundial, en 3 areas principales: Su produccion es principalmente Forastero, se considera un cacao no complejo facil de mezclar con otras variedades, sabores naturales de tabaco y cuero son encontrados en variedad.

Ghana: Mayormente Forastero, el Cacao de Ghana se considera como un Cacao con cuerpo, fuerte pero poco amargo, siendo suave al paladar. Con fuertes sabores a chocolate, cafe y cuero, que lo convierten en una buena variedad para ser mezclada con otras.

Costa de Marfil: Generalmente su produccion es de la variedad Forastero. Brinda un excelente resultado, al ser trabajado conjuntamente con otras variedades, por su sabor no complejo a Cacao, tabaco y cuero.

Sao Tome: Mayormente Forastero (Amelonado), un Cacao agresivo con cuerpo y muy amargo. Sabores encontrados son los de frutas rojas, canela y vainilla. Por su caracteristicas pasticulares, lo convierte en un buen Origen Unico.

Regional Differences of Cacao. (Africa):
Cacao is grown in 34 countries around the world in Latin America, Africa and Asia particularly in areas that fall within 20ºN and 20ºS of the Equator. While much of the flavor of the cacao is attributable to the genetics of the plant, from the fermentation process to the post-harvest drying, each region’s soil composition, climate, and other factors contribute to regional differences in cacao bean flavors. In this post I would like to describe the main characteristic of the Cacao harvest in Africa. This continent is responsable for 90% of the world Cacao production, in 3 main areas:

Ivory Coast: mainly the Forastero variety, is an excellent choice for blended chocolate because of its boldness and noncomplex flavor of cacao, tobacco, and leather.

Ghana: Ghana cacao, also the Forastero variety, is bold, assertive, and full-bodied. The bitterness level of the beans is relatively low, so it’s much more soothing and gentle on the palate. It has a strong chocolaty taste. This makes it perfect for blending, especially since common flavors are coffee and tobacco.

Sao Tome: Forastero (Amelonado), São Tomé cacao, can be bitter, sharp and its range of flavors includes pure cacao (chocolaty), sharp red fruits, cinnamon, and vanilla. It can be tart and aggressive, full-forward on the senses, and offers little in the way of delicacy. It makes good single origin chocolates.

Chocolate Kama Sutra.

2007-04-17T17:03:00.000-06:00

Es increible ver la gran variedad de Chocolates que podemos encontrar hoy en dia, hechos para satisfacer los gustos de todos los amantes del Chocolate. Como ejemplo tenemos la Chocolateria Bon Bon Chicago que aparte de dedicarse en crear bombones, ofrecen placas de Chocolate dedicadas al famoso texto escrito por el filosofo indio Vatsyayana, El Kama Sutra.

Kama Sutra Chocolate:

It is amazing to see the big variety of Chocolates we can find nowadays on the market, made to satisfy all Chocolate lovers. For example, the Chocolate store Bon Bon Chicago, offers more than just dark Chocolate Bonbons, they have Chocolate plaques that are dedicated to the famous text, written by Indian philosopher Vatsyayana, the Kama Sutra.

Cacao Trinitario.

2007-04-14T06:45:00.001-06:00

Despues de haber escrito un poco sobre 2 de las 3 variedades de Cacao (Criollo y Forastero), es hora de hablar sobre la 3ra y ultima variedad de Cacao, El Trinitario. La caracteristica principal de esta variedad, es de ser un arbol hibrido por naturaleza, esto siginifica que es una combinacion entre Variedad Criollo y Foratero en conjunto. Este cruze natural fue creado esencialmente por accidente. A principios del siglo 18 en la Isla Caribena de Trinidad, la mayoria de arboles Criollos que fueron plantados alli por los Espanoles fueron exterminados. Ciertas expertos dicen que fue causa de un huracan, mientras otros explican que fue debido a enfermedades. Dichos arboles fueron remplazados por arboles Forasteros sembrados con semillas provenientes del Delta del Orinoco en Venezuela, y con la espontanea polinizacion cruzada entre los arboles Criollos sobrevivientes y los Forasteros, dieron pie a la creacion de esta 3ra variedad. Se estima que solo el 15% de la produccion mundial de cacao proviene de Trinitarios. Se reconoce facilmente por su rojizo exterior, por sus notas afrutadas y aroma vivo y tambien por tener un delicado sabor amargo y una refrescante acidez como caracteristica principal.

Trinitario Cacao:

After writing a little about 2 of the 3 varieties of Cacao: Criollo and Forastero, it is time to write about the 3rd and final of the Cacao varieties, Trinitario Cacao. One of the main characteristics of Trinitario, is being a hybrid tree by nature. This means, it is the result of a natural cross between the Criollo and Forastero varieties and created essentially by accident. The first hybrids were produced in the 18th century on the Caribbean Island of Trinidad when a blast (explained by some as a hurricane and by others as a plant disease), killed many of the Criollo trees that were planted there. These trees were replaced by Forasteros from the Orinoco River Delta area of Venezuela, and cross-pollination occured between the surviving Criollo trees that eventually gave rise to a new hybrid strain, the Trinitario. It is estimated that 15% of the world's Cacao production now consists of Trinitario Cacao, a variety that combines the best aspects of both varieties. It is an easily recognizable pod that has a medium red color, a fruitful yet bitter taste and a lively aroma, with a refreshing acidity as its main attribute.

Cacao Forastero

2007-04-09T07:58:00.000-06:00

En oportunidades anteriores, escribi sobre algunas de las caracteristicas del Cacao Criollo y su variedad Porcelana. Es por eso que esta publicacion esta dedicada a otra de las variedades de cacao existentes.
El Cacao Forastero es originario de la alta Amazonia. Se trata de un cacao normal, con un tanino más elevado. Es la variedad más cultivada, generando aproximadamente el 90% de la produccion mundial de Cacao, siendo Africa (Ghana, Costa de Marfil, Nigeria y Sao Tome) el principal productor de esta variedad. El grano tiene una cáscara gruesa, es resistente a las enfermedades y poco aromático. Para neutralizar sus imperfecciones, requiere un tostado intenso, de donde proceden el sabor y el aroma a quemado de la mayoría de los chocolates. Los mejores productores usan granos forastero en sus mezclas, para dar cuerpo y amplitud al chocolate, pero la acidez, el equilibrio y la complejidad de los mejores chocolates proviene de la variedad criolla.

Forastero Cacao:

In an older post, I wrote about some of the characteristics of Criollo Cacao and its variety, the Porcelana. Now, it is time to dedicate this post to another variety, the most popular variety of Cacao in the world of Chocolate, Forastero Cacao. With its origins in the higher Amazon, this variety of Cacao, is characterized for being resistant to diseases, has a much darker pigment and a thicker rind with a poor aroma. It is very important for the Forastero variety to have a higher roasting level (higher than Criollo) to neutralized all its imperfections. Forastero trees today, generate roughly 90% of the world Cacao supply and is grown in the regions throughout Latin America, Asia and Africa. Africa has the highest production, in countries such as: Ivory Coast, Ghana, Nigeria and Sao Tome. The best chocolatiers use in their formulas, some percentage of the Forastero variety to give body to the chocolate, and the Criollo variety to give the right acidity, aroma and balance.

Feliz Domingo de Pascua.

2007-04-01T15:52:00.000-06:00

Quisiera desearle a todos los lectores de la Republica del Chocolate un feliz Domingo de Pascua, y conjuntamente quisiera aprovechar para compartir este otro showpiece que acabo de culminar, representando para mi el inicio de la primavera. Para realizarlo fueron necesarios aproximadamente 20 kilos de Chocolate, de los cuales 11 kilos fueron usados solamente para el huevo de pascua. Espero lo disfruten!!!.

Happy Easter:
I would like to wish all the followers of The Republic Of Chocolate a Happy Easter. I would like to start this celebration with a showpiece that I just finished, that for me, represents the begining of Spring. To make this showpiece, I used close to 40 pounds of Chocolate, where only 22 pounds were used for the big Easter egg. I hope you enjoy it and once again Happy Easter everyone!

Chocolate Controversial.

2007-03-31T11:20:00.000-06:00

Primeramente quisiera comunicar que esta publicacion no es un reflejo personal de lo que pienso sobre este evento.

El ultimo trabajo del artista Canadiense Cosimo Cavallaro, ha causado gran controversia en el mundo del catolisismo, al presentar un Cristo desnudo hecho en Chocolate. La controversia ha sido de tal magnitud, que la exhibicion llamada "My Sweet Lord" ha sido cancelada del Lab Gallery en Manhattan. Para la realizacion de esta estatua de casi 2 metros de alto, fueron necesarios la utilizacion de 100 kilos de Chocolate de leche.

Controversial Chocolate:
First of all, I would like to say, that this is not a personal reflection of what I believe about this event.

The last work of art by Canadian artist Cosimo Cavallaro, has been a big controversial subject in the catholic world, by showing a nude, anatomically correct Chocolate sculpture of Jesus Christ. The controversy has been that powerful, that the exhibit called "My Sweet Lord" has been cancelled from the Lab Gallery in midtown Manhattan. This artwork is 6 foot tall and was created from more than 200 pounds of milk chocolate.

El Chocolate en la cultura de Guatemala.

2007-03-27T18:22:00.000-06:00

Gracias al blog Chocolate in Context, pude encontrar el enlace de Kakaw El Chocolate en la cultura de Guatemala. Esta una expocision que esta siendo excibida en el Museo Popol Vuh en la Ciudad de Guatemala, presentando las exhibiciones "Tierra de Cacao", "Yuk'ib' tayutal kakaw ", "Dioses y Diosas del Cacao", Iba a misa, tomaba chocolate..." Tambien en este website encontraremos una charla dictada por el Profesor de antropologia Michael D. Coe, coautor del buen libro que recomiendo "The true history of Chocolate".

Chocolate in Guatemalan culture:

Thanks to Chocolate In Context Blog, I found the website of Kakaw Chocolate in Guatemalan Culture. This is an exhibit that is being presented in the Popol Vuh Museum in Guatemala City. Within the Museum the following exhibits are observed: "Land of Cacao", "Yuk'ib' tayutal kakaw ", "Cacao gods and goddesses", "Iba a misa, tomaba chocolate...". At the museum's website we also can find a speech by Professor of Anthropology Michael D. Coe, coauthor of the book that I highly recommend "The true history of Chocolate".

Otro Showpiece.

2007-03-25T19:58:00.000-06:00

Quisiera compartir con los seguidores de La Republica del Chocolate, este otro showpiece en Chocolate realizado hoy dia. Espero sea de su agrado.

I would like to share with all the followers of The Republic Of Chocolate, this other Chocolate showpiece I did today. I hope you enjoy it.

International Cocoa Initiative.

2007-03-20T18:59:00.000-06:00

Mas alla de comentar sobre Chocolate o Cacao, quisiera utilizar este poderoso medio de comunicacion para apoyar Organizaciones con buenos propositos. The International Cocoa Initiative, es una organizacion localizada en Ginebra, bajo leyes Suizas, la cual lucha en la eliminacion de abuso laboral y trabajo infantil en el cultivo y proceso del Cacao y sus productos derivados. Una muy buena causa digna de apoyar.

International Cocoa Initiative:
Beyond writing about Chocolate or Cacao, I would like to use this powerful media tool to support organizations with noble causes. The International Cocoa Initiative, is an organization located in Genève. Under Swiss laws, the goal is to oversee and sustain efforts to eliminate the worst forms of child labor and forced labor in the growing and processing of cocoa beans and their derivative products. A very noble cause that needs to be supported by all of us.

Cacao Porcelana.

2007-03-16T20:07:00.000-06:00

Mucha gente se pregunta, que es el Cacao Porcelana? El Cacao Porcelana es una rara especie de la variedad Criollo, que durante tiempos coloniales fue llamado Maracaibo, debido a que era exportado principalmente desde este puerto Venezolano. Cultivado en la region de los Andes Venezolanos, El Porcelana es un tipo de Cacao conocido mundialmente por su excepcional poder aromatico, suave sabor y delicada textura. Su cultivo prácticamente había sido abandonando por causa de su débil producción y poca resistencia a las enfermedades. De mil flores de Porcelana, una sola se transforma en mazorca y produce a su vez 25 almendras de incomparable pureza.

Porcelana Cacao:
A lot of people ask, what is Porcelana Cacao? Cacao Porcelana is a rare specie of the Criollo variety. During Colonial times it was called Maracaibo because it was primarily exported from this Venezuelan port. It is harvested in the Andean region of Venezuela. Porcelana is a kind of Cacao known worldwide for its exceptional aroma, mild flavor and delicate texture. The harvest of this specie has been abandoned because of its poor production and low resistance against diseases. From every thousand flowers, just one turns into a Cacao pod, and each pod produces 25 beans of pure delight.

Chocolate con vitaminas.

2007-03-11T19:17:00.000-06:00

CHOCOPIRIN-A es un producto que ofrece las deliciosas cualidades del chocolate conjuntamente con las de las vitaminas A y C. Creado en colaboracion por el disenador de alimentos Matteo Spiders y Eugene Guarducci presidente de Eurochocolates. Las provocativas tabletas fueron repartidas a los visitantes de la reciente Feria de Turismo de Milano, promoviendo el festival Eurochocolate que sera sede en la cuidad de Perugia el proximo otono.

Chocolate with vitamins:

CHOCOPIRIN-A, is a product that combines

the beneficial qualities of the chocolate with those of the two vitamins, A and C. Created in collaboration between the Food Designer Matteo Spiders and Eugene Guarducci, President of Eurochocolate. The tastefull tablets were handed out to hungry visitors of the Milan’s recent tourism fair to promote the Eurochocolate fest in Perugia next fall.

Cacao Venezolano "La Concepcion"

2007-03-06T17:08:00.000-05:00

El fotografo Venezolano Jorge Karpati, captura en estas fotos la cultura del cacao en Venezuela ( Hacienda La Concepcion). Esta pequena compania ha desarrollado un cacao de excelente calidad digno de reconocimiento internacional. Su producion es exportada en su totalidad a Europa, Japon y los Estados Unidos.

"La Concepcion" Venezuelan Cacao:
Venezuelan photographer Jorge Karpati, shows through his excellent work, the tradition of cacao in Venezuela (Hacienda La Concepcion). This small company has developed, an excellent cacao of the highest quality that has won international recognition. La Concepcion, exports its entire production to Europe Japan, and the United States.

Showpiece para compartir.

2007-03-04T22:35:00.000-05:00

En esta publicacion quisiera compartir con todos los que visitan "La Republica Del Chocolate" un sencillo showpice que termine hoy. Me gustaria saber que piensan de el o que criticas construtivas puediesen darme para el proximo showpiece que haga. Espero les guste!

Showpiece to share:

In this post, I would like to share with all my fellow bloggers who visit "The Republic Of Chocolate, a simple showpiece that I just finished today. I would like to know what you think about it, or if you have any constructive criticism for my next project. I hope you like it!