Original Stories and OpEd
Sylvia Weinstock - Cake Artist Extraordinaire
From the 2010 Amoretti World Pastry Team Championship
2017 marks the 20th anniversary of the beginnings of the American bean-to-bar (aka craft/artisan) chocolate movement.
Have you ever tasted a bar of small batch craft chocolate with an awards sticker or seal (or more than one!) on the wrapper and wondered what the heck the judges were thinking?
Diving deeper into the current state of the market before presenting proposals for growth and success in Part 3.
In a companion post several weeks ago, I highlighted some issues I have with awards programs …
Heading off to Cologne to attend ISM - - the biggest sweets and snacks expo in the world - for the first time.
What I have been doing this week in Amsterdam with Kees Raat of Metropolitan to prepare for Saturday’s Origin Chocolate…
Part 1 of the Dark Matters Chocolate Makers Series on white and ruby chocolate and more.
This is a link to a Google+ album containing panoramas I have taken on my travels.
I am excited to let everyone know that I will be going to Shanghai, China September 2-6!
I have been invited - one of…
Hi, I am from New Zealand and starting out with chocolates. I have done courses at the Savour School in Melbourne.
Censorship? Not here on TheChocolateLife. That's not how we do things here. We encourage being civil, but we take the freedom…